Uncategorized

Check out these four corn dishes found in Shreveport restaurants

Corn seems to be on everyone’s mind after a viral video of a little boy talking about his love for corn hit the internet. So to celebrate the vegetable, I found some restaurants in Shreveport that have corn-centered dishes to try. Miss a Prize Fest announcement?Check out the finalists in each category here. Ki’ Mexico […]

Read More
Uncategorized

Thomasina Miers’ recipe for greens on toast with tomato jam Food

TTomatoes are certainly one of the most versatile fruits: raw or roasted, poached or pureed, you could make infinite salsas and sauces with them. We can get beautiful homegrown ones in the UK now, so make the most of them with this aromatic jam. It transforms a sandwich or cheese plate, or makes for this […]

Read More
Piccoletto and Taqueria Don Ciro review
Uncategorized

Piccoletto and Taqueria Don Ciro review

The Block on Vermont Avenue NW is owner Arturo Mei’s third food hall, following ones he previously established in Annandale and North Bethesda, far from the downtown bustle where office workers roam the sidewalks in search of morsels to satisfy their midday cravings. Debuting with vendors specializing in Japanese ramen, Hawaiian poke and sandwiches that […]

Read More
The Bay Area's buzziest modern soul food pop-up shows a lot of promise
Uncategorized

The Bay Area’s buzziest modern soul food pop-up shows a lot of promise

Our latest round-up of the Bay Area’s best new restaurants and pop-ups included a bunch of really interesting spots, like a haven for pastrami and a much fancier Souvla. Then there’s Burdell, which I predict is going to be a shoo-in for all the accolades once the brick-and-mortar restaurant eventually opens. I visited one of […]

Read More
Hudi Rapoport prepares sweet noodle kugel, a dish traditionally served at Rosh Hashanah, in the Peltz Center for Jewish Life at 2233 W. Mequon Road in Mequon.
Uncategorized

Rosh Hashanah foods get a modern twist; Milwaukee families celebrate

Every family has traditional foods that are passed down from generation to generation, but chances are Grandma’s turkey stuffing and Aunt Betty’s apple pie have changed a bit over the years. Tweaks and shortcuts happen. They might be motivated by convenience, availability of ingredients or simply to jazz up a recipe. As Rosh Hashanah, the […]

Read More
Long Island meal prep services: HummusFit, Redefine Meals and more
Uncategorized

Long Island meal prep services: HummusFit, Redefine Meals and more

Hello, September: that sweet, sepia-toned season of apple picking, chunky sweaters, pumpkin spice. And school. And weekend-long sports tournaments upstate. And summer’s over meetings (in Houston), and the resulting projects and deadlines… fall can feel like a lot. Nationwide, meal-prep delivery services are a fast-growing segment of the food industry. Long Island entrepreneurs have launched […]

Read More
Uncategorized

Rachel Roddy’s recipe for meringata, AKA meringue with cream, fruit and toasted almonds Dessert

We used to pass the via Acaia branch of the San Crispino Gelateria when we drove back from the airport. So I associate it with delays, and with ice-cream to make up for lost luggage. Cool and with no frills, there was more counter than shop, and the gelati were protected by silver lids. Lids […]

Read More
Carroll's Iowa Legendary Rye uses Prohibition-era recipes for whiskeys
Uncategorized

Carroll’s Iowa Legendary Rye uses Prohibition-era recipes for whiskeys

Iowa Legendary Rye can trace its roots back 90 years to Prohibition and a mother with children to feed during a bleak time in the country. The company’s history started back in the 1930s when bootleggers asked Lorine and Frank Sextro to use their farm as a distillery during the Great Depression, said Max Poland, […]

Read More
The earthy, savory taste of mushrooms makes them a versatile and delicious ingredient in so many dishes, writes Casey Barber.
Uncategorized

How to cook mushrooms: from cremini to shitake

“Mushrooms are recyclers,” said Olga Katic, owner of Mushroom Mountain, a South Carolina mushroom farm and educational center. They can grow on natural byproducts, such as corn husks, wood chips, sawdust, seed hulls — and, yes, manure — that would otherwise be discarded. Mushrooms are also a sustainable crop because they don’t need many resources […]

Read More
6 reasons to boost fiber in our meals: Nutritionists share insights  Health
Uncategorized

6 reasons to boost fiber in our meals: Nutritionists share insights Health

A plant-derived carbohydrate is fiber. The small intestine does not digest or absorb fiber like it does with other carbohydrates (sugar and starch). Instead, it enters the large intestine undigested and is wholly or partially metabolised there by the bacteria that normally reside there. Fibers are important part of a healthy and a balanced diet. […]

Read More