food

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A light, airy fruit pudding from America’s past

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 such as gelatin, lemons, sugar and eggs. In fact, the very first edition …

Engineered salmon may be a tough sell

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WASHINGTON — Don’t expect to find genetically modified salmon — or any other engineered fish or meat — on store shelves anytime soon.

The Obama administration has stalled for more than four years on deciding whether to approve a fast-growing salmon that would be the …

Milwaukee group wants to buy Pabst Blue Ribbon

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MILWAUKEE — Long before it was known for fine cheddar cheese or the Green Bay Packers, Wisconsin was famous for beer, especially the national brands brewed in Milwaukee: Schlitz, Blatz and Pabst Blue Ribbon.

The brewing tradition started by Milwaukee’s German immigrants in the 1800s …

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Lighter take on classic eggplant Parmesan

I’ve always been a big fan of eggplant Parmesan. There are a bunch of ways to make this classic Italian dish, but I’m partial to what you might call the full-fat version: thick slices of breaded eggplant that are sauteed, then baked until creamy, and finally topped with tomato sauce and melted cheese.

Chew on this: Gum loses its pop

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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 just aren’t as crazy about chomping away …

Saving carrots from their usual sugary Easter fate

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Though carrots often make it into the Easter feast lineup, I’ve never understood why. Maybe it’s a nod to the Easter bunny.

Typically, we prepare them much as we prepare sweet potatoes (their distant orange cousins) at Thanksgiving — by glazing them and otherwise shoveling …

In California, chefs fight for bare-hand contact

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SACRAMENTO, Calif. — As the happy hour crowd poured in on a recent weeknight, the kitchen and bar staff at Hock Farm restaurant scrambled to meet the incoming orders.

One used her hands to toss locally grown romaine hearts with anchovy dressing in a metal …

First lady: Cooking at home has its advantages

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WASHINGTON — Michelle Obama said last week that a new focus of her anti-childhood obesity effort will be to help people cook more of their meals at home because they’re healthier. Addressing a health summit in Washington, the first lady said home-cooked meals have less …

A healthy roast bird to help welcome spring

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Our spring feasts — often centered around Passover and Easter — typically call for a center-of-the-plate star such as brisket or lamb. Of course they’re delicious, but both can seriously ramp up the fat and calories in a meal that tends to put the groan …

Hummus drives chickpea growth

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SPOKANE, Wash. — The rising popularity of hummus across the nation has been good for farmers like Aaron Flansburg. Flansburg, who farms 1,900 acres in southeastern Washington, has been increasing the amount of the chickpeas used to make hummus by about one-third each year. Land …

A mandoline helps pair potatoes with haddock

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This past summer I fell in love with a kitchen gadget that has been relatively slow to catch on in the U.S. — the mandoline. I’ve had several of these kicking around my kitchen for a while now, but I never quite saw the need …

South Beach can deliver on hole-in-the-wall dining

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MIAMI BEACH, Fla. — South Beach simply doesn’t do subtle. From the beaches (and beachwear) and architecture, to the art and the attitudes, Miami’s South Beach is all about big and bodacious. And the restaurant scene is no exception. World-class chefs — home-grown and imported …

Chicago native Chef Dale Talde calls his style ‘naturally fusion’

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MIAMI BEACH, Fla. — Chef Dale Talde says his childhood in Chicago was a little slice of life from Southeast Asia, and it continues to inform his cooking today. “My parents’ house was basically like going to the Philippines,” said Talde, who was born in …

Paula Deen says she’s ‘back in the saddle’

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MIAMI BEACH, Fla. — Paula Deen continued maneuvering for a comeback Sunday, turning a beachside cooking demonstration into a public apology for the racist comments that decimated her career last year. The former Food Network star took the stage to prepare chicken and dumplings at …

Greek olive oil production faces squeeze in efficiency drive

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SIMIZA, Greece — In the olive groves around Ancient Olympia, sanctuary of the Greek gods, the trees were once considered sacred, and in many ways they still are. Carefully pruned and pampered, they are described by farmers with a reverence that could match the language …

Chef Ben Ford wants a return to the routines of cooking

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MIAMI BEACH, Fla. — His father’s Hollywood career may have moved at light speed, but chef Ben Ford — yes, son of THAT Ford — knew early on that making his mark in the culinary world would require that he slow down. It was the …