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Food

Peanut Butter Brownie Pie With a Pretzel Crust. Illustrates FOOD-PIE (category d), by Eliza Krigman, special to The Washington Post. Moved Monday, April 14, 2014. (MUST CREDIT: Photo for The Washington Post by Deb Lindsey)

‘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. So did the fact that she wanted … 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 winning one: a rich, chewy chocolate brownie baked inside a crushed-pretzel crust. To make “teeny” … 0

Rustic Crust owner to continue paying employees’ salaries

Tuesday, March 11, 2014

A fire may have ripped apart the building where Rustic Crust made its frozen pizzas, but it did not destroy the heart of the company, founder Brad Sterl said yesterday. Sterl reassured about 75 of his 100 employees … 0

Rustic Crust employees busy, Pittsfield residents optimistic after fire destroys bakery

Sunday, March 9, 2014

Paul Cote has a 3-mile commute from his home in Pittsfield to his job at Rustic Crust, the all-natural pizza crust company. So he didn’t have much time to dwell on the news report he heard on the … 0

Hummus drives chickpea growth Washington, Idaho

Tuesday, March 4, 2014

The rising popularity of hummus across the nation has been good for farmers like Aaron Flansburg. Flansburg, who farms 1,900 acres near the town of Palouse, Wash., has been increasing the amount of chickpeas he grows by about one-third each year to take advantage of good prices and … 0

Sour Orange Pork Tenderloin With Black Beans

Tuesday, March 4, 2014

This Cuban-inspired dish uses a mix of fresh citrus juices to mimic the taste of a traditional sour orange ingredient. The combo gives the pork a tangy punch of flavor. Fresh orange segments are mixed in with the … 0

Lighter take on a classic heavy eggplant Parmesan

Tuesday, March 4, 2014

I’ve always been a big fan of eggplant Parmesan. There are a bunch of ways to make this classic Italian dish, but I’m partial to what you might call the full-fat version: thick slices of breaded eggplant that … 0

McDonald’s to expand ‘build your own burger’ test

Tuesday, March 4, 2014

McDonald’s plans to expand a test this year that lets people order customized burgers. The world’s biggest hamburger chain began testing the waters of personalized orders last year with a “build-your-own burger” concept at a location in California. In addition to its traditional menu, the restaurant offers tablets … 0

Get St. Patrick’s Day spirit with green potatoes

Tuesday, March 4, 2014

Until I moved to Chicago, St. Patrick’s Day wasn’t a big event for me. But that first year, I was stunned by the site of what locals took for granted – a boat slowly traveling the Chicago River … 0

Lean months prompt need for donations at Loudon Food Pantry

Tuesday, March 4, 2014

Monday through Thursday, every 15 minutes, a patron arrives for their appointment at the Loudon Food Pantry. At 11 a.m. yesterday, Shirley Warren of Canterbury made her weekly trip to Chichester Road for assistance. She left with the … 0

Downtown: Foodie haven Wellington’s Marketplace is on the way to Concord

Monday, March 3, 2014

Randy and Debra Barnes have a greenhouse at their home in Bow. They own five grills. On one of their first dates, Randy Barnes taught his now-wife how to make sausage from scratch. “We’re foodies,” Debra Barnes said. “We love food. We spend our days going, ‘What are … 11

Concord’s In a Pinch cafe offshoot, Still in a Pinch, to be sold

Monday, March 3, 2014

Sandy Schafer is tired of living another woman’s dream. It has been almost two years since Schafer and her husband bought In a Pinch, a pair of popular Concord breakfast and lunch cafes. Last week, the couple decided … 3