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  • +3

    An Apple A Day?

    An Apple A Day?
    Scholars may argue whether or not the apple was the forbidden fruit in the Garden of Eden (some contend it was a fig, others the pomegranate, citron or grape), but it's hard to argue with the apple's appeal. Available year-round, moderately priced, nutritious and delicious, the apple is the chameleon of the food world, as comfortable in a homey pie as ...
    Rated: +3
  • +4

    Old Cookbooks and Ginger Biscuits

    Old Cookbooks and Ginger Biscuits
    I have rediscovered my cookbooks since moving, and, in particular, one. It's called Dungeness Crabs and Blackberry Cobblers: The Northwest Heritage Cookbook by Janie Hibler. It is a historical compilation of recipes from all over the northwest, complete with stories, old photos, and the original recipes. Hibler will explain, when necessary, where she tweaked the recipe for today's standards, but still ...
    Rated: +4
  • +1

    Farmers' Market Growers to Team With Chefs to Highlight Fresh Produce

     Farmers' Market Growers to Team With Chefs to Highlight Fresh Produce
    AZTEC- Hoping to showcase the quality of locally grown fruit and vegetables, the Aztec Farmers' Market each week will pair a grower with a chef who can give shoppers a taste of what's available at the local market. The rotating pairing of a local grower and an area chef offering free samples is taking place each Wednesday afternoon at the Aztec ...
    Rated: +1
  • +4

    5th Annual National Bacon Day

    5th Annual National Bacon Day
    Saturday marks the fifth annual observance of International Bacon Day, a holiday started by friends Seth Rittenhouse, Alexa Halford and Evan Salim in Boulder, Colo. As the group puts it on its Web site, "Bacon Day is a day of Bacon. Think 'Iron Chef' but all-day and the secret ingredient is bacon." A former food editor for Town and Country magazine, ...
    Rated: +4
  • +4

    The New 'In' Flavor? Hibiscus

    The New 'In' Flavor? Hibiscus
    Its ruby red color is alluring; its flavor, lemony-tart and berry-rich. It's not cranberry or pomegranate, but hibiscus. And judging by its appearance in supermarkets, restaurants and bars, it's a flavor darling. OOBA bottled sparkling beverages offer hibiscus solo, with lime, with orange. Chefs do hibiscus-poached rhubarb. Rain Organics Vodka comes in red grape-hibiscus. Gran Centenario flavors its Rosangel tequila with ...
    Rated: +4
  • +3

    The 'Wildman' Forages for Tasty Weeds

    The 'Wildman' Forages for Tasty Weeds
    Steve Brill owes a good part of his success to a dandelion. That, and an irate New York parks commissioner who didn't want him eating Central Park's greenery. It was 1986, and the now-famous forager - who roams yards and fields, eating things most people call weeds - was leading a wild foods tour in the park when two undercover agents ...
    Rated: +3
  • +2

    Dallas Chef's Farm Brings Home Slow Food

     Dallas Chef's Farm Brings Home Slow Food
    LONE OAK - Supper is an all-day affair at Hedda Gioia Dowd's farm, a brisk walk from Lake Tawakoni. The eggs need collecting from the henhouse. Fresh hay must be cut to line the roasting pan. And the poussin is already on the spit by 8 a.m., making the first of many turns in the living room hearth. This is slow ...
    Rated: +2
  • +4

    Local Chefs Who Revel in Tomato Season

    Local Chefs Who Revel in Tomato Season
    Nothing beats the intensely fresh flavor of a tomato still warm from the vine. You can slice it for a simple salad or sandwich with fresh mozzarella and fresh basil. Or you can go wild by experimenting and building an entire meal around it. This is a great way to use up all those tomatoes ripe in gardens now - especially ...
    Rated: +4
  • +7

    Black Garlic Adds Magic

    Black Garlic Adds Magic
    Dark and savory with an almost indescribable flavor, black garlic is one of the trendiest new ingredients to be popping up on restaurant menus across the country. Black garlic is fresh garlic that has been fermented. The process turns the cloves a rich black color with an intensely concentrated, slightly sweet, somewhat smoky flavor, reminiscent of Worcestershire sauce. The green, pungent ...
    Rated: +7
  • +1

    Steer + Buffalo=Beefalo

    Steer + Buffalo=Beefalo
    To the Native Americans of yesterday, the Buffalo (American Bison) was so much more than just food. They were a way of life. No animal has ever had such an impact on the lives of so many than that of the American Bison (Buffalo). To the Lakota, Cheyenne, Sioux, Cherokee and many other Indian Nations of our Great Plains Region, and ...
    Rated: +1
  • +3

    Meritage Chef Forages for Mushrooms

    Meritage Chef Forages for Mushrooms
    Daniel Bruce loves mushrooms. So much so that, at least once a week from April to November, the executive chef of the Boston Harbor Hotel gets up before sunrise to search for wild mushrooms he will use at Meritage restaurant and share with family and friends. "My first memory of foraging for mushrooms was when I was about 16 years old," ...
    Rated: +3
  • +1

    Plum Tamarind Ketchup

    Plum Tamarind Ketchup
    I love when food begets food. One idea inspires another. Thus was the case with my plum ketchup -- eaten with ad hoc fried chicken. I got this idea after making sweet and sour momos with plum achar. The momos had honey, pork, chiles and masala, so we needed a sweet plum chutney to balance the flavor. The achar was spiced ...
    Rated: +1
  • +2

    Nutritional Labeling Laws: We Need Them in Restaurants

    Nutritional Labeling Laws: We Need Them in Restaurants
    Travel isn't just about exploring iconic sites or art treasures; it's about food. Years later, what I may remember best about a place is that perfect piece of pie or creamy gelato. So you can understand how my pulse quickened when I spotted Ivar's, a much-touted seafood joint on Seattle's waterfront. The aroma of grease mingling with the sea air beckoned ...
    Rated: +2
  • +3

    EDITORIAL: Church of Produce

    EDITORIAL: Church of Produce
    We still live in a free country. If you buy groceries where you think the checkout clerk is cute, you're free to do that. If you refuse to buy groceries from a company whose CEO advocates politically incorrect proposals for health-care reorganization, you're free to do that, too. And we're free to call you a bird-brained doofus. Astonishingly, thousands of customers ...
    Rated: +3
  • +2

    An Organic Approach to Health Care

    An Organic Approach to Health Care
    WASHINGTON - Now is the time for all good capitalists to shop at Whole Foods. Not only will you get great produce, fresh meat, fish and healthy to-go meals, but you'll irritate those who think that President Obama's health care plan isn't quite progressive enough. It seems John Mackey, co-founder and CEO of Whole Foods Market Inc. - green missionary and ...
    Rated: +2
  • +5

    How to Make Peach Clafoutis

    How to Make Peach Clafoutis
    If a peach in the hand is worth ten in the bush, then a few peaches in a Clafoutis are worth the haul of an entire basket. Usually, I’m unable to drive away from a farmer’s market without devouring at least half of the peaches I’ve procured. I arrive at home, appetite spoiled, lips sticky. I make a face in the ...
    Rated: +5
  • +3

    Minnesota is Now Part of the Nation's Biggest Wine-Growing Region

    Minnesota is Now Part of the Nation's Biggest Wine-Growing Region
    Move over, Napa and Sonoma. Local winemakers are toasting a recent decision in Washington, D.C., to include southeastern Minnesota in the largest wine region in the country - called the Upper Mississippi River Valley. It's 70 times the size of the Napa Valley region, and means the Upper Midwest finally has a high-visibility spot in American wine culture. Wine is hardly ...
    Rated: +3
  • +3

    Wine Titans and How They Got to the Top

    Wine Titans and How They Got to the Top
    Have you always dreamed about working in the wine and beverage industry, but weren't sure how to start? Chef's Blade has worked with our featured writer Carrie Strong, an industry veteran working as the Wine and Beverage Director at Vong, one of Jean-Georges oldest restaurants, to compile 9 wine and beverage industry careers profiles. From being a somelier to a wine ...
    Rated: +3
  • +4

    Aging Cheese the New-Fashioned Way

    Aging Cheese the New-Fashioned Way
    At a glance, coming off the dirt road not far from Willey's Store here, past dairy farms on the edge (again) of oblivion, you come upon a braver, newer - actually, futuristic wouldn't be a bad fit - world called Cellars at Jasper Hill. They are tunneled deep into a hillside that runs down into pasture, blasted out of ledge rock, ...
    Rated: +4
  • +11

    15 Cool Culinary Facts from SFChefs

    From Thursday, August 6 through Sunday, August 9, SFChefs.Food.Wine took place, celebrating the food, wine, and culinary creators of the San Francisco Bay Area. The event was truly extraordinary, bringing together so many amazing culinary professionals and exposing them to thousands of patrons. Chef's Blade attended the event , and we want to tell you about some of the amazing ...
    Rated: +11