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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 …

Vegetable braising recipes

Wednesday, February 18, 2015

Onions Glazed With Pomegranate Molasses 1 pound white boiling onions, about 1 inch in diameter (see headnote) 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 1 teaspoon peeled, minced fresh ginger root 1 clove garlic, minced One 2- or 3-inch cinnamon stick 1 bay leaf 1/8 teaspoon …

Sip with an accent: The Capitan

Wednesday, February 18, 2015

‘The Peruvian response to the Manhattan’ In Peru, there’s more to cocktails than the beloved pisco sour. So when ThinkFoodGroup cocktail innovator Juan Coronado was researching drinks for China Chilcano in Washington, D.C., he took inspiration from another …

American lobster: The new Chinese New Year delicacy

Wednesday, February 18, 2015

Now on the menu in Beijing for Chinese New Year: lots and lots of American lobster. Exports of U.S. lobster to China have rocketed in the past few years, largely to satisfy the appetites of the communist country’s …

Grocers finding it hard to keep organic milk on shelves

Sunday, February 15, 2015

About once a week the phone rings at the Dill Pickle Food Co-op in the artsy Logan Square neighborhood of Chicago with the same question: Got milk? Organic, to be exact. “I’ll have people call up and say, hey, I know the truck’s coming on Tuesday, can you …

See’s Candies says some mislabeled packages may contain nuts

Tuesday, February 10, 2015

See’s Candies says some heart-shaped boxes of chocolates shipped for Valentine’s Day have been mislabeled and may contain nuts. The San Francisco-based company is warning people with allergies to coconut, almonds, walnuts or pecans to avoid eight-ounce boxes labeled “Classic Red Hearts with Assorted Chocolates.” The candies were …

Budweiser campaign highlights rift between ‘big beer,’ craft

Tuesday, February 10, 2015

Attention die-hard craft beer drinkers: This Bud’s not for you. After several years of losing ground to craft brewers, Anheuser-Busch, the country’s biggest brewery, seems to be conceding that its flagship brew may not fly with fans of …

Lawsuit claiming needles in Burger King food heads to trial

Tuesday, February 10, 2015

Trial scheduled in needle burger lawsuit A lawsuit filed by a retired soldier who swallowed needles in a Burger King sandwich is headed for trial after another attempt at a settlement failed. Clark Bartholomew sued the fast-food chain after he said needles pierced his tongue and another got …

California appeals ruling that allowed foie gras again

Tuesday, February 10, 2015

State of California appeals foie gras ruling California filed an appeal last week of a federal judge’s ruling that blocked the state’s ban on the sale of foie gras – a delicacy that gourmets consider heaven and animal …

Rethinking muffaletta as a thin-crust pizza for Mardi Gras

Tuesday, February 10, 2015

I love pizza. I love muffaletta. I thought they probably would be easy to love together. So I decided to combine them. In honor of Mardi Gras, I created a muffaletta flatbread, a basic thin-crust pizza topped with …

10 fresh ideas for using slow cooker pulled chicken and pork

Tuesday, February 10, 2015

Lots of people love their slow cookers. Just as many folks don’t. I tend to be in the latter group. Not because I don’t appreciate the dump-and-go convenience. And I certainly enjoy being greeted at the end of …