Fish-and-chip leftovers go a-la-carte
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Britain&#39;s former industrial cities in the north of England have been transformed in recent years, with posh boutiques, trendy eateries and upmarket flats replacing grit, grime, sweat and toil.
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Hungry for breakfast? Here are the winners.
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If you haven't had enough of shopping, here's more.
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The dough might be starting to rise again.
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has made it clear. The cooking utensils are in storage and the shopping cart is at the front door, ready to be filled.
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Many restaurateurs are considering the environment along with their cuisine, and finding that they are tapping into a popular trend and also saving money.
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At many restaurants around Florida, the specialty of the house is a slab of grouper, blackened, grilled, stuffed or encrusted with pecans, sometimes on a roll, maybe with a slice of Bermuda onion. But not at Richard Gonzmart's place.
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Life & style: We are all likely to overdo things in the next week - so what we need is quick, easy comfort food.
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Life & style: With sales of gourmet rashers on the rise, it seems we can't get enough bacon. Tim Hayward cures his own
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Some obscure restaurant stocks come up with appetizing returns.
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The food purveyor gives investors something to chew on.
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T.G.I. Fridayâs is finding that less food translates into more customers and, perhaps, bigger profits.
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Fools share how they've chopped up to 50% off their supermarket expenses.
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I just took a coupon off my refrigerator that expired Jan. 14. I don't even remember cutting it out, but that's no surprise. If I happen to clip a coupon, I'm more than likely to forget about it until it's too old to use.
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A deck of cards, two computer mice, some salad and two slivers of pie, please. If you're hoping to keep this Thanksgiving from turning into another gut-busting affair, that's what your plate should look like: a serving of turkey no larger than a deck of playing cards and half a cup each of two starches.
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By Geri Parlin, La Crosse Tribune, Wis.  Feb. 22--Food for the table, good nutrition, a sense of neighborhood and a lesson in community spirit.   That's a lot to ask of a carrot.
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Mealy apples, boxed mashed potatoes, frozen veggie mixes and suspicious meats drive many a college student to the cereal and bagel bins. But dining halls from Bates College in Maine to the University of California at Santa Cruz are improving their food and helping their local agricultural economies by going straight to the farm.