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Food / Dining

This undated photo provided by Arby's shows Arby’s new lineup of sliders. After years of pushing super-sized portions, fast-food chains are starting to see the perks of going small. (Arby's via AP)

Say Goodbye to Supersize

Saturday, August 29, 2015

New York — Forget the Big Mac attack. Now is the time of the snack attack. After years of slinging super-sized servings, some fast-food chains are starting to see the benefits of offering daintier bites. That includes mini-hot dogs, little chicken sandwiches and shakes that are smaller than a small. It’s all intended to entice people who are searching for …

Tunbridge Brewery Plans to Stay Small

Wednesday, August 26, 2015

Off Route 110 in North Tunbridge and up the long climb of a tree-shaded dirt road that makes you think you’ve lost your bearings, there’s a small welcoming sign that announces Brocklebank Craft Brewing, a nano operation in the former Organic Cow Creamery that’s gaining the attention of beer enthusiasts around the Upper …

Salad Might Be The Most Useless Of Foods

Wednesday, August 26, 2015

As the world population grows, we have a pressing need to eat better and farm better, and those of us trying to figure out how to do those things have pointed at lots of different foods as problematic. Almonds, for their water use. Corn, for the monoculture. Beef, for its greenhouse gases. In …

Potato Salad: For the Perfect Consistency, Don’t Overcook

Wednesday, June 3, 2015

In summer’s unofficial produce pageant, Silver Queen corn reigns perennial, while peaches and late-August tomatoes vie for runner-up honors. Pound for pound, though, a non-seasonal starter gets the double win for talent and congeniality: the potato. Not just …

New Technology Means Paying for the Restaurant Meal Ahead of Time

Sunday, May 31, 2015

At noon on a recent Wednesday in May, San Francisco’s Lazy Bear restaurant began taking reservations for June. Just 45 minutes later, nearly every seat for the entire month was sold out. Not reserved. Sold. As in, every …

Raise Your Glass: Don’t Let the Cute Labels Fool You

Wednesday, May 27, 2015

Chateau La Paws Red Blend, Chardonnay, Pinot Noir, California, $12.99 I’m generally turned off by cute wine labels. If I come across a bottle with say, a smiling, cartoon version of Ebenezer Scrooge and a name that borders …

Homemade Condiments

Wednesday, May 27, 2015

Summer means grilling. Grilling means hot dogs and hamburgers. Hot dogs and hamburgers mean mustard and ketchup and maybe mayonnaise. You can always go to the store and buy the stuff that comes in a plastic jar. That …

Eat Your Weedies: A Yard’s Bounty Can Fill a Salad Bowl

Monday, May 25, 2015

In the early 1960s, Euell Gibbons wrote Stalking the Wild Asparagus and introduced millions of North Americans to the virtues of harvesting wild foods. Since that time, gathering wild edibles has become increasingly popular, and in our region, …

Trails Day Event in Woodstock Features Hikes, Tastings, Music

Sunday, May 24, 2015

Woodstock — A free event in Woodstock next month will mark National Trails Day with hikes and local food tastings. The 7th annual Trek to Taste on the Trails of Woodstock is set for June 6 from 10 …

From Sensors to LED Lights, Newest Alcohol Packaging Goes High-Tech

Sunday, May 24, 2015

The message-in-a-bottle routine is going Wi-Fi. And that means pretty soon you’ll have your very own mini Times Square at the bar, right on the bottle. “Everyone likes to see their name in lights,” said Brandon Laidlaw, president …

Food Notes: Billings Farm Gets Back Into the Cheese Business

Wednesday, May 20, 2015

B efore World War II, Billings Farm in Woodstock made ice cream, cheese and butter so rich that it gained a national reputation. On Saturday and Sunday, the farm will celebrate for the first time in 70 years …

Latest Kitchen Gadget: IBM’s Watson

Wednesday, May 20, 2015

Bored with finding cures for cancer and beating Jeopardy! champions at their own game, the IBM computer system known as Watson has taken up a hobby: cooking. For the past three years, the system’s keepers have fed it …

‘Terroir’: Character, Climate, Culture and Choices Combine to Create ‘A Taste of Place’

Sunday, May 17, 2015

“Terroir,” a controversial French term loosely translated in English as “a taste of place,” has gained relevance in the current culinary movement that connects the consumption of food with its source, and the concept has brought to this …