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Articles in "Food"

Sicily. It is all about the the wine, the food, the farms, the people.

 

Garlic, Allium sativum, has a long past...surprisingly, it took until the first half of the twentieth century for the architects of American haute cuisine to embrace the timeless ingredient.

Matcha tea has enjoyed enormous worldwide popularity in recent years, and more restaurateurs and cafe owners are taking notice. Consumers love matcha because it tastes great, it’s easy to prepare, and studies have uncovered a wide range of potential benefits.

With summer temperatures encouraging many restaurant and home chefs to reduce heat in the kitchen, no-cook meals like salads can provide welcome relief.

Perhaps the most universal of ingredients, the tomato crosses nearly all restaurant cuisines and concepts. Once the product of the wilds of South America, the tomato has migrated more than most people, traversing all continents, cities large and small, and the gardens of professionals and home enthusiasts. But with the rapid growth of mass production came a homogenized, thick-skinned tomato largely devoid of the original fruit’s intense flavor and smooth texture. Fortunately, greater emphasis on healthful and organic foods has brought back to prominence full-flavored heirloom tomatoes.

An international event that is true to its local roots.

Yes, I did it. A Corned Beef recipe in a bit of a brogue for your amusement.

Take a trip with me to explore some Cheeses of Europe. 

Want restaurant quality ravioli at home? Check out Bennington, VT's DiBuono Ravioli on Main Street.

Whatever season and activity you want to enjoy in Southern Vermont, you can find it near a delicious but casual dinner at Cask & Kiln in Wilmington.

It's not just pretty. 10 Corso Como is the perfect blend of expertly prepared cuisine, competent staff and a setting unlike any other.

In addition to long-standing brick-and-mortar restaurants, Bennington has a burgeoning alternative food scene. And the Queen of that scene is Mariam Shah. 

As a food industry professional I have embraced the banning of straws initiative, but there is so much more to fix. Get my take on what is next.

For an exceptional dining experience from entrance to exit, make the trip to Mistral's in Manchester, VT. 

Score a touchdown with these Seared Tuna Sliders by Seattle Chef Jesse Souza from Six Seven Restaurant & Lounge. Go for the extra point with his award-winning New England Clam Chowder recipe.

Put a new twist on deviled eggs with this gameday standout recipe from Executive Sous Chef Krista Stone, Revolve Kitchen + Bar at Hotel Derek, A Destination Hotel (Houston, TX)

What's the Big Game Without Wings? Spicy Kimchi Wings will change it up for your team!

This creamy dip will make you happy, not crabby, no matter what the score is!

Surprise your Super Bowl party guests with fusion eggrolls that have a deli twist!

 

West Dover VT newcomer, NOSH, is on its to become a staple for locals and tourists alike.

Kick-Ass Queso by Executive Sous Chef Krista Stone from Revolve Kitchen + Bar at Hotel Derek, A Destination Hotel (Houston, TX)

Winter means a return to hardy leafy greens that can stand up to frost in the garden as well as bold culinary treatment in the kitchen.

Syringes? Pliers? See what a food stylist brings to the shoot and learn how to spot a pro.

Proud Cypriots claim that their culture is the oldest in the world, boasting archeological evidence of human existence as early as 12,000 years ago. For them the practice of sourcing products locally is not a trend but a long-standing culinary tradition.