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Food / Dining

Jersey cows wait to be milked at Billings Farm and Museum in Woodstock, Vt., on Monday, May 18, 2015. For the first time in over 70 years, Billings Farm will market cheese made exclusively from the farm's Jersey milk. (Valley News - Sarah Shaw) <p><i>Copyright © Valley News. May not be reprinted or used online without permission. Send requests to permission@vnews.com.</i></p>

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 two cheddar cheeses made from 100 percent raw milk that comes from the farm’s prize-winning Jersey cows. The Billings Farm Cheddar, which …

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 a steady diet of cookbooks and food theory. They’re trying to train a machine — …

‘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 country a centuries-old debate: Is a food’s final flavor the result of the hand of …

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, …

At Milan Expo 2015, It’s Still an Analog World

Wednesday, May 6, 2015

Milan — At Milan Expo 2015, it’s still an analog world, after all. The Milan world’s fair, which opened May 1 for a six-month run, delights with an urban mishmash of global architecture and culinary specialties as organizers …

A Squeeze of Flavor: Hanover Native Pens ‘Lemon Cookbook’

Wednesday, April 29, 2015

When my wife and I lived in Tampa, we had grapefruit, lime and Meyer lemon trees growing in our yard, and my Scots heritage dictated that we used every piece of fruit they produced. We juiced and cooked …

If a Box of Spaghetti Is a Friend in the Pantry, Meet Your New Best Friend

Wednesday, April 29, 2015

For a busy weekday cook, having a good dried spaghetti in the pantry is about 90 percent of having dinner made. Dress it with butter and Parmigiano-Reggiano, or chopped fresh tomatoes and olive oil, and you have a …

Brew University

Tuesday, April 28, 2015

Pomona, Calif. — A bachelor’s in beer? A master’s in malt? Not quite. But these days some colleges are teaching students to make beer as part of their studies. When California State Polytechnic University, Pomona, fired up its …

Cookbook Introduces Mystery Writers, ‘Murderous’ Recipes

Friday, April 24, 2015

Mystery writers like to eat. So do their characters. Here’s an opportunity to meet and greet both without having any calories heading toward your waistline. The Mystery Writers of America Cookbook, edited by Kate White, includes 109 writers …