Food / Dining

Classic Mulligatawny soup, a recipe featured in "The Soupbox Cookbook" by Jamie Taerbaum and Dru Melton. (Quarto Publishing)

Strategies for the Soup Pot: Famed Eatery Sparks Love of Mulligatawny

Wednesday, February 3, 2016

The first time I had mulligatawny soup was at Herren’s Restaurant, an Atlanta landmark for more than 53 years, where I occasionally had lunch with my father. Herren’s, which was the place to be seen in the city, particularly if you were a mover and shaker, was owned and operated by Ed Negri, a civic minded restaurateur who was at the forefront of the city’s integration, and who led the fight to save the magnificent Fox Theater and other historically significant buildings. Negri opened his restaurant to blacks in 1963, the first downtown establishment to do so, and weathered a severe drop in business, picketing …

It’s So Easy to Make Your Own Concentrated Soup Base

Wednesday, February 3, 2016

We all love shortcuts to a good soup — and by “good,” I mostly mean one that has well-developed flavor, the kind that can sometimes take a little time. That’s why we buy bouillon cubes, why we make our own stocks and broths and freeze them, why we sock soup away in the …

Finding Links Between Flavor and Dirt

Wednesday, January 27, 2016

“Let’s go dig a hole!” Ernest “Bubba” Beasley grabbed an auger and led the way along the vine rows. We were at Pollak Vineyards in Greenwood, Va., west of Charlottesville, on a sweltering summer day last July. Beasley, a geologist, and Lucie Morton, a viticulturist, wanted to show me their research on the relationship of vineyard soils to wine quality. And that meant …

New Produce Rules Aim at Preventing Illness Outbreaks

Sunday, November 15, 2015

Washington — The U.S. government on Friday outlined new produce safety rules designed to help prevent large-scale, deadly outbreaks of foodborne illness like those linked to fresh spinach, cantaloupes, cucumbers and other foods over the last decade. Under the rules, the Food and Drug Administration soon will have …

Author Celebrates 200 Years of African-American Cookbooks

Wednesday, November 11, 2015

Toni Tipton-Martin was a food writer at the Los Angeles Times when she gazed at the cookbooks in the newspaper’s test kitchen and wondered: “Where are all the black cooks?” She decided to find out. Now, after years …

Book Features Famous Pullman Chef

Wednesday, November 11, 2015

Rufus Estes was an African-American chef living in Chicago who published his own cookbook in 1911 titled Good Things to Eat, as Suggested by Rufus. The book, “a collection of practical recipes for preparing meats, games, fowl, fish, puddings, pastries, etc.,” gave Estes the opportunity to share many …

Duck Offers More Than A L’Orange

Wednesday, October 28, 2015

If you love the particular richness of duck — it’s more assertive than the blank canvas of chicken — but you’ve never tried to tackle it at home, it’s not as hard as you might think. Shop for …

How Do You Grow A 2,000-Pound Pumpkin? It’s Not Easy

Friday, October 23, 2015

Coventry, R.I. — Ron Wallace grows pumpkins nearly the size of a Fiat. From the pumpkin patch in his Rhode Island backyard, Wallace has become the rock star of giant pumpkin-growing. He was the first person in the …

The Oyster Is Their World

Wednesday, October 21, 2015

Durham, n.h. — From seeding to slurping, what gets served on the half shell is not even half the story when it comes to New Hampshire oysters. A major effort is underway here and elsewhere along the East …

Chowhound’s Online Patrons Head for the Door

Wednesday, October 21, 2015

Started in 1997, an entire generation ago, Chowhound was a food website for the interested, the like-minded and the obsessive, where you could discuss the latest Burmese restaurant in your city, the best sushi chefs and local spots for a great bowl of barbacoa. It’s a cultish site, …

New York City Art Exhibition Gives Food for Thought

Thursday, October 15, 2015

New York — There’s a whole lot of food for thought at a new art exhibition in New York City. “The Value of Food: Sustaining a Green Planet” explores food production and access, environmental and agricultural sustainability and related issues. The multimedia exhibition opened last week at the …

Busy Nights Call for Fast Food, But No Drive-Thru Is N eeded

Wednesday, October 14, 2015

School, kids, work... It’s always something. Whatever the culprit, we are all busy. And on those crazy-busy days, dinner can sneak up on me, and suddenly I find my whole family ravenous. And the busier and more hectic …

Paul Prudhomme Championed Local Food Before It Was Cool

Saturday, October 10, 2015

New Orleans — At K-Paul’s Louisiana Kitchen during the early 1980s, chef and owner Paul Prudhomme would drive to his hometown near Opelousas in his pickup truck and come back loaded down with supplies reflecting his native Cajun …