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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 …

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 …

The ultimate kitchen appliance, available everywhere but here

Tuesday, March 17, 2015

KitchenAid is getting into the market for the best appliance you’ve never heard of. The Thermomix is a food processor/blender that also has a heating element and a scale. Sounds crazy, I know, like one of those weird things you see advertised on television: “It’s a car buffer, …

As tastes change, big food makers try hipster guises

Sunday, March 1, 2015

At a taco shop in Southern California, milkshakes are served in mason jars and a chalkboard menu lists “The 1%er” made with lobster meat. The logo is a pink skull and instead of buzzers, customers are given license …

Try a taste of this Scandinavian Lenten treat

Wednesday, February 25, 2015

My father’s side of the family emigrated to the United States from the Swedish-speaking part of Finland. And though I have never been to the land of my ancestors, I was raised to love cardamom, which is to …

Homemade mozzarella in 40 minutes? Not a stretch

Wednesday, February 25, 2015

Pizza night in our house is full-on DIY. Homemade pizza dough and sauce from summer’s canned tomatoes, sure; that’s de rigeur. But homemade mozzarella? Oh, yes. Quite simply, it’s a revelation. Mozzarella is entry-level cheesemaking: satisfying, quick, inexpensive …

Goat farmers, producers handle increased demand for dairy

Wednesday, February 25, 2015

Demand for goat milk and other dairy products has steadily increased in the United States in recent years largely because of growing interest in artisan cheeses and populations accustomed to goat products. That’s left goat farmers and dairy producers scurrying to keep up and find new and better …

Dietary guidelines panel advises policy changes, soda tax

Wednesday, February 25, 2015

A government panel of nutrition experts is suggesting taxes on sodas and snacks along with incentives for healthy eating to encourage Americans to eat better. Some members of Congress are already pushing back, saying the panel has overstepped its bounds. The recommendations, released last week by the advisory …

FDA issues warning as peanuts found in cumin spice

Wednesday, February 25, 2015

Hundreds of products are being pulled from store shelves after traces of peanut were found in cumin spice – a life-threatening danger to people with peanut allergies. The recall has been ongoing since December, as more retailers identify products that contain the cumin. The Food and Drug Administration …

Colleges start to embrace sustainable seafood label

Wednesday, February 18, 2015

Maine Colleges embrace label for sustainable seafood A Maine science institute wants students at New England colleges to know if the seafood in their school cafeterias was pulled from the region’s waters. The Portland-based Gulf of Maine Research …

Braise those blues away: Tips to coax cold–weather vegetables into something warm and wonderful

Wednesday, February 18, 2015

Even the most dedicated herbivore can get discouraged by the monotony of root vegetables, potatoes, onions, brassicas and such that crowd our midwinter produce sections. Fortunately, there’s a surefire remedy for the winter vegetable blues: braising. Yes, I …