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Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

Fine Cooking

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October/November, 2009

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pork

Stir-Fried Pork with Kimchi and Shiitake

(Fine Cooking, October/November, 2009)

There are many types of kimchi (Korean preserved vegetables), but spicy napa cabbage kimchi is the most popular and the best version for this recipe. It can be  found at Asian markets and in the produce section of some large supermarkets. Steamed short-grain rice makes a good accompaniment to this dish.
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Tuscan-Style Roast Pork with Rosemary, Sage, and Garlic

(Fine Cooking, October/November, 2009)

This juicy roast gets a flavorful, burnished crust from its time on a rotisserie grill. If you don’t have a rotisserie, you can grill the pork over indirect heat for equally delicious results. Steer clear of pork loins labeled “extra tender” or “guaranteed tender,” because they’ve been treated with sodium phosphate and water and will be too salty if brined.
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