Food / Dining

FILE - In this Tuesday, Oct. 14, 2014, file photo, first lady Michelle Obama and a student look over their plates as they eat lunch in the East Room of the White House following the annual fall harvest of the White House Kitchen Garden in Washington. To help address childhood obesity, the first lady made it her mission in 2014 to help push through tougher nutrition standards for food served in schools. (AP Photo/Susan Walsh, File)

Dinner Becomes 2014 Battleground

Sunday, December 21, 2014

Have you picked a side yet? If not, you’d better think fast, because the battle lines are being drawn and they cut right down the dinner table. For if there was any theme to the food world in 2014, it was the prevalence of polarizing issues. Here’s a roundup of some of the more contentious items on this year’s menu …

Brisket, Latkes And Tzimmes For Hanukkah

Wednesday, December 17, 2014

It’s all a matter of cause and effect. The cause is that in 164 BC, a group of Jews led by Judah Maccabee captured the former Jewish Temple in Jerusalem, which had been turned into a pagan shrine by brutal King Antiochus IV. The effect is that Jews today eat latkes for Hanukkah. …

Huge Truffle Sells High

Tuesday, December 9, 2014

New York — A record-setting 4.16-pound white truffle has sold for $61,250 at a New York City auction. Sotheby’s says the fungus was sold Saturday to a food and wine lover from Taiwan bidding by phone. The truffle was found last week in Umbria, Italy, by Sabatino Truffles. The firm had said it …

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 …

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 …