| Oct 6, 2010
| 5:16 PM
Most Americans think the only wines worth spending money on are imposing reds made from cabernet sauvignon or French bubbly. White wines are all too often afterthoughts -- and priced accordingly. That's too bad.
While $18 or $20 or $24 for a white wine...
| Oct 8, 2010
While the weather has careened in the last week from broiling to chilly and sodden and back to warm, and summer produce, such as peaches, peppers and eggplants, continue to be offered at farmers markets, a change is in the air, independent of the...
| Oct 13, 2010
| 7:15 AM
215 N. Clinton Street
Prairie Gras Cafe
601 Skokie Boulevard
Apple and Cabbage Slaw
2 cups fresh white cabbage,...
| May 31, 2010
A strip of land in Seattle with a checkered past is getting a second chance. In the 1930's, King County seized a small lot in the Hillman City neighborhood. For decades, the spot was used as a makeshift dump - until neighbors decided to turn it around....
| Jun 24, 2010
There are 230 varieties of peaches grown in California, freestone and clingstone, heirloom and newly developed, flavorful and bland, but when you go to the grocery store and even many farmers markets, they're usually sold just as "peaches."
| Jul 2, 2010
| 8:31 PM
Do you have a fruit tree in your garden, but no fruit in your garden? You're not alone. I am amazed at how many gardens share this dilemma. Year after year, gardeners press on, hoping for some sort of magical fruit tree transformation.
Why do some fruit...
| Dec 28, 2009
| 12:02 PM
For some reason, people feel compelled to make lists this time of year. Christmas wish lists. Top 10 films of the year. Best new restaurants. Weirdest websites. Things that occurred to us while we waited for the light to change. New Year's resolutions....
| Dec 30, 2009
| 1:28 PM
Note: Mayi Brady, in The Times Test Kitchen, gave us this recipe for our cover package on braising--it's a dessert braise. Gentler than most braises, the pears bake in butter for the first half of the cooking, then bake in cream for the second half....
| Dec 31, 2009
| 11:26 AM
Note: Pears and sweet red peppers might seem like an odd combination for a soup, but it works surprisingly well. The sweetness of the pears seems to balance the acid of the peppers. Times Test Kitchen assistant Mayi Brady thought up the soup a few...
| Jan 4, 2010
| 12:06 PM
LOOKING back on the hundreds of recipes published in Food this year (384, to be exact), we're wondering: How do we stay so thin?
OK, so we don't. Or not all of us, anyway. How could we, when there are so many wonderful dishes to sample week after week?...
| Jan 13, 2010
As seniors age, they need fewer calories, says Pam Ritchson, a dietitian with Riverside Health System. At Warwick Forrest in Newport News, Ritchson and others work with residents and staff to ensure that seniors stay healthy and eat the right foods....