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Wine Pick of the Week for June 3

Dreaming Tree 2013 Pinot Noir "California” ($15)

13 hours ago(0)

Outfitting a kitchen for a newbie cook

Outfitting a kitchen for a newbie cook

Despite the fact that I’ve spent a lifetime collecting kitchen gadgets from around the world, I have to say it really doesn’t take too much eq…

May 28, 2015 6:58 pm(0)

A smokin’ good idea

A smokin’ good idea

There’s a primal wonder to smoked food — that such depth of flavor can come from so simple a technique. And then there’s the fun of the proces…

May 28, 2015 6:56 pm(0)

Spice up grilling season with homemade condiments

Spice up grilling season with homemade condiments

Summer means grilling. Grilling means hot dogs and hamburgers. Hot dogs and hamburgers mean mustard and ketchup and maybe mayonnaise.

May 28, 2015 6:50 pm(0)

Wine Pick of the Week for May 27

Cavicchioli non-vintage sparkling wine "1928, Spumante, Italy” ($13)

May 27, 2015 3:00 am(0)

Tarting it up: Rhubarb adds a slash of flavor and color to spring

Tarting it up: Rhubarb adds a slash of flavor and color to spring

If you’ve never indulged in rhubarb, this year you should: High in vitamins C and K (which plays an important role in bone health), and a good…

May 23, 2015 8:37 pm Photos

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The time has come to resurrect the chocolate mousse

The time has come to resurrect the chocolate mousse

The rage over 1950s and 1960s style is still going strong. Midcentury architecture is back. Midcentury furniture is back. Midcentury fashions …

May 23, 2015 8:32 pm(0)

What's the coolest confection in town? Icebox cakes

What's the coolest confection in town? Icebox cakes

What’s not to love about icebox cakes?

May 23, 2015 8:26 pm(0)

Make your own french fries

What makes for the best french fries — before ketchup, mayonnaise or any other condiment?

May 23, 2015 8:24 pm(0)

Putting online cooking tips to the test

Nobody likes to be wrong.

May 23, 2015 8:21 pm(0)

Keeping flatbreads soft, flat and delicious

The last few times I tried to make flatbreads, they baked up anything but flat. Perhaps it was the way I shaped them. Or maybe it was the amou…

May 23, 2015 8:19 pm(0)

Put all your brunch in one egg basket

Put all your brunch in one egg basket

Eggs are the building blocks of life, the first step to creating you and me and most other animals on Earth.

May 23, 2015 8:11 pm Photos

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Wine Pick of the Week for May 20

Josh 2013 Merlot "California” ($15)

May 20, 2015 3:00 am(0)

Wine Pick of the Week for May 13

Tess non-vintage blend "Napa Valley” ($20)

May 13, 2015 3:00 am(0)

Pine Wine: Oregon's wonderfully food-friendly chardonnays

Pine Wine: Oregon's wonderfully food-friendly chardonnays

Chardonnay is the most popular wine in America, accounting for twenty percent of wine consumption. That's half again more than the second-most…

May 12, 2015 3:39 pm(0)

Tackling global issues by targeting food waste

Tackling global issues by targeting food waste

What’s the point of worrying about organic food, genetically modified organisms, locally sourced items and fair trade if more than a third of …

May 07, 2015 4:26 pm(0)

New cookbook tells how to bake with less sugar, get more flavor

New cookbook tells how to bake with less sugar, get more flavor

Joanne Chang wants to make clear that her new cookbook, “Baking With Less Sugar” isn’t so much about muffins being less sweet as about them ha…

May 06, 2015 7:23 pm Photos

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Another way to cut sugar from your baking

Bakers have been sorely tested in recent years. First, there were calls to cut fat and cholesterol from the American diet. Is it fair to separ…

May 06, 2015 7:26 pm(0)

Wine Pick of the Week for May 6

Hugel 2012 Riesling "Alsace, France” ($22)

May 06, 2015 3:00 am(0)

Best spaghetti? Put a fork in it

Best spaghetti? Put a fork in it

For a busy weekday cook, having a good dried spaghetti in the pantry is about 90 percent of having dinner made. Dress it with butter and Parmi…

April 30, 2015 7:17 pm(0)

Pasta’s 15 seconds of fame

Pasta’s 15 seconds of fame

When Evan Funke bought a ticket to Italy and went off to study pasta making in Bologna for three months in 2008, it changed his trajectory as …

April 30, 2015 7:13 pm(0)

Tea leaves and brewed tea add unique flavors to variety of recipes

Tea leaves and brewed tea add unique flavors to variety of recipes

Annelies Zijderveld was working in marketing for California-based Mighty Leaf Tea Co. when she realized that tea was much more than a beverage.

April 30, 2015 7:09 pm Photos

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Wine Pick of the Week for April 29

Aia Vecchia 2011 red blend "Sor Ugo, Bolgheri, Italy” ($35)

April 29, 2015 3:00 am(0)

Here’s how to make your own hummus

Here’s how to make your own hummus

With the national recall of classic Sabra Hummus because of listeria, you might be missing your hummus fix.

April 22, 2015 5:24 pm(0)

Dijon mustard amps up the flavor of chicken

Dijon mustard amps up the flavor of chicken

One of my pantry staples for adding flavor, but not fat and calories, is Dijon mustard. I’m never without it. Dijon mustard is a kitchen workh…

April 22, 2015 5:22 pm(0)

Expert advice for stretching your protein dollars while cooking at home

Expert advice for stretching your protein dollars while cooking at home

You may still be wincing a bit if you had to write a bigger-than-expected check to the state or Uncle Sam on tax day this year.

April 22, 2015 5:14 pm Photos

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Egg dishes take center stage at brunch

Egg dishes take center stage at brunch

For this cook, the real star of the brunch table — and it’s almost always brunch, not the evening meal that suits us this time of year — is th…

April 22, 2015 5:17 pm(0)

Wine Pick of the Week for April 22

Yalumba 2012 Shiraz "Patchwork, Barossa Valley, Australia” ($19)

April 22, 2015 3:00 am(0)

Say Cheez-It: How a new snack got my full attention

Say Cheez-It: How a new snack got my full attention

Product pitches are part of this job. A box arrives to my desk, unsolicited, and nestled inside some tissue paper or bubble wrap sits a press …

April 15, 2015 3:35 pm(0)

Allspice: All-purpose but not all spices

Allspice: All-purpose but not all spices

Allspice is a victim of its own name.

April 15, 2015 3:29 pm Photos

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The joy of brown bread

The joy of brown bread

For as long as I can remember, my favorite bread, the bread that I still crave above all breads, has come in a can. It’s called brown bread, o…

April 15, 2015 3:32 pm(0)

Wine Pick of the Week for April 15

Dry Creek 2013 Sauvignon Blanc "Dry Creek Valley” ($18)

April 15, 2015 3:00 am(0)

Wine Pick of the Week for April 8

Tenshen 2013 red blend "Santa Barbara County” ($25)

April 08, 2015 3:00 am(0)

Lighter and brighter German cooking

Lighter and brighter German cooking

Chefs Jeremy and Jessica Nolen are working to change the perception of German cuisine, one buckwheat spaetzle at a time. The owners of the pop…

April 07, 2015 4:38 pm(0)

Leg up on the main course

Leg up on the main course

Want to become a great cook almost instantly, with hardly any work? Buy a leg of lamb. There are few things that are as easy to prepare and as…

April 07, 2015 4:34 pm(0)

Appetite for gator meat grows in Florida

Appetite for gator meat grows in Florida

When out-of-town friends visited Brian Hayes last week, he took them out for alligator meat at the aptly named Gator’s Riverside Grille.

April 07, 2015 4:36 pm(0)

Cooking the whole fish: Nose-to-tail, seafood-style

Cooking the whole fish: Nose-to-tail, seafood-style

There are few things easier to cook than a whole fish.

April 07, 2015 4:28 pm Photos

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Pine Wine: Mountain wines

Pine Wine: Mountain wines

Arizonans know mountains, from Flagstaff's spectacular San Francisco Peaks to Tucson's imposing Santa Catalina Mountains. But do Arizonans kno…

April 07, 2015 3:19 pm(0)

Rockfish returns, but not to plates

Rockfish returns, but not to plates

Now that we’ve saved the fish, can we save the fishermen?

April 01, 2015 11:13 pm(0)

The right way to drink espresso (biscotti optional, but highly recommended)

The right way to drink espresso (biscotti optional, but highly recommended)

Espresso must be tipped from a tiny cup, in a crowded train station, standing up. Other methods exist, but they aren’t as stylish.

April 01, 2015 11:11 pm(0)

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