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Fencing

A collection of news and information related to Fencing published by this site and its partners.

Top Fencing Articles

Displaying items 241-252
  • Recipe: Cranberry fig tart

    Recipe: Cranberry fig tart
    Total time: 2 hours plus cooling time Servings: 8 Note: From Donna Deane Butter to coat the pan 1/3 cup plus 2 tablespoons shelled, blanched hazelnuts 1 cup flour 2 tablespoons sugar 1/4 teaspoon salt 1/2 cup cold butter, cut into small pieces...
  • Back for an encore

    Back for an encore
    EVERY year, we publish close to 400 recipes, and some just cry out to be on our annual Top 10 list. It tugs at your heart to hear them: "Pick me! Oh, pick me!" This year we loved simple, rustic dishes that had been given a glamorous makeover with the...
  • Take a hike — and bring a picnic basket

    The trunk of the fallen eucalyptus tree makes a perfect picnic table and a couple of rocks nearby will do nicely as chairs. It's a cool, shady spot, halfway down the canyon, and sycamore branches arc high above, dappling the sunlight. On one side of the...
  • Nouvel wins the 2008 Pritzker Architecture Prize

    Nouvel wins the 2008 Pritzker Architecture Prize
    Jean Nouvel, the versatile French architect who strives to balance his buildings' settings with a restless architectural language he seems to reinvent with each project, is the winner of the 2008 Pritzker Architecture Prize, the highest honor of his...
  • Recipe: Trio of chocolate pots de creme with matcha

    Recipe: Trio of chocolate pots de creme with matcha
    Total time: 1 hour, 10 minutes, plus cooling time Servings: Makes 9 small custards Note: Matcha powder is available at many Japanese and Korean markets. Sprinkle it over a cutout or stencil to leave a pattern on the custard. Kelly Tisdale, the co-owner,...
  • Paella: Oh, what a dish

    Paella: Oh, what a dish
    I want to say one word to you. Just one word. Are you listening? Paella. The conversation could end here, because the picture tells it all. It's gorgeous in its saffron robe, with plump coral-colored shrimp and happy clams and purple wiggles of squid....
  • Recipe: Hickory-smoked brisket with Southwestern barbecue sauce

    Recipe: Hickory-smoked brisket with Southwestern barbecue sauce
      Hickory-smoked brisket with Southwestern barbecue sauce Total time: 2 hours, plus 5 to 6 hours smoking time Servings: 6 to 8 Note: This recipe calls for hickory chips and the use of a smoker, or a charcoal grill converted to a smoker. Hickory...
  • Modern-day gladiators clash in Rome -- for fun

    Modern-day gladiators clash in Rome -- for fun
    The gladiators charge each other with a great clashing and crashing of arms and armor. It's hard to say who looks more fearsome: Atropo or Taurus. Atropo, the towering Germanic barbarian, wears a mask of black war paint, a headband over her blond hair...
  • Recipe: Turkey tonnato sandwich

    Recipe: Turkey tonnato sandwich
      Note: In our July cover package on picnics, Russ Parsons wrote an antipicnic story--he likes his sandwiches indoors, without the sunburns and bug bites. And when you taste one of his favorite sandwiches, turkey tonnato--a California version of the...
  • Oyster shuckers gather to compete and crown their champion

    Oyster shuckers gather to compete and crown their champion
    Out on the flats of Galway Bay, late September's ashen clouds hang low over the gunmetal sea. Faded gray seaweed cushions the muddy, rock-strewn shore where the wind is brisk and scented with salt. Standing in an inch of muck, a bunch of oyster...
  • Recipe: Peach-Marzipan Streusel Pie

    Recipe: Peach-Marzipan Streusel Pie
      Note: You probably won't want to make this peach pie right now. Minnie Bernardino and Donna Deane created it for our summer issue on local produce markets, and like everything made with peaches, this one is at its best only when peaches are at their...
  • Recipe: Roasted Duck with Sauteed Apples and Honey

    Recipe: Roasted Duck with Sauteed Apples and Honey
      Note: This recipe from "Simply French," Patricia Wells' book with three-star French chef Joel Robuchon, is a good example of the attention to detail that makes a truly great cook. It's a small thing, but tilting the duck on the platter after the...