Food


'A sad day’: Testa’s closes location in Palm Beach after 96 years

Testa’s restaurant, a favorite local eatery and a town icon for decades, closed its doors Saturday night to make way for the new development on Royal Poinciana Way. Tom Testa said the announcement of the closing earlier this month touched off a wave of emotion and sentiment from people across South Florida. “The outpouring from the community has been truly overwhelming, flattering...
Top restaurants to dock and dine in Palm Beach County

Top restaurants to dock and dine in Palm Beach County

Going out to dinner and drinks by boat is one of the perks of living in Palm Beach County, where the Intracoastal Waterway is our aquatic I-95. Whether you’re sticky and salt-covered from a day on the water or dressed for a romantic sunset cruise, there’s a dockside joint to fit your mood.  This is the kind of beach bar (that it's on the Jupiter Inlet instead of the beach is a quibble)...

Great bites

10 local dishes worth seeking out
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Green acres

Swank family's blooming produce business attracts caravans of big-city cars
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Our Brunch Guide

50 must-try 'Sunday Funday' brunch parties in Palm Beach County
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Avocado prices are the pits

Avocado prices are the pits

Avocados could soon be fetching a lot more green. A shortfall in production in California, the leading U.S. avocado grower, has kicked up wholesale prices in recent weeks — which means you may soon be paying more for fresh guacamole and avocado toast.  A wholesale box of 60 avocados currently costs about $80, or $1.33 per avocado, said Jim Boyce, owner of Produce Express, a produce supplier...
An ode to the tomato

An ode to the tomato

What is it about tomatoes? That they have the garden’s broadest color palette? That they impress straight off the vine? That they’re the backbone of so many favorite dishes? That they can grab center stage in a near-improvised meal? That their highly perishable qualities make them the poster child for locally grown foods? That they take to preservation of all stripes, whether it&rsquo...
To beetroot juice or not?

To beetroot juice or not?

Almost on a daily basis, I get asked about whether beet juice can help lower blood pressure. Here's some background and the bottom line.  People have been eating beetroot since the Middle Ages, according to Environment Nutrition newsletter. In modern times, it's the liquid version that has become popular. Beetroots are known as the red beet, table beet or garden beet, however they differ from...
The blobs in your tea? They’re supposed to be there

The blobs in your tea? They’re supposed to be there

The Starbucks on Waverly Place in Greenwich Village was all but empty at 8:30 on a recent Wednesday night, but across the street at Boba Guys, a bubble milk tea shop, the line was long. So was the wait: A wave of first-timers had just arrived at the front counter, uncertain of the drill and even more about the boba tea drinks, which are relatively new to the mass market in the United States and which...
A feel-good skillet dinner starring salmon

A feel-good skillet dinner starring salmon

This skillet dinner is the kind of recipe everyone should have tucked in their back pocket. It is simple cooking at its best - a one-pan meal that is nearly effortless to prepare, made with everyday ingredients that come together quickly. You can summon the energy to make it even when you come home feeling too tired to cook. The payoff in flavor, beauty and satisfaction is a windfall. To make it,...
Swap the hot grill for a cool drink and low oven

Swap the hot grill for a cool drink and low oven

Why is it that whenever I decide to grill outdoors in New York, it turns out to be the hottest day of the century? This has occurred several times this season. Most recently, I had intended to light the coals and cook up a pile of ribs. But then I caved. Did I really want to stand over a hot fire in the scorching midday sun? It was easy to opt for an alternative. I turned the oven to 250 degrees,...
From beer to bread and back again to solve 'the world's dumbest problem'

From beer to bread and back again to solve 'the world's dumbest problem'

Historians have long debated what came first, beer or bread. Both can be made relatively easily using grains, water and yeast, and they were some of the first accomplishments of agricultural societies. Tens of thousands of years later, innovators are looking to these ancient staples to solve a modern dilemma: food waste. Brewing beer leaves behind excess grains, and bread doesn't keep long. Rethinking...
Salsa: the spice of life

Salsa: the spice of life

Goodbye, McDonald’s. Hello, Chipotle. It has been some years now since salsa overtook ketchup as America’s favorite condiment. Americans buy more tortillas than hamburger or hot dog buns and more tortilla chips than potato chips. Mexican food — or at least Tex-Mex, which is one narrow slice of the giant pie that is Mexican cuisine — has become assimilated. It is now so popular...
Essential eating: Gazpacho sevillano speaks deliciously of summer

Essential eating: Gazpacho sevillano speaks deliciously of summer

It’s summer. It’s hot. It’s hard to imagine anything, if you’re a tomato lover, more purely thrilling and chilling than a great bowl of gazpacho. Dive in. Lift your spoon, take a sip. Perfectly smooth, more satin than silk, it’s a burst of flavor in your mouth: ripe tomato, but bright — uplifted by the lovely soft tang of sherry vinegar. That is the taste of summer...
Why wine is a friend to Italian sausage

Why wine is a friend to Italian sausage

The savoriness of Italian sausage is complemented by the sweetness of just slightly cooked Sun Gold cherry tomatoes in this effortless pasta dish. The wine should be as easy. We have three choices that bring the acidity you’ll want to match the richness. Make this: Sausage, Tomato and Goat Cheese Pasta Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 pint Sun Gold...
Coffee custard transforms plain ice cream into sundae with a kick

Coffee custard transforms plain ice cream into sundae with a kick

Affogato means drowned, and it’s a distressing thing to witness after dinner. Innocent vanilla ice cream, cowering in a cup, is doused with scalding espresso. Way too “Game of Thrones.” The Italian dessert is supposed to serve up contrast: hot and cold, sweet and bitter, vanilla and espresso. But the hot shot melts the cold scoop, yielding lukewarm coffee soup. I called in rewrite...
When bad drinks go good

When bad drinks go good

Just as the cocktail renaissance has brought renewed fame to classics like the martini, the Manhattan and the Negroni, it has heaped fresh infamy on a rogues’ gallery of less classy concoctions, most of which emerged during the final decades of the last century. Now a backlash of sorts has begun, as some high-end bartenders apply their skills to a new challenge: doing bad drinks well. Chaim...
Sausage lover’s menu, from breakfast to dinner to salami crisp snack

Sausage lover’s menu, from breakfast to dinner to salami crisp snack

I’ve devised a food day that will surely please my father on his 89th birthday. A long-retired butcher, my dad has marked many special occasions making and cooking sausage. From the family’s paprika and garlicky Hungarian pork sausage, to grilled veal bratwurst and thuringer buried in sauerkraut, the man enjoys it all. It’s not difficult to enjoy the rich, flavorful indulgence of...
Zucchini boats with mushrooms, pepitas and goat cheese

Zucchini boats with mushrooms, pepitas and goat cheese

It’s hard out there for a zucchini. To novices, they’re often confused for cucumbers. To gardening experts, they’re that bountiful plant that puts off so much fruit that you won’t ever been able to eat it all. To people in between, they’re that green summer squash that you can interchange with yellow squash in just about every single recipe that calls for either one....

Diabetes Quick Fix: Salmon, Quinoa and Corn Salad

Salmon, corn and quinoa are typical Chilean ingredients. Here they are combined to make a quick salad supper. Quinoa is an ancient grain that is indigenous to the Andes Mountains in South America. It’s considered a super crop because it contains more protein than any other grain and is a good source of fiber. It can be cooked like rice. Using frozen corn and lima beans and diced tomatoes from...
Test Kitchen: A dozen ways to beef up burger toppings

Test Kitchen: A dozen ways to beef up burger toppings

The patty or protein of choice may take center stage with burgers, but toppings and condiments can make or break burgers. And so, it’s time to ditch the standard ketchup, mayo and mustard (or at least spice them up) condiments, toppings and bun. Here’s a dozen ways to dress up any burger whether it’s made with beef, poultry, lamb or is a vegetarian-style. Toppings • Buns: Potato...

Elephant friendly Assam

This time of year, when hydration is so important and enjoyable, we often take our tea chilled. But if my read of the seasonal tea leaves is correct, the days of steaming cups are fast approaching. With so many excuses to drink tea, it’s no wonder it’s the second most popular beverage in the world, behind water. Half of all the tea in the world is grown by small farmers, which is remarkable...
Keep dinner light with this chicken potato salad

Keep dinner light with this chicken potato salad

This light, summer roasted chicken potato salad uses only one pot. It won’t heat up your kitchen and takes only 20 minutes to make. I use a bought roasted or rotisserie chicken breast for the salad. It is cooked on the bone and generally is moist and flavorful. There are many brands of roasted chicken breast that are boned, skinned and cut ready to use. These will work fine in this recipe and...
Piecaken — yes, a pie inside a cake! — gets a makeover that kids can bake

Piecaken — yes, a pie inside a cake! — gets a makeover that kids can bake

It’s high summer. For kids, the novelty of no school has worn off, while for parents, the resumption of school remains far off. Chances are, the list of diversions is running thin. So imagine this scene: Mom, what can I do? I’m sooooo bored. Well, how about we bake something? You mean Rice Krispies bars? That’s not baking. How about a piecaken? Piecaken? Awesome! If you’ve...
There’s Goat Horn chile on everything at Mapuche Native Argentinian Food truck

There’s Goat Horn chile on everything at Mapuche Native Argentinian Food truck

Have you tried merken? Imagine the taco/fish/chicken/pork/stew seasoning of your dreams, a wonder spice that has a distinct earthiness and tastes of chiles, paprika and smoke. The rust-colored spice is made from Goat Horn chile (aji cacho de cabra), cumin and coriander. It’s featured predominantly in the cooking of the Mapuche people in Chile and Patagonia, and it can take several months to...
The new wine snobbery

The new wine snobbery

Once upon a time, French, Italian and German wines monopolized the discussion of fine wine in the United States. California, New York, Oregon and Washington wine production hadn't yet blossomed, so most fine-dining wine lists and big-city wine shops were populated with wines only the well-traveled could pronounce. That exclusivity fostered a snob appeal that once made fine wine seem inaccessible to...
A jam to embrace summer tomatoes

A jam to embrace summer tomatoes

A bumper crop of perfect strawberries. Irresistibly ripe peaches on sale. A blackberry bush bursting with fruit. When a season is at its peak, it’s tempting to make it last as long as possible. That’s where preserving comes in — it keeps fresh fruit relevant well beyond its time. Tomatoes, straight from the market, are a less obvious choice, but they produce a delicious, spreadable...
Fruit cobbler shows off its many sides

Fruit cobbler shows off its many sides

What do you picture when you hear the word cobbler? Is it a bubbling pan of baked peaches topped with a flaky lattice pie crust? Or syrupy berries covered in fluffy biscuits? Or a slice of butter cake strewn with jammy fruit? (If your first thoughts have to do with cocktails or shoemakers, you’ve obviously not eaten enough cobblers in your life. Read on.) Regardless of the version being served...
Trouble with dairy? A new type of milk could provide a solution

Trouble with dairy? A new type of milk could provide a solution

Maria Elena Sullivan could tell that her daughter Sofia, now 3, had trouble digesting milk from the moment she offered it to her at a year old. Sofia immediately spit it up. By the time she was 2, it was clear from her "serious reaction to it," which included abdominal pain and vomiting, plus the fact that she routinely pushed it away when it was put in front of her, that Sofia could not...
The Falcons' new stadium has a Chick-fil-A, which won't be open for most Falcons games

The Falcons' new stadium has a Chick-fil-A, which won't be open for most Falcons games

Seeing as how Chick-fil-A's headquarters are located in Atlanta, it's only logical that the fast-food chain have a booth at Mercedes-Benz Stadium, the stadium that's set to open for Falcons and Atlanta United games this month. But even though its NFL tenant plays most of its home games on Sundays, that doesn't mean Chick-fil-A is changing its six-days-per-week operating hours. As noted by ESPN's Darren...
Meril, from Emeril Lagasse, looks beyond New Orleans for inspiration

Meril, from Emeril Lagasse, looks beyond New Orleans for inspiration

Even with three successful restaurants in New Orleans, Emeril Lagasse knew that there was room for a new addition to the city’s ebullient dining scene. Emeril’s New Orleans has long cultivated contemporary food in the city, while Emeril’s Delmonico offers a fresh take on Creole cuisine and NOLA Restaurant presents a taste of Acadiana, with a global tinge. Meril, which Lagasse named...
A simple, tasty pasta recipe that will help you dispatch that zucchini

A simple, tasty pasta recipe that will help you dispatch that zucchini

Every year, there's a zucchini problem, and it goes something like this: Too many zucchini, not enough ideas. Oh, sure, you can avoid them. That is, if you're not a gardener who planted them, or a community-supported-agriculture subscriber who gets them in your box, or a market shopper who was seduced by the stacks of green. As a vegetarian dedicated to seasonal eating, I usually eat my fill for as...
The best cocktail bar in America is now in Washington

The best cocktail bar in America is now in Washington

Washingtonians: If you want to experience the heights of the craft cocktail renaissance, look no further than your own back yard. Everybody else: You now have yet another reason to visit the District of Columbia. At this year's Spirited Awards at Tales of the Cocktail - where bars, drinks and brand ambassadors are recognized by peers around the world - the Columbia Room won best American cocktail...
Sneak peek: South Florida’s first modern food hall rises in West Palm Beach

Sneak peek: South Florida’s first modern food hall rises in West Palm Beach

At first glance, the site of the upcoming Grandview Public Market did not inspire much confidence in New York restaurateur David Massoni some months ago. It was a solitary, rugged corner of the warehouse zone that stretches southwest of downtown West Palm Beach.  Massoni, a partner of celebrity chef Dale Talde, had Uber-ed in from Miami to meet the food hall developer Chris Vila. But when...
What Disney theme park food did ‘MasterChef’ Shaun O’Neale crave as kid?

What Disney theme park food did ‘MasterChef’ Shaun O’Neale crave as kid?

Shaun O’Neale is one of America’s hottest celebrity chefs, thanks to his win on season 7 of Fox’s “MasterChef” last fall. The former Floridian also happens to be a Disney buff who grew up with a powerful Disney food memory: He craved the giant turkey leg sold at the Magic Kingdom. “I’d beg my parents to let me have that damn turkey leg!” he laughed in...
Ain’t got time to bake cookies? This creation lets you eat edible dough. 

Ain’t got time to bake cookies? This creation lets you eat edible dough. 

What beats your favorite Oreo cookie but still tastes like an Oreo cookie? How about safe and edible Oreo cookie dough.  The Cookie Dough Cafe, an Illinois-based shop that got its start through the popular TV show “Shark Tank,” has created a Cookies & Cream-flavored cookie dough loaded with chunks of Oreo cookies.  For now, those outside of Illinois can only purchase the latest...
Pound cake to help you cope

Pound cake to help you cope

Julia Turshen’s newest book, “Feed the Resistance,” was written as her awareness of political involvement grew after the 2016 election. The book is a collection of recipes designed to feed and nourish “folks who are too busy resisting to cook,” interspersed with essays about community involvement, activism and food-related issues. Turshen, a renowned author of many cookbooks...
How to travel with tomatoes, freeze pesto and other questions answered

How to travel with tomatoes, freeze pesto and other questions answered

Cookbook author Jeff Koehler recently joined The Washington Post Food staff to answer questions about all things edible. The following are edited excerpts. Recipes whose names are capitalized can be found in the Recipe Finder at washingtonpost.com/recipes. Q: We're visiting my Dad next week; he lives about 400 miles away. I know he would love some tomatoes from my garden. What's the best way to bring...
Treat yourself to crepes on a weeknight

Treat yourself to crepes on a weeknight

When you're cooking for two and neither of you are particularly picky eaters, you have the luxury of stretching the repertoire every now and then. I recommend these crepes, which are quite doable on a weeknight. The batter, made with white whole-wheat flour, needs only a 15-minute rest. The filling is no more than interesting mushrooms browned in a pan and topped with a sprinkling of grated Swiss...
When it comes to grilling, ‘Fire good’ is my motto

When it comes to grilling, ‘Fire good’ is my motto

We live in a divided nation. And the split goes way deeper than politics. What I’m talking about strikes at the very core of summer cooks: gas vs. charcoal.  Fans of each type of grilling fuel defend their choices with the venom of politicians on Twitter at midnight.  Gas fans paint charcoal grillers as knuckle-dragging Neanderthals who have more lighter fluid than good sense. That...
Cue the carrots! Strike up the squash!

Cue the carrots! Strike up the squash!

On a muggy day in July, in a Long Island backyard, a group of musicians had gathered for rehearsal. As their conductor gently raised both hands, they steadied their instruments, and played the first notes of a Bach chorale, “Nun freut euch, Gottes Kinder all.” The conductor stopped them. The snake gourd had not hit the D and the butternut squash had come in a little sharp. Take it from...
What to eat for the eclipse

What to eat for the eclipse

Historically, our sun is the only thing guaranteed to be eaten during a solar eclipse. “A frequent theme is the gods are angry, man has displeased them, and they are taking the sun,” said Fred Espenak, an eclipse chaser who has traveled around the world for 27 eclipses. The ancient Chinese believed it was a dragon who snapped up the sun; the Vikings thought it to be a pair of wolves. This...
Got 3 meats? Now you have 12 meals.

Got 3 meats? Now you have 12 meals.

You’ve cooked a big pile of ground beef. Or maybe a small mountain of chicken breasts. Or perhaps an entire pork butt (and stop giggling; it’s the shoulder). Now what?  It’s so easy to fall into cooking habits. If you have cooked ground beef, you make spaghetti, or maybe tacos. If you have a chicken breast, you make a stir fry, or maybe tacos. If you have pulled pork, you make...
In every Louisiana cook's kitchen, green recipes

In every Louisiana cook's kitchen, green recipes

 It was always there. Woven into the fabric of almost every cooking memory, every kitchen, of my Louisiana childhood. There, along with the cast-iron pot, aluminum Magnalites and Chime-O-Matic rice cooker. Its mischievous plastic teeth underbiting the worn-out spiral binding, tattered yellow tabs frayed and curled, stamped with grease stains and reinforced with rubber bands. Four hundred fifty...
This is my favorite recipe of the summer (so far)

This is my favorite recipe of the summer (so far)

My favorite recipe of the summer? A Food Network magazine salad recipe that I tore out of the magazine months, maybe even a year, ago. I was digging around recently, looking for something easy that could fill out a cookout menu when I came across it again.  Yes, the ingredient list looks a little long (but it really isn’t). Yes, Israeli couscous sounds exotic (but it really isn’t)...
A fruitcake feeds on chill of South Pole for 106 years

A fruitcake feeds on chill of South Pole for 106 years

Consider the fruitcake. Long maligned for its questionable taste, its ubiquity (stubbornly appearing at any or every celebratory event) and its toughness (the fridge gives it life), the dessert may have further cemented itself in food lore after a discovery in Antarctica. In one of the most hostile regions known to humankind, conservationists unearthed an ice-covered fruitcake they believe once belonged...

Cooking challenge: A late-riser tries to make breakfast every day for a week

I am not a breakfast person. Let me clarify: I love breakfast food. Fluffy buttermilk pancakes? Brioche French toast? Buttery English scones? I could eat them all day. But for a night owl like me, rising early, preparing food and consuming it before work or other activities is almost impossible. I imagine some of you can relate. For me, most breakfasts consist of a packaged yogurt, swallowed five...
Elizabeth Olsen, cooking on screen and off

Elizabeth Olsen, cooking on screen and off

Actress Elizabeth Olsen separated the first egg gracefully. The second? Not so much. And the third was a disaster. “Get it together, Lizard,” she muttered to herself as she leaned over a stainless-steel bowl. Olsen — Lizard to her mother; Lizzie to her sisters, Mary-Kate and Ashley — was at City Cooking West End, a demonstration kitchen and event space on the upper West Side...
Dining review: Tasty tacos, streetfood are a hit at Lilo’s in Lake Worth

Dining review: Tasty tacos, streetfood are a hit at Lilo’s in Lake Worth

Located on a prime corner of downtown Lake Worth, Lilo’s Streetfood and Bar is the sister restaurant to Lilo’s All American Cafe in Delray Beach. There is an inviting beachy vibe as you enter the eatery with walls painted ocean blue and tables with accents of white. It has that neighborhood feel with it’s bar located in the center of the restaurant. Even during a week...
Get sharp in the kitchen with cutting tool tips

Get sharp in the kitchen with cutting tool tips

In my mind’s eyes, I can still see the shower of sparks fly and hear the sudden shrill noise as steel met the whirling stone wheel. It is way back in the past — way more than 70 years ago — and the itinerant knife-grinder was plying his trade, sharpening all kinds of knives and cutting tools brought in by the cook and his mate. And we kids were out there in force to witness the &ldquo...
Solar eclipse 2017: Restaurant, bar deals to celebrate the eclipse today

Solar eclipse 2017: Restaurant, bar deals to celebrate the eclipse today

Today is the day. The solar eclipse of 2017 is almost here. Restaurants and bars around the county are helping celebrate the celestial event. Here’s a roundup of deals for eclipse day: The Harbourside eatery is offering a special margarita paring for ‘Margarita Monday’. Enjoy shrimp and calamari diablo pared with the smoked old-fashioned margarita. The specialty margarita is only...
The best time to book your travel plans

The best time to book your travel plans

Some travel costs are inescapable; after all, you’re probably not going to get a free hotel room or discount tickets to Disney World. However, you can cut costs on your next trip — you just have to know the right time to book your journey.  Whether your next vacation involves planes, trains, cars or cruise ships, take a look at these expert tips for booking your travel.  ...
Best guide: Where to find legit soul food in Palm Beach County

Best guide: Where to find legit soul food in Palm Beach County

If you think there aren’t enough soul food restaurants around the county for a guide, think again. And guess what? The establishments that serve what you’d get from Grandma’s kitchen are steeped in history and family traditions, like the ones that inspire Ms. Wylene Jackson’s memorable sweets at Jack-Ham’s Soul Food Restaurant in West Palm Beach.   The local...
The best restaurants in Palm Beach right now

The best restaurants in Palm Beach right now

Here’s a current snapshot of restaurants in Palm Beach we’re loving best at the moment. Next month, the snapshot might be different.  This list includes only restaurants we have visited. The salt-crusted branzino at this newish Mediterranean restaurant is one of the most delicious bites we’ve had this year. Tucked into the second floor of the 150 Worth shopping plaza, Costa...
New West Palm restaurant is a banquet of Indian spices, food

New West Palm restaurant is a banquet of Indian spices, food

I’m not the buffet type. Buffets make it too tempting to clutter one’s plate with a hodgepodge of scoops and flavors, one running into the next. I prefer a more orderly plate, one in which the elements enhance one another. That said, I had no hesitation to pile all kinds of goodness on my lunch plate recently at Aroma Indian Cuisine. Located in West Palm’s Village Commons plaza,...
The 7 best restaurants in West Palm Beach right now

The 7 best restaurants in West Palm Beach right now

Here’s a current snapshot of restaurants in West Palm Beach we’re loving best at the moment. Next month, the snapshot might be different.  This list includes only restaurants we have visited. There’s a good reason why Chef Julien Gremaud’s hip, sunny eatery is a busy spot: His small plates and shareable selections are both refined and decadent, and the place serves...
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