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Yellow Submarine sub shop closes Loudon Road store, looks for new location on Heights

Sunday, April 20, 2014

The Yellow Submarine location at 374 Loudon Rd. has closed. David Luoma, who has owned Yellow Submarine for 21 years, said he wasn’t able to negotiate a new lease at the former Loudon Road location. The sandwich shop at 192 N. State St. is open, however, and Luoma is searching for a new spot on the Heights to reopen his second store soon. “We’ve got a lot of really great … 0

‘Save the world, one pie at a time’

Wednesday, April 16, 2014

Teeny Lamothe was acting in Chicago – and babysitting to make ends meet – when she realized she wanted to follow her bliss: pie. She was baking one almost every day (and holding regular pie parties to unload her bounty), so she contemplated applying to culinary school. The hefty price tag stopped her. … 0

Moving asparagus to the center of your plate

Tuesday, April 15, 2014

Asparagus has been a delicious symbol of spring since at least as far back as the Greeks, who called it asparagos – literally, “to spring up.” But however it is spelled, it makes me happy. Most grocers sell asparagus in a range of sizes, from thin and willowy to thick and stocky. Whatever … 0

Peanut Butter Brownie Pie With a Pretzel Crust

Tuesday, April 15, 2014

BC-FOOD-PIE-RECIPE,0588 Peanut Butter Brownie Pie With a Pretzel Crust (wap) (ATTN: Food editors) Special to The Washington Post. Peanut Butter Brownie Pie With a Pretzel Crust 8 to 10 servings (makes one 9-inch pie) The combination is a … 0

Dieters move past calories, food makers follow

Tuesday, April 15, 2014

Low-cal is so yesterday Obsessing over calories alone is becoming passe. The calorie counting that defined dieting for so long is giving way to other considerations, like the promise of more fiber or natural ingredients. That is chipping … 0

Dinner in 25 minutes: Clams With Israeli Couscous, Kielbasa and Fennel

Tuesday, April 15, 2014

Here’s a simple, relatively light plate of food with complementary textures. For user-friendly dining, feel free to release most of the cooked clams from their shells and stir or seat them in the couscous mixture. Clams With Israeli … 0

FDA: Honey with any added sweeteners isn’t honey

Wednesday, April 9, 2014

The Food and Drug Administration is taking steps to ensure that shoppers who buy honey are getting the real deal. New guidance issued yesterday would prevent food companies from adding sugar or other sweeteners to pure honey and still calling it “honey.” The agency said enforcement action is … 0

A roasted squash dish to bring us into summer

Wednesday, April 9, 2014

Just one more squash dish. Before spring truly arrives, I wanted to squeeze in just one more recipe for roasted butternut squash. It’s because roasting does such wonderful things to squash. It caramelizes the natural sugars, making the … 0

Eatery at center of Paula Deen controversy closes

Wednesday, April 9, 2014

Paula Deen and her younger brother, Bubba, have shut off the fish fryer and locked the doors at the Savannah, Ga., seafood restaurant that served as the backdrop to a workplace discrimination lawsuit that stained the celebrity cook’s … 0

A light and airy fruit pudding from America’s past

Wednesday, April 9, 2014

Snow pudding is a great old American recipe that dates back to pioneer days, back when resourceful home cooks hankering for a treat had to rely on whatever they had – things like gelatin, lemons, sugar and eggs. … 0

Dinner in 25 minutes: Preserved Lemon Chicken With Kale

Wednesday, April 9, 2014

Lemony chicken In her new cookbook, Australian food writer and stylist Donna Hay says “You could eat this dish as a warm salad and it’s the ideal leftover for lunch at the office.” She’s right. Preserved lemons are … 0

Pittsfield’s Rustic Crust: ‘We’re back’

Tuesday, April 8, 2014

Wearing a hairnet and a black shirt covered in flour, Brad Sterl looked like a man who was back in business. The founder and president of Rustic Crust pizza in Pittsfield was eager to lead a tour yesterday … 0

Gluten-Free Living: Gluten-free baking’s secret ingredient? Avocado

Wednesday, April 2, 2014

Gluten-free baked goods have two major problems: height and moisture. Careful measuring and proper storage help, but even the most precise baker can end up with a batch of flat, dry goodies when experimenting with alternative flours. My … 0