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Food / Dining

The day after members voted 199-147 to continue selling table grapes at the Hanover Co-Op, picketers continued to encourage the boycott of its sale in Hanover, N.H., on Oct. 30, 1969. (Valley News - Larry McDonald)

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 was teaching went to talk with Peter …

Cheesemaker Grows and Prospers: Reading, Vt.’s Spring Brook Farm Wins a Coveted National Award

Wednesday, September 24, 2014

The faint smell of butterscotch hangs in the cool air as hundreds of 20-pound wheels of Alpine-style cheese lining the wooden shelves ripen in the aging room at Spring Brook Farm in Reading, Vt. A few years ago, when the cheese-making program was just getting started at Spring Brook and there were many …

As Griller-in-Chief, Eisenhower Tossed Thick Steaks Straight Onto the Coals

Wednesday, September 24, 2014

How can you not like Ike? How can you not like a guy — a president, no less — who invites people over for dinner and throws their steaks in the fire? Not on the fire, as in grates above the fire. In the fire. Directly atop the red-hot glowing coals. Dwight D. …

Martha Bakes, for a Crowd

Wednesday, June 25, 2014

Norwich — As she mixed, stirred and kneaded, media magnate Martha Stewart talked animatedly about her methods and techniques. While scraping whisked eggs into a bowl, Stewart said to the class at King Arthur Flour in Norwich, “My …

Sides Are Essential for Cookouts, Especially for Barbecue

Wednesday, June 25, 2014

Contributing a side dish to the Fourth of July cookout used to be easy. You might show off your family potato salad, bring corn to grill or shoulder-carry a big ol’ watermelon. Then America went and got all froufrou. Olive oil, lemon and fresh basil dressed Yukon Golds …

A Pair of Recipes for Classic Barbecue Sides

Wednesday, June 25, 2014

Classic Central Texas Pinto Beans 12 to 14 servings (makes 8 cups) When accompanying barbecue, a side of pintos should be a little brothy and creamy-tasting, attributes of the beans made by columnist Jim Shahin’s central Texas-born-and-raised wife, Jessica. He says her rendition’s the best of any he’s …

Best Steaks for Grilling

Wednesday, June 18, 2014

The weather’s cooperating, the coals are lit and you’ve got your mind on a juicy steak with perfect grill marks. But what type of steak should you buy? Well, rib-eye remains the favorite across the United States, the …

Tips on Buying And Cooking Steak

Wednesday, June 18, 2014

∎ Speak up. Tell the meat cutter or meat counter person what you’re looking for. How many people are you feeding? Do you want individual steaks or a big Flintstones-size slab to share? Does he or she have any tips on cooking it? ∎ Read the label carefully. …

FDA Readies New Salt Rules

Wednesday, June 18, 2014

Washington — Food companies and restaurants could soon face government pressure to make their foods less salty — a long-awaited federal effort to try to prevent thousands of deaths each year from heart disease and stroke. The Food …

Cooking by Ear: Kitchen Sounds Communicate the Nuances

Wednesday, June 11, 2014

You expect a kitchen to be noisy. The tap-tap-tap of a knife mincing mounds of fresh herbs. The rhythmic beat of a wooden spoon mixing a batter. Fries sputtering in oil. Beyond such obvious noises, there are many …

Understanding Portion Sizes

Wednesday, June 11, 2014

In 2011, with much fanfare, the USDA unveiled MyPlate, the redesigned successor to MyPyramid, the so-called food pyramid that assigned nutritional value to the different food groups. Like MyPyramid, MyPlate assigns different values to the different food groups, …

Riesling Rises in the U.S.

Wednesday, June 11, 2014

Riesling, more widely planted than Chardonnay in California just 50 years ago, is on the rise again. And Riesling’s most ardent supporter is British wine writer Stuart Pigott, whose blog chronicles his adventures on what he likes to call Planet Riesling, along with sharp observations and pungent opinions. …

Deborah Madison Rewrites Her Classic ‘Vegetarian Cooking’

Wednesday, June 4, 2014

When Deborah Madison wrote Vegetarian Cooking for Everyone, who knew that the title would end up being so close to prophetic? The book has more than 400,000 copies in print, which isn’t literally everyone, of course. But when …