Food
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Chocolate Sorbet SandwichesDec 29, 2013 5:59 am - 2 chocolate wafer cookies 1½ cups sorbet (any flavor) Scoop 2 tablespoons of sorbet onto the underside of 1 chocolate cookie. Press a second chocolate cookie onto the t...
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Good wine: Bubblies and toasts for for NYE drinking, clinkingDec 29, 2013 5:00 am - “Here's to Champagne, the Drink Divine that helps us forget all our troubles. It's made from a dollar's worth of wine and three dollars worth of bubbles!” When Champagn...
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Oyster beds spread as raw bars drive demandDec 29, 2013 4:45 am - NEW YORK -- “Everyone's growing oysters,” Chris Quartuccio says over his shoulder as he paddles a kayak across Long Island's Great South Bay, where he's raising some 300...
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Gruner Veltliners offer value, rival top chardonnaysDec 29, 2013 4:33 am - NEW YORK — Remember the Gruner Veltliner craze? More than a decade ago, hip U.S. sommeliers were pushing the peppery, lively Austrian white as the chic antidote to oaky ...
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Under health law, vending machines to start showing calories in 2014Dec 28, 2013 4:05 pm - CONCORD, N.H. — Office workers in search of snacks will be counting calories along with their change under new labeling regulations for vending machines included in Pres...
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As Dominick's closes, employees, customers reminisceDec 28, 2013 10:00 am - Saturday was a sad day for Patricia Kolvek, a longtime Dominick's customer who stopped by the Schaumburg store at Meacham and Higgins roads one last time. “I didn't com...
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New, culinary-themed hotel opens in TampaDec 28, 2013 4:45 am - TAMPA, Fla. — In the past, the Tampa Bay region hasn't been high on a foodie's travel bucket list. Sure, there are some tasty Cuban sandwiches in Tampa and fresh groupe...
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World’s hottest pepper is grown in South CarolinaDec 26, 2013 9:31 pm - FORT MILL, S.C. — Ed Currie holds one of his world-record Carolina Reaper peppers by the stem, which looks like the tail of a scorpion. On the other end is the bumpy, oi...
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Restaurant critics share their standouts from 2013Dec 26, 2013 4:45 am - If the average Joe eats out 4.7 times a week (according to the gospel of Zagat), then you have to figure restaurant critics eat out even more than that. From grabbing a ...
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Peruvian chef talks cuisine, future of foodDec 26, 2013 4:30 am - MIAMI — He has been called the unofficial ambassador of Peruvian cuisine, but chef Gaston Acurio prefers to share that title with his fellow countrymen. “For us as Peruv...