Hi 48° | Lo 27°


In this Thursday, Nov. 27, 2014 image from video, workers from Myanmar load fish onto a Thai-flagged cargo ship in Benjina, Indonesia. An intricate web of connections separates the fish we eat from the men who catch it, and obscures a brutal truth: Your seafood may come from slaves. (AP Photo/APTN)

AP Investigation: Is the fish you buy caught by slaves?

Thursday, March 26, 2015

EDITOR’S NOTE: The Associated Press notified the International Organization for Migration about men in this story, who were then moved out of Benjina by the police for their safety. Hundreds of slaves remain on the island, and five other men were in the cage this week. The Burmese slaves sat on the floor and stared through the rusty bars of …

Celery root is ugly, but pretty tasty

Tuesday, March 24, 2015

It wasn’t until I lived in France that I fully appreciated how underused celeriac – also called celery root – is here in the US. In France, this knobby root cousin of the celery we are more familiar with is used in soups, as a puree, raw in salads, as well as in …

Use mushroom confit all week

Tuesday, March 24, 2015

When it’s time to make dinner, I enjoy the conceptualizing, I love the cooking and, when I have time, I luxuriate in the chopping and knife work as a slow, pleasant meditation. And then there are those nights when making dinner seems almost impossible, not because the recipe itself is difficult or the ingredients challenging to source, but because time is short and …

Dinner in 25 minutes: Crispy Lemon Fish

Tuesday, March 24, 2015

Set aside any fears of frying and have fun with this one. The batter is a quick blend of sparkling lemonade, lemon zest and seasoned flour. If young eaters are around, get them to do the mixing and dipping. You’ll need an instant-read thermometer. Serve with a lightly …

FDA approves genetically engineered potatoes, apples as safe

Tuesday, March 24, 2015

Potatoes that won’t bruise and apples that won’t brown are a step closer to grocery store aisles, but some food suppliers say they don’t want any part of it and others are staying silent. The Food and Drug …

Inexpensive, healthful, filling

Tuesday, March 24, 2015

When I was in my 20s, I made my living in New York City’s nonprofit theater. I worked 16 hour days much of the time – all day in the office, all night on a show. In those …

Starbucks baristas stop writing “Race Together” on cups

Sunday, March 22, 2015

Starbucks baristas will no longer write “Race Together” on customers’ cups starting yesterday, ending as planned a visible component of the company’s diversity and racial inequality campaign that had sparked widespread criticism in the week since it took …

Diet soda may lead to more belly fat as you age

Sunday, March 22, 2015

I admit it: I drink a Diet Pepsi just about every day. I love the stuff – with a meal, after a long run or when I’m just really thirsty. I’ve always justified the habit with the idea that at least I’m not consuming the huge amounts of …

Companies tap into large maple potential

Saturday, March 21, 2015

Already, Vermont is maple syrup capital of the U.S., with production traditionally being a side business for farmers. Could a large-scale operation, tapping into thousands of acres of maple trees in a remote northeastern part of the state, …

Tuesday, March 17, 2015

Granola bar alternative with terrific puffiness When a cook from Minnesota’s Red Lake Nation showed chef Jerome Grant how to puff wild rice, amping up its nutty flavor, he knew just where to deploy it: in a grain-packed alternative to the granola bar. Wild Grain Bars Makes 15 …

This Easter, master creamy scalloped potatoes

Tuesday, March 17, 2015

With Easter on its way, my mind has turned to scalloped potatoes, always a big hit at a holiday feast. And really, what’s not to love? We’re talking about sliced potatoes baked in a cream sauce, then topped …

Potent condiments deliver big flavor

Tuesday, March 17, 2015

When I was growing up, my family celebrated both Jewish and Christian holidays. And one of my favorites was Passover. Perhaps it was the Hebrew singing that made it special for me. Or maybe it was the rich …

Forget asparagus: Give me bacon, eggs and potatoes

Tuesday, March 17, 2015

The classic foods of Easter dinner have never done much for me. Sure, a honey-glazed ham is nice. But the rest of the meal tends to go downhill, queuing up mostly springtime vegetable cliches. Now, Easter brunch is …