Food / Dining

Raise Your Glass:

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, I filed the recommendation to memory without writing it down. However, my mental filing system is a bit of a mess with stacks of items strewn about the brain, not neatly put …

A Bit of Seaside By the Roadside

Wednesday, September 2, 2015

In 2009, chef Brad Pirkey packed up his Volkswagen bus and his dog Boston and headed out on a great American road trip, traveling the country’s perimeter, from East Coast to Gulf Coast to West Coast, for a year. Along the way, he sampled classic American food, with regional twists, at food trucks …

Say Goodbye to Supersize

Saturday, August 29, 2015

New York — Forget the Big Mac attack. Now is the time of the snack attack. After years of slinging super-sized servings, some fast-food chains are starting to see the benefits of offering daintier bites. That includes mini-hot dogs, little chicken sandwiches and shakes that are smaller than a small. It’s all intended …

Food Notes: Thetford Native Wins Fellowship to Research Cheesemaking

Wednesday, July 1, 2015

Thetford resident Linnea Burnham is spending the next 13 months traveling the world to learn about making artisanal cheese. Burnham, who graduated from Middlebury College earlier this year, is one of the 50 members of the Thomas J. …

Foraging for Flour: Norwich Man Gathers Acorns for Baking

Wednesday, July 1, 2015

In the fall, the ground under most oak trees in the Upper Valley is littered with acorns, plump nuts the size of the end of a thumb, filled with golden, fleshy meat. It seemed a shame to waste …

Truffle Industry Needs Trained Dogs

Wednesday, July 1, 2015

Carneros, Calif. — The growing appetite for truffles is feeding demand for dogs trained to sniff out the fabled aromatic fungus prized by chefs and foodies. As more landowners plant orchards in hopes of harvesting truffles, more dogs …

Businesses Rescue Wasted Food

Sunday, June 28, 2015

Washington — Ugly produce is midway through a massive makeover. Misshapen potatoes, multi-pronged carrots and past-their-prime apples — rebranded as “cosmetically challenged” and “beautiful in their own way” — are coming into vogue. Campaigns aimed at reducing food …

Southern Lights: Dishes That Won’t Stop Your Heart

Wednesday, June 24, 2015

When I was in high school, I used to tag along with one of my older brothers who was annually invited by a college classmate for a weekend of quail hunting in no rth Georgia. I had pretty …

Raise Your Glass: A Rose Without An Accent Tastes Fine

Wednesday, June 24, 2015

Cote Mas Sud de France Rose Aurore Languedoc, France, $8.99 One of my favorite wines for a warm summer evening is a crisp, dry rose, and yes, I know that it should have an accent aigu over the …

Audrey Hepburn Kept a Humble Table

Wednesday, June 24, 2015

New York — Think of Audrey Hepburn, and your mind will likely conjure up an extraordinarily elegant woman in a boat-necked black dress, huge sunglasses, gloves to the elbow and a chic updo. It’s doubtful you’ll picture a …

Lobster Prices Rise as Summer Season Gets Off to Slow Start

Friday, June 19, 2015

Portland, Maine — American lobster prices are swelling as the summer fishing season gets off to a slow start in New England. The summer staple is selling in the $6 or $8 per pound range to consumers, an average increase of about $1 to $2 from last year, …

In the Kitchen: Elixir’s Chef Started Cooking at an Early Age

Wednesday, June 17, 2015

Elixir Executive Chef Chad Lumbra believes a fine dining restaurant can distinguish itself through little things. A pinch of salt or a properly placed garnish could be what makes the difference between you and someone down the street, …

An Author Who Set the Bar High for Cocktail Makers Raises It Yet Again

Wednesday, June 17, 2015

When David Wondrich’s Imbibe! was first published, in 2007, it hit a market that was craving cocktail knowledge. The book, a meticulously researched paean to 19th-century bartender Jerry Thomas, won a James Beard award and became a widely …