Artisanal And Authentic, The Flavors Of The New Year
Come 2012, there's a new food vocabulary: authentic, craft, small batch, artisanal, rustic and, of course, local. It's the opposite of processed, mass produced and factory farmed.What might be called...
View ArticleMoscato Madness: The Dessert Wine's Sweet Surge
In the U.S., wine drinking has held its own during these hard economic times, and even grown in some unlikely corners. Moscato, for example, the Italian dessert wine, has gone from relative obscurity...
View ArticlePopcorn Gets Its Moment On The Red Carpet
Popcorn and movies (or the Oscars) go together like Batman and Robin. And nowadays, options stretch far beyond plain or buttered.Food critics call one brand the Rolls Royce and another the Prada. They...
View ArticleBring On The 'Yabbies': Australia Ditches The Bad British Food
Travel often brings the unexpected. But I was unprepared to find some of the best food I've ever eaten in Australia.On a recent trip, we stopped at a café for lunch. An Australian woman we had seen...
View ArticleWhat The Well-Dressed Salad Is Wearing For Spring
I ordered a side salad with my dinner the other night, feeling the need for something green. This usually is an afterthought — for me and, it often seems, for the kitchen.What I got, however, was the...
View ArticleSince When Does Summer Taste Like Doughnuts?
I get saltwater taffy. You're at an ocean that is made of salt water. But doughnuts?I'm clearly missing something, because many summer communities have doughnut shops, often open just for the season.
View ArticleTo Find Truly Wild Rice, Head North To Minnesota
Harvest season is upon us, but in the U.S.'s northern lakes, it's not just the last tomatoes and first pumpkins. Through the end of this month, canoes will glide into lakes and rivers for the annual...
View ArticleWild Turkeys Gobble Their Way To A Comeback
Wild turkeys and buffalo have more in common than you might guess. Both were important as food for Native Americans and European settlers. And both were nearly obliterated.There were a couple of...
View ArticleOn Your Plate In 2013, Expect Kimchi And Good-For-You Greens
Weekend Edition food commentator Bonny Wolf offers her predictions of what we'll eat in the new year.Asia is the new Europe. It's been gradual: from pan-Asian, Asian fusion and Asian-inspired to just...
View ArticleOysters Rebound In Popularity With Man-Made Bounty
In Colonial Virginia, oysters were plentiful; Capt. John Smith said they lay "thick as stones." But as the wild oyster harvest has shrunk, Weekend Edition food commentator Bonny Wolf says the market...
View ArticleWhy You Shouldn't Wrinkle Your Nose At Fermentation
It's delicious, it's nutritious and it's basically rotten. Fermentation is a hot culinary trend, and, as Weekend Edition food commentator Bonny Wolf explains, the preservation process gives food a...
View ArticleKitchens Of The Future Will Really Know How To Cook
Kitchens are getting smarter.Some refrigerators can let you know when the door is open, or if the milk is past its sell-by date. They make ice at night during less expensive, off-peak energy hours....
View ArticleCome Back For A 2nd Helping Of This Year's Favorites
As a Christmas gift to readers, Kitchen Window has compiled some of the most popular stories of the year for another look.
View ArticleCooking With A Cup O' Kindness (Beer, Cider Or Booze)
In case you want to add a pinch of celebratory beverage to your first meal of the year, we invite you to look through the Kitchen Window. A spirited New Year's can come from the kitchen as well as the...
View ArticleEating Tea And Other Food Predictions For 2014
At the beginning of every year, we read the tea leaves to see what new food trends we'll be tasting in the coming months. This year, the tea itself is the trend.Tea leaves will be big in entrees,...
View ArticleArtisanal And Authentic, The Flavors Of The New Year
Come 2012, there's a new food vocabulary: authentic, craft, small batch, artisanal, rustic and, of course, local. It's the opposite of processed, mass produced and factory farmed.What might be called...
View ArticleMoscato Madness: The Dessert Wine's Sweet Surge
In the U.S., wine drinking has held its own during these hard economic times, and even grown in some unlikely corners. Moscato, for example, the Italian dessert wine, has gone from relative obscurity...
View ArticlePopcorn Gets Its Moment On The Red Carpet
Popcorn and movies (or the Oscars) go together like Batman and Robin. And nowadays, options stretch far beyond plain or buttered.Food critics call one brand the Rolls Royce and another the Prada. They...
View ArticleBring On The 'Yabbies': Australia Ditches The Bad British Food
Travel often brings the unexpected. But I was unprepared to find some of the best food I've ever eaten in Australia.On a recent trip, we stopped at a café for lunch. An Australian woman we had seen...
View ArticleWhat The Well-Dressed Salad Is Wearing For Spring
I ordered a side salad with my dinner the other night, feeling the need for something green. This usually is an afterthought — for me and, it often seems, for the kitchen.What I got, however, was the...
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