Food


New Steam Horse Brewing throws a block party this weekend in West Palm

Like the frothy head on a pint of European lager, Steam Horse Brewing adds a crowning touch to West Palm Beach’s burgeoning Warehouse District. The urban dining and lifestyle complex that includes Grandview Public Market welcomes the craft beer brewery and bar Wednesday, Aug. 15.  And thanks to the brewery’s north county siblings, Steam Horse will roll in with instant...
An ‘organic’ menu? well, not entirely

An ‘organic’ menu? well, not entirely

About four years ago, Gil Rosenberg started eating at Bareburger, an international restaurant chain, after undergoing surgery that left him prone to infection and more inclined to eat organic meat. And the sign outside the Bareburger in Astoria, Queens, where he first ate, prominently displayed the word “organic” above the restaurant’s logo. Last fall, though, Rosenberg, 51, saw...
Chemical engineer turned baker offers tips for bread

Chemical engineer turned baker offers tips for bread

The smell of freshly baked treats greets patrons as they step into the newly opened Village Oven at 1407 Union St., in Brunswick.  The brand new bistro, just five weeks in operation, was formerly the site of a car wash, but has found new life as a Euro-inspired cafe. The latest locale to join the ranks of the downtown business is the brain child of Drew Gahagan. The entrepreneur hopes to create...
Chefs offer wounded soldiers a welcome taste of comfort

Chefs offer wounded soldiers a welcome taste of comfort

All Ryan Davis ever wanted to be was a pilot. He was set to become a full-time instructor with Silver State Helicopters in Mesa, Arizona, when the company suddenly went bankrupt, just one more victim of the economic meltdown of 2008. Davis considered his various options - and then joined the U.S. Army later that same year. "I wasn't forced into the military," says the chief warrant officer...
From Maritime Bairrada in Portugal, wines of natural freshness

From Maritime Bairrada in Portugal, wines of natural freshness

For many Americans, the wines of Portugal are a great unknown. Unlike those of France, Italy or Spain, Portuguese wines do not carry with them much of an identity. A mention evokes no particular image except perhaps for port, the famous fortified wine. The problem is, few Americans drink fortified wine anymore. If consumers do, my impression is that they are more likely to be interested in Madeira...

Make your own avocado toast with tips from top Twin Cities chefs

Like all obsessions, this one started quietly, and then quickly snowballed. Earlier this year, I was reading “On Vegetables” (Phaidon, $49.95), the fascinating garden-to-kitchen tour guide written by Los Angeles chef Jeremy Fox, and the recipe on page 55 struck a chord. “Avocado toast is ubiquitous on Southern California menus, and as a result, people like to make fun of it,&rdquo...
Try this updated version of the classic Waldorf Astoria salad

Try this updated version of the classic Waldorf Astoria salad

Crunchy apples, celery and walnuts mixed with turkey make a crisp, cool salad perfect for a hot summer night or anytime. The original combination of apples, celery and mayonnaise was served at the Waldorf Astoria Hotel in New York City over 100 years ago. This updated version still has the pleasing combination of textures and flavors that has made the salad a classic. Roast turkey breast can be bought...
Cap a hot day with a fish and corn stew

Cap a hot day with a fish and corn stew

There was something surprising going on in the pozole verde at Mita’s Restaurant and Bar in Cincinnati. Instead of the usual chunks of pork or chicken poking out of the chile-laden broth, tentacles, purple and white, curled over the radish and avocado slices. When I plunged my spoon in, plump grains of hominy mingled with shrimp and red snapper. The flavors were familiar: There was the heady...
The history of France, told through food

The history of France, told through food

The notion that the history of France unrolls at the table is not far-fetched, as this curious volume demonstrates. The landmark political and cultural events over about 2,000 years are often accompanied by food happenings, like the Romans’ planting vineyards in Gaul, Charlemagne’s reorganizing agriculture, the possibly mythic story of the siege of Castelnaudary by the Black Prince&rsquo...
With Make America Dinner Again, politics gets a place at the table

With Make America Dinner Again, politics gets a place at the table

Ray is tall and lanky. He seems maybe a little shy, but sweet. Did he bring the macaroni and cheese? No, he brought some store-bought subway sandwiches. “Triple meat!” he says, with satisfaction. I brought couscous made with veggie stock, in case of hungry vegetarians at the potluck, but I tell him about my dear departed grandmother’s small cattle ranch in Eastern Washington, and...
This lively pasta embraces the height of corn season  

This lively pasta embraces the height of corn season  

Come August, dinner more often than not becomes an assembly of ripe ingredients needing nothing more than the simplest of preparations to shine. Peak-season corn, now in abundance at the farmers’ market and showcased in every grocery store, is at the heart of this easy summer pasta inspired by Mexican street corn. The sauce comes together as the pasta cooks, allowing you to get dinner on the...
‘Everyone loves hummus,’ notes one chef. And, as with risotto, kitchens are finding that it makes a lovely base

‘Everyone loves hummus,’ notes one chef. And, as with risotto, kitchens are finding that it makes a lovely base

Hummus is definitely having a moment. It seems you can’t scroll through a menu without at least one offering. And with all of the varieties available — I’ve seen variations flavored with everything from edamame to chipotle, roasted butternut squash to English pea with watercress — it’s become the muse of many a chef. You might even argue hummus is the next avocado toast...
Fan favorite honey sesame chicken breast makes short but sweet return to Panda Express

Fan favorite honey sesame chicken breast makes short but sweet return to Panda Express

Panda Express, America’s favorite Chinese kitchen, announced today the return of a guest favorite dish, Honey Sesame Chicken Breast, to restaurants nationwide. Available for a limited time, the entrée will feature the same beloved crispy chicken breast strips, string beans and yellow bell peppers tossed in a sweet sesame sauce – for the first time crafted with organic honey. ...
Public canneries help food lovers save the season. So why are they disappearing?

Public canneries help food lovers save the season. So why are they disappearing?

Two summers ago, Ronald David canned something he never had before at the Glade Hill Cannery - and he's canned just about everything: beans, beets, corn, carrots, tomatoes, cherries, peaches, fried apples, applesauce, apple butter, ground beef, stew beef, venison, liver pudding and souse meat. "It was water," he said, breaking into a hearty laugh. "I don't know why they want to can...
Add flavor and save money by infusing your own vinegar, booze and more

Add flavor and save money by infusing your own vinegar, booze and more

Laugh if you must, but one of my fondest memories of my honeymoon is visiting an olive oil and vinegar shop and tasting as many flavors as I wanted. This was about a decade ago, before I really got into food and before "artisan" was a catchy byword. As fun as it was tossing back shots of raspberry balsamic vinegar, the habit wasn't sustainable. Such specialty foods can be expensive and leave...
Jewish Food Society recalls picnic recipes from the Soviet Union

Jewish Food Society recalls picnic recipes from the Soviet Union

For a Jewish Food Society newsletter, Sasha Shor — the nonprofit’s chef-in-residence this summer — has recalled the picnics that her family, which emigrated from Russia to Nashville, Tennessee, in 1978, would enjoy in the Smoky Mountains.Specialties included cold beet borscht, cabbage salad, radish salad, grilled lamb shish kebabs, fermented pickled watermelon, sweet cherry cake...
‘The next Greek yogurt’: Kansas State students win national contest with a cheesy drink

‘The next Greek yogurt’: Kansas State students win national contest with a cheesy drink

Would you consume a tart protein drink made with fermented cheese? Three Kansas State University food science graduate students hope so. The students — Yuda Ou of China, and Priyamvada Thorakkattu and Karthik Sajith Babu, both of India — won first place and $8,000 in a National Dairy Council product competition for a creation using German-style quark cheese. Called Quick-Quark, the product...

Some college students go to class hungry

As students enter college this fall, many will hunger for more than knowledge: Surprising numbers report that they are not getting enough to eat or were worried about it, according to published studies. "Food insecurity," as it's called, is most prevalent at community colleges, but it's also found at public and private four-year schools. Student activists and other advocates have drawn attention...
Celebrate summer with fresh corn polenta and pork chops — and maybe a corn salad too

Celebrate summer with fresh corn polenta and pork chops — and maybe a corn salad too

Some of my favorite summer memories include sweet corn — dripping with butter at the state fair; popped and salty at the drive-in movie theater; slathered with mayonnaise, cheese and chile powder at street festivals; sweet and crunchy in salads at the family picnic. To this day, we love to stop on the way to the cabin near Galena, Ill., and buy firm, tightly wrapped ears from local farm stands...
Let’s get a can of wine. It’s not as bad as it sounds.

Let’s get a can of wine. It’s not as bad as it sounds.

Beer in cans? Of course. Wine in cans is a somewhat newer phenomenon. But before you dismiss them all as plonk — which, until recently might have been justified — look at what Francis Ford Coppola put in distinctive narrow cans with his Diamond Collection, more serious than most. His nicely structured new Monterey County red is a food-friendly pinot noir. Then there’s the clever...
These cutting boards help with cleanup

These cutting boards help with cleanup

This versatile cutting board made by Josh Manahan, a Maine craftsman, offers several uncommon features. Its surface slopes gently toward a hole near one end, so meat juices and vegetable debris from carving can be collected in a ceramic dish or tray underneath. The board sits on legs which, on some models, are magnetic and can be detached. Manahan also makes plain flat cutting boards. nEAT boards...
Pulse Drinking: H. Mynors 2014 Old Vine Zinfandel is made for grilling and chilling

Pulse Drinking: H. Mynors 2014 Old Vine Zinfandel is made for grilling and chilling

Uncork a bottle of H. Mynors 2014 Old Vine Zinfandel with some friends. It’s as close as you can get to a can’t-miss summer wine. At $16.99, you better pick up two bottles. You might not have any left in your glass before you get the grill lit. You don’t have to rack your brain on the perfect food pairing either. Just grill and chill. I had it with grilled Sicilian sausage, dates...
Poké Lab Eatery features raw fish over rice, salad

Poké Lab Eatery features raw fish over rice, salad

MENU Poké Lab Eatery serves poké, the Hawaiian street fare that’s popping up in food halls and shopping malls across the country. Poké Lab serves sushi-grade raw fish over rice or salad. There are just a few items on the menu, priced at $12 to $15. ATMOSPHERE Poké Lab Eatery is one of the vendors at Grandview Public Market, the food hall in an industrial area about...
Good food, lots of TVs at Recovery Sports Grill

Good food, lots of TVs at Recovery Sports Grill

MENU Appetizers, salads, soup, wings, sandwiches, burgers, tacos, chicken, seafood, steak, ribs, pasta. Tantalizing desserts, too. ATMOSPHERE Airy, upscale sports grill and bar, with 46 TV sets inside and out, and a warehouse-type ceiling that gives an old-time feel without the usual noisy acoustics. Nearly 10,000 square feet in size, the eatery is decorated with pictures and memorabilia of New York...
How to make better bloody marys at home

How to make better bloody marys at home

A bloody mary is the savory tooth's best friend: It's rich with tomato juice, spicy and complex from the seasonings, and has a pleasant, boozy kick. And making your own - starting with a stellar mix - is a fun way to experiment with the random spices, hot sauces and liquors you've already got in your kitchen. Make a large-ish batch of the mix, store it in the refrigerator for up to a week, then invite...
These easy summer flatbreads can be made in no time - and with no oven

These easy summer flatbreads can be made in no time - and with no oven

My oven is getting dusty. It's only reasonable, of course, that I am reluctant to turn it on in the summer, when all it does is add 20 degrees to the inside temperature, causing my old air conditioner to work that much harder. Besides, who needs a casserole or a cake between, say, May and September, when just-picked tomatoes and ice cream are on the menu? Fresh bread, however, is a year-round necessity...
In Thailand, ‘obesity in our monks is a ticking time bomb’

In Thailand, ‘obesity in our monks is a ticking time bomb’

The Buddha, in his laughing incarnation, is often depicted with a jolly smile and a giant, quivering belly. That model of plenitude seems ever more apt in Thailand, where the waistlines of the country’s Buddhist monks have expanded so much that health officials have issued a nationwide warning. In June, officials from Thailand’s Public Health Department urged laypeople to offer healthier...
Best Bites: Smashmallow’s Cookie Dough-flavored Marshmallows

Best Bites: Smashmallow’s Cookie Dough-flavored Marshmallows

An equal blend of caramel and vanilla extracts form the base cookie dough flavor in these marshmallows. With semi-sweet chocolate chips sprinkled on top of each square, the bitter flavor marries subtly with the sweet flavors of the mallow to make a soft but not overpoweringly sugary bite. Try these marshmallows in a cup of dark hot chocolate or in a dark chocolate s’more to cut the sweet aftertaste...
Beyond Assyrtiko, Greek whites reach for distinction

Beyond Assyrtiko, Greek whites reach for distinction

Among all the little-known grape varieties found in the ancient land of Greece, assyrtiko is the one that seems to have broken through. Yet its surfacing has been tentative. A vanguard of curious and adventurous drinkers recognizes that assyrtiko from the island of Santorini displays many of the characteristics that are associated with great dry white wine. It has been by far the most popular among...
Velvety, bright, flabby: Stop to consider how wine feels

Velvety, bright, flabby: Stop to consider how wine feels

Road builders and skin care professionals probably spend a fair amount of time thinking about how they can bring some smoothness to whatever it is they’re working on, but the concept probably doesn’t cross the mind of many winemakers. Yet a lot of beginning wine drinkers automatically go to the word “smooth” to describe wines. This default descriptor indicates a certain easiness...
Anheuser-Busch on its way to becoming king of craft beer to

Anheuser-Busch on its way to becoming king of craft beer to

A decade ago, Anheuser-Busch made no beer that could legitimately be called “craft.” The nation’s largest beer company dabbled at the edges of the burgeoning craft beer movement, but its backbone remained the brands to which craft beer was largely a reaction — Bud and Bud Light, Natural Light and Michelob Ultra, and whatever odd innovations might tempt a new generation of consumers...
A taste of Cuba: Make classic picadillo and caramelized yuca flan

A taste of Cuba: Make classic picadillo and caramelized yuca flan

More often than not, we’ve viewed Cuba from this side of the Florida Straits, where native dishes have been transplanted and sometimes translated, tweaked and, gasp, even “curated.” The glossier cookbooks tend to emanate from this side of the abstract Cuban nation. So when “Cuba: The Cookbook” (Phaidon, $49.95) landed on my desk this June in all its neon splendor, 432...
Test Kitchen recipe: Have a taste of New England with these lobster rolls

Test Kitchen recipe: Have a taste of New England with these lobster rolls

A co-worker who recently spent two weeks on the East Coast raved about the lobster rolls served at Spindler’s in Provincetown, Mass. It’s no wonder the lobster roll was good. The restaurant’s menu development was overseen by James Beard award-winning chef Barbara Lynch, who is the chef-owner of Boston-based Barbara Lynch Grupp, according to www.spindlersptown.com. Lynch was also...
The unhealthiest menu items in America? See this breakfast burrito, giant pretzel

The unhealthiest menu items in America? See this breakfast burrito, giant pretzel

How’s this for breakfast? The Cheesecake Factory’s breakfast burrito or seven McDonald’s sausage McMuffins? According to the nonprofit Center for Science in the Public Interest, those two orders have the same nutritional equivalent. But the Cheesecake Factory order is the “winner” of the center’s 2018 Xtreme Eating Award for the Worst Way to Start the Day. The center...
Summer treats made with nutrient-rich milk you can feel good about eating and serving

Summer treats made with nutrient-rich milk you can feel good about eating and serving

With Summer in full swing, parents may be wondering how to ensure their children are staying hydrated and maintaining nutritious diets to help them get the nutrients they need. One out of two kids ages 9 and up are missing out on key nutrients like calcium, vitamin D and potassium – nutrients critical for their growth and development. And, most kids younger than nine are falling short on vitamin...
Plumcots, apriums and pluots: How to keep track of all those hybrid fruits

Plumcots, apriums and pluots: How to keep track of all those hybrid fruits

The choice presents itself to you in the produce aisle like a word puzzle. There are pluots and plumcots and apriums, in shades of green and purple and orange that suggest either - or neither - plums or apricots. In this bizarre Venn diagram of late-summer Frankenfruits, which will you choose? Here's a quick breakdown of the differences: - Plumcots are 50-50 crosses between plums and apricots. - Apriums...
Yes, you can have crispy, juicy fried chicken at home without a trip to the drive-through

Yes, you can have crispy, juicy fried chicken at home without a trip to the drive-through

Of all the arguments that can be made for cooking at home, most come down to this: Home-cooked food is better. Here's the thing, friends: You aren't going to make fried chicken at home that tastes exactly like Popeyes. I'm just telling it like it is. But that doesn't mean you shouldn't make it, because what you pull out of your own skillet can still be every bit as satisfying as what comes out of...
Good things happen when bread meets eggs

Good things happen when bread meets eggs

The original egg on a roll was not bought from a cart on the streets of Manhattan, I imagine, but it is now a cheap, fast, made-to-order breakfast for New Yorkers of all stripes in a hurry. Wrapped in paper, the sandwich is as unassuming as it is satisfying. What’s not to like? Egg-and-bread anything is a great combination, no matter how plain or fancy: fried egg sandwiches; soft-scrambled eggs...
Treat yourself to showstopping strudel

Treat yourself to showstopping strudel

Strudel is traditionally made by rolling many-layered, paper-thin pastry around a sweet or savory filling. But the new strudels at Breads Bakery depart from the standard. The pastry has more in common with the kind of flaky laminated dough used for croissants and mille-feuilles. The results — beautifully burnished, 2 feet long and filled with apple compote, poppy seeds or red cabbage sauerkraut...
Is It Southern food, or soul food?

Is It Southern food, or soul food?

When you’re a Southern cook, everyone thinks they know what you’re about. You bake your cornbread in a cast-iron skillet. Your kitchen is stocked with grits and greens and grease. You’re probably white or African-American, a churchgoer, a straight woman and a mother. And you learned at your own mother’s apron strings, never wanting to cook anything other than the foods of your...

The hamburger of the future is here, but will you eat it?

Despite a long love affair with red meat, more Americans than ever are turning toward plant-based imitators at restaurants and grocery stores. Not the hockey puck veggie burgers in the back of your freezer, mind you-these are plant-based patties engineered to mimic the taste of real meat. But making vegetation seem like flesh has always been tough. To create something that satisfies carnivores, Silicon...
Where to eat breakfast, lunch and dinner in the Hamptons

Where to eat breakfast, lunch and dinner in the Hamptons

Each May, new restaurants pop up in the beach villages of New York's Hamptons. Many close by the end of November, though, unable to face the void left by the seasonal nomads. So what's the secret behind the restaurants and food shops that endure? Some hints: a chef or owner with passion and personality; decor that envelops without feeling stuffy; and perhaps hosts who love this area as much as diners...
My lucky 13: the year’s most memorable bites (so far)

My lucky 13: the year’s most memorable bites (so far)

I remember a particularly delicious almond croissant. There it was, fresh from the oven at Loic Autret bakery in West Palm Beach. Sure, our table was laden with a mixed batch of breakfast elements – smoked salmon, capers, baguette, fruit salad and quiche Lorraine – but after one buttery and flaky bite, this croissant was the only dish I would remember from that Wednesday morning in...
New Mediterranean restaurant offers diverse regional menu   

New Mediterranean restaurant offers diverse regional menu   

Stepped into a random strip plaza on Military Trail, just south of Belvedere Road, and found an unexpected delight: a new Mediterranean spot cooking up some yummy, Turkish-leaning fare. Locanta Local Eatery debuted this spring in a transformed former Subway space. The kitchen is in the hands of chef Alper Songul, formerly of Agora Mediterranean Kitchen in Northwood.  The restaurant’s take...
Palm Beach restaurants serve up tasty dishes to help keep your cool

Palm Beach restaurants serve up tasty dishes to help keep your cool

Food can’t change the weather, but what you eat can beat the heat, according to Palm Beach chefs and restaurateurs. It’s not just because chilled soups and frozen treats — not to mention spicy foods that make you perspire — temporarily cool you. Light and refreshing dishes bursting with flavor and creativity seem to melt away the mere thought of swelter. Just ask Kent Thurston...
See where the owners of Pizza Al Fresco hope to open a new restaurant

See where the owners of Pizza Al Fresco hope to open a new restaurant

The owners of Renato’s and Pizza Al Fresco want to bring a new restaurant to town. The Town Council will hear a presentation Wednesday related to Acqua Cafe, a proposed restaurant by Arlene Desiderio and Jose Duran, the mother and son who own several Italian-style Palm Beach eateries. Along with Via Mizner restaurants Renato’s, Pizza Al Fresco, Piccolo Mondo and Piccolo Gelato, Desiderio...
Popular Chinese dish makes a light summer supper

Popular Chinese dish makes a light summer supper

Stir-fried, crisp chicken with cashew nuts is one of the most popular dishes in China. It’s easy and quick to prepare at home and makes a light, summer supper. Toasted sesame oil is available in most supermarkets. Regular sesame oil can be used. The secret to crisp, not steamed, stir-frying is to let the ingredients sit for about a minute when added to the hot wok before tossing them. This allows...
You can make this 3-course meal for friends in 1 hour, without cooking

You can make this 3-course meal for friends in 1 hour, without cooking

You can be one of those people for whom summer entertaining seems effortless. You know the type: They just “toss things together.” They don’t sweat the tablescape. They plunk down a few bottles of vino, light up some votives and enjoy their company till it’s time to clear the plates. Here’s a way to do it. Compose a no-cook menu, most of which can be made in advance....
Cheering cherries: 4 recipes for this versatile fruit

Cheering cherries: 4 recipes for this versatile fruit

When I was a child, my favorite flavor was red. If pressed to be specific, I always said my favorite was cherry. When I became a man I put away childish things, but I still love cherries. At this time of year, when they are so abundant, I can never quite get the stains of cherry juice off my fingers. Cherries are sweet, of course, and they make basically any dessert better. But they also can be part...
Here’s the rule for substituting all-purpose flour for cake flour

Here’s the rule for substituting all-purpose flour for cake flour

Q: A recent recipe mentioned how to substitute all-purpose flour for cake flour. But it was a bit confusing. How do you substitute flours? A: Not all flours are created equal. All-purpose flour is just that. It means it can be used in myriad baked goods. Cake flour is used for cakes and cookies when you’re looking for a tender crumb. Pastry flour is similar to cake flour and sometimes interchangeable...
Here’s how to make P.F. Chang’s lettuce wraps at home

Here’s how to make P.F. Chang’s lettuce wraps at home

Popular Asian eatery P.F. Chang’s has been celebrating its 25th birthday. The lettuce wraps are arguably one of the most popular and best-loved dishes at P.F. Chang’s. They consist of seasoned ground chicken that’s scooped into crunchy iceberg lettuce and topped with crispy bean thread noodles. Wrap and eat. The chain won’t give out the recipe, of course, but it’s fairly...
Salads, soup, calabacitas and more great ideas for corn

Salads, soup, calabacitas and more great ideas for corn

What’s in season: A summer staple, mounds of corn are piling up at market stands, with a season that typically runs from the hot summer months through early fall. Fans of white and yellow varieties are welcome to debate which is sweeter and more flavorful, though there really isn’t much of a difference between the two beyond personal preference. A number of heirloom varieties are known...
As for me, I will serve the eggplant — with basmati rice and butter

As for me, I will serve the eggplant — with basmati rice and butter

When I see an eggplant, I often think about a story I had read some 70 years ago in my college Urdu vernacular course. The essay was written by noted Urdu writer-essayist the late Dr. Abdul Haq, about a nawab sahib and his devoted servant in Hyderabad, or at least that’s where I remember he lived. As usual, the nawab sahib was holding his usual morning “darbaar” with some of the...
How to deal with your picky eater

How to deal with your picky eater

Tired of dealing with kids who have demanding palates? Instead of indulging their often unhealthy demands, Atlanta-based Chef Ahki offers a few table-tested ideas to satisfy finicky eaters. "Sometimes our kids will try to see if they can get away with eating foods that they know you don't approve of," said Chef Ahki, who's also a mother of one. "They will test us with chips and...
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