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Food / Dining

Shayne Brunet sprinkles cajun seasoning onto the shrimp etouffee she was making at her home in Bradford, Vt., on September 27, 2014. While Brunet often returns to her Louisiana roots and cooks cajun-inspired dishes, she loves researching and cooking food from around the world. 
(Valley News - Sarah Priestap)

A Cajun in New England

Wednesday, October 15, 2014

Shayne Brunet found out pretty quickly that crawfish weren’t a big hit in New England. Shortly after arriving in Vermont with her family, Brunet, who is from New Orleans, where cooking and eating food is a love affair, tried her hand at selling her Southern cuisine at the Rockland, Maine, Lobster Festival. After all, she had plenty of experience, working …

Famous Chefs Lead a Charge Toward Vegetable-Centered Fast Food

Wednesday, October 15, 2014

Never mind that his latest restaurant, the over-the-top Bazaar Meat in Las Vegas, is a temple to suckling pig and foie gras. José Andrés would like you to consider, for a moment, the vegetable. Settled into a corner table of his Washington hot spot Jaleo, the small-plates king is animatedly spooning broccoli, carrots …

Suit: Onion Rings Sparked Attack

Saturday, October 11, 2014

Bloomfield, N.M. — A New Mexico man is suing Burger King after he says a manager attacked him for complaining about cold onion rings. KRQE-TV reports the lawsuit filed in state district court says Robert Deyapp was assaulted in June 2013 when he told a manager at the fast-food restaurant in the northwestern New Mexico city of Bloomfield about his cold order. The …

Mysteries of Homemade Yogurt

Wednesday, August 13, 2014

Making yogurt isn’t cooking. Not really. It’s more like conjuring spirits: You create the conditions that summon mysterious creatures, invisible to the naked eye, to do all the real work. In the case of yogurt, the “creatures” are …

You’re Doing It Wrong: Plumcake

Wednesday, August 13, 2014

New York — With all due respect to William Carlos Williams, no one should be eating plums cold from the icebox. Forgive me, but a chilled plum is an inferior plum — like all cold edibles, it will hurt your teeth and numb your tastebuds. Should you find …

More Food Sometimes Adds Up to Less Value

Wednesday, August 6, 2014

The trouble with writing about cheap eats — which I do as the $20 Diner in The Washington Post’s Weekend section — is that few can agree on what constitutes cheap. One person’s weekly helping of lamb biryani, at $16 a plate, is another’s semiannual indulgence. In a …

When Cooking Pizza on the Grill, Medium Heat Yields Maximum Pie

Wednesday, August 6, 2014

Grilling pizza is like learning a new computer program. Those who know how to do it always say it’s easy. But it’s easy only if you know how to do it. The good news is that the learning …

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 …

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 …

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 …

Farm-to-Table Pioneer Chef Turns Skeptic

Wednesday, July 23, 2014

How did a chef who opened a restaurant on a Hudson Valley farm come to write a book questioning the very thesis of the farm-to-table movement? It started with a magazine’s prompt to illustrate the future of food …

Book Teaches Budget Cooking

Wednesday, July 23, 2014

Leanne Brown didn’t set out to write a buzz-worthy cookbook for people who want fine-dining taste on a food stamp budget. Because Good and Cheap, a beautifully photographed e-book packed with low-cost, fuss-free recipes, actually began simply as …

Summer Crowds Flock to Alaskan ‘Hot Dog Nazi’

Wednesday, July 23, 2014

Anchorage, Alaska — There’s no shortage of hot dog stands hawking that spicy, oh-so-Alaska treat, the reindeer dog, in downtown Anchorage. But only one of them has consistently long lines. M.A.’s Gourmet Dogs is owned by a guy …