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Food / Dining

Raise Your Glass: Don’t Let the Cute Labels Fool You

Wednesday, May 27, 2015

Chateau La Paws Red Blend, Chardonnay, Pinot Noir, California, $12.99 I’m generally turned off by cute wine labels. If I come across a bottle with say, a smiling, cartoon version of Ebenezer Scrooge and a name that borders on the scatological, I immediately assume the taste must resemble the appellation, and a clever label is required to sell a bad wine. Some might call me snobbish for my label avoidance …

Homemade Condiments

Wednesday, May 27, 2015

Summer means grilling. Grilling means hot dogs and hamburgers. Hot dogs and hamburgers mean mustard and ketchup and maybe mayonnaise. You can always go to the store and buy the stuff that comes in a plastic jar. That way, you get to top your lovingly crafted hamburgers and hot dogs with plastic-jar stuff. …

Eat Your Weedies: A Yard’s Bounty Can Fill a Salad Bowl

Monday, May 25, 2015

In the early 1960s, Euell Gibbons wrote Stalking the Wild Asparagus and introduced millions of North Americans to the virtues of harvesting wild foods. Since that time, gathering wild edibles has become increasingly popular, and in our region, woods-grown delicacies such as ramps and fiddlehead ferns appear in grocery stores each spring. Yet …

Trails Day Event in Woodstock Features Hikes, Tastings, Music

Sunday, May 24, 2015

Woodstock — A free event in Woodstock next month will mark National Trails Day with hikes and local food tastings. The 7th annual Trek to Taste on the Trails of Woodstock is set for June 6 from 10 …

From Sensors to LED Lights, Newest Alcohol Packaging Goes High-Tech

Sunday, May 24, 2015

The message-in-a-bottle routine is going Wi-Fi. And that means pretty soon you’ll have your very own mini Times Square at the bar, right on the bottle. “Everyone likes to see their name in lights,” said Brandon Laidlaw, president …

Food Notes: Billings Farm Gets Back Into the Cheese Business

Wednesday, May 20, 2015

B efore World War II, Billings Farm in Woodstock made ice cream, cheese and butter so rich that it gained a national reputation. On Saturday and Sunday, the farm will celebrate for the first time in 70 years …

Latest Kitchen Gadget: IBM’s Watson

Wednesday, May 20, 2015

Bored with finding cures for cancer and beating Jeopardy! champions at their own game, the IBM computer system known as Watson has taken up a hobby: cooking. For the past three years, the system’s keepers have fed it …

‘Terroir’: Character, Climate, Culture and Choices Combine to Create ‘A Taste of Place’

Sunday, May 17, 2015

“Terroir,” a controversial French term loosely translated in English as “a taste of place,” has gained relevance in the current culinary movement that connects the consumption of food with its source, and the concept has brought to this …

USDA to Certify GMO-Free Foods

Friday, May 15, 2015

Washington — The Agriculture Department has developed a new government certification and labeling for foods that are free of genetically modified ingredients. USDA’s move comes as some consumer groups push for mandatory labeling of the genetically modified organisms, or GMOs. The certification is the first of its kind, …

Raise Your Glass: Warm Weather Is Here, and So Is Its Wine

Wednesday, May 13, 2015

Principessa Gavia, 2013 Novi Ligure, Italy Cortese di Gavi, $13 Last year, during a visit to Beaufort, S.C., a friend introduced me to his new favorite warm weather wine, Gavi, an Italian white wine from the Piedmont region. …

Fava Beans Take Some Work, But Are Spring’s First Green

Wednesday, May 13, 2015

Fresh fava beans require commitment: Their prep involves a three-step dance of shelling, blanching and peeling. And that’s before you even cook them. It’s a good thing they make their annual debut in spring, when I’m so excited …

Chickpeas, Twice Transformed

Wednesday, May 13, 2015

I came of culinary age on Manhattan’s Upper West Side, where the world of food — meaning food that came from across oceans and mountains — was minutes away. There was (and still is) Zabar’s, a store that …

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, …