Food / Dining

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 and avid cook from Arlington, Virginia. “You …

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 been deftly diced into small cubes, so uniform in size that a customer was overheard …

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 have seen the light and are producing better lower-priced versions of the wine. Sometime in …

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, …

The Co-op’s Vivid History

Saturday, September 27, 2014

I am a card-carrying Hanover Co-op member. As my long membership number reveals, I’m a rookie, but shortly after we moved to the Upper Valley from Ohio a few years ago I began to see the Co-op as …

Cheesemaker Grows and Prospers: Reading, Vt.’s Spring Brook Farm Wins a Coveted National Award

Wednesday, September 24, 2014

The faint smell of butterscotch hangs in the cool air as hundreds of 20-pound wheels of Alpine-style cheese lining the wooden shelves ripen in the aging room at Spring Brook Farm in Reading, Vt. A few years ago, …