Photo by Maria Robledo
Home Cooking
May 29 2009, 12:45 pmHow Cell Phones Saved the Onion Dip
A phone call from a panicked novice chef ends with a revelation: Cell phones and computers make excellent teaching tools. The author offers her ideas for how technology can help even more people become comfortable in the kitchen; she also provides her recipe for the onion dip that inspired it all.read more
Photo by Maria Robledo
Home Cooking
May 29 2009, 12:44 pmRecipe: Real Onion Dip
This real version of classic onion dip is made with caramelized pan-fried onions instead of salty, flavor-enhanced dried onion soup mix. Served with excellent potato chips, it is the ultimate cocktail party food.read more
Photo by kevinmarsh/Flickr CC
Sustainability
May 29 2009, 8:23 amFor Brunch on a Budget, Try Frittata
With a frittata, having guests over for brunch doesn't have to be expensive or time- consuming. Just head out to the market, buy fresh, seasonal vegetables and herbs, and follow these instructions for how to make this quick, crowd-pleasing dish.read more
Photo by Michael Grant
Abroad
May 29 2009, 8:21 amItaly's Organic Paradise
La Petraia, an agrotourism farm in Tuscany, uses local products wherever it can, from the linens on its beds to the bread served in its dining room. And this summer, the farm offers a lecture series to educate its guests about local foods.read more
Photo by JoeAnneNah/Flickr CC
Mixmaster
May 29 2009, 8:20 amLast Call: When a Favorite Bar Closes
On par with breaking up with a long-time love is the feeling of losing a cherished drinking hole. The author mourns the loss of two of his favorite places to have a drink with friends and comes to terms with the fact that he will never find an exact replacement for either of them.read more
Photo by Augapfel/FlickrCC
Behind the Counter
May 28 2009, 12:45 pmAn Ingredient Worth Trying: Octopus
It might look unusual, but prepared with toasty, smoky couscous, this Tunisian recipe will make you see octopus in a new way. One taste of this simple, flavorful dish, and you will be won over.read more
Photo by House of Sims/FlickrCC
Behind the Counter
May 28 2009, 12:45 pmRecipe: Octopus and Couscous (aka Octo-cous)
A fascinating taste of Tunisian cooking that exemplifies the uniqueness and deliciousness of the country's traditional cuisine. Baby fava beans, chickpeas, and sliced up octopus are long cooked in a light tomato sauce, with the couscous cooked in at the end.read moreCorby's Fresh Feeds
May 28 2009, 9:13 amThe Milk Is Alive
THE MILK IS ALIVE Not another piece on the virtues of raw milk--this time with the sound of music.read more
Photo by Samantha Given-Dennis
Behind the Counter
May 28 2009, 8:15 amDeep in Maine, Artisanal Doughnuts
A diner in Central Maine makes doughnuts in local, fresh flavors like peanut butter, raspberry preserves, applesauce, molasses, lemon, carrot, fresh blueberries, even squash. And the signature sweet potato doughnuts will make you forget Krispy Kreme forever.read more
Photo by quinn.anya/Flickr CC
Abroad
May 28 2009, 8:12 amWhat Makes a Great Food City?
After spending three months in a disappointing food city, the author devises a definition for a great one: a place that can satisfy food-lovers on many levels. A handful of world cities meet his definition--and one very emphatically does not.read moreNutrition
May 28 2009, 8:11 amWhen Agriculture is Outsourced
Rich countries are buying up farm land in poor nations to secure their own food and water supply. The arrangement may help improve nutrition and fight hunger in Third World countries, but it also sounds suspiciously like colonialism. The author explains why she feel uneasy.read more
Photo by Juan Alcón
Abroad
May 27 2009, 12:45 pmSheep vs. Sheep in Basque Country
Farmers in the border region of France and Spain must choose to save their culture or their farms as a new sheep species invades the area. National identity is invoked; politicians, unions, and environmentalists weigh in on the conflict. But there is no resolution yet.read more
Siomuzzz/Flickr CC
Nutrition
May 27 2009, 8:08 amAre Pringles Potato Chips?
Procter & Gamble tries to convince a British court that Pringles aren't potato chips to avoid being taxed as junk food. But if they aren't chips, then what are they?read more
Photo by jspatchwork/Flickr CC
Artisans
May 27 2009, 8:06 amHow to Save Ruined Sorbet
All it takes is a special blender and some syrup to bring a sorbet back to life. But fixing failed ice cream isn't so easy--Ice creams are usually impossible to refreeze, though some expensive restaurants claim to melt and refreeze ice cream every day.read moreCorby's Fresh Feeds
May 26 2009, 12:50 pmMy Name Is Bagel
MY NAME IS BAGEL I was startled to see this placard at one of the Autogrill stands in Rome's Fiumicino airport.read more
Photo by Jarrett Wrisley
Abroad
May 26 2009, 12:45 pmFruit That's Worth a Trip to Thailand
To picture a mangosteen, imagine the best peach you've ever had, with a bit of passion fruit, nectarine, and lychee. Imagine a concord grape's sweet purple essence giving way to the clean leanness of a Granny Smith. Add a squeeze of lime, and a spoon of buttery brown sugar. Stir.read more
Photo by cloudsoup/Flickr CC
Sustainability
May 26 2009, 8:34 amThe Mystery of Spain's Sublime Ham
Food-lovers have long praised Jamon Iberico as a sustainable, humane way to eat ham. But the pigs that go into this prized ham may not be as happy or well-fed as its many fans think. Welcome to the world of trying to figure out how food is made.read more
Photo by paPisc/Flickr CC
Abroad
May 26 2009, 8:24 amTuscany's Most Famous Cookies
Biscotti di Prato are rich with eggs, almonds, and pine nuts, have no artificial flavors, and are almost impossible to make at home. One family, the Mattei, has been making the best-known version of this cookie for more than 150 years.read more
Photo by Sean Fraga
Sustainability
May 26 2009, 8:23 amBringing Faith to Farming
Working on a sustainable farm at an Ivy League university, it can be easy to forget the spiritual element of farming. But a minister-in-training who helps out at the farm reminds the author of how agriculture can serve as a a metaphor for faith.read more
Photo by Carol Ann Sayle
On the Farm
May 25 2009, 7:10 amThe Downside of Year-Round Farming
For farmers in Texas, the start of summer means one thing: time to harvest in the blistering heat. Farmers in other parts of the country enjoy more forgiving weather, but they miss out on the joy of being able to provide their customers with fresh produce 12 months a year.read more
Photo by Gret@Lorenz/Flickr CC
SHOP THE ATLANTIC FOOD MARKETPLACE
Subscribe to Atlantic Food