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Food / Dining

This Peachy Tomato Salsa marries sweet, tangy and spicy into a handy pantry staple, a topping for halibut, chicken or pork. (The Washington Post - Deb Lindsey)

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 fan of cilantro, a generous handful is a welcome addition when serving. The peaches and tomatoes should be firm and just barely ripe. Blanching and peeling them is a bit of extra bother, I know, but don’t skip those steps. When the pieces of fruit are cooked unpeeled, their skins will …

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 …

Made at Home, Cured Salmon Is Less Costly

Wednesday, August 27, 2014

The trouble with cured salmon? We tend to treat it like, well... a treat. Cured salmon — with all its rich, salty, savory, lusciously fatty goodness — too often is relegated to the breakfast or brunch table, and even then mostly for special occasions. It’s partly a case of association; we think of …

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 …

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 …