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Cooking Corner  

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Dean Thomas, executive chef at Barona Valley Ranch Resort and Casino in Alpine, Callf., a finalist in a national wild-boar recipe contest, prepared a boar leg. Photo by John Gastaldo.
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At a budget-minded holiday potluck party, the buffet table holds a tempting array of appetizers, main courses, salads and desserts — all costing $10 or less for four servings. Photo by Earnie Grafton. (end caption)
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Cookbooks

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Cookbooks, especially those featuring comfort foods, are popular holiday gifts in these uncertain times. Photo Illustration by Jacie Landeros.
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Chef Jeff Rossman

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Chef Jeff Rossman places a turkey breast-side down in the brining solution. Photo by John R. McCutchen.
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Cranberry Sauce

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Tweak Thanksgiving tradition with Cranberry Sauce With Port and Figs. Photo by Earnie Grafton Read the story

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Deborah Szekely

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Deborah Szekely, founder of Rancho La Puerta, co-wrote a cookbook celebrating the spa's cuisine. Photo by Earnie Grafton.

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Brown-Bag lunch

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A Sept. 21 article in Brandweek magazine reported that brown-bagging is at its highest level since 2001 because of the current economic woes and concerns over the increase in obesity rates. Photo by Nelvin Cepeda and Taryn Stone.
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"This is the way we've always done it," said Joel Mendenhall of the ranch on Palomar Mountain where his family raises grass-fed beef, now a hot culinary commodity. Photo by Scott Linnett.

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Earth-Friendly Cooking

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Adapting long-simmering ratatouille so it can be cooked quickly in a wok is one way to save energy. Photo by Nancee E. Lewis.Read the story

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Squash Blossoms

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Fresh squash blossoms from Valdivia Farms in Carlsbad, Calif., are the special ingredients in Crispy Prawn-Stuffed Squash Blossoms by Executive Chef Jason Maitland of Arterra restaurant.
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Salad dressing

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Salad tastes better with a little dressing tossed in. Photo by Eduardo Contreras.Read the story

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A build-your-own del-meatloaf sandwich is an easy picnic favorite. Photo by Earnie Grafton. Read the story

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