| Mar 15, 2013
| 4:08 PM
In his Pulitzer Prize-winning 2009 expose on pathogens in America's meat, New York Times investigative reporter Michael Moss described in chilling detail the dangers of bacteria in the American meat supply.
But in the course of interviewing food experts...
| Mar 16, 2013
| 7:07 AM
Corned beef brisket, corned beef hash, boiled cabbage, banger sausages, Guinness.
Northern Michigan will enjoy its share of these delicacies this weekend to celebrate St. Patrick's Day and all things Irish.
Ironically, the Irish do not consider corned...
| Feb 27, 2013
| 4:39 AM
The season's chilly weather calls for comfort food, but that's no reason to pack on the pounds. After all, spring is right around the corner.
We asked local chefs to share their comfort food favorites, lightened up a bit in honor of the season ahead....
| Feb 26, 2013
| 9:31 PM
I have some super-easy, go-to meals — avocado smashed on toast with a drizzle of pistachio or hazelnut oil; scrambled eggs and chevre in a tortilla, splashed with Valentina sauce; a heap of baby spinach or arugula topped with a poached egg and...
| Feb 26, 2013
| 11:03 PM
Researchers, scientists and agricultural business representatives evaluated a carrot crop at the University of California Desert Research Extension Center in El Centro on Tuesday.
Just like sommeliers rate wines by flavor and color, discerning tasters...
| Mar 1, 2013
| 4:01 PM
Michael Pollan is one of my heroes. I’ve quoted him in many of my columns and been helping him carry the flag for years touting the benefits of eating a whole foods diet. And the benefits are many; a streamlined torso, reduced inflammation,...
| Mar 2, 2013
Cooking smart means more than perfectly poaching an egg. It also means maximizing your kitchen time and dollars.
And mastering a basic beef stew.
Beef stew has impeccable comfort-food credentials. It's easily doubled or tripled, and freezes well....
| Mar 5, 2013
| 11:40 AM
While it might be tough to imagine heading out to a local farm for an armful of fresh vegetables when it’s still chilly, it’s almost that time of year. Harford County farms are gearing up for growing season, and that means it’s time to...
| Mar 8, 2013
Q: What's the difference between ragu and ragu bolognese?
A: A ragu can be any meat mixture, from anywhere on the Italian peninsula (or elsewhere, I suppose). Ragu bolognese is specific to the city of Bologna in the northern region of Emilia-Romagna,...
| Mar 6, 2013
| 6:30 PM
Have you ever wondered why brisket is considered a Jewish cut of meat? It comes from the kosher dietary laws that strictly dictate which animals, and for that matter which specific parts of an animal, can be eaten. In the case of beef, only the...
| Feb 17, 2013
| 1:02 PM
Feb. 20 to 26
The Washington County Commission on Aging offers noon lunches to anyone 60 years and older at six locations — Smithsburg, Keedysville, Williamsport and three in Hagerstown.
Smithsburg, Keedysville and Williamsport are open Mondays,...