food
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submitted by Robby for team staff news 1 week 16 hours 33 minutes ago
As seasonal fresh fruit choices dwindle, cooks turn to dried fruits to bake into pies and cakes, including dried Asian pears.
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submitted by Lisa 70 weeks 16 hours 59 minutes ago
A team of U.S. health officials came to Beijing on Tuesday for talks on tightening controls over food and drug trade, amid tensions triggered by U.S. restrictions on questionable — and sometimes dangerous — Chinese products.
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submitted by Robby for team staff news 9 weeks 17 hours 33 minutes ago
Smart cookie, that Jen Lin-Liu. The 31-year-old knows the world loves a good cook, especially one who feeds a hunger for Chinese culture. Eight years ago, the American-born Fulbright scholar moved to Beijing to write about travel and food. She earned a culinary certificate and...(more)
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submitted by Robby for team staff news 2 weeks 6 days 5 hours 33 minutes ago
Grist asked a number of people from different disciplines what they would suggest to Obama if they could share one elevator ride with him. These are the food folks who went up the other day, but from this page you can also get to other voices...(more)
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submitted by Robby for team staff news 2 weeks 5 days 5 hours 33 minutes ago
A small group of vintners is ditching the countryside and opening wineries in old factories and industrial showrooms in cities across the country.
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submitted by Grace 65 weeks 9 hours 34 minutes ago
Alfred Peet, who founded Peet’s Coffee & Tea in Berkeley, died last Wednesday at the age of 87 at his Oregon home, leaving behind a lasting impact on the gourmet coffee market.
Born in Holland in 1920 as the son of a Dutch coffee roaster, Peet introduced...(more)
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submitted by Robby for team staff news 3 weeks 4 days 21 hours 32 minutes ago
(Lars Klove for The New York Times) On Wednesday I wrote an article in The New York Times about Kallari, a group of indigenous Ecuadorean cacao farmers and self-taught chocolate makers, whose bars are now sold at Whole Foods markets across the country. Kallari's story...(more)
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submitted by Lisa 1 week 2 days 22 hours 46 minutes ago
Thanksgiving always has been about more than turkey or pilgrims. It's about family, friends and the love that permeates the burnt orange rim of the sweet potatoes, the cranberry-splashed relishes and glistening pies. So when we asked readers to share their favorite Thanksgiving side dishes, we...(more)
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submitted by Lisa 20 weeks 18 hours 1 minute ago
When I've visited France, I always admired the works of art displayed in the patisserie windows. Along with delicate chocolate-covered eclairs, fragile Napoleons, chocolate tortes, colorful glazed fruit and nut tarts, are savory tarts, with their perfect crusts and fillings that range from asparagus and peas...(more)
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submitted by Robby for team staff news 10 weeks 5 days 9 hours 33 minutes ago
Poaching a chicken and using both the meat and the resulting stock is a venerable cooking practice; this basic version, from the island of Hainan, is a total winner.
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submitted by Christopher 82 weeks 4 days 13 minutes ago
Only a cook could love flowers that have no scent, no long stems, no glamour and, worst of all, no vase life. But somehow I always feel like the winner when everyone else at my farmers market is staggering under huge bunches of lilacs and peonies...(more)
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