We're a nation of immigrants. So is our food.
Look at the vast array of produce in the supermarket. Where did all these fruits and vegetables originally come from? And how did they get here?
According to author Daniel Stone, we have one man to thank for the diversity of this bounty: David Fairchild.
More than a century ago, Fairchild traveled...Read more
Revolution Brewing's stature in the craft beer revolution just keeps on growing.
The 8-year-old Chicago brewery was the nation's 40th-largest craft brewer in 2017, according to rankings released Wednesday by the Brewers Association, a Colorado-based trade organization.
In 2016, Revolution was the nation's 46th-largest craft brewery. It debuted...Read more
When you think of the broad concept of "enjoying wine," or at least when I think of it, it's hard not to imagine a glass being raised. Sometimes it's a person raising a glass in a gesture of "Cheers," and other times, it's a bottoms-up raising of the glass as someone takes a sip or a whiff of wine. But just as often, that glass is being raised ...Read more
The beer: Maduro Brown Ale by Cigar City, made in Tampa, Fla.
What it is: A fairly faithful take on an English-style brown ale from a well-regarded brewery that began distributing in Chicago in February. Cigar City is largely known for its Jai Alai IPA, but Maduro is not to be missed. It's the first beer the brewery made when launching in 2007,...Read more
In cold weather, I perk up simple suppers with a bit of smoke -- that delicious flavor addition we associate with the grilling days of summer. I would happily enjoy smoked or grilled foods every day. Ditto for homemade soup. Melding the two together proves a match.
Here are two soups with subtle smoke flavors from smoked proteins, such as ham, ...Read more
Poor Ronald McDonald: Like a party clown working with bored kids, he's juggling as fast as he can to keep up with a fickle food market: Breakfast all day! A bargain menu with more options! Better burgers with fancier buns!
And now: No more frozen burgers! In a change announced a year ago, it's the rollout of McDonald's promised fresh-meat ...Read more
Flamiche was devised when a farmer, en route to market, stumbled, dropping butter, cream, cheese and eggs. A quick thinker, she snagged a scrap of bread dough, wrapped up the mess and popped the proto-tart in the communal oven.
Obviously, this origin story dates back to an age when food safety standards were lax.
Since then, flamiche has ...Read more
Can you say kabocha? How about kombucha? What do you do with aquafaba?
And, really, who doesn't like an Arnold Palmer?
These are just a few of new food words that Merriam-Webster have added to the dictionary mix. More than 850 new words and their definitions were added recently, and many of them are culinary terms.
"In order for a word to be ...Read more
If You Leave this Farm: The Dream Is DestroyedAmanda Farmer
A Memoir about courage, hope, and resilience. The story powerfully shows the internal struggle and conflict between personal desires, the crushing weight of constant submission to a father's misguided use of God-given authority, and the need to be accepted by one's ...
Somewhere along the line, vanilla became synonymous with bland or ordinary.
Which is just plain wrong.
Blame it on a world of Chubby Hubby ice cream and Candy Cane Oreos, where "more" sounds like "better," where fake flavors bolster profits.
It's true that vanilla's aroma, flowery and fragrant, usually gets top billing before its taste, ...Read more
Peanut butter is my religion. George Washington Carver is my prophet.
I think we can all agree that peanut butter is the most perfect food ever invented. It is the ultimate expression of man's genius, a spreadable utopia that covers our sins, brings happiness to all and goes as well with jam as it does with jelly.
Though peanut butter is the ...Read more
WASHINGTON -- Look out, cowboy. Climate change campaigners are coming for your burger business. So are mushroom growers, Silicon Valley investors and the billionaire Bill Gates.
All are collaborating with food companies, restaurants and chefs to promote alternatives to pure-beef hamburgers. It is a whopper of a market. Americans eat an ...Read more
Ordinarily, I'm not a big believer in chocolate in your cereal. But Kellogg's Chocolate Frosted Flakes may make me a believer. The cocoa flavor is front and center but not overwhelming, and there is enough of the crunchy corn in the background to remind you that you are eating breakfast cereal, not dessert. Unless you eat cereal for dessert. I'...Read more
EN investigates the not so dark side of eating chocolate.
The mighty Mayans touted it as the "Food of the Gods," and ever since millions of palates have been held hostage to the seductive, silky ways of chocolate. Beyond its feel-good factor, partly in thanks to a mix...Read more
Easter signifies the beginning of spring, so what better dish to celebrate the holiday with then young spring lamb and fresh peas right out of their shells?
I love this dish from Alex Guarnaschelli's book "The Home Cook: Recipes to Know by Heart" (Clarkson Potter, 2017) Filled with easily accessible recipes, this is a wonderful volume to keep ...Read more
Hominy is made by soaking dried corn kernels in lime to remove the tough hull and germ. The result looks like puffed-up corn, perhaps most notably enjoyed in the Mexican soup posole. In this healthy chicken stir-fry recipe, the hominy is added along with the vegetables to make a hearty dinner. Look for hominy in cans in the Latin section of ...Read more
Easter bread comes in all different shapes and sizes, from hot cross buns to the Greek Tsoureki I grew up with -- but it has never been quite so adorable or easy. These Easter bread bunnies are quick to make and finished with a delicious surprise.
At our Greek Easter celebration you'll ...Read more
"Homegrown: Cooking From My New England Roots" by Matt Jennings (Artisan, $35)
You could say that Matt Jennings has been following the chef's playbook. He's got four nominations for James Beard's Regional Best Chef award (Northeast, for his former Providence, R.I., restaurant Farmstead and his Boston restaurant Townsman), four wins at the pig ...Read more
Suddenly, it seems like shakshuka is everywhere.
Restaurant menus. Food Network how-to shows. YouTube videos. And on breakfast, lunch and dinner tables in homes across the country.
Maybe the dish's ascendancy can be traced to cookbook author Yotam Ottolenghi. In his bestselling "Jerusalem" and "Plenty" tomes, the Israeli-born London chef ...Read more
The chicken buttons her feathered lab coat, tucks a clipboard under wing and turns to her work: curing the common cold. Her efforts have yielded Chicken Soup, the standard of care in many a household. Served steaming hot, it reduces congestion and -- by keeping the patient happily at home -- cuts down on contagion. Important contributions to ...Read more