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Home   >   Living   >   Food
Summer's nostalgic drink, lemonade has many variations
Web-posted 05/07/08
After nearly a decade in the lemonade business, Josh Thomas looks forward to handing off some of his responsibilities to a successor. He'll probably wait until his brother turns 4, the same age he was when he opened his award-winning stand.
Forget cooking and try compote
Web-posted 05/07/08
If presentation counts for anything, the fruit cup at one of New York's fanciest restaurants was a stunner.
Unpronounceable, but good
Web-posted 05/07/08
Two popular ad campaigns of old revolved around people being unable to pronounce the name of a particular product. The Poulan chain saw and Volkswagen's Touareg featured commercials in which people mispronounced the name of the product throughout.
Chicken salad benefits from versatility of simple recipe
Web-posted 04/30/08
In 1907, enterprising Philadelphia delicatessen owner Edward Schlorer added preservatives to his wife's mayonnaise and sold it as salad dressing. This might have been a footnote in culinary history, but it was a turning point in salad-making.
Cork or screw tops up for debate
Web-posted 04/30/08
CHABLIS, France --- Fine French wine with a screw top? At La Cate Saint Jacques restaurant, a Michelin three-star temple of gastronomy in the Burgundy region, chief sommelier Arnaud Laplanche isn't ashamed to give it a try.
Learning the basics can ward off mislabeling
Web-posted 04/30/08
It's no secret that American consumers are becoming more educated in their wine choices. Even young twentysomethings can comfortably order flights in a wine bar or pick out "just the right bottle."
This recipe is mighty meaty
Web-posted 04/28/08
There is nothing subtle about this meat sauce. It is jammed with flavorful ingredients, starting with a healthy four cloves of garlic (double it if you dare) and finishing with tomato paste, balsamic vinegar and Parmesan cheese.
California winery hits the fast lane
Web-posted 04/23/08
A few sounds that are music to Rob Hunter's ears: The pop of a cork on one of his Reserve Cabernet Sauvignons, the roar of the engines at a NASCAR track and the chatter in his headphones between driver and pit crew during the race.
Old kitchen favorite is epitome of comfort food
Web-posted 04/23/08
There are few things in life that are perfect, but pimento cheese might well be one of them. When well made, all it needs to make a great sandwich is two slices of most any bread -- white, wheat, rye, pumpernickel, or even a biscuit or dinner roll.
Loads of butter lends authentic coffeecake taste to dessert
Web-posted 04/16/08
As someone who remembers what it was like to shop at Sutter's, a long-since closed bakery in New York's Greenwich Village that must have gone through tons of butter in its heyday, we know that butter is what baking is all about.
Marinade tenderizes, helps flavor of sirloin
Web-posted 04/16/08
Though it calls for potent ingredients, this marinade imparts subtle savory, almost creamy, notes to the steak. If you want more heat, increase the pepper flakes. The acid in the coffee also helps tenderize the meat.
Choice of dinner wine is simple
Web-posted 04/16/08
Holding anything from casual picnics and potlucks to more formal dinners is part of how we connect with friends and neighbors.
Instant java will give richness to variety of dishes
Web-posted 04/16/08
It's got to be good for something, right? That's the question I had about instant coffee. The answer: It might not be worth drinking, but instant coffee actually can be a quick cook's secret ingredient, effortlessly adding deep, rich layers of flavor to all manner of sweet and savory dishes.


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