Food / Dining

Hector Kent, left and Matthew Farrington rub a mixture of lard and rice flour on hams that will continue to cure at Kent's parents home in Pomfret, Vt. on March, 19, 2015. (Valley News - Jennifer Hauck)
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Finding the Home Cure: Experiments in an Ancient Form of Preserving Meat

Wednesday, March 25, 2015

Cured meats are all the rage these days in the culinary world, and charcuterie is popping up on restaurant menus across the globe. And a number of new cookbooks, including one by an East Barnard resident, are making it easier to prepare and use dried, cured and smoked meats at home. If you have a closet you can spare for …

For Some at Easter, It’s Not About Ham ... It’s the Butter Lamb

Wednesday, March 25, 2015

Chicago — Baked ham and brightly colored eggs are standard Easter fare for many families. But for some, it’s the butter that takes center stage. That is, butter shaped like a lamb. Popular in pockets throughout the country, butter lambs — usually about the size of a stick of butter — are an …

Ban on Fast-Food Restaurants Fails To Curb Obesity

Sunday, March 22, 2015

Los Angeles — A much-hailed law that restricted the opening of new stand-alone fast-food restaurants in one of the poorest sections of Los Angeles did not curb obesity or improve diets, a new study found. City lawmakers passed the zoning ordinance in 2008 that limited the opening or expansion of fast-food outlets in …

Family Celebrates 25 Years of Spirited Cook-Offs

Wednesday, November 5, 2014

Horntown, Va. — Andrea Sullivan strode into the kitchen with an air of confidence — and with a blue sticky note affixed to her clear poncho. The rain gear was a precaution for the showers forecast over an …

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 …

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 …

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, …

Famous Chefs Lead a Charge Toward Vegetable-Centered Fast Food

Wednesday, October 15, 2014

Never mind that his latest restaurant, the over-the-top Bazaar Meat in Las Vegas, is a temple to suckling pig and foie gras. José Andrés would like you to consider, for a moment, the vegetable. Settled into a corner …

Suit: Onion Rings Sparked Attack

Saturday, October 11, 2014

Bloomfield, N.M. — A New Mexico man is suing Burger King after he says a manager attacked him for complaining about cold onion rings. KRQE-TV reports the lawsuit filed in state district court says Robert Deyapp was assaulted in June 2013 when he told a manager at the …

The Foundations of Flavor

Wednesday, October 1, 2014

You don’t need to know how to pronounce mirepoix or suppengruen. You just need to know that a mouthwatering dish, no matter what the cuisine, no matter what the regional influence, is built upon a great flavor base. …

Cookbook Examines the Allure of All Things Bitter

Wednesday, October 1, 2014

Take a bow, Jennifer McLagan. With your newest book, Bitter: A Taste of the World’s Most Dangerous Flavor, With Recipes (Ten Speed Press; $29.99), you’ve given foodists the chance to chew on a topic made for adults. Bitter, …

The Co-op’s Vivid History

Saturday, September 27, 2014

I am a card-carrying Hanover Co-op member. As my long membership number reveals, I’m a rookie, but shortly after we moved to the Upper Valley from Ohio a few years ago I began to see the Co-op as …

Cheesemaker Grows and Prospers: Reading, Vt.’s Spring Brook Farm Wins a Coveted National Award

Wednesday, September 24, 2014

The faint smell of butterscotch hangs in the cool air as hundreds of 20-pound wheels of Alpine-style cheese lining the wooden shelves ripen in the aging room at Spring Brook Farm in Reading, Vt. A few years ago, …