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Recent Stories - Food & Drink

Weekend Dish column: The golden goodness of hash browns

September 13, 2019

Potatoes are a beloved food staple across the world. They come in many different varieties, including julienne, mashed, scalloped, diced, sliced, boiled, steamed, and so many more. I have even devoted previous columns to those...

The Weekend Dish: Hummus for everyone

July 19, 2019

What exactly makes a dish American? I suppose that hamburgers and hot dogs come to mind. Maybe even apple pie. Yet, those things come from somewhere else. Our culinary history is so much greater than...

Weekend Dish column: Just a picnic in the park

July 5, 2019

Eating a picnic on a beautiful summer evening never gets old. It is an exercise of preparation and nature. Most of the work of putting together a picnic relies on meticulous preparation. I have a few tricks and tips that can improve the process.

Grilled avocados gave this chicken salad a smoky depth

May 31, 2019

We set out to create a fresh, bright chicken salad inspired by the flavors of Mexico. A simple tequila-lime mixture boosted the chicken’s flavor both in a quick marinade before cooking and, when cooked down...

Saturday Foodie: The secret to perfect French fries

May 25, 2019

French fries are as American as baseball. They are ubiquitous in our culture and a staple of the fast food industry. Like many great foods, the origins of French fries are not clearly known, but...

Food column: When life gives you lemons, make lemon bars!

May 10, 2019

Lemons are everything. They have so many uses and are very affordable. While the origin of lemons is a bit murky, their worldwide appeal is undeniable. Citrus fruits, including lemons, are the highest-value crop in...

Tips to get your grill ready for summer

April 22, 2019

There are die-hard grillers who don’t see why a little cold or sleet should stand between them and a juicy grilled steak. The rest of us in colder climes throw a cover over our grills...

Short ribs in beer and cider vinegar make great tacos

April 5, 2019

Carne deshebrada, literally meaning “shredded beef,” is a common offering at Mexican taco stands. It’s made by braising a large cut of beef until ultra-tender and then shredding the meat and tossing it with a...

New Basalt eatery offers The Whole Empanada

April 1, 2019

When Yanina Dobarro sought a small kitchen where she could make traditional Argentine empanadas earlier this year, she initially planned on just selling them wholesale to other outlets. But when she found the right location...