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Food / Dining

Could Common Ground on GMOs Save Our Depleted Oceans?

Wednesday, July 30, 2014

Scientists at DuPont have genetically modified a yeast to produce a long-chain omega-3 fatty acid, essential to human health and previously available in meaningful quantity only from marine sources. In other words, they can create in the lab something that, up until now, we’ve had to harvest wild fish to obtain. I’m going to tell you more about this yeast (you’re on the edge of your seat, I know), but …

Tomato Season: Serve Them Up In a Salad

Wednesday, July 30, 2014

At the peak of ripeness, an in-season tomato is one of the things that makes life worth living. Happily, that season is nigh upon us. And this recipe is my ode to that summer tomato. All kinds of tomatoes are coming in just now, big and small, beefsteak and cherry. At the base …

Rhode Island Town Declares War on Shave Ice

Wednesday, July 30, 2014

Westerly, r.i. — A $3 cup of shave ice is at the center of a dispute between street vendors trying to stay in business in this beach town and town officials who say the vendors cause traffic congestion and increase the potential for accidents. George Manko sells Hawaiian shave ice in a private …

A Pair of Recipes for Classic Barbecue Sides

Wednesday, June 25, 2014

Classic Central Texas Pinto Beans 12 to 14 servings (makes 8 cups) When accompanying barbecue, a side of pintos should be a little brothy and creamy-tasting, attributes of the beans made by columnist Jim Shahin’s central Texas-born-and-raised wife, Jessica. He says her rendition’s the best of any he’s …

Best Steaks for Grilling

Wednesday, June 18, 2014

The weather’s cooperating, the coals are lit and you’ve got your mind on a juicy steak with perfect grill marks. But what type of steak should you buy? Well, rib-eye remains the favorite across the United States, the …

Tips on Buying And Cooking Steak

Wednesday, June 18, 2014

∎ Speak up. Tell the meat cutter or meat counter person what you’re looking for. How many people are you feeding? Do you want individual steaks or a big Flintstones-size slab to share? Does he or she have any tips on cooking it? ∎ Read the label carefully. …

FDA Readies New Salt Rules

Wednesday, June 18, 2014

Washington — Food companies and restaurants could soon face government pressure to make their foods less salty — a long-awaited federal effort to try to prevent thousands of deaths each year from heart disease and stroke. The Food …

Cooking by Ear: Kitchen Sounds Communicate the Nuances

Wednesday, June 11, 2014

You expect a kitchen to be noisy. The tap-tap-tap of a knife mincing mounds of fresh herbs. The rhythmic beat of a wooden spoon mixing a batter. Fries sputtering in oil. Beyond such obvious noises, there are many …

Understanding Portion Sizes

Wednesday, June 11, 2014

In 2011, with much fanfare, the USDA unveiled MyPlate, the redesigned successor to MyPyramid, the so-called food pyramid that assigned nutritional value to the different food groups. Like MyPyramid, MyPlate assigns different values to the different food groups, …

Riesling Rises in the U.S.

Wednesday, June 11, 2014

Riesling, more widely planted than Chardonnay in California just 50 years ago, is on the rise again. And Riesling’s most ardent supporter is British wine writer Stuart Pigott, whose blog chronicles his adventures on what he likes to call Planet Riesling, along with sharp observations and pungent opinions. …

Deborah Madison Rewrites Her Classic ‘Vegetarian Cooking’

Wednesday, June 4, 2014

When Deborah Madison wrote Vegetarian Cooking for Everyone, who knew that the title would end up being so close to prophetic? The book has more than 400,000 copies in print, which isn’t literally everyone, of course. But when …

Facing a Cheese Challenge, Major Grocery Chain Caves

Wednesday, June 4, 2014

I can’t believe this is goat cheese. The Wegmans 1916 Aged Goat Cheese is smooth, silky, a little grassy but not at all punctuated by the sharp tang that turns off so many people from other goat’s milk …

Adventures in Grilling

Wednesday, May 28, 2014

Some of us grill throughout the year, happily tending to the flames and the food as flakes of snow fall from the night sky and sizzle on the grate. For people who are slightly more sane, though, the …