The Beer Kitchen recipes: from ale-roast goose to chocolate pots with kriek cranberries | Black Watermelon Seeds

Moko and Omar are among Paris’ growing community of international chefs laying claim to the City of Light. Moko, 46, who was born in Japan and raised in the United States, was a labor negotiator before getting into the restaurant business 10 years ago. And Lebanon-born, France-raised Omar, 44, was a liaison for the Yankees who claims that, up until the year 2000, he “couldn’t even cook an egg.”

Britney, we had you pegged as a fried chicken girl with a #SouthernRoots. Welcome to the weird side of the list.

Deconstructed athleisurewear might be RiRi’s street style, but the reality behind this star is a little less easy-going. Business Insider posted Rihanna’s dressing room demands. Alongside adequate lighting for a "relaxed atmosphere," Rihanna requires all brick or lockers to be draped (those, for some reason, are white).

Global Pumpkin Seeds market report covers information on applications,types and its regional as well as historical and future opportunities and challenges.

Once the trait had been well characterized in 2006, greenhouse work began in order to find the best plants from the many lines they have produced. Once those lines were identified, field trials began, leading up to the recent approval by the USDA’s APHIS office of the ultra-low glossypol cotton for commercialization of production. For the seeds to be sold as food or feedstock still requires approval from the FDA.

For an easy quick-pickle rind, check out the recipe that follows. Courtesy of Brine Street Picklery, a Philly-born and -brined picklery, the recipe calls for a mixture of vinegar, sugar, and spices that’s used to soak and soften the rind. What results is a slightly tangy and sweet pickle that resembles the flavor of a classic bread-and-butter-style pickle, with small hints of clove and ginger.

“About 10 years ago, a co-worker kept twisting my arm to grow these things,” he said. “He eventually brought a plant into work one day, put it on my desk and told me to take it home and plant it. I was somewhat dubious about it at the time; after all, it’s kind of a silly hobby. People don’t eat these pumpkins, and they take up a huge amount of space in your garden. I generally set aside 1,000 to 1,200 square feet for a single plant, which translates into a 30-by-40-foot plot. That’s bigger than most people’s gardens.”

Though, if you’re already a fan of Ethiopian cuisine, you’ll feel right at home with Eritrean dishes. The simmered stews and earthly flavors balance with the slightly acidic injera.

Raijin earned the buzz with a small, well-researched menu and traditional options. Broths have their own type of noodle designed to pair with a specific viscosity. And of course, broths are tasty — the veggie version is worth a trip, too. Donburi, Takoyaki, and Karaage make fun snacks if a bowl of ramen isn’t enough to fill you up.

While the Crepe Shack’s menu is extensive (30-plus crepe variations, including "Private Selection," hence foie and caviar), I found the simpler, more traditional fillings easier to eat and thus more enjoyable. Maybe because I lived in France for a spell, the classic "Parisienne" ($9.95) stuffed with Black Foest ham, Gruyère and Swiss cheeses, and honey dijon mustard was a slam-dunk in the nostalgia department.

Fifteen years prior, Moko still had her nose in law books when Omar began spending hours at bookshops drooling over classic cooking tomes. “I’ve always loved to eat,” Omar says. “I grew up in a Lebanese family where food was always very important. But it was really books, especially Thomas Keller’s French Laundry Cookbook, that gave me the desire to just drop everything and learn to cook.”

But there were many others, spread throughout the festival that day, who feared the famous farmer had led the city down an uncertain path, demanding changes that couldn’t be undone and attempting to enrich himself in the process.