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A cereal bar, deviled eggs, look who's getting into Harvard, and more

Recipegirl.com
--Cereal meets grilled cheese at the new Mix 'n Munch in South Pasadena, with 30 varieties of cereal plus mix-in and milk options, and pretty much every grilled cheese combo you can think of. EaterLA asks: "Why?" I ask, "Why not?" and "Can I show up in my pajamas?"

--The Washington Post reports that chefs Ferran Adrià and José Andrés will teach a first-of-its-kind course in culinary physics at Harvard University. The mind reels. The pressure of bringing snacks? (You know they are taking food breaks.) What would you have to do for extra credit? Is it safe to have liquid nitrogen knocking around in your backpack?

--Two weeks ago, Amy Scattergood wrote a glorious article for us about the joys of green garlic. Some of you asked, "Where can I buy it." There are many places, including farmers markets and well-stocked specialty stores. But this just in: Christopher Ranch -- "the largest domestic garlic grower" -- is bringing green garlic to market this spring. Here is the news release, which includes a recipe for green garlic puree with roasted garlic miso salmon.

--Blogspotting: Tired of the same 'ol deviled egg recipe that you serve each Easter? Lori Lange over at Recipe Girl is giving it a bacon-and-balsamic makeover. To which we say, Brava! Check out her blog, and consider this your Twip of the Day: Follow @recipegirl. But tread cautiously: It will make you want to cook.

--"Dancing With the Stars'" Brooke Burke claims she loves to eat. Here, she lists her favorite dining spots in and around L.A.

Kudos to L.A. Youth magazine -- written by teens, about teens, and not by a bunch of adults trying to be teens. They've tackled the thorny issue of healthy eating. Be sure to read student Ernesto Pineda's article about the challenges of fending off fast food when it's all around.

-- Rene Lynch
On Twitter @renelynch

 
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Daily Dish is written by Times staff writers.