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Kitchen Conversations with Norman Van Aken: Ferdinand Metz

Norman Van Aken, a member of The Daily Meal Council, is a Florida-based chef–restaurateur (Norman& 39;s at the Ritz-Carlton in Orlando), cooking teacher, and author. His most recent book is a memoir, No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken. He also writes a regular series of Kitchen Meditations for us.
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Slideshow: The World’s 8 Best Sushi Restaurants

Make a point to visit some of the best sushi spots around the worldShutterstockAida, ParisShutterstockForget French food for one night of your visit and go for some sushi. There aren’t many Japanese restaurants worth making time for in Paris, but Aida is certainly an exception. It’s the only sushi restaurant in the city with Michelin recognition.
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Sausage Stuffed Biscuits with Cranberry Sauce

Ingredients8 pork sausage patties1 16.3-ounce refrigerated biscuit dough, such as Pillbury Grands Flaky Layers1/2 Cup cranberry sacue2 Tablespoons powdered sugar1/4 Cup maple syrupDirectionsSpray waffle maker with cooking spray; heat waffle maker. Meanwhile, heat sausage patties in microwave as directed on package.
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Tuscan Chicken and Vegetables

An easy, healthy dinner ideaPhoto courtesy of McCormickTreat your crew to a skillet meal inspired by the warm and sunny flavors of the Mediterranean. With notes of oregano, sun-dried tomato and lemon, McCormick® ONE Seasoning Mix brings chicken, beans, tomatoes and spinach to life in just 20 minutes.
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The Restaurant Insider: Inside The Foie Gras Lawsuit

James Mallios is the managing partner of Amali restaurant, a Mediterranean restaurant in Manhattan. He spent five years as a plaintiff-side lawyer for aggrieved employees in the securities business before turning to a career in restaurants. In this column, & 34;The Restaurant Insider,& 34; he plans to demystify the restaurant experience.
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Mediterranean bread on a tray

Sift the flour into a bowl, add the sugar and dry yeast in the middle, salt and oil on the edge and add the warm water little by little until we incorporate it all. Knead the dough (not much), grow it deeply and then leave it to rise in a warm place, until it triples in volume (an hour, an hour and a half).
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