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Food

Merrimack Valley High School students Ashley Daniels (left) and Julia Buck assist Tynan Jewett, 3, pour in the pasta as he helps make garlic parmesan pasta during the food choices class Wednesday, November 19, 2014. Children from Head 2 Toe Learning Center came to the all-grades elective class to help make the meal. (GEOFF FORESTER/ Monitor staff)

PHOTOS: Cooks in training

Thursday, November 20, 2014

Children from Head 2 Toe Learning Center in Concord visited Merrimack Valley High School’s all-grades elective “food choices” class yesterday to help make garlic Parmesan pasta. …

Even nut haters may like cookies with pine nuts

Wednesday, November 19, 2014

Much as I love a good nut, I almost universally hate nuts in baked goods. Not in brownies. Not in chocolate chip cookies. Certainly not in banana bread or carrot cake. I’ve had this aversion since I was a kid. Nuts in a savory dish, such as pad Thai or spicy peanut noodles …

Sweet celebration

Wednesday, November 19, 2014

During college, I took a class on global populations and food (affectionately known as “pops and crops”). I’m sure it was a fine class, but really only one lesson has stuck with me in the 25 years since. Professor Tremblay was adamant that if we ever were stuck on a deserted island and …

Roasted beets can brighten up any holiday table

Wednesday, October 22, 2014

Beets are the perfect addition to bountiful fall feasts. They are satisfying without being heavy, and their rich ruby and golden tones add visual interest to any seasonal color scheme. Plus, beets are incredibly flexible on temperature – …

Give thanks for a pie spiked with cheddar, whiskey

Wednesday, October 22, 2014

Apples and cheddar cheese are such a wonderful pairing, they often are combined in pies. The result is deliciously sweet, with just a hint of creamy-savory for balance. We love this combination, but we decided we could make …

Quinoa cakes that defy their gluten-free status

Wednesday, October 22, 2014

Quinoa cakes that defy their gluten-free label As anyone with a gluten or wheat intolerance can attest, not all professional efforts aimed in that direction are worth revisiting. Yet the hours of R&D spent at Willow restaurant have …

Taking the tedium out of making pumpkin risotto

Tuesday, October 14, 2014

If you’ve never made risotto before, you’re missing out on a great candidate for a weeknight meal. With no more at hand than the right rice, an onion, some broth and a wedge of Parmesan, you have dinner. …

N.H. Food Bank asks hunters to ‘Hunt for Hungry’

Saturday, October 11, 2014

The New Hampshire Food Bank is asking hunters to “Hunt for the Hungry” this season. For the seventh consecutive year, the food bank is collecting donations of whole or processed game animals for distribution at food pantries, soup kitchens, homeless shelters and group homes across the state. Last …

Tomato rice soup: A speedy bowl of creamy comfort

Wednesday, October 8, 2014

Quick comfort food The creaminess puts this weeknight soup over the edge. Instead of cream, it uses cashew butter. It’s just as rich and creamy, but less sweet. Nuts and tomatoes work wonderfully together, and this soup is …

DNA linked to how much coffee you drink

Wednesday, October 8, 2014

The coffee gene How much coffee do you drink every day? One cup in the morning? Or do you gulp it all day? Scientists have long known that your DNA influences how much java you consume. Now a …

Potato harvest schools Maine teens in hard work

Wednesday, October 8, 2014

In the gentle hills of northern Maine, far from the rocky coastline and lighthouses, teenagers trade warm classrooms for cold potato fields every fall, just as they have for generations. Schools shut down – sometimes for weeks at …

New Pepsi, Coke products

Wednesday, October 8, 2014

Coke and Pepsi are squaring off again, this time with natural sweeteners. PepsiCo plans to roll out a reduced-calorie version of its namesake soda made with sugar and stevia, a natural sweetener. Pepsi True will be sold on …

Rock the stock!

Wednesday, October 8, 2014

Why bother making chicken stock at home when there are so many respectable versions at the supermarket? Because the stock you pour out of a can or a box just can’t touch the homemade variety. The difference is …