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Food / Dining

Scrambled Eggs With Lobster and Brioche. (Washington Post photo -- Marvin Joseph)

Repairing Lobster’s Identity Crisis

Wednesday, August 20, 2014

Lobster, you’re on a roll. Recent news reports have chronicled your rise — or fall? — citing sustainability, affordability and sheer bounty. In Maine alone, marine biologists are happy to report that your numbers have grown “unbelievably” over the past 25 years. Will that diminish your white-tablecloth profile? If I’d known our friends were buying, I’d have ordered the lobster. …

Basil Blight Wipes Out Crop at N.H. Farm

Wednesday, August 20, 2014

Folks at Dimond Hill Farm in Concord don’t mince words when talk turns to one of their most popular crops. “We sell lots and lots and lots of basil every year,” said Jane Presby, a seventh-generation farmer who manages the property. But the herb’s popularity didn’t keep Presby from deciding to scrap this …

Look to Old World For the New Wines

Wednesday, August 20, 2014

Fancy some furmint? How about a nice glass of grillo? If you’ve never heard of either, chances are you will. Wine lists are getting a makeover as producers all over the world make a play for U.S. palates. “There are so many new wines coming from around the world, Americans’ choices have increased …

‘Year of No Sugar’ Looks for A Magic Bullet

Wednesday, April 23, 2014

Year of No Sugar is one of those book titles that, with its telegram-like urgency, succinctly tells you exactly what to expect beneath the cover. Eve O. Schaub, a Pawlet, Vt.-based writer, became convinced in 2010 that fructose — the simple carbohydrate that makes sugar sweet — was …

Hard Boiling Made Easy

Wednesday, April 23, 2014

Call it the Great Egg Smackdown of 2014. Every time I write about hard-boiled eggs, I seem to get a flood of mail telling me, essentially, “You’re an idiot, and you’re doing it all wrong.” So this year …

Give Oregano And Peas A Chance

Wednesday, April 23, 2014

Oregano and peas seem like a bad match. The musty, pungent herb and the fresh, bright legume would seem to fight. Maybe this hunch stems as well from their divergent seasons, the spring of the peas, the summer of oregano. But when concocting a chicken and peas dish …

Moving Asparagus to the Center of Your Plate

Wednesday, April 16, 2014

Asparagus has been a delicious symbol of spring since at least as far back as the Greeks, who called it asparagos — literally, “to spring up.” But however it is spelled, it makes me happy. Most grocers sell …

Rustic Omelet Cake Perfected Over Time

Wednesday, April 16, 2014

On the continuum of egg nirvana, somewhere between scrambled and baked, comes this perfectly friendly treatment. It is a recipe perfected over time and circumstance. Longtime Washington Post food section contributor and cookbook author Lisa Yockelson’s formula combines gently pan-cooked vegetables with eggs and cheese, plus paprika and …

Jam Session

Monday, April 14, 2014

Dartmouth senior Kara Hedges browses jams and jellies from Thompson Goat Farm in Springfield, Vt., at the 13th annual Flavors of the Valley event at Hartford High School on Sunday. Valley News — Will Parson …

The Woman Who Invented The Chocolate Chip Cookie

Wednesday, April 9, 2014

Julia Child and James Beard have nearly as much name recognition as the Founding Fathers. But when was the last time you ate one of their dishes? I’m betting it’s a lot longer ago than your last chocolate …

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 …