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Food / Dining

Whether mirepoix, soffritto or sofrito, cooking bases help build flavor in cuisines around the world. Three of the most popular are celery, carrots and onions.   (Chicago Tribune - Bill Hogan)

The Foundations of Flavor

Wednesday, October 1, 2014

You don’t need to know how to pronounce mirepoix or suppengruen. You just need to know that a mouthwatering dish, no matter what the cuisine, no matter what the regional influence, is built upon a great flavor base. Such mixtures of chopped vegetables play a crucial role in many stews, braises, soups and sauces. In France, it may be carrots, …

Cookbook Examines the Allure of All Things Bitter

Wednesday, October 1, 2014

Take a bow, Jennifer McLagan. With your newest book, Bitter: A Taste of the World’s Most Dangerous Flavor, With Recipes (Ten Speed Press; $29.99), you’ve given foodists the chance to chew on a topic made for adults. Bitter, as the chef-author of the James Beard Award-winning Fat (2008) describes, is to her both …

The Co-op’s Vivid History

Saturday, September 27, 2014

I am a card-carrying Hanover Co-op member. As my long membership number reveals, I’m a rookie, but shortly after we moved to the Upper Valley from Ohio a few years ago I began to see the Co-op as a good place. The Co-op’s history got my attention when a Dartmouth writing class I …

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 …

Lucille B. Smith Blazed a Trail as an Entrepreneur

Wednesday, July 23, 2014

Lucille Bishop Smith was a chef, educator, entrepreneur and food corporation president who has been called the first African-American businesswoman in Texas. She is credited with inventing the first commercially marketed hot roll mix and establishing one of the nation’s first college-level commercial foods and technology departments. “She’s …

Beef Pollutes More Than Pork, Poultry

Tuesday, July 22, 2014

Washington — Raising beef for the American dinner table does far more damage to the environment than producing pork, poultry, eggs or dairy, a new study says. Compared with the other animal proteins, beef produces five times more …

Floral and Citrusy, Gewurztraminer Is a Grape Like No Other

Wednesday, July 16, 2014

The white wine grape gewurztraminer is a world of its own. No other grape, when made into a wine, can boast that it has perfume and flavor as fierce as gewurztraminer’s — of rose petals and orange blossoms, litchi fruit, citrus and bergamot peel, and juicy, ripe tropical …