Food for Thought Archive- Atlantic Highlands Herald

FOOD FOR THOUGHT
by Mark R. Vogel


August 2006
What Are You Looking At?	Potatoes I	Potatoes II	Potatoes III	A Penny Saved is a Penny Earned
July 2006
Mix it Up	Summer Salads III	Cod: British Gold	Wine Anxiety Disorder
June 2006
Dining on Death Row	What’s for Breakfast?	Eggs Benedict: Nothing’s Over Easy	Hollandaise	The Qualities of Quality
May 2006
Barolo: Hail to the King	Fond Memories	The Upper Crust	Cutting the Mustard
April 2006
The Cost of Convenience	Matzo: Not to be Passed Over	Cool as a Cucumber	Can You Eat That?
March 2006
Using Your Noodle	Look Ma, One Hand!	Poblanos	A Matter of Trust	Friuli
February 2006
Up Against the Wall	Leaving Turkey Aside	Fancy That	The Boiling Point
January 2006
When the Cat’s Away…	The World is Your Oyster	Salt of the Earth I	Salt of the Earth II
December 2005
A Nut from America	Roux the Day	Holiday Party Hors d’oeuvres III	Holiday Baking	Dangerous Liaisons
November 2005
Sichuan	The Fruit of the Conquistador	Debunking the Myths	On the Side II
October 2005
I Did it My Way	Corned Beef’s Finest Hour	What’s Your Excuse?	The Devil’s Seeds
September 2005
I Left My Heart in San Francisco	Any Port in the Storm	For Whom the Bell Tolls	What’s the Difference II	Pan-Frying
August 2005
Cornwall: Its Legends and Legacies	Swiss Chard	Go With Your Gut	Trout: Fit For a King
July 2005
Hot and Steamy	Summer Salads II	That’s What They Say	Get a Leg Up
June 2005
Cooking With Wine II	Let Them Eat Cake	Connections	Marinades & Rubs	What's the Difference
May 2005
Ladies of the Evening	When Worlds Collide	The Tree of Life	Cooking With Wine I
April 2005
Spring Delicacies	Paradise by the Stovetop Light	Put a Cork in It	The Legacy of the Huntress
March 2005
In the Nick of Thyme	You Are How You Eat	Peel Out	Tomatoes	To Complain or Not to Complain
February 2005
Poaching 101	Suzette: Woman of Mystery	A Recipe for Success	When Life Gives you Lemons…
January 2005
Comfort Food	Chuck Wagon	Timing is Everything	Almond Joy
December 2004
The Double-Edged Sword	Cheers Comrade	On the Side	Holiday Party Hors d’oeuvres II	Champagne
November 2004
The Mousse is Loose!	In the Thick of It	Chef Charged with Wine Snobbery!	The Big Apple
October 2004
The Root of the Matter	Caveat Emptor	Custard’s Last Stand	Devilishly Good Food
September 2004
Garden Variety	Red Meat, White Lies	Popeye’s Secret Weapon	Wine and Dine	Turn the Dial to Broil
August 2004
Provence	No Substitutions Please	The Taste of Texas	Autumn’s Ambassadors
July 2004
Blanching 101	Variety is the Spice of Life	Summer Salads	Gourmet Food?	There’s Something Fishy Going On Here
June 2004
No Whey!	What’s up Doc?	A Bad Taste in Your Mouth	License to Chill
May 2004
Peas in a Pod	Bordeaux	The Fungus Among Us	Have a Little Taste
April 2004
I Think, Therefore I Don’t Eat	Easter Pie	Party Time!	Into the Frying Pan	Liguria
March 2004
Cilantro	Unscrambling the Egg	When Recipes Go Awry	Rocket Man
February 2004
Send it Back	Food of Love	SEAR-ious Flavor	Asparagus: The Herald of Spring
January 2004
A Standard For All Seasons?	New Orleans Classics	Fast Food	When Opposites Attract	A Noodle by Any Other Name
December 2003
When Harry Met Saucy	So You Want to be a Chef?	Holiday Party Hors d’oeuvres	Christmas Bread Pudding
November 2003
Breaking the Rules	Cooking Phobia	A Hill of Beans	Red Wine and White Meat Let’s Talk Turkey
October 2003
Getting Saucy!	Get the Point	Cooking With Brains	Grandma’s Biscuits & Gravy	It’s the Great Pumpkin Vampire Repellant
September 2003
Alien Vegetables?	The Sweet Taste of Success?	Un-Wimpy Burgers	French Food
August 2003
Will the Real Strawberry Please Stand Up	Beauty is in the Taste Buds of the Beholder	Don't be Chicken	Chianti
July 2003
All Choked Up	Fire up the Grill!	Excuse Me Waiter, My Soup is Cold!	Crabs are Delectable Summer Fare	What’s in a Name?
June 2003
The Woes of Dieting	Butter’em Up	Follow the Recipe	Hail Caesar!
May 2003
A Hot Little Farm in New Jersey!	A Matter of Taste	So Good They Bring Tears to Your Eyes	Fiesta!	Sweet Tarts!
April 2003
Celebrate Easter with Roasted Lamb	Spice Up Your Life!	From Russia With Love	Where's the Beef
March 2003
Happy as a Clam	Some Like it Hot	There Grrrrreat!	Temperature Not Time is the Key to Cooking
February 2003
The Stock Market	Braising can take the chill out of winter	Unraveling the Complexities of Burgundy	How to choose the right cookware

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