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Food / Dining

Vt. House Passes GMO Labeling

Thursday, April 24, 2014

Montpelier — Vermont could likely be the first state in the country to require labels on genetically modified foods, under a bill approved by both legislative chambers and favored by the governor. The House voted 114-30 on Wednesday to support the bill, which would require the GMO labels on produce and processed foods. The Senate previously approved the measure, and Gov. Peter Shumlin said he plans to sign it into …

‘Year of No Sugar’ Looks for A Magic Bullet

Wednesday, April 23, 2014

Year of No Sugar is one of those book titles that, with its telegram-like urgency, succinctly tells you exactly what to expect beneath the cover. Eve O. Schaub, a Pawlet, Vt.-based writer, became convinced in 2010 that fructose — the simple carbohydrate that makes sugar sweet — was toxic after watching a lecture by childhood obesity researcher Robert Lustig that argues that point. …

Hard Boiling Made Easy

Wednesday, April 23, 2014

Call it the Great Egg Smackdown of 2014. Every time I write about hard-boiled eggs, I seem to get a flood of mail telling me, essentially, “You’re an idiot, and you’re doing it all wrong.” So this year I threw down the gauntlet. On a blog and social media, I posted a challenge …

Give Oregano And Peas A Chance

Wednesday, April 23, 2014

Oregano and peas seem like a bad match. The musty, pungent herb and the fresh, bright legume would seem to fight. Maybe this hunch stems as well from their divergent seasons, the spring of the peas, the summer of oregano. But when concocting a chicken and peas dish …

Moving Asparagus to the Center of Your Plate

Wednesday, April 16, 2014

Asparagus has been a delicious symbol of spring since at least as far back as the Greeks, who called it asparagos — literally, “to spring up.” But however it is spelled, it makes me happy. Most grocers sell …

Rustic Omelet Cake Perfected Over Time

Wednesday, April 16, 2014

On the continuum of egg nirvana, somewhere between scrambled and baked, comes this perfectly friendly treatment. It is a recipe perfected over time and circumstance. Longtime Washington Post food section contributor and cookbook author Lisa Yockelson’s formula combines gently pan-cooked vegetables with eggs and cheese, plus paprika and …

Jam Session

Monday, April 14, 2014

Dartmouth senior Kara Hedges browses jams and jellies from Thompson Goat Farm in Springfield, Vt., at the 13th annual Flavors of the Valley event at Hartford High School on Sunday. Valley News — Will Parson …

The Woman Who Invented The Chocolate Chip Cookie

Wednesday, April 9, 2014

Julia Child and James Beard have nearly as much name recognition as the Founding Fathers. But when was the last time you ate one of their dishes? I’m betting it’s a lot longer ago than your last chocolate …

Snow Pudding: A Light and Airy Treat From America’s Past, and Grandma’s Kitchen

Wednesday, April 9, 2014

Snow pudding is a great old American recipe that dates back to pioneer days, back when resourceful home cooks hankering for a treat had to rely on whatever they had — things like gelatin, lemons, sugar and eggs. …

Everyday Eggs Break Out, Crack the Haute Cuisine Scene

Wednesday, April 2, 2014

Don’t tell James Beard Award-winning food writer Michael Ruhlman that eggs are trending. True, he’s got a new book out this spring, Egg, that’s all about the sunny little kitchen staples. And he’s certainly aware that more people …

New Hampshire Writer Examines the Business and Pleasure of Making Maple Syrup

Wednesday, March 26, 2014

A t the tail end of one of the coldest winters in recent memory, with sugar maples yet to have a prolonged sap run, it might be hard to remember that just two years ago maple syrup producers …

1901 Cookbook Held the Recipe for Becoming an American

Wednesday, March 26, 2014

Lizzie Black Kander has been called the “Jane Addams of Milwaukee” for her tireless social service work, which included editing and publishing The Settlement Cook Book in 1901. The book provided more than recipes; it taught newcomers to …

First in War, First in Peace, And Near the Top in Brandy

Wednesday, March 26, 2014

Everything is just peachy at the George Washington Distillery in Mount Vernon, Va. The historic distillery and museum, open from April until October each year, will offer peach brandy for sale beginning April 1, with the recipe straight …