Food


Rosh Hashanah dining: local restaurants offer menus, takeout options for Jewish holidays

With Hurricane Irma throwing local calendars off track, who has had time to make elaborate plans for the Jewish holidays?  Hopefully those who observe the Jewish New Year, which arrives Wednesday night and runs through Friday night, have found ample time for family and community celebrations. If that’s not the case, fear not – several local restaurants are cooking Rosh Hashanah...
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)...

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Sesame on the ziti, and we couldn't be happier

Sesame on the ziti, and we couldn't be happier

There's something to be learned from even the simplest recipes, and this bowl proves the point. Radicchio's bitter edge mellows once this vivid chicory spends seconds in a hot pan. That same pan, graced with a little olive oil, can then immediately coax firm grape tomatoes into almost-bursting beauties. Ziti tends to get baked into cheesy casseroles, and therefore I don't use it much. But a good dried...
Steamed fish, swimming in flavor

Steamed fish, swimming in flavor

There are many ways to approach a pescatarian dinner. The next time you buy a piece of fish for dinner, instead of pan-frying, poaching or broiling, why not consider steaming? It’s fast, easy and makes a remarkably satisfying light meal. Chinese cooks have long been experts at steaming fish — especially whole fish, which may seem daunting. But boneless fillets are also excellent when prepared...
The best recipes of 2017 that wowed us over and over

The best recipes of 2017 that wowed us over and over

It was a year of plant foods, bowl foods and whole foods.   With whole foods that meant preparing foods as simple as possible using foods with very few ingredients, it also meant Whole Foods Market chain being gobbled up by Amazon.   Not only did Amazon stun the grocery world by buying Whole Foods Market, the grocery store industry changed, too. More and more stores offer online...
Southern dumplings are the fluffy clouds of comfort food

Southern dumplings are the fluffy clouds of comfort food

A simmering pot of fragrant stew earns top honors when it comes to comfort food, but the comfort doubles when it is topped with fluffy dumplings. They are the bonus prize in each bowlful - the unexpected delight that makes the meal special enough to feel restorative. Such a dish sure hits the spot on a winter evening, just right for a cozy family supper, although it can be the sleeper hit of a casual...
Popular school fundraiser is just 'junk-food marketing to kids,' experts say

Popular school fundraiser is just 'junk-food marketing to kids,' experts say

For 43 years, schoolkids and their parents have clipped the labels from cookie bags and cracker boxes as part of a popular rewards program called Labels for Education. Through this and similar programs - think Tyson's Project A+ or General Mills' Box Tops for Education - schools get cash and supplies in exchange for clipped labels from participating food items. But these programs, most of which are...
In Vancouver, a door to a parallel culinary world

In Vancouver, a door to a parallel culinary world

My introduction to Kissa Tanto’s universe began with a framed sign just inside the door. “Please fix your hair, and remove the mud from your boots,” it read, as if I’d just arrived at the end of a long journey on the back of a horse. After doing what I could to make myself presentable, I climbed the steep staircase, ducked through blue curtains and entered the restaurant. Once...
Slow-roasted vegetables make sumptuous sauce for pasta

Slow-roasted vegetables make sumptuous sauce for pasta

Basic shares much with basement: It’s the bedrock, the beginning, the building block. The computer uttered its first words in BASIC. The classic dress comes in basic black. Garlic, chemically speaking, is basic.   Basic is being abased. Not for its link to debased or base, as in lowly. But simply for its simplicity. Among the young, basic has been sharpened into an insult slung at...
Indian food: Why is it so incredibly good?

Indian food: Why is it so incredibly good?

Everything you need to know about Indian food can be found in a single phrase in a cookbook by the otherwise reasonable Anupy Singla.   The book “Indian for Everyone” contains a recipe for Chana Aloo, a meal of curried chickpeas and potatoes. Calling the dish comforting and wholesome, she adds that it is — and this is the important phrase — “an easy dinner option...
Where has this treat been all your life? Canada

Where has this treat been all your life? Canada

You could be forgiven if you’ve never eaten a butter tart. There is no flashy frosting or elaborate lattice to entice you. It’s easy to pass by. But Canadians will tell you that these diminutive treats hold an expanse of flavor and textures: flaky pastry, caramelized crust and a bracingly sweet filling. The butter tart is celebrated in its homeland, where the preference for runny or firm...
This simple Portuguese soup will perk up your cold-weather doldrums

This simple Portuguese soup will perk up your cold-weather doldrums

For decades, vegetarians have looked to global cuisines for inspiration. The pioneer was Anna Thomas, author of "The Vegetarian Epicure," a 1972 bestseller. As Jonathan Kauffman writes in his captivating new book, "Hippie Food," at a time when much vegetarian food was brown-on-brown, Thomas "pored over Italian and Middle Eastern cookbooks, in which vegetables were integrated...
Which foods can help you fight the flu?

Which foods can help you fight the flu?

The flu has hit hard this year with a particularly nasty strain of the virus that has slammed into California without mercy. As the Los Angeles Times reports Some are advising that in addition to the usual rules about getting your flu shot, washing your hands more often and getting enough sleep, you should also think about shifting your diet towards foods that may boost your immunity. As Fox reports ...
A Berlin restaurant that cooks without compromise

A Berlin restaurant that cooks without compromise

Despite Berlin’s reputation for its uninhibited night life and progressive counterculture, traditionally the city’s fine dining restaurants have fit within the same ho-hum, predictable mold. In the past few years, several small but ambitious restaurants have managed to break free, but none have managed to match Berlin’s cheeky, creative spirit as successfully as Mrs Robinson&rsquo...
A tiny Frenchwoman has had a huge impact on food in America

A tiny Frenchwoman has had a huge impact on food in America

On Dec. 11, a tiny electric spark of a woman named Lucie Peyraud - Lulu to all who know her - gathered four generations of family around her in a Provencal farmhouse and celebrated her 100th birthday. I'm going to come back to her in a minute, but it's worth noting for now that the event was largely lost amid American headlines about an Alabama Senate race and California wildfires. Lulu is not the...
Do parents make kids fat?

Do parents make kids fat?

As parents, do we determine our children’s eating habits? There’s a lot of blame when it comes to childhood obesity, eating disorders and body image problems, but how much do we actually know about what works to help children eat and grow in a healthy way? Back in November, I wrote about the issue of fat stigma, and the bad things that can happen to children’s health and well-being...
5 ways to realistically change your poor eating habits

5 ways to realistically change your poor eating habits

Many people consider a new relationship with food in the new year.  But beginning an Instagram-popular diet like Whole 30, or trying to reduce your sugar intake, often seems intimidating with all it requires. Reading and listing all those ingredients. Dedicating time at the grocery store. Cooking regularly.   Last week, U.S. News & World Report ranked the best diets for 2018, tying...
What’s on the menu for 2018? Check out these food trends

What’s on the menu for 2018? Check out these food trends

It’s amusing — and instructive — to scan the food and dining trend forecasts that pop up at the beginning of each new year.  Let’s start by agreeing that the following information doesn’t necessarily enjoy an enduring relationship with reality.   Which is why it’s called “forecasting.” Sure, there are some data-based foundations for the...
Small changes for the new year

Small changes for the new year

It's January, and in most of the country, too cold to think about taking a walk outside to get our steps for the day in. Yet, we've all made those New Year's Resolutions to eat healthier, move more and take charge of our health. We're excited about making a fresh start. It's so easy to get derailed and feel defeated. Baby steps are the way to go when it comes to long-term success. I've gleaned six...
It's okay to be sweet on sweet wines. Dry doesn't always mean it's better.

It's okay to be sweet on sweet wines. Dry doesn't always mean it's better.

There's a popular misconception about wine that dry is better than sweet. I'm no specialist in national psychology, but this fear of sweetness might stem from our collective awareness of our American sweet tooth and a quaint notion that wine is European and therefore sophisticated and bitter. We love sugary sodas, sweet tea, sweet-and-sour chicken, sticky-sweet barbecue sauces, cookies and cakes and...
Brussels sprouts can be the apple of picky eater's eye

Brussels sprouts can be the apple of picky eater's eye

Roasting Brussels sprouts until they are deeply browned and their outer leaves have crisped is one of the most enticing ways to cook them. The method has turned around countless Brussels sprout naysayers, including my husband, who gobbles them up prepared this way but cannot stand them steamed. The accompanying recipe builds on that trusty basic, adding easy flourish and flavors that accentuate and...
What eats what: A landlubber’s guide to deep sea dining

What eats what: A landlubber’s guide to deep sea dining

You’ll never go to dinner in the deep sea. It’s dark, vast and weird down there. If the pressure alone didn’t destroy your land-bound body, some hungry sea creature would probably try to eat you. Fortunately for you, something else has spent a lot of time down there, helping to prepare this guide to deep sea dining. For nearly three decades, robots with cameras deployed by the Monterey...
Recipe of the week: easy, cheesy, beer-spiked fondue

Recipe of the week: easy, cheesy, beer-spiked fondue

Who doesn’t love a good throwback recipe, one that’s both comforting and communal? Here’s one that just may have you digging up your old fondue pot. It is inspired by the work of culinary author Janet Fletcher, whose 2013 book “Cheese & Beer” was recently released in paperback. Fletcher is a cheese expert from Napa whose husband is a winemaker. So why the beer pairings?...
Emeril TV producer fighting subpoena from Florida House

Emeril TV producer fighting subpoena from Florida House

A television producer for one of chef Emeril Lagasse's cooking shows caught in an escalating legal battle with the Florida House of Representatives won a temporary reprieve Tuesday. The House demanded last week that producer Pat Roberts and his company turn over records in five days or risk hefty fines and even jail. Instead of complying by the deadline, Roberts filed a lawsuit in federal court that...
Fire up the oven for full flavor, says America’s Test Kitchen

Fire up the oven for full flavor, says America’s Test Kitchen

We know all about special occasion roasts – the turkey at Thanksgiving, the glazed ham at Christmas, the lamb at Easter and roast chicken at Rosh Hashana. But if you’re like me, you barely turn on the oven between holidays.  Random days are for easy sautés or a quick toss of pasta, or maybe mindless, hands-off, slow-cooker stews. But a proper roast? Wouldn’t that require...
Go red or white with wines to match an earthy turkey marsala

Go red or white with wines to match an earthy turkey marsala

Rich and complex, this dish could work well with a white or red. Here are two versions of pinot noir — from the Willamette Valley of Oregon and the Burgundy region of France — and a chardonnay from California’s Carneros region that will complement the dish’s earthy-savory notes, and also give it a little zip.  ———   Pound 4 pieces turkey cutlets...
There's a big fight brewing over what pregnant women should eat

There's a big fight brewing over what pregnant women should eat

Many have seen someone throw a cold stare in the direction of a pregnant woman ordering a second glass of wine or, heaven forbid, smoking a cigarette. But with the list of potentially dangerous foods growing by the day, an expectant mother shouldn't be surprised if a stranger pipes up as she buys a box of macaroni and cheese. "Your doctor said you could eat that?" Tut-tut. Every month that...

Owners of floating bar needed home, they bought popular 'Beer Can Island'

Four partners in a tennis court-sized floating bar called Tiki Bay Island went looking for some waterfront property where they could anchor the portable business. They ended up with a whole island, for what some might consider a bargain price -- $63,650. Of course, it has no roads or drinking water and they're required to allow the previous owner to continue dumping sand there from dredging operations...
Chicken pizza crust is an abomination that ruins both chicken and pizza

Chicken pizza crust is an abomination that ruins both chicken and pizza

A pizza crust is merely a template. It can be made of flour, or quinoa, or cauliflower, or ramen, or even, in a particular moment of madness that gripped America in 2015, hot dogs. And if you travel in certain circles, like those who follow a gluten-free or ketogenic diet, you may have noticed another innovation in pizza crust: chicken. It's not a chicken breast pounded out and topped with pizza toppings...
Now you can enjoy Tito’s Handmade Vodka in candy form

Now you can enjoy Tito’s Handmade Vodka in candy form

Fans of Austin-based Tito’s Handmade Vodka, here’s some sweet news. Not only can you drink your favorite craft vodka, but now you can eat it, too.  Last week, luxury candy boutique Sugarfina unveiled its new collaboration with the popular vodka brand. The Sugarfina x Tito’s Handmade Vodka collection features two new candies inspired by Tito’s signature cocktails, including...
How 50 Cent, rapper and actor, spends his Sundays

How 50 Cent, rapper and actor, spends his Sundays

Curtis James Jackson III, known to most people as 50 Cent, has yet to release his much discussed and delayed sixth album, “Street King Immortal.” But he has a good excuse for that. 50’s been busy. The rapper and actor, who has survived financial hardships and multiple gunshot wounds, is filming the fifth season of the Starz series “Power,” (while advocating for its survival)...
How to get the most out of your wine-drinking experiences in 2018

How to get the most out of your wine-drinking experiences in 2018

Now that you’ve settled on a wine resolution or two for 2018, vowing to do more of this or less of that, perhaps you could use a little reference guide to help you do it all better. Below are some reminders on how to get the most out of your wine-drinking experiences — from serving at the proper temperatures and partnering with a simpatico acquisition adviser, to calibrating your mind...
The Swiss consider the lobster. It feels pain, they decide.

The Swiss consider the lobster. It feels pain, they decide.

The government of Switzerland kicked off a debate this week when it ordered that lobsters and other crustaceans no longer be dropped alive into boiling water. Boiling them causes pain, the government said, and should be replaced by a more rapid method of death — such as stunning. Still, even the scientist who conducted the foundational research for the government’s decision said he&rsquo...
Pastry bites for your party

Pastry bites for your party

If your parties can use a lift, reach for puff pastry. The dough, which rises spectacularly as thin leaves of delicate pastry, can be used for everything from cocktail nibbles to dessert tarts. Because tissue-thin layers of dough are spliced with innumerable lines of butter or some other fat to give that signature lift in baking, puff pastry has always seemed hard to make, the province of experienced...

Born to eat fi-i-i-iber

After a lifetime of undisciplined eating, I finally embarked on my first real diet, just in time for the holidays. Making my dietary choices by gut instinct it seemed, had resulted in a gut-centric body. Now I’m going after the core of my guts in my belly, the visceral belly fat, the insidious deposits that lurk between your internal organs, and sometimes in them or on them, far beneath the...
Why food trends are dumb

Why food trends are dumb

OMIGOSH BACON. Bacon cookies, candied bacon, bacon salt, bacon bourbon, bacon lip balm, the Bacon Explosion (bacon lattice-woven around a bomb of more bacon, plus sausage, lest we forget). Bacon remains the behemoth of the contemporary American food trend — fueled by the internet, bacon went big, absurdly so, and bacon had staying power. It would wane, but then oinkily come back again. Food...
Wine pairing: 3 reds for savory, sweet pork tenderloin with figs

Wine pairing: 3 reds for savory, sweet pork tenderloin with figs

A dish that is savory, earthy and sweet calls for a wine that can also hit those notes, or at least most of them. These three wines — all reds, from France, Italy and Spain — will cover the bases nicely, each offering ripe fruit plus balancing savory and herbal notes. Make this: Pork Tenderloin with Shallots and Fresh Figs Heat 2 tablespoons olive oil in a skillet over medium-high heat...
Unfiltered fervor: The rush to get off the water grid

Unfiltered fervor: The rush to get off the water grid

At Rainbow Grocery, a cooperative in this city’s Mission District, one brand of water is so popular that it’s often out of stock. But one recent evening, there was a glittering rack of it: glass orbs containing 2.5 gallons of what is billed as “raw water” — unfiltered, untreated, unsterilized spring water, $36.99 each and $14.99 per refill, bottled and marketed by a small...
Acorn squash with wild rice, havarti stuffing

Acorn squash with wild rice, havarti stuffing

Colorado-based food blogger Tieghan Gerard is known for putting a new spin on favorite foods. She adds Guinness to her French onion soup, and molasses is an ingredient in her apple pie. Her new “Half Baked Harvest Cookbook,” named for her blog, is a collection of 125 creative recipes accompanied by her beautiful photographs. She says this recipe for baked, stuffed acorn squash is one of...
The only hard-boiled egg recipe you’ll ever need

The only hard-boiled egg recipe you’ll ever need

There are countless methods for making hard-boiled eggs, and as many opinions regarding which is the right one. The whole exercise can be frustrating, particularly for those of us who boil eggs only once or twice a year. Do I start the eggs in cold or hot water? How long do I boil them for? Should I shock them in ice water? And if so, when? And what about steaming eggs, or cooking them in the oven?...
Chicory salad brings a bright spot to winter tables

Chicory salad brings a bright spot to winter tables

Gingerbread was invited to every open house. Eggnog was the toast of the town. Escarole, endive, radicchio? Shut-ins of the crisper bin. No wonder they’re bitter. And misunderstood. Most greens celebrate spring, summer or fall. In winter, escarole is ready to roll. Radicchio too: the darker the days, the brighter the leaves; the colder the weather, the sweeter the crop. So invite a bunch. Curly...
Swordfish dish has Spanish influences

Swordfish dish has Spanish influences

This is a quick dish, swordfish in a spicy sofrito sauce that captures the flavors of Spain. The combination of onion, tomato, garlic and oil is used in many cuisines. The Spanish call it sofrito, and it forms the base for many Spanish dishes. Here is a simple version that will go with fish, chicken or vegetables. Serve it over a bed of linguine with pimentos to complete the meal. Helpful hints: ...
One-pot dish of beans and greens a quick and healthy dish

One-pot dish of beans and greens a quick and healthy dish

Beans and greens are a staple dish served in many cultures around the world. But the best way to cook beans and greens is a hotly debated topic: Which greens? What beans? Add meat to the pot for flavoring, or skip it altogether? And how long do they need to cook? The Kansas City Star’s One-Pot Beans and Greens opts for canned beans. The shorter cooking time gives the greens (we chose collards...
The kindest cut, simmered

The kindest cut, simmered

When it comes to pork, most home cooks know the chop, the tenderloin, the loin roast, even the Boston butt. But because I am a sucker for the underdog and the oddball, I have a new favorite cut of pork: the country-style rib. Why oddball? First, it suffers from something of an identity crisis, since despite its name it’s not really a rib. Second, it has an indeterminate composition, consisting...

Recipe of the Week: Cashew-crusted chicken, kale salad for Whole30

You can’t go far without reading about the Whole30, a 30-day eating challenge that cuts out sugar, alcohol, grains, legumes, soy and dairy. It’s practically a national phenomenon now, and that’s thanks to Whole30 co-creator Melissa Hartwig, who first started it on her blog and now has written a number of cookbooks with recipes to help you eat better without getting bored. Hartwig...
Eat like a food critic: Introducing our new restaurant reviews dining guide

Eat like a food critic: Introducing our new restaurant reviews dining guide

She doesn’t have a pop name, like Alexa or Siri, but she’s a beauty – with knowledge and opinions for days. Want to find a brunch spot in West Palm Beach? Just ask our new friend. We call her Palm Beach Post Eats. She’s our new digital dining data base, a repository of our restaurant reviews, my special recommendations (of non-reviewed restaurants) and just about...
New year brings new flavors to Palm Beach restaurant scene

New year brings new flavors to Palm Beach restaurant scene

For all of its inimitably delicious charms, Palm Beach isn’t immune to trendy foods. The dining-out scene in recent years has lightly simmered with, among other things, a little kale craze, hot-spice hoopla and Brussels-sprouts fever. This may not be one of those years. As the first weeks of the new year progress, trendiness apparently is on the back burner as the heat’s turned up on authenticity...
Liz recommends: Best restaurants in Hobe Sound

Liz recommends: Best restaurants in Hobe Sound

These are the restaurants Palm Beach Post Food Editor Liz Balmaseda recommends in the Treasure Coast. In the list below, click on the restaurant’s address to open the location in Google Maps. When wanderlust strikes, you don't have to go far to satisfy a craving for Old Florida road food. The fresh grub and scene at Harry and the Natives in Hobe Sound will transport you to a time when portions...
Liz recommends: Best restaurants in Boynton Beach, Delray Beach, Boca Raton

Liz recommends: Best restaurants in Boynton Beach, Delray Beach, Boca Raton

These are the restaurants Palm Beach Post Food Editor Liz Balmaseda recommends in South Palm Beach County. In the list below, click on the restaurant’s address to open the location in Google Maps. I love this spot for Sunday brunch (10 a.m. to 2 p.m.). Not only is the Bloody Mary bar extraordinary, the view is stunning.   50 Ocean: 50. S. Ocean Blvd., Delray Beach; 561-278-3364...
Liz recommends: Best restaurants in Wellington, Royal Palm Beach

Liz recommends: Best restaurants in Wellington, Royal Palm Beach

These are the restaurants Palm Beach Post Food Editor Liz Balmaseda recommends in western Palm Beach County. In the list below, click on the restaurant’s address to open the location in Google Maps. If you blink, you'll miss this place as you drive past the strip plazas of State Road 7 in Royal Palm Beach. But sooner or later -- especially if you crave some lovingly cooked, steaming bowls of...
Pita a perfect pairing with curried red lentils, spinach

Pita a perfect pairing with curried red lentils, spinach

On her recent weekly run to Publix, where we do the bulk of our shopping, my wife, Kaisari, discovered a new pita offering from Toufayan, a brand we have trusted and favored for a long time. We have always preferred this brand for its minimal ingredients list, but this new one was not only whole wheat but USDA Organic, with sprouted wheat flour, and nothing there that we could not pronounce. One note...
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