Hi 28° | Lo 15°

Food / Dining

Classic Mulligatawny soup, a recipe featured in "The Soupbox Cookbook" by Jamie Taerbaum and Dru Melton. (Quarto Publishing)

Strategies for the Soup Pot: Famed Eatery Sparks Love of Mulligatawny

Wednesday, February 3, 2016

The first time I had mulligatawny soup was at Herren’s Restaurant, an Atlanta landmark for more than 53 years, where I occasionally had lunch with my father. Herren’s, which was the place to be seen in the city, particularly if you were a mover and shaker, was owned and operated by Ed Negri, a civic minded restaurateur who was at the forefront of the city’s integration, and who led the fight to save the magnificent Fox Theater and other historically significant buildings. Negri opened his restaurant to blacks in 1963, the first downtown establishment to do so, and weathered a severe drop in business, picketing …

It’s So Easy to Make Your Own Concentrated Soup Base

Wednesday, February 3, 2016

We all love shortcuts to a good soup — and by “good,” I mostly mean one that has well-developed flavor, the kind that can sometimes take a little time. That’s why we buy bouillon cubes, why we make our own stocks and broths and freeze them, why we sock soup away in the …

Finding Links Between Flavor and Dirt

Wednesday, January 27, 2016

“Let’s go dig a hole!” Ernest “Bubba” Beasley grabbed an auger and led the way along the vine rows. We were at Pollak Vineyards in Greenwood, Va., west of Charlottesville, on a sweltering summer day last July. Beasley, a geologist, and Lucie Morton, a viticulturist, wanted to show me their research on the relationship of vineyard soils to wine quality. And that meant …

‘In Defense of Food’ Examines How We Eat Today

Wednesday, January 6, 2016

Los Angeles — January is upon us, and we all know what that means: A resolution to lose weight and get healthy. Just like the 2015 declaration. And the one before that. What diet to choose this time? Low-fat? Low-carb? Gluten-free or prehistoric? Or just throw out the …

Gluten-Free Gets Better

Wednesday, January 6, 2016

Gluten-Free Girl: American Classics Reinvented By Shauna James Ahern and Daniel Ahern, Houghton Mifflin Harcourt, $29.99 Gloriously Gluten Free: Fresh & Simple Gluten-Free Recipes for Healthy Eating Every Day By Susanna Booth, Hamlyn, $29.99 Eighteen years ago, I …

Labor-Law Fears Hurt U.S. Co-ops

Monday, January 4, 2016

Albany, n.y. — Food cooperative programs that allow members to scoop rice, sort organic vegetables and ring up sales in return for grocery discounts are fading fast amid a changing marketplace and fears of violating labor laws. The “member labor” or volunteer programs are intertwined with the do-it-yourself …

Fake Meats Fare Poorly in Taste Tests

Sunday, January 3, 2016

Concord — How far have vegan alternatives come to tasting like the real thing? Not far enough, according to a panel that tasted some options for The Associated Press. “Noxious” and “kind of not natural” were among the …

Raise Your Glass: Sippable Sparklers For New Year’s Eve

Wednesday, December 30, 2015

Mistinguett Cava, Brut Penedes, Spain, $9.99 Jaume Serra Cristalino Cava, Brut Penedes, Spain, $8.99 Finding a well-crafted, dry sparkling wine in the $10 range can be difficult. There are plenty of good Italian Prosecco and Lambrusco wines in …

Craft Beer Pushes Up U.S Hop Production

Saturday, December 26, 2015

Moxee, Wash. (ap) — Demand from craft beer brewers led to an 11 percent increase in U.S. hop production in 2015 compared to the previous year. The U.S. Department of Agriculture’s National Agricultural Statistics Service says production totaled 78.8 million pounds. Washington state produced 59.4 million pounds, followed …

An Old Yardstick Used to Measure Today’s Wines

Saturday, December 26, 2015

So many wines, so little time. With such variety available, we look to wine judges or writers to tell us which vinos stand out. Even in Roman times, Pliny the Elder wrote about regions or vineyards that produced superior wines. Today, gold medals and high point scores set …

Bubble Up to the Bar

Wednesday, December 23, 2015

For the cocktail lover, this season of festivities can be full of temptation. Specifically, the temptation to gift your friends and family with the fruits of your bibulous labors: to tinsel up the place, invite friends and start …

Chef Puts a New Spin on a Seasonal Classic — Winter Squash

Wednesday, December 23, 2015

After Thanksgiving, with all its orange purees and mashes and soups, it’s easy to tire of winter squash. But if your diet depends on seasonal vegetables — particularly local ones — you owe it to yourself to explore …

Raise Your Glass: A Wine That Riffs on a Colorful History

Wednesday, December 16, 2015

19 Crimes Glenrowan, Australia 2013 Red Wine, $12.99 A wine with a good back story is one thing, but when you find a good wine with a great back story, it makes the drinking all the better. The …