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A recipe to fill your belly

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At the end of the year, we pick what we deem to be the year's 10 best recipes. It's a rather unscientific process that involves physically paging through each section, scanning for recipes that strike a familiar chord.

Sometimes, though, we don't have to wait for the recipes to jump out at us from the page. Sometimes, the recipe is so fantastic the first and second and maybe even the third time we make it that we immediately catalogue it in our brains.

Urbanbelly chef and owner Bill Kim's recipe in today's Food pages is one of those. Somen noodles with shrimp and watermelon is a winner for its simplicity and pureness of flavors. And yes, shrimp and watermelon and noodles lapping up a salty, tangy dressing made of fish sauce sounds dubious at first, but it works, people, it works.

Kim wrote the accompanying column, an installment of our regular At the Chef's Table. But his most exciting news didn't make it into print -- he's expanding his Urbanbelly universe in Chicago with a sandwiches etc. type of place.

So make his noodles again and again, while summer and sweet watermelons are still around. And rest easy knowing you have plenty more from Kim to look forward to.

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Janet Rausa Fuller

Sun-Times Food editor Janet Rausa Fuller is always thinking about her next meal.



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This page contains a single entry by Janet Rausa Fuller published on July 22, 2009 11:00 AM.

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