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Food / Dining

Could Common Ground on GMOs Save Our Depleted Oceans?

Wednesday, July 30, 2014

Scientists at DuPont have genetically modified a yeast to produce a long-chain omega-3 fatty acid, essential to human health and previously available in meaningful quantity only from marine sources. In other words, they can create in the lab something that, up until now, we’ve had to harvest wild fish to obtain. I’m going to tell you more about this yeast (you’re on the edge of your seat, I know), but …

Tomato Season: Serve Them Up In a Salad

Wednesday, July 30, 2014

At the peak of ripeness, an in-season tomato is one of the things that makes life worth living. Happily, that season is nigh upon us. And this recipe is my ode to that summer tomato. All kinds of tomatoes are coming in just now, big and small, beefsteak and cherry. At the base …

Rhode Island Town Declares War on Shave Ice

Wednesday, July 30, 2014

Westerly, r.i. — A $3 cup of shave ice is at the center of a dispute between street vendors trying to stay in business in this beach town and town officials who say the vendors cause traffic congestion and increase the potential for accidents. George Manko sells Hawaiian shave ice in a private …

Snow Pudding: A Light and Airy Treat From America’s Past, and Grandma’s Kitchen

Wednesday, April 9, 2014

Snow pudding is a great old American recipe that dates back to pioneer days, back when resourceful home cooks hankering for a treat had to rely on whatever they had — things like gelatin, lemons, sugar and eggs. …

Everyday Eggs Break Out, Crack the Haute Cuisine Scene

Wednesday, April 2, 2014

Don’t tell James Beard Award-winning food writer Michael Ruhlman that eggs are trending. True, he’s got a new book out this spring, Egg, that’s all about the sunny little kitchen staples. And he’s certainly aware that more people …

New Hampshire Writer Examines the Business and Pleasure of Making Maple Syrup

Wednesday, March 26, 2014

A t the tail end of one of the coldest winters in recent memory, with sugar maples yet to have a prolonged sap run, it might be hard to remember that just two years ago maple syrup producers …

1901 Cookbook Held the Recipe for Becoming an American

Wednesday, March 26, 2014

Lizzie Black Kander has been called the “Jane Addams of Milwaukee” for her tireless social service work, which included editing and publishing The Settlement Cook Book in 1901. The book provided more than recipes; it taught newcomers to …

First in War, First in Peace, And Near the Top in Brandy

Wednesday, March 26, 2014

Everything is just peachy at the George Washington Distillery in Mount Vernon, Va. The historic distillery and museum, open from April until October each year, will offer peach brandy for sale beginning April 1, with the recipe straight …

Gum Sales Take It on the Cheek as Chewers Find New Options

Friday, March 21, 2014

New York — Gum seems as appealing as that sticky wad on the bottom of a shoe these days. It’s not that Americans don’t ever enjoy a stick of Trident or Orbit, the two most popular brands. They …

Rhody’s Hot Wiener: Don’t Call It a Hot Dog

Wednesday, March 19, 2014

Providence, r.i. — Don’t call them hot dogs and don’t ask for ketchup. Those are the cardinal rules at Olneyville New York System, arguably the best-known Rhode Island spot for one of the state’s signature dishes: hot wieners. “Dish” is probably an overstatement. These are veal, pork and …

Drink Like a Forefather: Lebanon Woman’s Book Recalls “Forgotten Drinks of Colonial New England”

Wednesday, March 19, 2014

Rattle Skull isn’t for the faint of heart, or liver. Take a pint of porter, ¾ of an ounce each of rum and brandy, 3 ounces of sherry, or sack, a splash of fresh lime juice, and some …

A Healthy Roast Bird to Help Welcome Spring

Wednesday, March 19, 2014

Our spring feasts — often centered on Passover and Easter — typically call for a center-of-the-plate star like brisket or lamb. Of course they’re delicious, but both can seriously ramp up the fat and calories in a meal …

Which Foods Are Worst For the Environment?

Wednesday, March 12, 2014

The argument that a vegetarian diet is more planet-friendly than a carnivorous one is straightforward: If we feed plants to animals, and then eat the animals, we use more resources and produce more greenhouse gases than if we simply eat the plants. As with most arguments about our …