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Tuesday, October 21 2014 @ 11:10 AM EDT
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Family Tested

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Nina Garin seasons a bowl of Israeli Salad (top photo) as family members swirl about her grandmother's kitchen before the start of their holiday meal. Photo by David Brooks. Read the story

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Illustration by Christina Martinez-Byvik
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New Jersey Secretary of Agriculture Douglas H. Fisher and NJRA President Deborah Dowdell accompanied by Chef Peter Fischbach (bottom) and sous-chef Erik Weatherspool (top).
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At the Grand Del Mar in San Diego, chef Melissa Logan shows off her ice cream expertise with specialties including a raspberry sorbet with fresh mixed berries. Photo by Peggy Peattie
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Just about any Mexican restaurant in the United States will offer patrons a bowl of salsa with an overflowing basket of warm tortilla chips. Photo by David Brooks
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Here are some substitutions that may come in handy the next time you go pantry diving for fenugreek (or something equally vital) and come up empty.
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The burger at Farmhouse Cafe goes for $15. Photo by K.C. Alfred
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Scott McIntyre holds a Meyer lemon at Sierra Pacific Farms in Temecula. Meyer lemons, which have been making a comeback since a virus-free tree was certified in 1975, have become popular with chefs in top restaurants. Photo by Charlie Neuman
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Foshee quietly offered his new vegetarian menu, including this farro risotto, alongside his regular menu, but took no pains to hype it. Still, the orders trickled in. Photo by John R. McCutchen
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