	Sarika Chawla Burbank Food Examiner \| Bio My Bio Subscribe RSS Feed Favorites

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Sarika Chawla is a writer and editor in Los Angeles. When she's not reporting on travel or writing about food, she's usually eating.

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Burbank Food Examiner's Articles

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Got leftover grub? Make it into a meal with Supercook

Monday, November 30th, 2009

Thanksgiving has come and gone, and all that's left in the refrigerator are the remnants of a turkey, a couple of eggs, and a wedge of Muenster....
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20 essential kitchen items for a holiday dinner

Wednesday, November 25th, 2009

It's not too late to plan the perfect holiday meal for family and friends. The trick is to be prepared, which means stocking up on the most essential...
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The Liquid Muse's Otoño Rojo (Red Autumn) Sangria

Tuesday, November 24th, 2009

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7 tips for classy holiday cocktails

Monday, November 23rd, 2009 · 1 comment

Forget about fretting over roasting turkeys and smashing potatoes. The easiest way to get into the holiday spirit is to start the party early with...
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Easy autumn pumpkin-apple soup

Start the holiday season right with this nutritious, satisfying soup. This recipe makes several servings, so it's great for to start out a dinner...
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Art's super-healthy morning smoothie

Ingredients - One young coconut (check Whole Foods and other natural foods stores but Asian markets are the...
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Tips for ultra-healthy winter eating

Anyone who has gone skiing or snowboarding knows the ravenous hunger that comes after a few hours on the slopes. Most of the time, your options are...
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Fun with food in Shenzhen, China

1 comment

Rule number one in fine Chinese dining: look around you and follow the social cues. I spent most of one meal dunking exquisite dim sum into my tea....
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Fall recipes: Lowfat warm cinnamon apples

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There’s nothing more epic than the clash between an insatiable sweet tooth and an ever-thickening waistline. When the sugar cravings come, the...
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Fun with food in Guangzhou, China

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In the States, most diners can barely tell the difference between General Tsao's chicken and sweet and sour pork, but authentic Chinese cuisine is as...
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