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Food / Dining

FILE - In this March 5, 1954, file photo, Toronto Maple Leaf's Tim Horton, right, outmaneuvers Detroit Red Wings' Tony Leswick (8) who falls to the ice during the first period of an NHL hockey game in Detroit. Few things unite Canadians the way Tim Hortons does. For half a century, they have warmed themselves on chilly mornings with the chain's coffee and Timbits — or doughnut holes to Americans. The chain's aura in Canada comes from its namesake: hockey Hall of Famer Tim Horton, the co-founder who died at 44 in a 1974 car accident after playing in a game for the Buffalo Sabres. (AP Photo/File)

‘Timmy’s’ Beloved in Canada

Sunday, August 31, 2014

Toronto — Few things unite Canadians the way Tim Hortons does. For half a century, they have warmed themselves on chilly mornings with the chain’s coffee and Timbits — or doughnut holes to Americans. So news last week that Burger King will buy Tim Hortons served as a bittersweet reminder of how beloved the homegrown chain is in Canada, where …

Preserving the Harvest

Wednesday, August 27, 2014

It might seem surprising to pair peach and tomato, but jazzed up with coriander seed and lime, dashed with sweet and hot chili peppers and tangy with red onion, this two-fruit salsa is just looking for a dance partner. It’s cooked just until saucy, keeping the flavor fresh and forward. If you are …

A Visit to the Birthplace of Buffalo Wings

Wednesday, August 27, 2014

Buffalo, n.y. — Credit for the classic Buffalo wing goes to Teressa Bellissimo, who developed the dish in the kitchen of the Anchor Bar in 1964. Fifty years later, the Main Street eatery remains a must-see for countless culinary visitors. But there’s no need to confine yourself to one place if you’re winging …

Top Chefs Recognized, Cronuts, Too

Wednesday, May 7, 2014

And you thought the lines to get a Cronut were bad before. Last year, New York pastry chef Dominique Ansel needed crowd control and rationing to handle the frenzy over his trademarked doughnut-croissant hybrid that became a viral …

The Right (and Wrong) Chardonnay With Food

Wednesday, May 7, 2014

Perhaps chardonnay is the world’s most popular fine white wine grape because its wine just tastes so delicious all by itself. For years, shorthand for “a glass of white wine, please” has been the word “chardonnay.” But, to …

Copenhagen Restaurant Rated World’s Best

Wednesday, April 30, 2014

Rene Redzepi’s daringly innovative Danish restaurant Noma has reclaimed the title of world’s top restaurant. Noma — which has a meticulous focus on simple, indigenous ingredients such as snails, moss and cod liver — held the No. 1 …

Building Better Bagels, Far From New York

Wednesday, April 30, 2014

What’s brown and sticky? When I was young and innocent, this was the setup to my favorite joke. (The punchline: “A stick.”) Now that I make my living as a cooking curmudgeon, the first answer that comes to mind is barley malt syrup, the ingredient that makes bagels …

Stories of Culinary Greats, And Then an Age of Celebrity

Wednesday, April 30, 2014

It’s hard to believe that only 50 years have passed since Julia Child set foot on the new continent of American Foodlandia. And yet in that short period, it seems we’ve already seen the full cycle of colonial …

Vt. House Passes GMO Labeling

Thursday, April 24, 2014

Montpelier — Vermont could likely be the first state in the country to require labels on genetically modified foods, under a bill approved by both legislative chambers and favored by the governor. The House voted 114-30 on Wednesday to support the bill, which would require the GMO labels …

‘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 …