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Food / Dining

What Size Farm Is Best for the Planet?

Wednesday, September 10, 2014

There’s a kind of farm that has caught the imagination of the food-conscious among us. It’s relatively small, and you know the farmer who runs it. It’s diverse, growing different kinds of crops and often incorporating livestock. It may or may not be organic, but it incorporates practices — crop rotation, minimal pesticide use, composting — that are planet-friendly. Customers …

‘Timmy’s’ Beloved in Canada

Sunday, August 31, 2014

Toronto — Few things unite Canadians the way Tim Hortons does. For half a century, they have warmed themselves on chilly mornings with the chain’s coffee and Timbits — or doughnut holes to Americans. So news last week that Burger King will buy Tim Hortons served as a bittersweet reminder of how beloved …

Preserving the Harvest

Wednesday, August 27, 2014

It might seem surprising to pair peach and tomato, but jazzed up with coriander seed and lime, dashed with sweet and hot chili peppers and tangy with red onion, this two-fruit salsa is just looking for a dance partner. It’s cooked just until saucy, keeping the flavor fresh and forward. If you are …

Couple Remakes a Condiment

Wednesday, July 16, 2014

Matt and Kori Wallace’s courtship is the stuff of preppy fantasies. The two, both 30, met on a coed soccer league in the District of Columbia in 2008, bonded over their shared Virginia roots and got married last …

Serving the Whole Fish: Cookbook Author Questions Why We Don’t Dine on America’s Catch 

Wednesday, July 9, 2014

Author Paul Greenberg was standing in his Manhattan kitchen, cleaver in hand. He had already fluidly removed two fillets from a gleaming red snapper, shipped overnight from the Gulf of Mexico. Now it was time to take off …

Martha Bakes, for a Crowd

Wednesday, June 25, 2014

Norwich — As she mixed, stirred and kneaded, media magnate Martha Stewart talked animatedly about her methods and techniques. While scraping whisked eggs into a bowl, Stewart said to the class at King Arthur Flour in Norwich, “My …

Sides Are Essential for Cookouts, Especially for Barbecue

Wednesday, June 25, 2014

Contributing a side dish to the Fourth of July cookout used to be easy. You might show off your family potato salad, bring corn to grill or shoulder-carry a big ol’ watermelon. Then America went and got all froufrou. Olive oil, lemon and fresh basil dressed Yukon Golds …

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, …