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In this Feb. 20, 2015 photo, diners eat at U.S. Taco Co., which is owned by Taco Bell, in Huntington Beach, Calif. As people increasingly reach for foods that stray from the norm and seem less processed, some companies are testing whether it would pay to tuck away their famous logos in favor of more hipster guises. (AP Photo/Jae C. Hong)

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 plates so servers can identify them when bringing out orders. Nowhere is it evident that the U.S. Taco Co. is an outpost …

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 Swedes and Finns what cinnamon is to Americans. The weeks leading up to Easter are, …

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 and fun. Stretching the cheese is like pulling taffy, but the cheese is quicker to …

Scotch struts its milder side to appeal to bourbon crowd

Tuesday, January 13, 2015

Peated Scotch whisky can be a bit of a polarizer. Plenty of people love the traditional, smoky flavor imbued with centuries of tradition. Plenty of others think it’s a bit like lapping up essence of tire fire. It …

Marry the flavors of Buffalo chicken wings and barbecue ribs

Wednesday, January 7, 2015

We know what you want for your Super Bowl party. You want big, bold flavors. You want rich, meaty goodness. All of which is to say, you want grub. We got grub. We came up with these boneless …

AP-GfK Poll: Americans support menu labeling

Wednesday, January 7, 2015

Most Americans favor labeling calories on menus in fast food and sit-down restaurants. That’s according to an Associated Press-GfK poll conducted last month that found most favor labels for prepared foods in the grocery store, too. The poll was conducted just after the Food and Drug Administration announced …

All about that taste

Wednesday, January 7, 2015

Listen to Renee Erickson – chef-owner of four of Seattle’s most extraordinary restaurants and the author of the new cookbook A Boat, a Whale & a Walrus – and you’ll hear her use one word more than any …

New restaurant will include some former Cat ’n Fiddle favorites

Tuesday, January 6, 2015

The son of the former Cat ’n Fiddle owner is opening an eatery of his own in Concord. John Barous hopes to open Barous’ Family Restaurant at 94 Fort Eddy Road in a couple of weeks – likely …

California: Bar glasses that are anything but ordinary

Sunday, January 4, 2015

Have some fun with your collection of barware. These glasses are anything but ordinary. Major Scale Musical Wine Glasses Musical notes are labeled on the outside of the glass – so you can tap or run your finger …

Even as popular discount ends, Market Basket customers are loyal

Saturday, January 3, 2015

Evelyn Smith placed a box of bright orange clementines in the trunk of her car, parked outside Market Basket on Fort Eddy Road in Concord. Smith is one of the famously loyal customers who frequents the grocery chain …

New diet guidelines might pull back from meat

Saturday, January 3, 2015

Where’s the beef? A panel that advises the U.S. Agriculture Department appears set to recommend that you be told not only what foods are better for your own health, but also for the environment. That means that when …

Transform junk food image

Saturday, January 3, 2015

Fast-food chains have a New Year’s resolution: Drop the junk. As people express distaste for food they think is overly processed, McDonald’s, Taco Bell and other chains are trying to shed their reputation for serving reheated meals that …

New Year’s Eve a night to rake in the dough at Concord restaurants

Wednesday, December 31, 2014

If you are in the restaurant business, few nights are as lucrative as New Year’s Eve. “Tonight will be crazy busy,” Thomas Kum, owner of Moritomo Japanese Steak House and Sushi Bar in Concord, said yesterday. Both the …