Food / Dining

A 40-pound tom turkey flaps his wing as Chris Conley carries him to a pen at Raymond's Turkey Farm in Methuen, Mass., Friday, Nov. 21, 2014. The farm raises approximately 20,000 Broad Breasted White Holland turkeys per year. (AP Photo/Elise Amendola)

Cost of Thanksgiving Rises, But Not by Too Much

Wednesday, November 26, 2014

Giving thanks will be a little costlier this year, but — and here’s something you can be truly thankful for — it probably won’t empty your wallet. The price for putting Thanksgiving dinner on the table for 10 people is expected to rise slightly this year, clocking in at $49.41. That’s 37 cents higher than in 2013. For that, you …

A Memorable Pizza From a Nashua Childhood

Wednesday, November 26, 2014

Nashua, n.h. — It’s one of those haunting food memories I’ve tried, foolishly, to escape for nearly 25 years. And it’s ruined me for any facsimile since. I’m speaking of the pizza joint — for in the days before artisanal, gluten-free crusts and free-range mozzarella, they all were joints — that formed the …

Cookbooks Are Seeing Growth

Friday, November 21, 2014

A few years ago, Ken Hagemann was drawn to what he thought was the future of cookbooks. Lured by the ease and searchability promised by e-books and apps, he purged most of his old school volumes. But instead of a digital culinary epiphany, he found only disappointment. “You can’t get the spirit and the intent of the author,” says the 46-year-old systems analyst …

Skilled Hands: Simon Pearce Chef Says Success Is a Team Effort 

Wednesday, November 12, 2014

Quechee — When Simon Pearce Restaurant Executive Chef Brian Gazda arrived at work at 9 on a recent morning to head up the lunch crew, the mirepoix was ready to be cooked. Raw onions, carrots and celery had …

Warren Johnston: Raise Your Glass — Inexpensive Chardonnay That Passes Muster

Wednesday, November 5, 2014

Bridlewood Chardonnay Monterey County, Calif. 2012, $13.99 OK, so this wine is over the $10 ceiling of this column, but there’s a reason. Bridlewood is a dry, somewhat complex California Chardonnay, and that hasn’t been easy to find even under $15. But now, that state’s winemakers seem to …

Family Celebrates 25 Years of Spirited Cook-Offs

Wednesday, November 5, 2014

Horntown, Va. — Andrea Sullivan strode into the kitchen with an air of confidence — and with a blue sticky note affixed to her clear poncho. The rain gear was a precaution for the showers forecast over an …

Fresh Beets: They’re Fine Pickled, but Eat Them Now for The Best Flavor

Wednesday, October 22, 2014

Shortly after my father’s family moved south from Ohio to Atlanta, a woman who was helping out with the cooking was overheard telling a friend over the back fence about the oddities of the northerner’s culinary habits. “They …

America to Coffee Potato Chips: ‘No Thanks’

Wednesday, October 22, 2014

New York — America has rejected the idea of cappuccino-flavored Lay’s potato chips. Frito-Lay says Wasabi Ginger won its contest that gives people a chance to create a new flavor, beating out the coffee-flavored chips and the two …

A Cajun in New England

Wednesday, October 15, 2014

Shayne Brunet found out pretty quickly that crawfish weren’t a big hit in New England. Shortly after arriving in Vermont with her family, Brunet, who is from New Orleans, where cooking and eating food is a love affair, …

Famous Chefs Lead a Charge Toward Vegetable-Centered Fast Food

Wednesday, October 15, 2014

Never mind that his latest restaurant, the over-the-top Bazaar Meat in Las Vegas, is a temple to suckling pig and foie gras. José Andrés would like you to consider, for a moment, the vegetable. Settled into a corner …

Suit: Onion Rings Sparked Attack

Saturday, October 11, 2014

Bloomfield, N.M. — A New Mexico man is suing Burger King after he says a manager attacked him for complaining about cold onion rings. KRQE-TV reports the lawsuit filed in state district court says Robert Deyapp was assaulted in June 2013 when he told a manager at the …

The Foundations of Flavor

Wednesday, October 1, 2014

You don’t need to know how to pronounce mirepoix or suppengruen. You just need to know that a mouthwatering dish, no matter what the cuisine, no matter what the regional influence, is built upon a great flavor base. …

Cookbook Examines the Allure of All Things Bitter

Wednesday, October 1, 2014

Take a bow, Jennifer McLagan. With your newest book, Bitter: A Taste of the World’s Most Dangerous Flavor, With Recipes (Ten Speed Press; $29.99), you’ve given foodists the chance to chew on a topic made for adults. Bitter, …