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Food And Drink

Dinner in 35 minutes: Spaetzle With Ham, Peas, Cream and Aged Gouda

Dinner in 35 minutes: Spaetzle With Ham, Peas, Cream and Aged Gouda

We agree with chef Jeremy Nolen of Brauhaus Schmitz in Philadelphia, who says this dish is about “as close as you’re going to come to German carbonara.”

February 25, 2015 7:26 am Related Loading…
A tastier wrap is in the bag

A tastier wrap is in the bag

When you fill them wisely, they can be as satisfying to eat as they are to tote.

February 25, 2015 7:26 am Related Loading…
Get ready to add white to the rainbow of produce you eat

Get ready to add white to the rainbow of produce you eat

I talk to my kids every day about eating a rainbow of produce in order to get all the nutrients they need. But you know what color is left out of the rainbow? White.

February 25, 2015 6:30 am Photos

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Pack in protein — and save the budget — with beans and rice

When I was growing up, beans and rice were an end-of-month staple. As money got tight, my mom would whip up a beans and rice casserole, a healthy, budget-friendly choice that stretched our pantry a bit longer.

February 25, 2015 1:45 am Related Loading…

Distillers get hopping mad for new liquor flavoring trend

A new flavor is brewing in the world of craft liquors as distillers borrow from the beer world and add hops for an aromatic twist.

February 25, 2015 1:30 am Related

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Special Request: Eleven Eleven's potato salad starts with good Idaho potatoes

Special Request: Eleven Eleven's potato salad starts with good Idaho potatoes

“We like potatoes with a freestyle, homey feel, not a perfect machine-made dice,” says chef Bob Colosimo.

February 24, 2015 7:30 am Photos

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'Maybe' is not an acceptable response to invitation

Dear Miss Manners • I am horrified and disgusted that electronic invitations have changed the nature of offering hospitality. It is particularly distasteful to view a guest list and the responses from each, whether responding Yes, No or Maybe.

February 21, 2015 12:00 amLoading…
Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

BANGKOK • Bugs in a gourmet kitchen are usually something to be squashed or swatted. But at Le Cordon Bleu, the esteemed French cooking school, chefs and food scientists spent a week simmering, sauteing and grilling insects to extract innovative flavors they say could open a new gastronomic …

February 20, 2015 11:00 pm Photos

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Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

In this Thursday, Feb. 19, 2015 photo, a chef at the Cordon Bleu cooking school in Bangkok shows a seminar how to make "Cockchafer Butter, Herb Crisp" which uses a giant beetle known as the cockchafer as an ingredient. A group of chefs and food scientists at the esteemed French school's bran…

February 20, 2015 9:28 amLoading…
Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

In this Thursday, Feb. 19, 2015 photo, a chef holds up a "Bamboo Worm Bite," a dessert that uses bamboo worms as an ingredient in the crust and stink bugs infused into its tiramisu cream. A group of chefs and food scientists at the esteemed French school's branch in Bangkok spent the week si…

February 20, 2015 9:28 amLoading…
Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

In this Thursday, Feb. 19, 2015 photo, a bowl of cockchafers, large beetles, greet participants who attended a seminar on edible insects at Le Cordon Bleu in Bangkok. The bowl was on a welcome table at the school's entrance. A group of chefs and food scientists at the esteemed French school'…

February 20, 2015 9:28 amLoading…
Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

In this Thursday, Feb. 19, 2015 photo, participants at a seminar on edible insects taste a Cricket Consomme at Le Cordon Bleu cooking school in Bangkok,Thailand. A group of chefs and food scientists at the esteemed French school's branch in Bangkok spent the week simmering, sautéing and gril…

February 20, 2015 9:28 amLoading…
Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

In this Thursday, Feb. 19, 2015 photo, Chefs at Le Cordon Bleu cooking school in Bangkok, prepare a Cricket Consomme for tasting at a seminar on edible insects. A group of chefs and food scientists at the esteemed French school's branch in Bangkok spent the week simmering, sautéing and grill…

February 20, 2015 9:28 amLoading…
Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

In this Thursday, Feb. 19, 2015 photo, bamboo worms, one of the ingredients used in "Bamboo Worm Bites," one of the dishes served at a seminar at Le Cordon Bleu cooking school. A group of chefs and food scientists at the esteemed French school's branch in Bangkok spent the week simmering, sa…

February 20, 2015 9:28 amLoading…
Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

In this Thursday, Feb. 19, 2015 photo, Participants at a Cordon Bleu cooking school seminar in Bangkok try a "Bamboo Worm Bite," a dessert that uses bamboo worms and stink bugs as ingredients. A group of chefs and food scientists at the esteemed French school's branch in Bangkok spent the we…

February 20, 2015 9:28 amLoading…
Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

In this Thursday, Feb. 19, 2015 photo, Chef Christian Ham shows a seminar in Bangkok how to make "Cockchafer Butter and Herb Crisp." A group of chefs and food scientists at the esteemed French school's branch in Bangkok spent the week simmering, sautéing and grilling insects to extract innov…

February 20, 2015 9:28 amLoading…
Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

Ant gin, cricket soup: Bugs crawl onto menu at Cordon Bleu

In this Thursday, Feb. 19, 2015 photo, a participant tries an hors d'oeuvres made with insects at a seminar at Le Cordon Bleu's cooking school in Bangkok. A group of chefs and food scientists at the esteemed French school's branch in Bangkok spent the week simmering, sautéing and grilling in…

February 20, 2015 9:28 amLoading…
Healthy? No thanks: Diets of people worldwide are worsening

Healthy? No thanks: Diets of people worldwide are worsening

 In this Tuesday, June 26, 2012 file photo, two overweight women speak to each other in New York. (AP Photo/Mark Lennihan, File)

February 18, 2015 5:57 pmLoading…
A cauliflower soup so rich you won't believe it's so simple

A cauliflower soup so rich you won't believe it's so simple

It’s easy to overthink things in the kitchen. It’s easy to fall into the trap of assuming that flavor needs a whole lot of labor. Or at least a long ingredient list.

February 18, 2015 5:30 am Photos

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Special Request: Crab Quiche from Tea Room in the Valley started as Lenten special

Special Request: Crab Quiche from Tea Room in the Valley started as Lenten special

It was so popular, however, it’s now in a rotation of crustless quiches including spinach, apple-bacon and asparagus. 

February 17, 2015 7:30 am Related Loading…
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