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Food / Dining

Dan Barber

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 on a plate. Dan Barber, 44, the co-owner and forward-thinking executive chef behind Blue Hill in Manhattan and the Stone Barns Center for Food and Agriculture, answered the question by sketching three philosophical plates instead of one, as he explains in his book, The Third Plate: Field Notes on the Future of Food (Penguin Press, 2014). The first two plates reflected the evolution of a steak-and-carrots meal, …

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 a master’s thesis for the 29-year-old NYU food studies program graduate. But after Brown posted …

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 with an attitude and seven types of tasty grilled dogs — including one with a …

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 …

Rich Taste Of Ireland Served in 3 Cookbooks

Wednesday, March 12, 2014

You need not have cousins in Cork or Mayo to stir up a few Irish dishes. Not with this trio of new cookbooks with their enticing recipes and beautiful photos. Take My Irish Table by Cathal Armstrong and …

Hummus Drives Chickpea Growth; Farmers Are Reaping the Benefits

Sunday, March 9, 2014

Spokane, Wash. — The rising popularity of hummus across the nation has been good for farmers like Aaron Flansburg. Flansburg, who farms 1,900 acres amid the rolling hills of southeastern Washington, has been increasing the amount of the …

In Late Winter, Citrus Flavors Call

Wednesday, March 5, 2014

The last two months in Northern New England have delivered a real, old-fashioned winter. The way winters used to be, say the old timers, when towns used horse-drawn snow rollers to groom the roads, and six weeks of …