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She lets the salt dissolve, then stores celery in the mixture, keeping it refrigerated.. "I wouldn’t store it more than a week or two, but technically they could probably last longer,” York says.

I got a lot of attention from kind of the food cognoscenti, but I don't feel like it necessarily trickled down to the regular foodie people as much as it might have.. We were a neighborhood restaurant, so maybe that wasn't everything, but I certainly would have appreciated—not even just from a business standpoint, but just from a standpoint of advocacy and expertise—some of the attention that's going to rice in African American foodways right now.I still fee; kind of regretful about it.

I'm not mad, but I'm very regretful, and I feel like I still have this knowledge base, this experience but because I don't have the showcase of the restaurant anymore, I'm way farther off anybody's radar.It's hard to remember somebody that had a restaurant that closed six years ago.But as for rice?

It's about time.Here at Food & Wine, our.snack food taste tests.

have a pretty simple methodology: gather the things, photograph, try methodically, rank, devour whatever's left.

This process usually runs pretty smoothly, and we're generally good at sharing, but there's something about Goldfish that gets people worked up.. At least that's what we witnessed when we collected bags of Goldfish for a shoot.extra-virgin olive oil, plus more for greasing and brushing.

all-purpose flour, divided, plus more for dusting.(10-ounce) packages.

frozen leaf spinach, thawed.red onion, minced.