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March 20, 2002

Blood, sweat and spices
  Chef Anthony Bourdain, who runs New York's most successful revival brasserie, won fame by revealing the dirty secrets of restaurant kitchens. Story

[Times photo: Mike Pease]

Lamb is elegant -- and easy
Grilled lamb chops, mild and tender, make a lovely main dish for this spring's holiday gatherings.

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Food File
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You Asked For It: Slow-cooked chowder; prune cakes for dessert
Robert Tune's clam chowder recipe is thick with onion, celery and potatoes. Finely diced pancetta or lean bacon adds extra flavor. The bonus is that it is cooked in a slow cooker. Put it together early in the day and when you are ready to eat, the soup is waiting.

Ask the Dietitian: Spice up that lowfat fare
Question: How can you make your food have flavor without using fatty products? Sue E., Clearwater, via e-mail.

The Nibbler: Have it your way, all day
Here's more proof that post-modern life knows no borders. In a society where some people prefer cold cereal for dinner with Will & Grace, Burger King has come up with the perfect breakfast food: hamburgers.

Taste Recipes
Browse these collections for hundreds of recipes and timely tips that will make you a star in your own kitchen.

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