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Food

This March 16 2015 photo shows salmon varieties from top to bottom,  Coho, King, and Sockeye salmon in Concord, NH. (AP Photo/Matthew Mead)

Simple guide for mastering salmon seasonality

Wednesday, April 22, 2015

Add salmon to the long list of foods Americans have mostly lost touch with in terms of seasonality. It’s an understandable lapse. After all, salmon certainly seems to be available all year. And indeed, farmed Atlantic salmon is available fresh all year. Even wild species are available pretty much whenever a hankering strikes, albeit mostly frozen and canned. But wild …

Coho

Wednesday, April 22, 2015

Coho, also known as “silver” salmon for its bright silver sides, offers a lighter, more distinctly flavored fish than king or sockeye. Coho’s orange-red flesh is moderately fatty and flakes well. “For fresh, it’s great to just think about what’s coming out of the garden,” says Laura Cole, owner and executive chef at …

Sockeye

Wednesday, April 22, 2015

Sockeye, also called red salmon, is known for its distinct, bright red flesh, which retains its color even once cooked. It is prized for its firm, fatty meat and its pronounced, yet versatile flavor. Though less buttery than king, many chefs say sockeye stars on the plate just as easily. “It’s gorgeous. It’s …

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 …

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 …