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Food / Dining

Whether mirepoix, soffritto or sofrito, cooking bases help build flavor in cuisines around the world. Three of the most popular are celery, carrots and onions.   (Chicago Tribune - Bill Hogan)

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. Such mixtures of chopped vegetables play a crucial role in many stews, braises, soups and sauces. In France, it may be carrots, …

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, as the chef-author of the James Beard Award-winning Fat (2008) describes, is to her both …

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 a good place. The Co-op’s history got my attention when a Dartmouth writing class I …

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, …

As Griller-in-Chief, Eisenhower Tossed Thick Steaks Straight Onto the Coals

Wednesday, September 24, 2014

How can you not like Ike? How can you not like a guy — a president, no less — who invites people over for dinner and throws their steaks in the fire? Not on the fire, as in …

In Bethel, Residents Treasure an Antique Apple Variety

Saturday, September 20, 2014

Not every small town can claim to have its own apple, but Bethel is one of them. And if the good people of Bethel have their way, the Bethel apple, which dates back to the late 1700s, will …

A Golden Age for Apples

Saturday, September 20, 2014

Apples are a hardy, long-lived, diverse fruit, and since the Industrial Revolution, when countless New England farms emptied out, an equally countless number of apple varieties have been waiting to be rediscovered. Over the past few decades, interest …

To Chill or Not to Chill?

Wednesday, September 17, 2014

For many years I’ve been lecturing anyone who would listen that we shouldn’t put tomatoes in the refrigerator. Was I wrong? A very good post on the Serious Eats website this week seems to suggest so. In it, …

On a Quest For Vermont’s Heady Topper

Wednesday, September 17, 2014

Let’s not call this a “beer run.” That has such a... Friday night frat boy connotation. Let’s instead call this a “beer journey.” The ultimate beer journey. For the ultimate cult beer. If you have even a passing …

Dorie Greenspan Encourages Bakers to Master the Basics

Wednesday, September 17, 2014

The annoying thing about Dorie Greenspan is that no matter how much you don’t like to bake, aren’t good at baking, don’t even want to bake... If you listen to her long enough, you’ll find yourself hankering to …

What Size Farm Is Best for the Planet?

Wednesday, September 10, 2014

There’s a kind of farm that has caught the imagination of the food-conscious among us. It’s relatively small, and you know the farmer who runs it. It’s diverse, growing different kinds of crops and often incorporating livestock. It …

‘Timmy’s’ Beloved in Canada

Sunday, August 31, 2014

Toronto — Few things unite Canadians the way Tim Hortons does. For half a century, they have warmed themselves on chilly mornings with the chain’s coffee and Timbits — or doughnut holes to Americans. So news last week …

Preserving the Harvest

Wednesday, August 27, 2014

It might seem surprising to pair peach and tomato, but jazzed up with coriander seed and lime, dashed with sweet and hot chili peppers and tangy with red onion, this two-fruit salsa is just looking for a dance …