If you have a food lover on your holiday gift list, chances are you\’ve encountered endless options among cookbooks. But this year, a few stand out — including Sean Brock\’s \”Heritage.\”
There are plenty of ways to maximize flavor without sacrificing the nutrition content of your food. Here are some tips from a local dietitian.
Even though the White House state dinner focused on the French, the cuisine was American. Here\’s how to recreate the dinner at home.
Imagine a chocolate-chip cookie packed with omega-3 fatty acids. Or a pizza loaded with something more than cheese — such as ingredients that fight chronic disease.
If you thought craft beer was just for drinking, John Holl is out to prove you wrong.
Foodie Dice is just what it sounds like: A set of nine dice that come engraved with different foods in the categories of meats, grains/carbohydrates, herbs, seasonal vegetables, bonus ingredients and cooking methods.
Cookology owner and founder Maria Kopsidas is expanding the
company to provide catering.
Celebrity chef Ina Garten, the Barefoot Contessa herself, will
kick off a new series of conversation events from the Metropolitan
Cooking Show in March.
Plenty of recipes from well-known chefs, including Julia Child, herself, call for a chicken to be washed and patted dry before preparation. But one public health campaign is warning against this method.
Thirty-one years ago, Raghavan Iyer moved from Mumbai to Minneapolis. Recreating the tastes of India in the kitchen is one way Iyer planned to make his home, 8,000-miles away, feel closer. But he quickly realized his biggest limitation in this quest: American grocery stores.
Not to rain on your parade, but a danger may be lurking in your outdoor plans for the weekend.
Exercise, alone, is not enough to maintain a healthy lifestyle. What we put into
our bodies has a direct effect on how we look and feel. One local personal trainer offers his favorite superfood.
Put away the liquid nitrogen. When it comes to food, more traditional techniques are taking the spotlight. Chefs, home cooks and diners are returning to dried or cured meats, house-infused beverages and handmade treats over modern approaches. And one technique that has gained traction in the culinary and home kitchen arena is canning and preserving.
Restaurant Talk is an occasional feature written by Nick Freshman, a native Arlingtonian and co-owner of Spider Kelly\’s and Eventide Restaurant in Clarendon.
When planning your next potluck dish, it doesn\’t hurt to be mindful of the growing number of food allergies. Here are some recipes safe for potluck attendees with allergies.