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Food

Summer Squash Pasta With Green Goddess Dressing. Illustrates ONTHEFRIDGE (category d), by Bonnie S. Benwick (c) 2014, The Washington Post. Moved Monday, July 21, 2014. (MUST CREDIT: Photo for The Washington Post by Deb Lindsey)

Adapted from “Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season,” by Kimberley Hasselbrink (Ten Speed Press, 2014).

Wednesday, July 23, 2014

This is a noodly tangle you can feel good about serving. Zucchini and yellow squash yield nicely after a salt session. Then they’re dressed with a yogurt-based riff on a 90-year-old French recipe. Serve with avocado slices and fresh salsa. Summer Squash Pasta With Green Goddess Dressing 2 medium zucchini 2 yellow squash 1 teaspoon fine sea salt, plus more for serving leaves from 1 or 2 large stems fresh basil leaves from 2 to 4 stems flat-leaf parsley leaves from 2 or 3 stems tarragon about 15 chives 1 small clove garlic 1 anchovy half a lemon 1 tablespoon red wine vinegar 2 tablespoons … 0

Make a note of that: Two apps help oenophiles keep track of what they drink

Wednesday, July 23, 2014

Wine lovers are notorious note takers. When a wine excites us, we want to record it before the next glass or a new conversation takes us to another thought. What we do with those notes depends on our organizational skills. Mine lie in a jumble of Moleskine notebooks filled over two decades, waiting for me to flip through them and remember a dinner, … 0

Lay’s newest flavor: Cappuccino?

Wednesday, July 23, 2014

American palates have changed considerably over the years, but is the country ready for cappuccino-flavored Lay’s? Frito-Lay, the snack division of PepsiCo Inc., has announced the coffee-flavored chips as one of the four finalists for its second annual “Do Us a Flavor” contest in the U.S., which gives people a chance to create … 0

Summer farmers markets increase consumer base by exchanging credit, debit, EBT card funds for tokens

Sunday, June 1, 2014

Though the locally grown selection is limited this early in the season, the Concord Farmers Market drew a crowd to Capitol Street on Saturday morning – and instead of paying in cash, many shoppers exchanged wooden tokens for … 7

Be the Change club shares culture, food at Concord High School’s International Night

Saturday, May 31, 2014

Leticia Brascher moved from Brazil to Concord six months ago. And her homemade Brazilian bite-sized desserts were flying off her table yesterday at International Night held at Concord High School. “I made these,” said the freshman, 14, pointing … 0

Chicken tenders even adults will love

Wednesday, May 28, 2014

Adults with a soft spot for chicken tenders and with children to cook for might want to double this recipe. The nutty, slightly sweet coating makes the chicken almost irresistible. Make these for nights when a stand-up/on-the-run kind … 0

Say hello to bourbon (plus some maple syrup) for this killer barbecue

Wednesday, May 28, 2014

Simply put, bourbon belongs in barbecue sauce. Bourbon, by definition (at least in the U.S.), is distilled from a grain mixture that must be at least 51 percent corn. And corn is naturally sweet. So of course bourbon … 0

Aissa Sweets brings owner’s Syrian culture to Concord

Wednesday, May 28, 2014

The kitchen at Aissa Sweets is clean and quiet. There’s a big wooden table where owner Ahmad Aissa can roll out long sheets of filo dough. A metal tray with several pans of pistachio baklava waiting for the … 3

At Siam Orchid, old practice and new ideas come together in the family business

Sunday, May 25, 2014

Scott Saktanaset was just 12 when his parents opened Siam Orchid on the corner of North Main and Centre streets in 1995. He did his homework at the same table in that restaurant every night, through high school in Concord and college at Northeastern University in Boston. He … 1

Ohio: Go for the food: Fried chicken in Cincy

Sunday, May 25, 2014

When it comes to cuisine, Cincinnati is known for its quirky version of chili, a pile of sweet, cinnamon-flavored meat sauce served over spaghetti, topped with a heaping mound of shredded cheddar. Locals who grew up eating the … 0

Gluten-free Living: Savoring summer

Wednesday, June 4, 2014

After weeks of rain and cool temperatures, it feels like summer has finally arrived. That means months of strawberries, blueberries, raspberries and peaches, all perfect bases for easy, seasonal desserts. Those desserts get even easier with this make-ahead … 0

Home Plate: Sauteing the first foods of spring

Wednesday, May 21, 2014

May is the season when all that planning ahead gardeners have done in seasons past pays off. Our tulips and daffodils, flowering quince, cherries, peaches, apples, pears, crab apples and lilacs are in glorious, fragrant bloom. In the … 0

Finger-lickin’ good wings

Tuesday, May 13, 2014

“We’re going to make some money off these!” That was the reaction when Tim Ma tossed together a batch of chicken wings for family in 2010. The chef now plates 60 pounds of wings a week at his … 0