Byline: By DANIEL NEMAN

Classic cookbook receives a refresh

11/26/19

ST. LOUIS — How do you rework a classic? How do you refresh a masterpiece?“We try to be mindful and respectful,” said John Becker.With his wife...

Empanadas are a Chilean obsession

9/24/19

Empanadas — those familiar, golden, hand-held pies — are popular throughout Central and South America, from Mexico to the southernmost tip of...

A guide to calories that don’t count

9/24/19

Calories that don’t count:The evened-off corner of an uneven piece of cake or loaf of breadAn after-dinner mintAnything sugar-free, even if it is...

My very favorite way to eat corn is raw, plucked fresh from the stalk, but I have only had the opportunity to do that once. If you ever get the...

Tokyo street food you can make at home

8/20/19

Just west of Tokyo’s Shinjuku station, the busiest train station in the world, the air is said to be heavy with the irresistible aroma of chicken...

Sure, you could craft your own block of cheddar cheese, create some Havarti or whip up a batch of gorgonzola. But why would you want to...

If there is a single food that speaks to how we Americans eat in the early 21st century, it is rotisserie chicken. It’s convenient. It’s...

If you think about Thai food — which is something I do with alarming regularity — the Thai food you think about first is probably Pad Thai...

It has come to this. What started, centuries ago, as a combination of a harvest festival and concerns that spirits could easily enter our...

It is a little-known fact that when you put store-bought barbecue sauce on ribs, the ribs secretly laugh at you. Chicken snickers. And brisket...

When I was a child, my favorite flavor was red. If pressed to be specific, I always said my favorite was cherry.I still love cherries. At this...

A recent story in theWashington Post reported on a sad trend: All over the country, German restaurants are going out of business. This...

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