Food & Drink

Archive by category ''Food & Drink

  • FOOD & DRINK

    Building flavor with cooking bases

    You don't need to know how to pronounce mirepoix or suppengruen. You just need to know that a mouthwatering dish, no matter what the cuisine, no matter what the regional influence, is built upon a great flavor base.

  • FOOD & DRINK

    Fall into mushroom season

    Dining out inspires dinner at home. Especially when the restaurant meal features seasonal ingredients with easy to re-create preparations. After a day of bicycling in Austria, a stunning skillet of golden pork chops smothered in pfifferlings proved splendid inspiration. Ditto for the accompanying...

  • FOOD & DRINK

    Olive, meet orange

    Olive and orange have a lot in common. The O - obviously. The spherical shape - sorta. And the intensity of flavor. Olive hits the low notes on the palate; orange the high.

  • FOOD & DRINK

    A hint of sweet to match sweet

    Many Asian or Asian-style recipes contain a fair amount of sweetness (in the form of ripe fruit, sauces such as hoisin, sweet rice, coconut cream or outright added cane sugar). Sweet is part of the hot-sour-salty-sweet quad aimed for in especially Southeastern Asian dishes. Be wary when pairing ...

  • FOOD & DRINK

    Wang does away with dull in 'Food Hacks'

    "Amazing Food Hacks"

  • FOOD & DRINK

    Culinary SOS: Ellis Island casino's green beans

    Dear SOS: There is a small off-Strip casino in Las Vegas called Ellis Island. Its cafe serves the most delicious green beans I've ever had. It seems like a simple preparation with butter and garlic, but all my attempts to duplicate it have fallen short. I'd be very grateful if you can obtain the...

  • FOOD & DRINK

    Tidbits: Fiber One, Ores and Del Monte

    FIBER MANY

  • FOOD & DRINK

    Veneto reds boast a storied past

    Veneto, in northeast Italy, is one of 20 regions that make up the country. It is its most prolific winemaker, and boasts the greatest percentage of top-classed wine. But a key technique for much of that cutting-edge winemaking is far up the blade.

  • FOOD & DRINK

    Wine of the Week: 2012 Saldo Zinfandel

    The label is flat-out Minimalist - just the name Saldo, nothing else - for an opulent California Zinfandel made by the Prisoner Wine Co. Dark ruby, with concentrated flavors of blackberries and dark cherries, a velvety texture and ripe tannins, the 2012 Saldo is big and bold but dialed back just...

  • FOOD & DRINK

    Home canning is now officially easier

    Planning on canning some applesauce or pear butter or green-tomato chutney? Life just got easier.

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