Photo by JazarellaMozarella/FlickrCC
Mixmaster
May 22 2009, 12:45 pmHow to Sweeten a Cocktail
Bartenders professional and amateur have a wide range of options if they want to add some sweetness to their drinks. The author offers a list of the best ways to make a cocktail sweeter, from plain sugar to maple syrup, along with tips on how to use each ingredient.read moreCorby's Fresh Feeds
May 22 2009, 10:27 amI Brake For Bakeries
I BRAKE FOR BAKERIES In a story straight out of Frank Capra, rural New Hampshire rises up to rescue croissants.read more
Photo by Mike Nizza
Made for Julie
May 22 2009, 8:10 amLinguine and Clams, Once and for All
After a failed restaurant meal of linguine and clams and bruschetta, the author tries to make things right in his own kitchen--despite being a few clams short. Here, a description of his efforts, along with his recipes for both dishes.read more
Photo by Daphne Zepos
Artisans
May 22 2009, 8:08 amThe Art of America's Cheese-Makers
A trip to the Seattle Cheese Festival makes the author realize how many wonderful cheeses are made in the U.S. Elbowing through the crowds at the 100-year-old Pike Place Market, she discovers countless gems.read more
Photo by Mike Nizza
Made for Julie
May 22 2009, 7:11 amRecipe: Linguine and Clams
This recipe, adapted from Andrew Carmellini's Urban Italian, combines clams with bacon, sweet peppers, onion, pepper flakes, and garlic "sliced Goodfellas thin."read more
Photo by Mike Nizza
Made for Julie
May 22 2009, 5:12 amRecipe: Slow-Roasted Cherry Tomato Bruschetta
This classic Italian dish is easy to make and is an ideal way to enjoy ripe tomatoes, good, crusty bread, olive oil, and herbs.read more
Photo by @rgs/FlickrCC
Behind the Counter
May 21 2009, 12:45 pmPolenta: The Complete Guide
This corn-based dish goes with a wide range of sauces and toppings, from butter to tomato sauce to honey. Here, a three-part guide to buying, cooking, and enjoying polenta, along with the stories and history behind the food.read moreNutrition
May 21 2009, 8:51 amWhy Are Affluent People Healthier?
Research shows that even if healthy food is out there, it's not affordable--especially for those who need it most. And now that health care, housing, transportation costs are higher than they were 30 years ago, people are having more trouble than ever getting high-quality food on the table.read more
Photo by Sean Fraga
Sustainability
May 21 2009, 8:47 amWhy a School Farm?
A conversation with a classroom full of teenagers makes the author appreciate all that a farm has to teach: lessons in healthy, seasonal eating; an appreciation for where food comes from and all that goes into making it; and, most importantly, generosity and self-sacrifice.read more
Photo by Brandt Miller
Abroad
May 21 2009, 7:56 amHearty Food of Mongolian Winter
In winter, nomads find warmth in salted milk tea, the "five snouts," and the addictive buuz. The author approached these winter delicacies with trepidation but soon learned the joys of celebrating the end of the season with a Mongolian feast. read more
Photo by swanksalot/FlickrCC
In the Vineyard
May 20 2009, 12:45 pmHow To Drink Wine Like An Expert
Everyone wants to know what to look for when tasting a wine. Here are ten key traits that contribute to a wine's flavor and experience. They're all important in their own ways--but the last one matters most of all.read moreCorby's Fresh Feeds
May 20 2009, 12:45 pmTake That, Paris Cafe
PARIS, PERFECT? There are plenty of reasons to visit Paris. The coffee in France isn't one of them.read moreCorby's Fresh Feeds
May 20 2009, 8:50 amWhat's Fresh, Anyway?
WHAT'S FRESH, ANYWAY? Jerry Baldwin's post brings up the point: "fresh" might be the new "natural."read more
Photo by mikecpeck/FlickrCC
Coffee Culture
May 20 2009, 7:50 amDeveloping a Taste for Fresh Coffee
Appreciating the distinct taste of fresh, straight-from-the-roaster coffee can be a slow process. The author shows how to train your taste buds to know fresh coffee when you drink it and offers tips for preventing beans from going stale. read more
Photo by Terrence Henry
Abroad
May 20 2009, 7:48 amFinding Good Tacos in an Unexpected Place
This restaurant serves its tacos with no sour cream, guacamole, cheese or lettuce--just meat, a soft tortilla, and juice dripping over the edges. Who says Argentina doesn't have excellent Mexican food?read more
Photo by Carol Ann Sayle
On the Farm
May 20 2009, 7:45 amCan Small Farms Feed the World?
Whether or not organic farming can work globally, it already plays a vital role in nourishing communities, bringing them together, and providing them with healthy, fresh foods. And it also provides an invaluable opportunity for the farmers themselves to connect with the world around them.read more
Photo by Sean Fraga
Sustainability
May 19 2009, 12:45 pmSlow Food: The 24-Hour Pig Roast
A book, some friends, and a plenty of coffee are as important to the process as the 30 pounds of charcoal and the big rusted tube of a grill. When you go on an overnight pig roast, the delicious pork at the end is just part of the fun.read more
Photo by Jason Michael Lang
Abroad
May 19 2009, 7:53 amRockets, Bikers and Exploding Salads
Issan, the province of Northeast Thailand, is filled with the rumbling of Harleys, the chanting of monks, and the blaring of rockets. It's also filled with incredible food--food that, like the people, is straight-up country. This slideshow tour shows the food, the people, and the adventure.read more
Photo by vcalzone/FlickrCC
Behind the Counter
May 19 2009, 7:51 amGiving Anchovies a Second Chance
So many people's first experience with these little fish was by being offered outstandingly bad versions of them that they form their entire opinion from that understandably negative impression. But fresh anchovies are worth another try. Follow the example of the Spanish.read more
Photo by Faith Willinger
Abroad
May 19 2009, 7:48 amClassic Cooking With a Jewish Accent
Italian chef Anna Dente cooks the traditional dishes of Rome as well as Jewish-Roman fare, and she does it all while sticking to classic technique instead of the trendy tricks her peers favor. Plus, her restaurant's wine list is ideal.read moreCorby's Fresh Feeds
May 18 2009, 12:44 pmA Better--And Better-Tasting--Hot Dog
HOT DOGS Let's Be Frank hot dogs are nitrate-free and made from grass-fed, organic beef. They also taste great.read more
Photo by Joshua Rappeneker/FlickrCC
Front of the House
May 18 2009, 7:31 amDoes Race Matter for Sushi Chefs?
Even if the food is the same, the social element of eating and preparing sushi can differ by a chef's ethnicity and dining culture. But you might be surprised which sushi chefs are providing a friendlier, and thus more Japanese, dining experience.read more
Photo by Aaron Pott
In the Vineyard
May 18 2009, 7:27 amA Ritual to Start the Vineyard Season
Family and friends join in pruning the grape vines, preparing them for a new year of growth. Though it seems like hard work at first, pruning actually offers the opportunity for creativity and meditation. And when it's all over, there's something to celebrate.read more
Photo by thomas pix/FlickrCC
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