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Food / Dining

A 40-pound tom turkey flaps his wing as Chris Conley carries him to a pen at Raymond's Turkey Farm in Methuen, Mass., Friday, Nov. 21, 2014. The farm raises approximately 20,000 Broad Breasted White Holland turkeys per year. (AP Photo/Elise Amendola)

Cost of Thanksgiving Rises, But Not by Too Much

Wednesday, November 26, 2014

Giving thanks will be a little costlier this year, but — and here’s something you can be truly thankful for — it probably won’t empty your wallet. The price for putting Thanksgiving dinner on the table for 10 people is expected to rise slightly this year, clocking in at $49.41. That’s 37 cents higher than in 2013. For that, you …

A Memorable Pizza From a Nashua Childhood

Wednesday, November 26, 2014

Nashua, n.h. — It’s one of those haunting food memories I’ve tried, foolishly, to escape for nearly 25 years. And it’s ruined me for any facsimile since. I’m speaking of the pizza joint — for in the days before artisanal, gluten-free crusts and free-range mozzarella, they all were joints — that formed the …

Cookbooks Are Seeing Growth

Friday, November 21, 2014

A few years ago, Ken Hagemann was drawn to what he thought was the future of cookbooks. Lured by the ease and searchability promised by e-books and apps, he purged most of his old school volumes. But instead of a digital culinary epiphany, he found only disappointment. “You can’t get the spirit and the intent of the author,” says the 46-year-old systems analyst …

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 …

A Visit to the Birthplace of Buffalo Wings

Wednesday, August 27, 2014

Buffalo, n.y. — Credit for the classic Buffalo wing goes to Teressa Bellissimo, who developed the dish in the kitchen of the Anchor Bar in 1964. Fifty years later, the Main Street eatery remains a must-see for countless …

Made at Home, Cured Salmon Is Less Costly

Wednesday, August 27, 2014

The trouble with cured salmon? We tend to treat it like, well... a treat. Cured salmon — with all its rich, salty, savory, lusciously fatty goodness — too often is relegated to the breakfast or brunch table, and …

California’s Record Three-Year Drought Takes Toll on Honey Production

Wednesday, August 27, 2014

Los Banos, Calif. — California’s record drought hasn’t been sweet to honeybees, and it’s creating a sticky situation for beekeepers and honey buyers. The state is traditionally one of the country’s largest honey producers, with abundant crops and …

Potluck Planned in Weathersfield

Sunday, August 24, 2014

Weathersfield — A free potluck to celebrate land use and stewardship is set for Sept. 18, at 6 p.m., at Weathersfield Center Church. The event, hosted by the Weathersfield Land Preservation Association, is designed to encourage people to share stories about their diverse land use experiences. Land use …

Repairing Lobster’s Identity Crisis

Wednesday, August 20, 2014

Lobster, you’re on a roll. Recent news reports have chronicled your rise — or fall? — citing sustainability, affordability and sheer bounty. In Maine alone, marine biologists are happy to report that your numbers have grown “unbelievably” over …

Basil Blight Wipes Out Crop at N.H. Farm

Wednesday, August 20, 2014

Folks at Dimond Hill Farm in Concord don’t mince words when talk turns to one of their most popular crops. “We sell lots and lots and lots of basil every year,” said Jane Presby, a seventh-generation farmer who …

Look to Old World For the New Wines

Wednesday, August 20, 2014

Fancy some furmint? How about a nice glass of grillo? If you’ve never heard of either, chances are you will. Wine lists are getting a makeover as producers all over the world make a play for U.S. palates. …

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 …