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Food / Dining

Latkes, a Hanukkah miracle (Roberto Rodriguez/St. Louis Post-Dispatch/TNS)

Brisket, Latkes And Tzimmes For Hanukkah

Wednesday, December 17, 2014

It’s all a matter of cause and effect. The cause is that in 164 BC, a group of Jews led by Judah Maccabee captured the former Jewish Temple in Jerusalem, which had been turned into a pagan shrine by brutal King Antiochus IV. The effect is that Jews today eat latkes for Hanukkah. Latkes — potato pancakes — are a …

Huge Truffle Sells High

Tuesday, December 9, 2014

New York — A record-setting 4.16-pound white truffle has sold for $61,250 at a New York City auction. Sotheby’s says the fungus was sold Saturday to a food and wine lover from Taiwan bidding by phone. The truffle was found last week in Umbria, Italy, by Sabatino Truffles. The firm had said it …

Cookie Cutter Creativity

Tuesday, December 9, 2014

Her Soho loft is like many in New York: a third-floor walkup filled with light, scuffed wooden floors and works in progress. It doesn’t look anything like a bakery; the only hint is the white wall covered with 2,000 cookie cutters. But for more than three decades, Patti Paige has created playful, perfectly …

Farm-to-Table Pioneer Chef Turns Skeptic

Wednesday, July 23, 2014

How did a chef who opened a restaurant on a Hudson Valley farm come to write a book questioning the very thesis of the farm-to-table movement? It started with a magazine’s prompt to illustrate the future of food …

Book Teaches Budget Cooking

Wednesday, July 23, 2014

Leanne Brown didn’t set out to write a buzz-worthy cookbook for people who want fine-dining taste on a food stamp budget. Because Good and Cheap, a beautifully photographed e-book packed with low-cost, fuss-free recipes, actually began simply as …

Summer Crowds Flock to Alaskan ‘Hot Dog Nazi’

Wednesday, July 23, 2014

Anchorage, Alaska — There’s no shortage of hot dog stands hawking that spicy, oh-so-Alaska treat, the reindeer dog, in downtown Anchorage. But only one of them has consistently long lines. M.A.’s Gourmet Dogs is owned by a guy …

Lucille B. Smith Blazed a Trail as an Entrepreneur

Wednesday, July 23, 2014

Lucille Bishop Smith was a chef, educator, entrepreneur and food corporation president who has been called the first African-American businesswoman in Texas. She is credited with inventing the first commercially marketed hot roll mix and establishing one of the nation’s first college-level commercial foods and technology departments. “She’s …

Beef Pollutes More Than Pork, Poultry

Tuesday, July 22, 2014

Washington — Raising beef for the American dinner table does far more damage to the environment than producing pork, poultry, eggs or dairy, a new study says. Compared with the other animal proteins, beef produces five times more …

Floral and Citrusy, Gewurztraminer Is a Grape Like No Other

Wednesday, July 16, 2014

The white wine grape gewurztraminer is a world of its own. No other grape, when made into a wine, can boast that it has perfume and flavor as fierce as gewurztraminer’s — of rose petals and orange blossoms, litchi fruit, citrus and bergamot peel, and juicy, ripe tropical …

Couple Remakes a Condiment

Wednesday, July 16, 2014

Matt and Kori Wallace’s courtship is the stuff of preppy fantasies. The two, both 30, met on a coed soccer league in the District of Columbia in 2008, bonded over their shared Virginia roots and got married last …

Serving the Whole Fish: Cookbook Author Questions Why We Don’t Dine on America’s Catch 

Wednesday, July 9, 2014

Author Paul Greenberg was standing in his Manhattan kitchen, cleaver in hand. He had already fluidly removed two fillets from a gleaming red snapper, shipped overnight from the Gulf of Mexico. Now it was time to take off …

Martha Bakes, for a Crowd

Wednesday, June 25, 2014

Norwich — As she mixed, stirred and kneaded, media magnate Martha Stewart talked animatedly about her methods and techniques. While scraping whisked eggs into a bowl, Stewart said to the class at King Arthur Flour in Norwich, “My …

Sides Are Essential for Cookouts, Especially for Barbecue

Wednesday, June 25, 2014

Contributing a side dish to the Fourth of July cookout used to be easy. You might show off your family potato salad, bring corn to grill or shoulder-carry a big ol’ watermelon. Then America went and got all froufrou. Olive oil, lemon and fresh basil dressed Yukon Golds …