The grilling season is upon us, like a lion upon a gazelle. That means some 80 million of us will be out there, happily grilling hot dogs, steak and hamburgers.
If there is a single food that speaks to how we Americans eat in the early 21st century, it is rotisserie chicken.
CARACAS — In a modest apartment near a Caracas slum, nutrition professor Nancy Silva and four aids spread rich, dark Venezuelan cocoa on a stone counter to make chocolate bars to be sold in local shops that cater to the crisis-hit country’s dwindling elite.
It’s party season, friends. Calories count, so count your calories.
Sheet pan: Meet spotlight.
Several years ago, the sky ablaze with early-evening sunlight, a formidable selection of rose bottles in front of me, I thought, “Maybe this time it’s for real.”
Judges awarded these wines Double Gold in the 2017 Wenatchee Wine & Food Festival Wine Competition.
Apple first. That’s our policy. Special interests may back pumpkin, pecan or mincemeat. But citizens across the political spectrum agree on apple. That’s good news at the holidays, when we gather at one big table.
The pastry investigator hews to scientific method. She formulates her hypothesis: Pastry perfection rests on the ratio of flour to fat to water.
Peppermint white chocolate mochas and eggnog lattes are certainly top sellers this time of year at the 13,000-plus Starbucks outlets nationwide.
Quick, how fast can you make lo mein?
Judges awarded these wines Double Gold in the 2017 Wenatchee Wine & Food Festival Wine Competition.
Croutons are the cherry on top of a sundae, if the sundae were made of lettuce and vegetables. They are what transforms an ordinary salad into a meal.
Because we have always been big fans of San Francisco-style sourdough bread, our Alaskan tour guides made our mouths water every time they referred to the common nickname for a Klondike prospector, a sourdough.
First, coffee was bad for you. Now it’s good for you.
Coconut is optimizing its resume. As it should. No job is secure in the gig economy, not even topping seven-layer bars over the holidays.
Judges awarded these wines Double Gold in the 2017 Wenatchee Wine & Food Festival Wine Competition.
Turning out fall salads proves more challenging this time of year, but not at all impossible.
Taste buds this time of year steer toward deep, hearty flavors and comfort foods, and for so many of us, that means that soup's on.
Judges awarded these wines Double Gold in the 2017 Wenatchee Wine & Food Festival Wine Competition.
Whether or not to get up before the crack of dawn to go shopping isn't the only question to be answered on Black Friday. If you overcooked like most Americans, you'll also be wondering what to do with all those Thanksgiving leftovers.
Your Thanksgiving feast has ended. All the guests are gone. The table is cleared, and the dishes are done. But there is one more thing you need to consider: leftovers.
Judges awarded these wines Double Gold in the 2017 Wenatchee Wine & Food Festival Wine Competition.
PITTSBURGH — If you’re opting for a buffet-style meal this Thanksgiving, be it formal or casual, there are rules to keep in mind when setting up the table. Chuck Kerber, executive chef at Allegheny HYP Club, says the turkey, sides and desserts should be arranged in a particular order so that…
One of our favorite food-pairing wines is rosé because of the flavors that burst with notes of strawberry, cherry, cranberry and spice, backed by bright acidity. They combine to bring out the flavors of roasted turkey, sweet potatoes, gravy and other goodies on the holiday table.
Judges awarded these wines Double Gold in the 2017 Wenatchee Wine & Food Festival Wine Competition.
A whole turkey is probably the biggest thing most of us will ever cook.
Judges selected this wine for Best Dessert honors in the 2017 Wenatchee Wine & Food Festival Wine Competition.
Salmon with sorrel defined an era — roughly the late 1980s — and a trend: nouvelle cuisine. The “new cooking” called for fresher ingredients, simpler sauces, quicker techniques. Producing wisdom (crisp!) and folly (minuscule!).
Oh, pumpkin, we’ve done you wrong.
Judges awarded this Jones of Washington wine a Double Gold medal in the 2017 Wenatchee Wine & Food Festival Wine Competition. It also earned the honor of Best Rosé in the competition.
PITTSBURGH — Come on, admit it. You’re so over the pumpkin-spice craze.
I was 8 years old when I first had Japanese food. I still remember every detail.
This Plain Cellars selection earned Best Red Wine honors in the 2017 Wenatchee Wine & Food Festival Wine Competition.
Here’s a vegetarian pizza the whole family will love, and it takes less time than sending out for one. I used a whole wheat flour tortilla as the base for this quick pizza. It provides an ultra-thin crust allowing the toppings to be featured.
If you’ve been paying attention to a guy named Michael Solomonov — the James Beard award-winning restaurant chef and owner of Zahav in Philadelphia — you already may be familiar with the nutty flavor and slight chew of Israeli couscous.
Over the course of three decades, food scientist and professor at Clemson University Paul Dawson has studied how common food habits may increase the spread of bacteria in the human system.
It’s too bad that wine did not have the mainstream popularity in the 1980s that it has today, because some metal band could have cleaned up with a name like Phylloxera.
This wine earned Best of Show and Best White Wine honors in the 2017 Wenatchee Wine & Food Festival Wine Competition.
Alice, our naturalist guide in Talkeetna, Alaska, says she cried when her freezer malfunctioned. She lost more than 100 pounds of halibut from a recent fishing expedition. Only one week into our Alaskan vacation, and barely a dozen halibut meals in, we were starting to understand the local d…
Want to be a healthier eater? Focus on whole grains. These unrefined grains are linked to a lower risk for heart disease, certain cancers and other health problems.
There’s nothing like the sight of a freshly baked batch of brownies. And not just for those of us with a sweet tooth. Most people — well, the fun ones — are brownie fans, which is why we see them everywhere, from potlucks to office parties, birthdays to school lunches. Rich to the hilt and u…
Ever have one of those days where you’re just too tired to make dinner? Me, too. But that doesn’t mean you don’t have an appetite. Takeout is a tempting solution, but I’m a firm believer that so many things taste better when made in your own kitchen.
Apple strudel is a trifecta of desserts: It’s fun to say (”struuuu-dle”), fun to eat and — trust us — fun to make.
Since 2012, the Ancient Lakes of Columbia Valley has been a federally designated American Viticultural Area — the 13th in Washington. Entirely within the vast, arid Columbia Valley, the Ancient Lakes is around the Columbia Basin towns of George and Quincy. It has a reputation as a cool growi…
Gird your loins because today we’re tackling one of the most seemingly intimidating of all culinary endeavors, the souffle. For many of you, given the choice between making a souffle and wrestling Freddy Krueger in a room full of spitting cobras, you’d happily go 10 rounds with Freddy. Fortu…
We all fall into a recipe rut at one point or another. Who doesn’t? And chicken is one of the easiest ruts to fall into. The average American consumes 91 pounds of chicken per year.
The patient in the hospital bed had just had a quadruple bypass when the doctor gave him the news:
It can be one of the most annoying things about recipes.
Those crafty French. Them and their crazy mother sauces. Bechamel, veloute and so on. Remember them? They’re the sauces you’d never serve because they are considered bland and incomplete on their own.
