Clear
37°
Clear
Hi 69° | Lo 36°

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 …

Which Foods Are Worst For the Environment?

Wednesday, March 12, 2014

The argument that a vegetarian diet is more planet-friendly than a carnivorous one is straightforward: If we feed plants to animals, and then eat the animals, we use more resources and produce more greenhouse gases than if we simply eat the plants. As with most arguments about our …

Rich Taste Of Ireland Served in 3 Cookbooks

Wednesday, March 12, 2014

You need not have cousins in Cork or Mayo to stir up a few Irish dishes. Not with this trio of new cookbooks with their enticing recipes and beautiful photos. Take My Irish Table by Cathal Armstrong and …

Hummus Drives Chickpea Growth; Farmers Are Reaping the Benefits

Sunday, March 9, 2014

Spokane, Wash. — The rising popularity of hummus across the nation has been good for farmers like Aaron Flansburg. Flansburg, who farms 1,900 acres amid the rolling hills of southeastern Washington, has been increasing the amount of the …

In Late Winter, Citrus Flavors Call

Wednesday, March 5, 2014

The last two months in Northern New England have delivered a real, old-fashioned winter. The way winters used to be, say the old timers, when towns used horse-drawn snow rollers to groom the roads, and six weeks of …

A Lighter Take on a Classic: Eggplant Parmesan

Wednesday, March 5, 2014

I’ve always been a big fan of eggplant Parmesan. There are a bunch of ways to make this classic Italian dish, but I’m partial to what you might call the full-fat version: thick slices of breaded eggplant that …

Making Better Pancakes, Like Dad Used to Serve Up

Wednesday, February 26, 2014

“Pancakes or waffles?” That’s what my father asked me almost every Saturday morning of my childhood. I usually voted for the pancakes. They weren’t fancy: Dad simply added water, and sometimes an egg, to a few cups of …

Four Pancake Recipes

Wednesday, February 26, 2014

The Washington Post Scratch Pancakes 2 to 4 servings (makes eight 6-inch pancakes) These fluffy pancakes possess some heft, courtesy of whole-wheat pastry flour. Serve them on their own or with any of the related syrup recipes. Make ahead: The flour mixture can be refrigerated in a zip-top …

Chicken Soup for Chicken Soup Lovers: Several Tasty Variations

Wednesday, February 26, 2014

What is it about chicken soup? There is a series of inspirational books titled Chicken Soup for the Soul. John Steinbeck mentioned it in East of Eden. Moshe ben Mainmon, a twelfth-century Egyptian physician and philosopher, recognized it as a remedy for cold symptoms and his advice has …

Do Olive Oil and Efficiency Mix? In Greece, Many Oppose New Blends

Wednesday, February 26, 2014

Simiza, Greece — In the olive groves around Ancient Olympia, sanctuary of the Greek gods, the trees were once considered sacred, and in many ways they still are. Carefully pruned and pampered, they are described by farmers with …

Venison Again: These Recipes Will Freshen Up Your Interest

Wednesday, February 19, 2014

If you got a deer last fall, you probably have some meat left in the freezer, and you’re probably tired of all your favorite venison recipes by now. Chef Jimmy Kennedy was co-founder of River Run restaurant in …