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Food / Dining

Could Common Ground on GMOs Save Our Depleted Oceans?

Wednesday, July 30, 2014

Scientists at DuPont have genetically modified a yeast to produce a long-chain omega-3 fatty acid, essential to human health and previously available in meaningful quantity only from marine sources. In other words, they can create in the lab something that, up until now, we’ve had to harvest wild fish to obtain. I’m going to tell you more about this yeast (you’re on the edge of your seat, I know), but …

Tomato Season: Serve Them Up In a Salad

Wednesday, July 30, 2014

At the peak of ripeness, an in-season tomato is one of the things that makes life worth living. Happily, that season is nigh upon us. And this recipe is my ode to that summer tomato. All kinds of tomatoes are coming in just now, big and small, beefsteak and cherry. At the base …

Rhode Island Town Declares War on Shave Ice

Wednesday, July 30, 2014

Westerly, r.i. — A $3 cup of shave ice is at the center of a dispute between street vendors trying to stay in business in this beach town and town officials who say the vendors cause traffic congestion and increase the potential for accidents. George Manko sells Hawaiian shave ice in a private …

Farm-to-Table Pioneer Chef Turns Skeptic

Wednesday, July 23, 2014

How did a chef who opened a restaurant on a Hudson Valley farm come to write a book questioning the very thesis of the farm-to-table movement? It started with a magazine’s prompt to illustrate the future of food …

Book Teaches Budget Cooking

Wednesday, July 23, 2014

Leanne Brown didn’t set out to write a buzz-worthy cookbook for people who want fine-dining taste on a food stamp budget. Because Good and Cheap, a beautifully photographed e-book packed with low-cost, fuss-free recipes, actually began simply as …

Summer Crowds Flock to Alaskan ‘Hot Dog Nazi’

Wednesday, July 23, 2014

Anchorage, Alaska — There’s no shortage of hot dog stands hawking that spicy, oh-so-Alaska treat, the reindeer dog, in downtown Anchorage. But only one of them has consistently long lines. M.A.’s Gourmet Dogs is owned by a guy …

Lucille B. Smith Blazed a Trail as an Entrepreneur

Wednesday, July 23, 2014

Lucille Bishop Smith was a chef, educator, entrepreneur and food corporation president who has been called the first African-American businesswoman in Texas. She is credited with inventing the first commercially marketed hot roll mix and establishing one of the nation’s first college-level commercial foods and technology departments. “She’s …

Beef Pollutes More Than Pork, Poultry

Tuesday, July 22, 2014

Washington — Raising beef for the American dinner table does far more damage to the environment than producing pork, poultry, eggs or dairy, a new study says. Compared with the other animal proteins, beef produces five times more …

Floral and Citrusy, Gewurztraminer Is a Grape Like No Other

Wednesday, July 16, 2014

The white wine grape gewurztraminer is a world of its own. No other grape, when made into a wine, can boast that it has perfume and flavor as fierce as gewurztraminer’s — of rose petals and orange blossoms, litchi fruit, citrus and bergamot peel, and juicy, ripe tropical …

Couple Remakes a Condiment

Wednesday, July 16, 2014

Matt and Kori Wallace’s courtship is the stuff of preppy fantasies. The two, both 30, met on a coed soccer league in the District of Columbia in 2008, bonded over their shared Virginia roots and got married last …

Serving the Whole Fish: Cookbook Author Questions Why We Don’t Dine on America’s Catch 

Wednesday, July 9, 2014

Author Paul Greenberg was standing in his Manhattan kitchen, cleaver in hand. He had already fluidly removed two fillets from a gleaming red snapper, shipped overnight from the Gulf of Mexico. Now it was time to take off …

Martha Bakes, for a Crowd

Wednesday, June 25, 2014

Norwich — As she mixed, stirred and kneaded, media magnate Martha Stewart talked animatedly about her methods and techniques. While scraping whisked eggs into a bowl, Stewart said to the class at King Arthur Flour in Norwich, “My …

Sides Are Essential for Cookouts, Especially for Barbecue

Wednesday, June 25, 2014

Contributing a side dish to the Fourth of July cookout used to be easy. You might show off your family potato salad, bring corn to grill or shoulder-carry a big ol’ watermelon. Then America went and got all froufrou. Olive oil, lemon and fresh basil dressed Yukon Golds …