The Saveur magazine Top 100 issue arrived about a week ago. In the old days I really used to look forward to this but these days less and less. This year I actually noticed a few things I actually agreed with such as olive oil from California Olive Ranch and Gil Marks' Encyclopedia of Jewish Food. What are the five or ten things you discovered in 2011 that you would share? Maybe we can come up with our own 100.
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
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