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Food / Dining

Dan Barber

Farm-to-Table Pioneer Chef Turns Skeptic

Wednesday, July 23, 2014

How did a chef who opened a restaurant on a Hudson Valley farm come to write a book questioning the very thesis of the farm-to-table movement? It started with a magazine’s prompt to illustrate the future of food on a plate. Dan Barber, 44, the co-owner and forward-thinking executive chef behind Blue Hill in Manhattan and the Stone Barns Center for Food and Agriculture, answered the question by sketching three philosophical plates instead of one, as he explains in his book, The Third Plate: Field Notes on the Future of Food (Penguin Press, 2014). The first two plates reflected the evolution of a steak-and-carrots meal, …

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 a master’s thesis for the 29-year-old NYU food studies program graduate. But after Brown posted …

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 with an attitude and seven types of tasty grilled dogs — including one with a …

‘Year of No Sugar’ Looks for A Magic Bullet

Wednesday, April 23, 2014

Year of No Sugar is one of those book titles that, with its telegram-like urgency, succinctly tells you exactly what to expect beneath the cover. Eve O. Schaub, a Pawlet, Vt.-based writer, became convinced in 2010 that fructose — the simple carbohydrate that makes sugar sweet — was …

Hard Boiling Made Easy

Wednesday, April 23, 2014

Call it the Great Egg Smackdown of 2014. Every time I write about hard-boiled eggs, I seem to get a flood of mail telling me, essentially, “You’re an idiot, and you’re doing it all wrong.” So this year …

Give Oregano And Peas A Chance

Wednesday, April 23, 2014

Oregano and peas seem like a bad match. The musty, pungent herb and the fresh, bright legume would seem to fight. Maybe this hunch stems as well from their divergent seasons, the spring of the peas, the summer of oregano. But when concocting a chicken and peas dish …

Moving Asparagus to the Center of Your Plate

Wednesday, April 16, 2014

Asparagus has been a delicious symbol of spring since at least as far back as the Greeks, who called it asparagos — literally, “to spring up.” But however it is spelled, it makes me happy. Most grocers sell …

Rustic Omelet Cake Perfected Over Time

Wednesday, April 16, 2014

On the continuum of egg nirvana, somewhere between scrambled and baked, comes this perfectly friendly treatment. It is a recipe perfected over time and circumstance. Longtime Washington Post food section contributor and cookbook author Lisa Yockelson’s formula combines gently pan-cooked vegetables with eggs and cheese, plus paprika and …

Jam Session

Monday, April 14, 2014

Dartmouth senior Kara Hedges browses jams and jellies from Thompson Goat Farm in Springfield, Vt., at the 13th annual Flavors of the Valley event at Hartford High School on Sunday. Valley News — Will Parson …

The Woman Who Invented The Chocolate Chip Cookie

Wednesday, April 9, 2014

Julia Child and James Beard have nearly as much name recognition as the Founding Fathers. But when was the last time you ate one of their dishes? I’m betting it’s a lot longer ago than your last chocolate …

Snow Pudding: A Light and Airy Treat From America’s Past, and Grandma’s Kitchen

Wednesday, April 9, 2014

Snow pudding is a great old American recipe that dates back to pioneer days, back when resourceful home cooks hankering for a treat had to rely on whatever they had — things like gelatin, lemons, sugar and eggs. …

Everyday Eggs Break Out, Crack the Haute Cuisine Scene

Wednesday, April 2, 2014

Don’t tell James Beard Award-winning food writer Michael Ruhlman that eggs are trending. True, he’s got a new book out this spring, Egg, that’s all about the sunny little kitchen staples. And he’s certainly aware that more people …

New Hampshire Writer Examines the Business and Pleasure of Making Maple Syrup

Wednesday, March 26, 2014

A t the tail end of one of the coldest winters in recent memory, with sugar maples yet to have a prolonged sap run, it might be hard to remember that just two years ago maple syrup producers …