Food


Published on February 1, 2015 - Page 22
A new flavor is brewing in the world of craft liquors as distillers borrow from the beer world and add hops for an aromatic twist. Recent products...
Published on February 1, 2015 - Page 22
A few years ago, former video game executive Kevin Yu was cooking for a girlfriend on Valentine’s Day when he discovered he’d forgotten the mushrooms...
Published on January 28, 2015 - Page 13
I love mushrooms because they are meaty and satisfying, yet an entire cup has just 15 tiny calories (and 2 grams of protein). Plus, they offer a...
Published on January 28, 2015 - Page 13
I came up with these boneless barbecue bites as a delicious mashup of two classic Super Bowl party favorites — Buffalo chicken wings and barbecue...
Published on January 28, 2015 - Page 13
By ALISON LADMAN Associated Press Writer Whether or not you like avocados, you really have to admire the way their market- ers have totally owned the...
Published on January 28, 2015 - Page 15
For me, it’s just not a party without deviled eggs. Doesn’t matter if it’s a summer barbecue or a winter Super Bowl shindig. I need deviled eggs. And...
Published on January 28, 2015 - Page 15
Dear friends both far and wide, I was recently impressed with a quote by motivational writer Brian Tracy so I’ll share it with you: “Move out of...
Published on January 28, 2015 - Page 15
Sure, you’ll have some guacamole and some chips and some chicken wings. And a plate of nachos isn’t a bad idea, either. But how about something to...
Published on January 25, 2015 - Page 22
PHOENIX (AP) — Feeding Super Bowl visitors a year after New York’s restaurant scene did it is a hard act for any city to follow. But for downtown...
Published on January 25, 2015 - Page 33
Peated Scotch whisky can be a bit of a polarizer. Plenty of people love the traditional, smoky flavor imbued with centuries of tradition. Plenty of...
Published on January 25, 2015 - Page 33
I’ll admit, I have a thing for condiments. My refrigerator is full of them. Mustards, chutneys, ketchups, mayonnaises and so on. And I love them all...
Published on January 21, 2015 - Page 13
What would you do with 100 Grand? The only appropriate answer is to eat it. But if you don’t have one of those bars of chocolate, caramel and...
Published on January 21, 2015 - Page 13
It was a strange confession to make, but I felt I had to fess up. A friend who once ran a large recipe-based website was recently explaining to me...
Published on January 21, 2015 - Page 13
There is still time to get to know Paddington bear. And I firmly believe anyone with children of any age should know Paddington. The stories of...
Published on January 21, 2015 - Page 15
Editor’s Note: Gloria approached me last week telling me that she decided to “mix it up” a bit by writing the column from the perspective of her 3-...
Published on January 17, 2015 - Page 5
CONCORD, N.H. — Babies and bottles normally get along just fine, unless a picture of that baby happens to be plastered to the front of a bottle of...
Published on January 14, 2015 - Page 13
ASPEN, Colo. — Acclaimed chef Chris Lanter is talking a crowd of eager foodies through a demo on cooking with marijuana. As he prepares steak au...
Published on January 14, 2015 - Page 13
Talk about a vegetable that’s everywhere. The humble onion is one the most common aromatic vegetables, popping up in so many ways across so many...
Published on January 14, 2015 - Page 13
We don’t often think of braising as a weeknight-friendly approach to dinner. After all, anything that cooks low and slow would seem to be no go for a...
Published on January 14, 2015 - Page 15
My grandmother, who lived to be 92, always said the key to her good health was that whenever possible, she ate cabbage. Now if that isn’t a motto...

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