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Food / Dining

This March 31, 2014 photo shows pan seared asparagus with shrimp, shiitakes, and chilies in Concord, N.H. (AP Photo/Matthew Mead)

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 asparagus in a range of sizes, from thin and willowy to thick and stocky. Whatever the size, look for stalks that are …

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 chopped parsley. Once set after a brief oven bake, a savory kind of “cake” is …

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 …

Gum Sales Take It on the Cheek as Chewers Find New Options

Friday, March 21, 2014

New York — Gum seems as appealing as that sticky wad on the bottom of a shoe these days. It’s not that Americans don’t ever enjoy a stick of Trident or Orbit, the two most popular brands. They …

Rhody’s Hot Wiener: Don’t Call It a Hot Dog

Wednesday, March 19, 2014

Providence, r.i. — Don’t call them hot dogs and don’t ask for ketchup. Those are the cardinal rules at Olneyville New York System, arguably the best-known Rhode Island spot for one of the state’s signature dishes: hot wieners. “Dish” is probably an overstatement. These are veal, pork and …

Drink Like a Forefather: Lebanon Woman’s Book Recalls “Forgotten Drinks of Colonial New England”

Wednesday, March 19, 2014

Rattle Skull isn’t for the faint of heart, or liver. Take a pint of porter, ¾ of an ounce each of rum and brandy, 3 ounces of sherry, or sack, a splash of fresh lime juice, and some …

A Healthy Roast Bird to Help Welcome Spring

Wednesday, March 19, 2014

Our spring feasts — often centered on Passover and Easter — typically call for a center-of-the-plate star like brisket or lamb. Of course they’re delicious, but both can seriously ramp up the fat and calories in a meal …