Good. Food. Stories.

Take a Taste of Dragon’s Breath

by Good. Food. Stories. Contributor on January 26, 2012

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Today’s guest post comes from Lora Krulak, a dietary problem solver, nutritional coach, and author of the upcoming Veggies for Carnivores. Lora uses her background in the culinary world, yoga, herbology, and design to help clients revamp their eating habits. (Don’t worry, she won’t make you give up chocolate!) Based in Miami, she’s traveled the world and brings her fresh take on juicing to Good. Food. Stories.

Able to fight colds and viruses, ward off hangovers, and induce a hit of energy more powerful than a double espresso, one 4-ounce shot of ginger, lemon, and cayenne pepper is as close to the elixir of life as it gets. This is the concoction I give to clients, friends and to myself on a regular basis, and I’ve been both praised—and cursed—for it.
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Building the Bar: Casey’s Favorite Glassware

by Casey Barber January 23, 2012

“Today marks the first in a series on building your home bar. I won’t be sharing construction blueprints (and if you’ve ever tried to work with me on a home improvement project, you’ll know why—I’ve accidentally drilled holes into the adjacent room before), but I’ll cover almost everything else, from liquors and house wines to bar hardware and accessories while continuing our database of cocktail recipes.”

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Joining the Cult of the Wok

by Danielle Oteri January 19, 2012

“Best used over high heat, the wok’s surface will change over time. Vegetables will be crisp and meat will sear quickly with little time to absorb the oil. The more you use your wok, the better your food will taste, and the easier it will become as the layers of flavor form a natural nonstick surface. The heat of the seasoned wok itself imparts a flavor to your food called ‘wok hay,’ which translates most closely to ‘breath of a wok.’ “

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Eat This. Sassy Magazine Said So.

by Casey Barber January 16, 2012

“I can still credit Sassy for supporting the idea that cooking is fun, easy, and cool, not something that should be weighed down by ideas of calorie counts and ingredient shame. And if Kim Gordon wants to make a taco that’s spread with butter, then hot damn, I want to eat that too.”

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A Pittsburgher in Little Poland

by Good. Food. Stories. Contributor January 12, 2012

“Now that I am settled into a real working first-generation Polish community, one where pictures of Pope John Paul II benevolently bless every storefront and where the sound of Polish conversations echo through the streets, I had to find out: how will my heritage stand up to the real, straight-off-the-boat Polish food of today?”

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