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Food / Dining

Whether mirepoix, soffritto or sofrito, cooking bases help build flavor in cuisines around the world. Three of the most popular are celery, carrots and onions.   (Chicago Tribune - Bill Hogan)

The Foundations of Flavor

Wednesday, October 1, 2014

You don’t need to know how to pronounce mirepoix or suppengruen. You just need to know that a mouthwatering dish, no matter what the cuisine, no matter what the regional influence, is built upon a great flavor base. Such mixtures of chopped vegetables play a crucial role in many stews, braises, soups and sauces. In France, it may be carrots, …

Cookbook Examines the Allure of All Things Bitter

Wednesday, October 1, 2014

Take a bow, Jennifer McLagan. With your newest book, Bitter: A Taste of the World’s Most Dangerous Flavor, With Recipes (Ten Speed Press; $29.99), you’ve given foodists the chance to chew on a topic made for adults. Bitter, as the chef-author of the James Beard Award-winning Fat (2008) describes, is to her both …

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 …

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 …

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, …