Food / Dining

FILE- This Oct. 27, 2014, file photo shows barbecue spiced turkey in Concord, N.H. (AP Photo/Matthew Mead, File)

Cost of Thanksgiving Rises, But Not by Too Much

Wednesday, November 26, 2014

Giving thanks will be a little costlier this year, but — and here’s something you can be truly thankful for — it probably won’t empty your wallet. The price for putting Thanksgiving dinner on the table for 10 people is expected to rise slightly this year, clocking in at $49.41. That’s 37 cents higher than in 2013. For that, you …

A Memorable Pizza From a Nashua Childhood

Wednesday, November 26, 2014

Nashua, n.h. — It’s one of those haunting food memories I’ve tried, foolishly, to escape for nearly 25 years. And it’s ruined me for any facsimile since. I’m speaking of the pizza joint — for in the days before artisanal, gluten-free crusts and free-range mozzarella, they all were joints — that formed the …

Cookbooks Are Seeing Growth

Friday, November 21, 2014

A few years ago, Ken Hagemann was drawn to what he thought was the future of cookbooks. Lured by the ease and searchability promised by e-books and apps, he purged most of his old school volumes. But instead of a digital culinary epiphany, he found only disappointment. “You can’t get the spirit and the intent of the author,” says the 46-year-old systems analyst …

More Food Sometimes Adds Up to Less Value

Wednesday, August 6, 2014

The trouble with writing about cheap eats — which I do as the $20 Diner in The Washington Post’s Weekend section — is that few can agree on what constitutes cheap. One person’s weekly helping of lamb biryani, at $16 a plate, is another’s semiannual indulgence. In a …

When Cooking Pizza on the Grill, Medium Heat Yields Maximum Pie

Wednesday, August 6, 2014

Grilling pizza is like learning a new computer program. Those who know how to do it always say it’s easy. But it’s easy only if you know how to do it. The good news is that the learning …

Could Common Ground on GMOs Save Our Depleted Oceans?

Wednesday, July 30, 2014

Scientists at DuPont have genetically modified a yeast to produce a long-chain omega-3 fatty acid, essential to human health and previously available in meaningful quantity only from marine sources. In other words, they can create in the lab something that, up until now, we’ve had to harvest wild …

Tomato Season: Serve Them Up In a Salad

Wednesday, July 30, 2014

At the peak of ripeness, an in-season tomato is one of the things that makes life worth living. Happily, that season is nigh upon us. And this recipe is my ode to that summer tomato. All kinds of …

Rhode Island Town Declares War on Shave Ice

Wednesday, July 30, 2014

Westerly, r.i. — A $3 cup of shave ice is at the center of a dispute between street vendors trying to stay in business in this beach town and town officials who say the vendors cause traffic congestion …

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 …

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 …