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Food / Dining

Fresh Beets: They’re Fine Pickled, but Eat Them Now for The Best Flavor

Wednesday, October 22, 2014

Shortly after my father’s family moved south from Ohio to Atlanta, a woman who was helping out with the cooking was overheard telling a friend over the back fence about the oddities of the northerner’s culinary habits. “They are the strangest people,” she was heard to say. “They eat the roots and throw the beets away.” Fortunately, the other side of my family was from the South, so I gained an appreciation for both the beets and the greens, albeit canned Harvard beets served chilled on iceberg lettuce topped with a blue cheese dressing and greens cooked with fatback beyond redemption. I remember both dishes …

America to Coffee Potato Chips: ‘No Thanks’

Wednesday, October 22, 2014

New York — America has rejected the idea of cappuccino-flavored Lay’s potato chips. Frito-Lay says Wasabi Ginger won its contest that gives people a chance to create a new flavor, beating out the coffee-flavored chips and the two other finalists — Mango Salsa and Cheddar Bacon Mac & Cheese. Parent company PepsiCo Inc. …

A Cajun in New England

Wednesday, October 15, 2014

Shayne Brunet found out pretty quickly that crawfish weren’t a big hit in New England. Shortly after arriving in Vermont with her family, Brunet, who is from New Orleans, where cooking and eating food is a love affair, tried her hand at selling her Southern cuisine at the Rockland, Maine, Lobster Festival. After …

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 …

Couple Remakes a Condiment

Wednesday, July 16, 2014

Matt and Kori Wallace’s courtship is the stuff of preppy fantasies. The two, both 30, met on a coed soccer league in the District of Columbia in 2008, bonded over their shared Virginia roots and got married last …

Serving the Whole Fish: Cookbook Author Questions Why We Don’t Dine on America’s Catch 

Wednesday, July 9, 2014

Author Paul Greenberg was standing in his Manhattan kitchen, cleaver in hand. He had already fluidly removed two fillets from a gleaming red snapper, shipped overnight from the Gulf of Mexico. Now it was time to take off …

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 …