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    May 14, 2013 |Story| McClatchy-Tribune

  1. Steak: It's all about the sear

    The Blade
    At some point in our long-distant past, an ancestor of the cow fell or strayed into a fire. A nearby caveman, drawn by the delectable odor, sampled a taste and decided it was very, very good. And then he invented ketchup. Ever since then, steak has been...

    Tags: Steaks, Egg Yolks, Wines, Cilantro, Lifestyle and Leisure

    2. May 13, 2013 |Story| WTXX-LTV

  2. Dining Review: Maddy's Food Truck Offers Classic Haitian Flavors

    <strong>Maddy's Food Truck</strong>
    Maddy's Food Truck @maddysfoodtruck   Griot: a French word for the traveling poets, musicians and storytellers of West African. Griot: a Haitian dish of morsels of tender, spicy, fried pork. I haven't yet figured out how these two meanings are...

    Tags: Mexico, Cabbage, Restaurant and Catering Industry, Mushrooms, Music

    3. May 11, 2013 |Story| McClatchy-Tribune

  3. Foody stacks up against old-style farming methods

    The Wenatchee World, Wash.
    Strawberries and peppers thrive at chest level in Greg and Brenda Hendrick's home. Lush spinach and tomato plants grow at waist height. Dill, thyme, basil and other kitchen herbs flourish closer to the floor. The sunny spot in the Hendrick's dining room...

    Tags: Environmental Pollution, Environmental Issues, Customs and Tradition, Aquaculture, Arts and Culture

    4. May 9, 2013 |Story| Los Angeles Times

  4. A more flavorful dry-brined turkey

    &nbsp;
      Thanksgiving is a holiday built on tradition. And, much to my surprise, I seem to have found a new one of my own -- writing about dry-brined turkey. After more than 20 years of Thanksgiving stories, I didn't think there was much left that could be...

    Tags: Electrical Appliance, Holidays, Steaks, Black Pepper, Kosher Salt

    5. May 9, 2013 |Story| Los Angeles Times

  5. Recipe: Steam-roasted heritage or free-range turkey

    &nbsp;
      Total time: About 4 hours after 1 hour salt-curing Servings: 10 to 12 with leftovers Note: Heritage turkeys are still available at Bristol Farms (most locations), www.bristolfarms.com; and Whole Foods Markets (all Southern California locations), www....

    Tags: Dressing and Stuffing, Kosher Salt, Whole Foods Market, Garlic, Turkey

    6. May 9, 2013 |Story| McClatchy-Tribune

  6. Dining guide: Mother's Day 2013

    Las Vegas Sun
    For Mother's Day, perhaps all mom wants is a nice meal where she doesn't have to help with the cooking or clean up. If that's the case, consult our guide to find your perfect Las Vegas destination for tasty treats to show your appreciation for the...

    Tags: Ham, Roast Turkey, Holidays, Sage, Hamburgers

    7. May 8, 2013 |Story| McClatchy-Tribune

  7. Working on the First Coast: Garden of Eatin' puts fresh eats in your backyard

    The Florida Times-Union
    Zak Furey pats down the dirt around a sprig of thyme, then steps back to look at his handiwork. He nods, absently: The chives and rosemary are in the proper place, the soil is smooth; a bit of watering is the only task left and his latest edible...

    Tags: Salads, Media Industry, Jacksonville (Duval, Florida), Lifestyle and Leisure, Foods and Beverages

    8. May 2, 2013 |Story| Los Angeles Times

  8. Le Fooding: Chefs, David Lynch's playlist, star sightings and the beans that stole the show

    Paris-based gastro-fest <a href="http://www.lefooding.com">Le Fooding</a> alighted on the courtyard of the Geffen Contemporary at MOCA for two days over the weekend, all strung lights, French DJs and celebrated chefs from the City of Light. It was the first Le Fooding event in Los Angeles, as the culinary group (which also organizes an eponymous restaurant guide) expands to cities beyond Paris, including New York and Milan.
    Paris-based gastro-fest Le Fooding alighted on the courtyard of the Geffen Contemporary at MOCA for two days over the weekend, all strung lights, French DJs and celebrated chefs from the City of Light. It was the first Le Fooding event in Los Angeles,...

    Tags: Chives, Cheese Corn, Arts, Lemons, Arts and Culture

    9. Apr 28, 2013 |Column| Orlando Sentinel

  9. Plant Doctor: May in the garden

    Almanac Average temperatures: High 88, low 66 Rainfall: 3.74 inches The moon 1. Moon phases •Last quarter: May 2 •New moon: May 9 •First quarter: May 18 •Full moon: May 25 •Last quarter: May 31 2. Moon sign...

    Tags: Chemical Industry, Potatoes, Tomatoes, Fertilizer, Lifestyle and Leisure

    10. Apr 27, 2013 |Story| McClatchy-Tribune

  10. Elderberry, thyme to star at Herb Day

    The Wichita Eagle
    Chef Jason Febres of Taste & See and John Brewer of Wyldewood Cellars will be the guest speakers at this year's Herb Day, on May 4 at the Extension Education Center, 21st and Ridge Road. Elderberry is the herb of the year this year, and thyme is the...
    11. Apr 27, 2013 |Story| South Bend Tribune

  11. A garden for the senses

    The silky petals of a fragrant pink shrub rose; the crunchy texture of a gravel path; a nook where grass rustles and a stream runs. What we smell, see, hear, touch and taste can make a garden walk a wonderful sensory experience.
    Associated Press
    The silky petals of a fragrant pink shrub rose; the crunchy texture of a gravel path; a nook where grass rustles and a stream runs. What we smell, see, hear, touch and taste can make a garden walk a wonderful sensory experience. If you're designing a...

    Tags: Sage, Music, Agriculture, Chicago Botanic Garden, Entertainment

    12. Apr 24, 2013 |Story| RedEye

  12. Spring's need-to-know cocktail ingredient: Shrubs

    As colonial kitchen tricks such as pickling and canning come back into vogue, it's no wonder preserved fruits and veggies have hit the cocktail world. Exhibit A is this year's drink of spring: the shrub. No, it's not an herb or a leafy plant; it's a vinegar-based ingredient that more bartenders are making in-house and pairing with diverse spirits from gin to shochu to bourbon. "Shrubs were used back in the day when fruits and vegetables were much more seasonal than they are now," said Paul McGee, head bartender at <a href="http://chicago.metromix.com/venues/mmxchi-rpm-italian-venue" data-topic-id="PLENT00128">RPM Italian</a>, <a href="http://chicago.metromix.com/venues/mmxchi-bub-city-venue" target="_blank">Bub City</a> and forthcoming tiki bar Three Dots and a Dash. "You take the fruit or whatever flavor you want, add vinegar to it to pull out all the flavor and preserve it, like pickling. Then you add sugar to it afterward for sweetness." While vinegar in a drink might raise eyebrows, it doesn't taste as strange as it sounds. It adds tartness, but that's balanced by the sweetness of fruit and sugar and some savory flavors, too. Whatever your drink preference&mdash;fruity, fizzy, spicy or sweet&mdash;there's probably a shrub cocktail to suit you this season.
    As colonial kitchen tricks such as pickling and canning come back into vogue, it's no wonder preserved fruits and veggies have hit the cocktail world. Exhibit A is this year's drink of spring: the shrub. No, it's not an herb or a leafy plant; it's a...

    Tags: Peppermint, Wines, RPM Italian, Bars and Clubs, Pineapple

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Thyme Photos
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