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Chefs Name Their Favorite Bottled Asian Sauces

House-made hollandaise? Completely doable. House-made fish sauce? Not so much. Chefs know there are times—most notably in the preparation of Asian dishes—when only the use of a bottled sauce will do. Here's a look at the most popular and versatile bottled Asian sauces. More

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Michael Oshman
The Green Line

December 23, 2009
Green Your Menu for the Holidays
The holiday season means menu changes aplenty! Making sustainable, local and organic ...
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Kate Leahy
Open Kitchen

December 22, 2009
The Little Pub that Could
We’ve said countless times that it's been a tough year—not just for the r...
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Chris Muller
Starters

December 19, 2009
Acting on Healthcare and The National Restaurant Association
I think I might have been too subtle in my previous postings about the Nation...
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Dennis Lombardi
The Lombardi Viewpoint

December 15, 2009
Practice Makes Good and Bad
I was talking with my wife the other day and, and as always, found her insights and w...
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Tim Recher
Chef 2 Chef

December 11, 2009
Were the 'Good Old Days' Really So Good?
I don’t know about you, but there hasn’t been a week that has gone by whe...
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