Food / Drink: What to Watch For In 2006

A TASTE OF BLUE HEAVEN With their striking blue feet and mildly gamy taste, French Bresse chickens have inspired passion among connoisseurs since gastronome Brillat-Savarin wrote about the velvety-textured birds in his 19th century The Physiology of Taste. True Bresse aren't available in the U.S., but now America has its own Blue Foot chickens. Bred in California, they're being served up in restaurants like Spago Palo Alto and New York City's Alain Ducasse. They're also available at

BOWLED OVER BY RICE Brown is usually about as wild as Americans get when it comes to rice, but prepare for...

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