Photo by Matt Dick
Mixmaster
Jun 5 2009, 12:45 pmDark Beer With Discipline
Duck-Rabbit Brewery avoids the gimmicks of other craft brewers--no bubblegum ale here--and focuses on doing one thing very well: dark beers with high alcohol content. The brewery once only distributed within North Carolina, but its reach is finally starting to spread to other parts of the country.read more
Photo by Suzanne Heller
Abroad
Jun 5 2009, 9:40 amA New Twist on Tiramisu
Just when the author thought she'd had enough of tiramisu, one of Italy's most famous desserts, some old friends introduce her to tiramisuper. Here, she explains how the re-imagined dessert won her over--and provides a recipe for how to make this simple dish at home.read moreNutrition
Jun 5 2009, 8:32 amCan Ice Cream be a Health Food?
Food companies are trying to make ice cream and sugary cereals "healthy" by adding fiber and calcium. The author asks why we don't just eat foods that are naturally high in those nutrients.read more
Photo by Maria Robledo
Home Cooking
Jun 5 2009, 8:21 amThe Formula for a Satisfying Breakfast
All you need is a savory base, a fried egg, and some grated Parmigiano for a meal that works all day--but especially for breakfast. Includes a recipe that offers a roadmap for how to make countless variations on the same culinary concept.read more
Photo by Anastatia Curley
Sustainability
Jun 5 2009, 8:19 amHey Mom, I Want to Farm
With the economy in flux and interest in the food chain growing, more and more recent college graduates are thinking about choosing life on a farm over a job in corporate America. Here, advice for young people considering careers in agriculture--and their skeptical parents.read moreCorby's Fresh Feeds
Jun 4 2009, 1:53 pmThe Real Mediterranean Diet
YOGURT SPECTACULAR Aglaia Kremezi and I share an interest in Fage yogurt--except hers is familial, mine obsessive.read more
Photo by Aglaia Kremezi
Abroad
Jun 4 2009, 12:45 pmGreece, Home of Yogurt Perfection
The author remembers the yogurt of her Greek youth and describes how a very different product by the same family landed in supermarkets everywhere. Includes an audio slideshow about yogurt's traditional place in Greek society and recipes for incorporating yogurt into a range of dishes, sweet and savory.read moreCorby's Fresh Feeds
Jun 4 2009, 8:57 amBetter Starbucks Food Can't Come Soon Enough
CAN'T COME SOON ENOUGH Starbucks announced it's reformulating all its baked goods. Coming: edible scones?read more
Photo by Mike Nizza
Made for Julie
Jun 4 2009, 8:21 amStaring Down the Sunchoke
Sunchokes are ugly, hard to clean, and hard to turn into an entrée. The author describes his struggle with and eventual triumph over these tubers. One bite of sesame-sunchoke ravioli makes all the planning and scrubbing worthwhile.read more
Photo by preater/Flickr CC
Mixmaster
Jun 4 2009, 8:17 amCrazy and Collectible Cocktails
Spurred by a resurgence in interest in making cocktails from scratch, demand for vintage cocktail books is higher than ever--even though they can sell for thousands of dollars. A first-edition of a book that published the original recipe of a now-legendary cocktail is coveted by collectors.read moreNutrition
Jun 4 2009, 8:16 amThe Baby Bottle Debate Continues
Experts disagree on whether plastic bottles used to feed babies contain unsafe amounts of a harmful chemical. The author tries to make sense of the conflicting messages and offers one item of advice: better safe than sorry.read moreMade for Julie
Jun 4 2009, 6:45 amRecipe: Sunchoke Raviolis with Prosciutto, Peas, and Sesame Seeds
This recipe transforms the sunchoke from side dish or appetizer to entrée by combining it with tahini, wrapping it in home-made pasta dough, and topping it with prosciutto, peas, toasted sesame seeds, and Parmigiano Reggiano.read more
Photo by Aglaia Kremezi
Abroad
Jun 4 2009, 6:45 amRecipe: Yogurt, Garlic, Cucumber and Fennel Dip
In this dip, the cooling taste of yogurt complements the bite of the garlic. It is the ideal side dish or relish for barbecue. In its more common form it is made with just cucumber, but you can also make it with shredded carrots and any other crunchy seasonal vegetable.read more
Photo by Aglaia Kremezi
Abroad
Jun 4 2009, 6:45 amRecipe: Yogurt Pie with Vine Leaves
A savory yogurt custard wrapped in vine leaves. This unusual recipe was described to the author by women working on a vineyard in Drama, in Greek Macedonia, and she included it in her first book. Includes directions for making one large pie or several small ones.read more
Abroad
Jun 4 2009, 6:45 amRecipe: Yogurt, Spinach, and Parsley Salad with Walnuts
The recipe, from the author's new book, is her adaptation of an Armenian dish. As an alternative to the traditional pita bread, she recommends spreading the salad on toasted whole wheat or multigrain bread rubbed with a cut clove of garlic.read more
Photo by Aglaia Kremezi
Abroad
Jun 4 2009, 6:45 amRecipe: Yogurt and Almond Cake with Lemon Syrup
The author used to make this cake for family feasts, often cutting it into two layers with a piece of string and filling it with sweet cream to turn it into something more elaborate and festive. Its Greek name, tou yiaourtiou, means "the one with the yogurt."read more
Photo by Joshua Hersh
Abroad
Jun 3 2009, 12:45 pmThe Allure of Unripe Fruit
An American in Beirut notices something surprising about local food tastes: the people there like unripe fruit. His mission: to find out why. He consults with the most respected food authorities in the area, then does a little unscientific research of his own.read more
Photo by Lara Kastner
Back of the House
Jun 3 2009, 8:23 amPulling Back the Kitchen Curtain
Diners want to watch, to witness the "magic show" of a restaurant kitchen and gain an understanding of the how, why, and what of occupational cooking. The author, averse to tables in the kitchen, describes his new way to let them.read more
Photo by benketaro/Flickr CC
Sustainability
Jun 3 2009, 8:20 amThis Season's Pizza Topping: Nettles
Spring is a tough time for finding pizza toppings in the garden, with spinach season over and summer's bounty not yet arrived. Fortunately, nettles, a weed abundant in the springtime, go well with mozzarella. Just watch out for the stingers.read more
Photo by foodistablog/Flickr CC
Behind the Counter
Jun 3 2009, 8:18 amMaine's Luscious Smoked Salmon
Stonington Seafood makes smoked salmon on a small scale while trying to help its coastal Maine community. And the company never loses sight of the most basic rule of smoked fish: it's always as good as the fresh fish from which it comes.read more
Photo by inuyaki.com/Flickr CC
Artisans
Jun 2 2009, 12:45 pmChicken and Waffles, Texas Style
In Austin, a city full of popular food carts, one trailer selling fried chicken and waffles stands out. The author tries Lucky J's Chicken and Waffles and discovers the secret is in the sauce.read more
Photo by JoeBehrPalmSprings/Flickr CC
Coffee Culture
Jun 2 2009, 8:20 amBuying Coffee at the Supermarket
The supermarket is where two-thirds of all coffee in the U.S. is sold, despite the rise of specialty shops. With all the options available, it can be difficult to decide which beans to buy. Finding fresh beans at the local supermarket is difficult but not impossible. The author explains how.read more
Photo by Alexis Arieff
Sustainability
Jun 2 2009, 8:18 amFrom Cubicle to Farmer's Field
After months of dreaming about corn fields and ruminating on the agricultural skills humans have lost over time, the author decides to abandon her city life for a job on a farm. Here, she describes how the came to the decision--and how her parents reacted when she told them the news.read more
Photo by Carol Ann Sayle
On the Farm
Jun 2 2009, 8:17 amThe Challenge of Growing Tomatoes
They taste great in sandwiches and salads, but tomatoes are hard work for the farmers who grow them. Tilling fertilizer and compost into bed after bed is no fun, especially in the Texas almost-summer humidity. But there's also a satisfaction in knowing the plants will grow into tomatoes to be enjoyed.read more
Photo by biskiut/Flickr CC
Behind the Counter
Jun 1 2009, 12:45 pmThe South's Signature Sandwich
Pimento cheese is a staple of Southern cuisine--but many people elsewhere haven't tasted its simple, spicy creaminess. Here, an ode to the pimento cheese sandwich and a tip for how to make this classic even better by adding one ingredient.read moreCorby's Fresh Feeds
Jun 1 2009, 8:58 amHighway to Heaven
HIGHWAY TO HEAVEN To a farmer's market, as close as many of us get in the summer--right on the Pike.read more
Photo courtesy istockphoto.com
The Zagats
Jun 1 2009, 8:24 amAmerican Dining's Service Deficit
About 70 percent of the complaints recorded by the Zagat Survey are about service, far more than food. The authors describe the problems in America's dining service and provide suggestions for how to improve the restaurant experience for everyone.read more
Photo by Jarrett Wrisley
Abroad
Jun 1 2009, 8:22 amFor Authentic Chinese Food, Skip China
The Chinese food in Malaysia, Singapore, and Hong Kong is more precise than in China itself. The author describes the Chinese-style duck, meatballs, and stirfries of Southeast Asia and offers an explanation for why the mainland often can't match them.read more
Photo by juanvvc/Flickr CC
Abroad
Jun 1 2009, 8:19 amSpain's Sweet Springtime Onions
A Catalan onion called calçot inspires a festive celebration where friends and family cook the vegetable on an outdoor grill and enjoy its sweet juices. Here, the secrets behind this sign of spring and a recipe for the spicy almond sauce that accompanies it.read more
Photo by antiparticle/Flickr CC
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