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Suspected mad cow disease found in Romanian beef

Wednesday, July 9, 2014

Officials say they have found a case of suspected mad cow disease in Romanian beef. Romania’s animal health and safety authority said a preliminary test on May 1 indicated the cow was infected with bovine spongiform encephalopathy. It said the carcass has been sent to a British laboratory for further tests and it could be an “atypical form of BSE which appears naturally and spontaneously in cattle.” The officials only … 0

Rhubarb and chutney, made for each other

Wednesday, July 9, 2014

Ask a dozen people about rhubarb, and some will tell you stories of a childhood summer day spent dipping it into cups of sugar. The rest will give you a baffled look and ask, “Rhubarb?” The vegetable with poisonous leaves and edible stalks is either deeply familiar or utterly foreign. Either way, it … 2

Get ‘Grilled’

Wednesday, July 9, 2014

All eyes are on the giardiniera. After making the cut and practicing with likely ingredients, after surviving two quick rounds in which Cracker Jack, Vienna Beef franks, smoked cheese, deep-dish pizza dough and kielbasa had to be charred into cohesive, edible submission, it has come to this: A contestant has left a jar … 0

Where will calorie labels appear? Not just menus

Tuesday, April 29, 2014

Diners could soon see calorie counts on menus of chain restaurants. But what about the roasted chicken sold at grocery stores, or the hot dogs convenience stores offer? Will movie theaters have to tell patrons the number of … 0

Feed a crowd with a bourbon-glazed salmon fillet

Tuesday, April 29, 2014

With grilling season upon us, we’ll all be looking for new and delicious ways to feed a crowd. So I want to share one of my favorites – a center-cut salmon fillet. All salmon grills up wonderfully, but … 0

Proposed Navajo junk-food tax fails at council

Tuesday, April 29, 2014

Snack tax falls short An effort to resurrect a junk-food tax on the country’s largest American Indian reservation has failed. The Navajo Nation Council earlier this year approved an additional 2 percent sales tax on snacks high in fat, sugar and salt. Tribal President Ben Shelly vetoed the … 0

The secret to making bagels

Tuesday, April 29, 2014

What’s brown and sticky? When I was young and innocent, this was the setup to my favorite joke. (The punchline: “A stick.”) Now that I make my living as a cooking curmudgeon, the first answer that comes to … 0

A radish-arugula salad that doesn’t bite back

Tuesday, April 29, 2014

As anybody who has gotten vegetable-cooking advice from their nearest farmers market can attest, sometimes grower knows best. That’s certainly the case when the grower in question is also a cookbook author, writer and former food magazine editor. … 0

Yellow Submarine sub shop closes Loudon Road store, looks for new location on Heights

Sunday, April 20, 2014

The Yellow Submarine location at 374 Loudon Rd. has closed. David Luoma, who has owned Yellow Submarine for 21 years, said he wasn’t able to negotiate a new lease at the former Loudon Road location. The sandwich shop at 192 N. State St. is open, however, and Luoma … 0

‘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 … 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 … 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 … 0

Dieters move past calories, food makers follow

Tuesday, April 15, 2014

Low-cal is so yesterday Obsessing over calories alone is becoming passe. The calorie counting that defined dieting for so long is giving way to other considerations, like the promise of more fiber or natural ingredients. That is chipping … 0