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New Mexicans say they dished out world’s longest tamale

Wednesday, August 26, 2015

A group of people in New Mexico say they cooked the world’s longest tamale Saturday morning. Luis Hernandez of the ABQ West Chamber of Commerce says that a team of more than 30 chefs at Viva II, a three-day celebration of the state’s heritage, assembled a 116-foot-7-inch long tamale at the Valencia County fairgrounds in Belen, N.M. Organizers say the ingredients, which were provided by Bueno Foods, included 120 pounds …

Stock your freezer with fruit while you can

Wednesday, August 26, 2015

The autumn produce season catches me off-guard every year. As we glide from the hot days of August into the cooler months ahead, we never quite know when the magic moment arrives that we have seen our last bit of fresh summer fruit in the produce aisle. Sure, we can get peaches all …

Popular foods taking on new hues without artificial dyes

Wednesday, August 26, 2015

Mozzarella cheese at Panera restaurants won’t be as glaringly white. Banana peppers in Subway sandwiches won’t be the same exact shade of yellow. Trix cereal will have two less colors. Food makers are purging their products of artificial dyes as people increasingly eschew anything in their food they don’t feel is natural. But …

Gouda news: Maine’s cheese making boom continues sharp rise

Sunday, August 16, 2015

Heather and Doug Donahue left careers in teaching and construction behind to follow a dream of opening a dairy farm and cheese-making business in the rolling fields of Maine. The Donahues, who have run Balfour Farm in Pittsfield, …

Summer entrepreneur: Concord grad starts ice cream truck business

Sunday, August 9, 2015

Ethan Stockman wanted to do something big the summer after he graduated from Concord High School. After spending the previous summer vacation weed-whacking and doing grounds work at St. Paul’s School, he was in need of a change. …

Delightfully sour pickles

Thursday, August 6, 2015

Humans have been scheming about how to put aside the plentiful food of summer for the lean times of winter for millennia. As early as 7000 b.c., the Chinese had figured out how to ferment fruit and honey …

Meal planning help is just a click away

Tuesday, August 4, 2015

Helping you decide what’s for dinner The smartphone has become an indispensable cooking tool, whether you’re using it as a timer or to quickly look up just how many cups 18 fluid ounces actually is. It’s also become a great way to find and collect recipes. Kitchen Stories …

ON THE FOOD TRAIL: Something new is brewing in Warner

Tuesday, August 4, 2015

Darryl and Kristin Parker aren’t Warner natives, but they’ve spent enough time in the town to learn the local language. When the couple and their daughter decided to open a coffee shop in the small town, which they’ve …

Thai cooking adapted for summer ease

Tuesday, August 4, 2015

I believe that summer is the season for easy cooking. Stop at the farm stand and pick up a dozen ears of corn or some ripe tomatoes that sit like royal orbs in your hands and you’re done. …

Finally! A U.S.-made hard cider that’s actually worth drinking

Tuesday, August 4, 2015

There was a day not so long ago when this country had squat to offer as far as hard ciders. And for those of us who came of age on this delicious, dryly-sweet boozy beverage, it kind of …

New machines aim to revive troubled New Mexico green chili

Tuesday, August 4, 2015

Efforts are underway to save the green chili that’s important to traditional New Mexican fare as labor shortages, a previous severe drought and competition from China, India and Mexico endanger its growth in the state. The Las Cruces …

Subway sandwich artists set world record in Las Vegas

Tuesday, August 4, 2015

Subway’s “sandwich artists” cranked out a record number of their lunchmeat masterpieces in Las Vegas on Saturday. Franchisees and employees from around the world set a Guinness World Record for the “most people making sandwiches simultaneously” when 1,481 people built subs at the same time during the brand’s …

A perfect ratatouille celebrates the season

Tuesday, August 4, 2015

I make at least two batches of ratatouille – that Provencal melange of eggplant, zucchini, onions, peppers and tomatoes – every summer. I prepare the first as the season’s sweet red peppers begin to file in and the …