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Best regards
Zmags
June 2012 www.TDN-Digital.com HEALTH NUTRITION FITNESS LIFESTYLE DIET & WEIGHT CUISINE
Editor’s Note
Feeding
Our Fathers
No doubt there are some
fathers who follow a vege-
tarian diet. And there are
probably a few who are not
beer lovers. Anyone cooking
for those dads this Father’s
Day may want to skip the features in this
issue and move on to the next article.
But if you’re planning a celebratory meal
for the other kind of dad—the one whose
idea of a good meal involves beer and BBQ—
this issue is for you.
In “Malt: A Meal,” dietitian, chef, and
author David Feder offers a quintet of
recipes for cooking with beer. And anothe
June 2012 www.TDN-Digital.com
Editor’s Note Feeding Our Fathers
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Food Culture
Still, his chefs never skimp on presentation
By David Feder, RD Caribbean Two-Pepper C
B Chili Beer-Roasted Potatoes
Oatmeal Stout Flan 12 ounces oatmeal stout 24 ou
Grilled Tenderloin and Fingerling Potato Salad
Grilled Summer Corn Soup Serves 4 to 6 3 ears f
Prosciutto Pretzel Knots Yields 20 No need to p
Books for Cooks I’ve seldom tried my hand at
a new book can help you use the diet effectively
Q&A Billy Blanks I f you’re wonde
eat this.” If you train yourself the right way, i
In Season Cool Cucumbers Chef Jonathan Dixon s
deliciously dairy free no matter how you slice it
What I Can’t Live Without Joy Wilson She’s bl
“I am always surprised what people connect with a
Uncommon Taste An Everlasting Meal M
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