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Food / Dining

Fresh Beets: They’re Fine Pickled, but Eat Them Now for The Best Flavor

Wednesday, October 22, 2014

Shortly after my father’s family moved south from Ohio to Atlanta, a woman who was helping out with the cooking was overheard telling a friend over the back fence about the oddities of the northerner’s culinary habits. “They are the strangest people,” she was heard to say. “They eat the roots and throw the beets away.” Fortunately, the other side of my family was from the South, so I gained an appreciation for both the beets and the greens, albeit canned Harvard beets served chilled on iceberg lettuce topped with a blue cheese dressing and greens cooked with fatback beyond redemption. I remember both dishes …

America to Coffee Potato Chips: ‘No Thanks’

Wednesday, October 22, 2014

New York — America has rejected the idea of cappuccino-flavored Lay’s potato chips. Frito-Lay says Wasabi Ginger won its contest that gives people a chance to create a new flavor, beating out the coffee-flavored chips and the two other finalists — Mango Salsa and Cheddar Bacon Mac & Cheese. Parent company PepsiCo Inc. …

A Cajun in New England

Wednesday, October 15, 2014

Shayne Brunet found out pretty quickly that crawfish weren’t a big hit in New England. Shortly after arriving in Vermont with her family, Brunet, who is from New Orleans, where cooking and eating food is a love affair, tried her hand at selling her Southern cuisine at the Rockland, Maine, Lobster Festival. After …

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, …

Riesling Rises in the U.S.

Wednesday, June 11, 2014

Riesling, more widely planted than Chardonnay in California just 50 years ago, is on the rise again. And Riesling’s most ardent supporter is British wine writer Stuart Pigott, whose blog chronicles his adventures on what he likes to call Planet Riesling, along with sharp observations and pungent opinions. …

Deborah Madison Rewrites Her Classic ‘Vegetarian Cooking’

Wednesday, June 4, 2014

When Deborah Madison wrote Vegetarian Cooking for Everyone, who knew that the title would end up being so close to prophetic? The book has more than 400,000 copies in print, which isn’t literally everyone, of course. But when …

Facing a Cheese Challenge, Major Grocery Chain Caves

Wednesday, June 4, 2014

I can’t believe this is goat cheese. The Wegmans 1916 Aged Goat Cheese is smooth, silky, a little grassy but not at all punctuated by the sharp tang that turns off so many people from other goat’s milk …

Adventures in Grilling

Wednesday, May 28, 2014

Some of us grill throughout the year, happily tending to the flames and the food as flakes of snow fall from the night sky and sizzle on the grate. For people who are slightly more sane, though, the …

Seeking the Real Pennsylvania Dutch Cookery

Wednesday, May 21, 2014

Pennsylvania Dutch cooking does not seem to capture the food lover’s imagination the way barbecue, Southern, Cajun/Creole, Pacific Northwest or other American cooking styles do. Ask most people what they know of it, and they are likely to …