Food / Dining

Josh Lanthier-Welch, owner of OnoPops, holds a popsicle with candied Spam during the annual Waikiki Spam Jam in Honolulu on Saturday, May 2, 2015. To honor Spam lovers in Hawaii, Hormel Foods will release a new flavor - Portuguese sausage Spam - exclusively for the state at a street festival on Saturday in Honolulu. The flavor, which will be available to sample at the event, may eventually be sold elsewhere in the region and internationally, the company says. (AP Photo/Caleb Jones)

Festival Serves Spam, Spam, Spam and Spam

Wednesday, May 6, 2015

Honolulu — In Hawaii, Spam rules. No, not the kind that you get in your email, but the kind you eat — or don’t eat, as it may be for many mainlanders. To honor Spam lovers in Hawaii, Hormel Foods released a new flavor — Portuguese sausage Spam — exclusively for the state at the Spam Jam street festival on …

At Milan Expo 2015, It’s Still an Analog World

Wednesday, May 6, 2015

Milan — At Milan Expo 2015, it’s still an analog world, after all. The Milan world’s fair, which opened May 1 for a six-month run, delights with an urban mishmash of global architecture and culinary specialties as organizers seek to advance a universal conversation on how to guarantee food for all while protecting …

A Squeeze of Flavor: Hanover Native Pens ‘Lemon Cookbook’

Wednesday, April 29, 2015

When my wife and I lived in Tampa, we had grapefruit, lime and Meyer lemon trees growing in our yard, and my Scots heritage dictated that we used every piece of fruit they produced. We juiced and cooked with the limes and lemons and made salty dogs with the grapefruit juice. The dishes …

If a Box of Spaghetti Is a Friend in the Pantry, Meet Your New Best Friend

Wednesday, April 29, 2015

For a busy weekday cook, having a good dried spaghetti in the pantry is about 90 percent of having dinner made. Dress it with butter and Parmigiano-Reggiano, or chopped fresh tomatoes and olive oil, and you have a …

Brew University

Tuesday, April 28, 2015

Pomona, Calif. — A bachelor’s in beer? A master’s in malt? Not quite. But these days some colleges are teaching students to make beer as part of their studies. When California State Polytechnic University, Pomona, fired up its …

Cookbook Introduces Mystery Writers, ‘Murderous’ Recipes

Friday, April 24, 2015

Mystery writers like to eat. So do their characters. Here’s an opportunity to meet and greet both without having any calories heading toward your waistline. The Mystery Writers of America Cookbook, edited by Kate White, includes 109 writers …

Raise Your Glass: A Great Bargain Wine From South Africa

Wednesday, April 22, 2015

The Wolftrap Red Blend, 2013 Western Cape of Good Hope, South Africa $7.98 to 9.99 Last week, I heard a wine expert say that the best way for a regular wine drinker to become knowledgeable is to try …

Cooking Under Pressure

Wednesday, April 22, 2015

My mother never spent much time in the kitchen, much less slaving over a stove. She had four sons, a husband and her own life to manage. However, she put food on the table every night on time. …

Dijon Mustard Amps Up The Flavor of Chicken

Wednesday, April 22, 2015

One of my pantry staples for adding flavor, but not fat and calories, is Dijon mustard. I’m never without it. Dijon mustard is a kitchen workhorse. Having a bottle or jar on hand is a quick route to an easy meal. You can use Dijon to make a …

Homemade Pies: Time to Take Pizza Into Your Own Hands

Wednesday, April 15, 2015

Making pizza at home is not that big of a deal. People do it all the time. I have a friend who makes pizza so often that he uses his bread machine exclusively for pizza dough. He makes …

Brown Bread Grows Scarce, Even Here in New England

Wednesday, April 15, 2015

For as long as I can remember, my favorite bread, the bread that I still crave above all breads, has come in a can. It’s called brown bread, or outside of New England, where it is mostly unheard …

Justin Dain Leads a Busy, Experimental Kitchen at the Hanover Inn

Wednesday, April 8, 2015

When Hanover Inn and Pine restaurant Executive Chef Justin Dain cooks a lamb tenderloin, he keeps messing with it. “Meat, especially muscle meat, wants to tighten up, so for the first minute you have to keep moving it …

Food Notes: Woodstock Restaurateur and Writer to Speak at Dartmouth

Wednesday, April 8, 2015

Restaurateur and winemaker Deirdre Heekin will read from her latest book An Unlikely Vineyard: The Education of a Farmer and Her Quest for Terroir (Chelsea Green Press) on Tuesday, April 21, as part of The George Link Jr. Environmental Awareness Lecture at Dartmouth College. Heekin and her husband, …