By Todd DuplechanPhotography by Andy Sams I won’t lie to you. Sharpening a knife on a stone takes a bit of practice and a whole lot of patience—and the skill doesn’t develop overnight. It’s ...
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By Terry Thompson-Anderson As a new bride, many, many years ago, I did not know how to scramble an egg—even imperfectly. Nor did I know how to make coffee in the shiny, new electric percolator ...
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By Will Packwood When I think of tomato sauce, I think of a crimson pool speckled with green, orange and off-white flecks of herbs and aromatics; a savory, slightly acidic—with the insinuated ...
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By Mary BrycePhotography by Mary Bryce There is nothing better than a just-out-of-the-refrigerator cold wedge of pie. Nothing. I know from experience; I’ve had a lot of pie in my life. ...
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