Food / Dining

This undated photo provided by Arby's shows Arby’s new lineup of sliders. After years of pushing super-sized portions, fast-food chains are starting to see the perks of going small. (Arby's via AP)

Say Goodbye to Supersize

Saturday, August 29, 2015

New York — Forget the Big Mac attack. Now is the time of the snack attack. After years of slinging super-sized servings, some fast-food chains are starting to see the benefits of offering daintier bites. That includes mini-hot dogs, little chicken sandwiches and shakes that are smaller than a small. It’s all intended to entice people who are searching for …

Tunbridge Brewery Plans to Stay Small

Wednesday, August 26, 2015

Off Route 110 in North Tunbridge and up the long climb of a tree-shaded dirt road that makes you think you’ve lost your bearings, there’s a small welcoming sign that announces Brocklebank Craft Brewing, a nano operation in the former Organic Cow Creamery that’s gaining the attention of beer enthusiasts around the Upper …

Salad Might Be The Most Useless Of Foods

Wednesday, August 26, 2015

As the world population grows, we have a pressing need to eat better and farm better, and those of us trying to figure out how to do those things have pointed at lots of different foods as problematic. Almonds, for their water use. Corn, for the monoculture. Beef, for its greenhouse gases. In …

USDA to Certify GMO-Free Foods

Friday, May 15, 2015

Washington — The Agriculture Department has developed a new government certification and labeling for foods that are free of genetically modified ingredients. USDA’s move comes as some consumer groups push for mandatory labeling of the genetically modified organisms, or GMOs. The certification is the first of its kind, …

Raise Your Glass: Warm Weather Is Here, and So Is Its Wine

Wednesday, May 13, 2015

Principessa Gavia, 2013 Novi Ligure, Italy Cortese di Gavi, $13 Last year, during a visit to Beaufort, S.C., a friend introduced me to his new favorite warm weather wine, Gavi, an Italian white wine from the Piedmont region. …

Fava Beans Take Some Work, But Are Spring’s First Green

Wednesday, May 13, 2015

Fresh fava beans require commitment: Their prep involves a three-step dance of shelling, blanching and peeling. And that’s before you even cook them. It’s a good thing they make their annual debut in spring, when I’m so excited …

Chickpeas, Twice Transformed

Wednesday, May 13, 2015

I came of culinary age on Manhattan’s Upper West Side, where the world of food — meaning food that came from across oceans and mountains — was minutes away. There was (and still is) Zabar’s, a store that …

Festival Serves Spam, Spam, Spam and Spam

Wednesday, May 6, 2015

Honolulu — In Hawaii, Spam rules. No, not the kind that you get in your email, but the kind you eat — or don’t eat, as it may be for many mainlanders. To honor Spam lovers in Hawaii, …

At Milan Expo 2015, It’s Still an Analog World

Wednesday, May 6, 2015

Milan — At Milan Expo 2015, it’s still an analog world, after all. The Milan world’s fair, which opened May 1 for a six-month run, delights with an urban mishmash of global architecture and culinary specialties as organizers …

A Squeeze of Flavor: Hanover Native Pens ‘Lemon Cookbook’

Wednesday, April 29, 2015

When my wife and I lived in Tampa, we had grapefruit, lime and Meyer lemon trees growing in our yard, and my Scots heritage dictated that we used every piece of fruit they produced. We juiced and cooked …

If a Box of Spaghetti Is a Friend in the Pantry, Meet Your New Best Friend

Wednesday, April 29, 2015

For a busy weekday cook, having a good dried spaghetti in the pantry is about 90 percent of having dinner made. Dress it with butter and Parmigiano-Reggiano, or chopped fresh tomatoes and olive oil, and you have a …

Brew University

Tuesday, April 28, 2015

Pomona, Calif. — A bachelor’s in beer? A master’s in malt? Not quite. But these days some colleges are teaching students to make beer as part of their studies. When California State Polytechnic University, Pomona, fired up its …

Cookbook Introduces Mystery Writers, ‘Murderous’ Recipes

Friday, April 24, 2015

Mystery writers like to eat. So do their characters. Here’s an opportunity to meet and greet both without having any calories heading toward your waistline. The Mystery Writers of America Cookbook, edited by Kate White, includes 109 writers …