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Food / Dining

Touchdown! A re-usable Norpro brand turkey timer signals that this bird is done.(Joshua Yospyn — For The Washington Post)

A Pox on the Thanksgiving Bird?

Wednesday, November 25, 2015

Before the two of us waste too much time on the subject, I ask J. Kenji López-Alt, the respected managing culinary director for the website Serious Eats, how much experience he has with pop-up timers. He says he has plenty: He rips them from uncooked turkeys all the time. The only service this meat-based jack-in-the-box can provide is to “inform …

Thanksgiving Staples Could Cost a Bit More

Sunday, November 22, 2015

Minneapolis — Bird flu took a bite out of the turkey supply. Heavy rain washed out the pumpkin crop. Yet Thanksgiving groceries likely won’t cost Americans much more than last year, and nobody should have to miss gobbling down their favorite holiday foods. The holiday season perennially generates stories about some items being in short supply or dramatically pricier, but markets have a …

Genetically Engineered Salmon Ok’d by FDA

Friday, November 20, 2015

Washington — What’s for dinner? Before long, it may well be genetically modified salmon, the first such altered animal cleared for human consumption in the United States. Critics call it “frankenfish,” but the Food and Drug Administration granted its approval on Thursday, saying the faster-growing salmon is safe to eat. It could be …

Paul Prudhomme Championed Local Food Before It Was Cool

Saturday, October 10, 2015

New Orleans — At K-Paul’s Louisiana Kitchen during the early 1980s, chef and owner Paul Prudhomme would drive to his hometown near Opelousas in his pickup truck and come back loaded down with supplies reflecting his native Cajun …

Americans Are Falling Out of Love With One of Their Favorite Fruits

Wednesday, September 30, 2015

Washington — I was looking through USDA data, as I do from time to time, mindlessly scrolling through numbers and names of foods, when a column in a spreadsheet gave me pause. I had opened the government agency’s most recent estimates of fruit consumption and realized that grapefruits, …

New Book Offers Peek Into H ow He Cooks at Home

Wednesday, September 23, 2015

Jacques Pepin may be turning 80 in December, but he’s not sounding like a man about to pack up his chef’s knives and walk away from the stove or, perhaps, the camera. “There’s always something new. Life continues,” …

Pepin’s Legend Grows

Wednesday, September 23, 2015

In the pantheon of food, there are certain legendary pairings. Salt and pepper. Mac and cheese. Gin and tonic. Julia and Jacques. As in Julia Child and Jacques Pepin, two of the most prominent and charismatic culinary figures …

Taming the Wild Apple: Barnard’s Fable Farm Cultivates a Cidery

Wednesday, September 16, 2015

In the clinging heat of a recent August afternoon, the three partners in Barnard’s Fable Farm were moving quickly, grinding apples and pressing them into juice that flowed into white five-gallon buckets. It was a messy scene: Spilled …

Growers Still Search to Find the Perfect Tomato

Wednesday, September 16, 2015

It’s tomato time, and as I watch the big pot of red puree simmering on the stove for canning, I’m touching base with fellow tomato fans about their favorite varieties, both new and old. My friend Cheryl Long, …

Study: Scorned Screw Caps Can Protect Flavor of Wines

Sunday, September 13, 2015

A decade ago, many wineries started using screw caps as closures on wine bottles. They were rebelling against a spate of poor-quality corks that ruined wine. A “corked” wine has been spoiled by a chemical that taints the cork during manufacture; its effects can range from a subtle …

Food Notes: Simon Pearce Restaurant Builds a New Bar

Wednesday, September 9, 2015

The Simon Pearce Restaurant in Quechee has a new bar featuring a small-plate menu, craft beers, cocktails and an expanded wine list, General Manager Jerod Rockwell said this week. Previously, the restaurant had a small bar in the entry to the dining room that wasn’t inviting for customers …

For a Healthy New Year

Wednesday, September 9, 2015

Carrot tzimmes, a sweet fruit and vegetable stew, is a dish Carol Ungar’s mother always made for Rosh Hashana. The golden carrot coins signaled prosperity, recalls the cookbook author, and the sweetness a hope for the new year. …

Raise Your Glass: Forgotten Suggestion Leads to a Fine Chardonnay

Wednesday, September 2, 2015

McWilliam’s Hanw ood Estates Southeastern Australia Chardonnay 2012, $11.99 Back in the beginning of the summer, someone suggested that I check out a “very nice” petite sirah and because I favor whites and roses during the hotter months, …