Food & Drink Articles Archive
Tuesday, July 27, 2010
Cheesemakers guild joins NH Made
The newly formed New Hampshire Cheesemakers Guild was recently approved as an “Official Special Committee” of NH Made, a statewide nonprofit organization that promotes New Hampshire-made products and services using the power of a common state brand identity program. The …
Wednesday, July 28, 2010
Easy meals result from leftovers
If the sizzling days of summer have zapped your culinary zest, here’s a simple solution to the “What’s for supper?” scream: Cook once, eat twice. Back to basics When I think of fall and back to school, I think of …
Wednesday, July 28, 2010
Ratatouille is wonderful dish for summer veggies
Believe it or not, there was once a time when the word “Ratatouille” didn’t automatically conjure up a computer-generated rodent whipping up award-winning meals in a fictional Paris restaurant. Ratatouille is a French dish, a melange of summer vegetables cooked …
Wednesday, July 28, 2010
Maple Hall of Fame taps Alstead man
Bruce Bascom, of Alstead, was recently inducted into the American Maple Hall of Fame at the American Maple Museum in Croghan, N.Y. Bascom grew up in a maple-producing family, and under his leadership, Bascom Maple Farm grew from 5,000 taps …
Wednesday, July 28, 2010
Whole grains provide numerous health benefits
Whole grains are nutritionally superior to refined grains. They’re rich in protein, dietary fiber, antioxidants, minerals and vitamins. In most grains, the starchy endosperm contains protein, carbohydrates, iron, B vitamins and fiber. The germ, a tiny speck at one end …
Wednesday, July 28, 2010
New England seafood still boasts great flavor
I have lately been struck by how incredibly lucky we are in New England. Amid reports of ecological catastrophes from areas as renowned as the Gulf Coast and Chesapeake Bay, our waters of the Atlantic from New Jersey, New England …
Wednesday, July 28, 2010
BBQ Daze
BROOKLINE – Is it possible to benefit a community, learn safety rules and have a bunch of fun all at the same time? The folks at the Brookline Fire Department certainly think so, as they launch into their fifth annual …
Wednesday, July 28, 2010
PB&J with a bit of french toast
The constant hunt for new and exciting lunches to pack for my son has led to some pretty creative experiments. The fried egg and cheddar on whole wheat was a flop. Cold sirloin and cold carbonara were hits. Your basic …
Wednesday, July 28, 2010
Making sense of all the nutrition information
Walk into a restaurant these days and you might be able to check the calorie count of your enchilada, the salt content of your fries, the “heart healthy” status of your asiago peppercorn steak and – in at least one …
Wednesday, July 28, 2010
Wines that make you mull over what you’re drinking
NAPA, Calif. – Do you want to drink in Chaos Theory? Or perhaps you’d care to give your palate an Educated Guess? We’re talking wines, of course – specifically, a new breed of quirkily named wines that aim to make …
Wednesday, July 28, 2010
Daisy Martinez: Creating a burger with balance
EDITOR’S NOTE: This is the 10th in a series by The Associated Press highlighting the 20 Burgers of Summer. Each week, readers will get a new burger recipe for the summer grill season. For Daisy Martinez, a great burger does …
Wednesday, July 28, 2010
Take the fat out of creamed veggie dishes, keep flavor
Creamed vegetable dishes are delicious, comforting classics. But it can be a bit troubling to take nature’s healthiest foods and essentially nestle them in a pool of fat. Many recipes for creamed corn or spinach call for using a traditional …
Wednesday, July 28, 2010
Even chocolate has its place in a healthy diet
Death by chocolate? Hardly. We’ve all heard of the studies suggesting a few ounces of dark chocolate a week can be good for your health. And while chocolate does contain fat (from cocoa butter), a third of it is the …
Wednesday, July 28, 2010
Fat: The secret ingredient to a tasty, lean burger
When it comes to ground meat – or almost any meats, for that matter – it’s a simple equation: Fat equals flavor and moisture. It would then follow that a low-fat burger should be dry and tasteless, right? Not necessarily. …
Wednesday, July 21, 2010
Blueberries top the charts for health, versatility
Do you have the “blues”? If not, you really need to get them – blueberries, that is! A small round blue berry, loaded with nutritional power, is waiting to be consumed by you. Blueberries top the list of produce items …
Wednesday, July 21, 2010
To pepperheads, the pain is worth the pleasure
“A really good hot sauce takes you by the shoulders, gives you a good shake, and slaps your face to say ‘HELLO.’” – “Condiments” by Kathy Gunst; Putnam; 1984 Hot pepper lovers are nicknamed pepperheads because their intense devotion to …
Wednesday, July 21, 2010
Potato chips employ thousands, make billions
When I was a youngster living in England in the early 1960s, I experienced firsthand the gap between British and American technologies. And no, I’m not talking about rocket science or color television; rather, it had to do with potato …
Wednesday, July 21, 2010
Blueberries are a sight for sore eyes
Is another birthday on the horizon? Blowing another candle out on your cake doesn’t have to mean adding another ache or ailment to the list. Like the fairy godmother in “Cinderella,” you may soon be able to eat a magical …
Wednesday, July 21, 2010
Company introduces African coffee
A&E Coffee Roastery and Tea in Amherst has introduced a new special reserve coffee: Uganda Bugisu Sipi Falls Coop. “Africa produces some of the most amazing coffee,” owner Emeran Langmaid said. “From a socioeconomic standpoint, coffee is a lifeline for …
Wednesday, July 21, 2010
Learn about beer at brewers festivals
Planning for the 17th annual Maine Brewers Festival and second annual New Hampshire Brewers Festival is well under way, and you can buy tickets at http://learnyourbeer.com. Maine’s best brewers will be celebrated on the first weekend in November at the …
Wednesday, July 21, 2010
Tea enthusiast vies for $10,000
Nancy Brown, of Keene, beat hundreds of others to become one of 10 finalists for the chance to earn the title of Salada Tea’s first consumer spokesperson and $10,000. The spokesperson will help spread Salada’s “Unbottle Your Tea” message, an …
Wednesday, July 21, 2010
Merrimack cake designer competing in 4th Food Network Challenge
On the one hand are flour, eggs, sugar, chocolate, fruit; on the other, consider ghoulies, creatures and things that go bump in the night. They don’t really go together too well, do they? Well, all that’s about to change on …
Wednesday, July 21, 2010
Polenta meets grilled marinated sirloin and sour cream
This highly flavorful steak is versatile enough to work for family-style dining, as well as a party-worthy appetizer. It all comes down to the polenta. The dish starts by marinating thinly sliced sirloin in a potent blend of olive oil, …
Wednesday, July 21, 2010
Try a few of these fresh takes on afternoon snacks
Are you ready for a fresh take on the snack? We’ve dreamed up some delicious new approaches to keeping the kids content in the afternoon. DRIED FRUIT AND POPCORN BARS Start to finish: 1 hour (10 minutes active) Serves: 9 …
Wednesday, July 21, 2010
Ted Anthony: A burger with the taste of Sichuan
EDITOR’S NOTE: This is the ninth in a series by The Associated Press highlighting the 20 Burgers of Summer. Each week, readers will get a new burger recipe for the summer grill season. Unlike the other pushers of The Associated …
Wednesday, July 21, 2010
Ideas for what to do with summer’s bounty
Right about now, farmers market devotees start coming home with more than they know what to do with simply because it’s all so beautiful. But an unusually good crop of produce-centered cookbooks offers inventive ways to use the bounty to …
Wednesday, July 21, 2010
Premium cocktail mixers are stirring interest
BERKELEY, Calif. – Spirits have gone premium. Bartenders have turned artisan. …
Wednesday, July 14, 2010
Conner family has been making soda in Newfields since 1863
Sometimes, progress isn’t all it’s cracked up to be. I’m not saying that we shouldn’t have penicillin or mobile phones – but there’s something to be said for the old-fashioned approach, as well. It’s something the folks at Squamscot Beverages …
Wednesday, July 7, 2010
Nothing says ‘summer’ like ice cream
Ah, summer. July conjures up images of backyard barbecues, watermelon, fireworks and ice cream stands. So, with that in mind, I decided to try out a true American favorite in honor of our independence month: ice cream! Although there are …
Wednesday, July 14, 2010
Get in the spirit of mixing drinks
Making the perfect drink is easy if you know how. When making mixed drinks, first add ice, then liquor and then your mixers. The average pour of alcohol is 1.5 ounces (or a “jigger”), but depending on your mixers and …
Wednesday, July 14, 2010
Traditional couscous gained popularity in an instant
There are some foods that are so ancient, they hail almost from the dawn of civilization. We’ve already discussed lentils, which are prominently mentioned in the Old Testament. North Africa has its own old and revered staple: a peculiar pasta …
Wednesday, July 14, 2010
Everything cheese at Vermont festival
Close to 100 cheese makers and other artisan food producers will take part in the second annual Vermont Cheesemakers Festival in Shelburne, Vt., on July 25. Now, cheese lovers can enjoy specialized tours that augment the landmark festival, including travel …
Wednesday, July 14, 2010
Watermelon: The perfect food for sun worshipers
Are you ready to head out into the sun to have a little fun? Take a quick inventory to make sure you have all you need to keep your birthday suit at its best. Sunscreen? Check. Sunglasses? Check. Hats? Check. …
Wednesday, July 14, 2010
People the world over have love affair with peppers
“My first affair with peppers, Peppers, The Domesticated Capsicum, changed my life, as most affairs do.” – From the foreword to “Red Hot Peppers” by Jean Andrews, 1993) The affair to which Jean Andrews refers to was hotter than anything …
Wednesday, July 14, 2010
Raw eggs: To nosh or not? What you need to know
Peanut butter recalls. Spinach scares. Contaminated meat. Is it any wonder Americans are jittery about their food? So much so that when The Associated Press recently ran a recipe for traditional spaghetti carbonara – complete with its only barely cooked …
Wednesday, July 14, 2010
Cigar tastings teach basics
AIRWAY HEIGHTS, Wash. – Do you want a drink with that stogie? Stick to cognac, bourbon and scotch, but avoid milk and soda. And if you want to delve even deeper into the finer points of pairing cigars with drinks, …
Wednesday, July 14, 2010
Add veggies to keep lean burgers flavorful, moist
Many people mistakenly assume turkey burgers are lean. But depending on the variety of ground turkey used, you can end up with more than 15 grams of fat in a 4-ounce portion. You can buy ground turkey that’s 99 percent …
Wednesday, July 14, 2010
Nischan creates a tasty burger with a local feel
EDITOR’S NOTE: This is the eighth in a series by The Associated Press highlighting the 20 Burgers of Summer. Each week, readers will get a new burger recipe for the summer grill season. For Michel Nischan, building a better burger …
Wednesday, July 14, 2010
With ribs, low and slow isn’t the only way to go
When it comes to ribs, low and slow may be the mantra of the professional pit master, but it isn’t the only way to go when it comes to the backyard grill. An easy two-step technique will yield tender and …
Wednesday, July 14, 2010
Salad has bacon, beans and BBQ
Do you have no time to make potato or pasta salad? This is your salad. Just 20 minutes will get you an intensely flavored white bean salad studded with bacon, fennel and corn, all tossed with tangy barbecue sauce. The …
Wednesday, July 7, 2010
Lyndeborough woman gathers, sells mushrooms
LYNDEBOROUGH – Robin Arnold has written a recipe book called “Always Add Mushrooms,” and says the fungi are good with just about everything. She markets a selection of dried mushrooms, dip mixes and meat rubs to help people do just …
Wednesday, July 7, 2010
Various meats celebrated in new cookbooks
If you’re ready to hit the grill, there’s a whole pile of new meat and grilling cookbooks waiting for you. “Ribs, Chops, Steaks and Wings” by Ray Lampe tackles the four major meat food groups: n Old-school Southern Barbecued Spare …
Wednesday, July 7, 2010
Friendly reward for blood donors
The American Red Cross and Friendly’s Ice Cream are teaming to help ensure that blood is available for patients in need this July. Donors who come out to donate this month will enjoy a sweet treat courtesy of Friendly’s. Everyone …
Wednesday, July 7, 2010
A summer berry pudding that’s fit for a queen
Some dishes that are so basic that one would assume they’d been around since time immemorial. In Britain, for instance, the warm summer months hail the return of summer pudding, a simple concoction of stewed summer berries encased in a …
Wednesday, July 7, 2010
Versatile strawberries are a true summer treat
Strawberries, the juicy red jewels dangling from short, compact plants, are the first berries of the summer season to appear. A hollow snapping sound fills the air as the strawberries fill empty baskets. Whether it’s the first handful of berries …
Wednesday, July 7, 2010
Amherst commemorative glasses benefit DAR
To help memorialize the yearlong celebration of the 250th anniversary of the incorporation of Amherst, Captain Josiah Crosby, the local DAR chapter, is selling commemorative glasses. Old fashion and stemmed wine glasses have an etched design created by Marianne Stillwagon …
Wednesday, July 7, 2010
Banke on a good time
Strawbery Banke Museum’s largest fundraiser, Vintage & Vine, will return to Puddle Dock in Portsmouth from 5-8 p.m. Sept. 11. The event, held in partnership with the New Hampshire Liquor & Wine Outlets, will include chefs grilling, hundreds of wines …
Wednesday, July 7, 2010
Chocolate provides ultimate bonding experience
I attended my high school class reunion in Ames, Iowa, last weekend. No, I won’t reveal what year I graduated. That is strictly forbidden in our class conduct clause, right underneath the one that says it’s OK to eat an …
Wednesday, July 7, 2010
Simple, done right, can lead to taste extravaganza
I’ve been working in an Italian restaurant long enough that the coding sequence for durum wheat has been impressed directly onto my DNA. Because of this genetic mutation, I can’t go more than two days without having a steaming bowl …
Wednesday, July 7, 2010
Blueberry-custard pie celebrates healthy eating
Here’s a real reason to celebrate: Pies don’t have to be banned from a healthy diet. The problem with many pies is that they’re loaded with excess fat and sugar. The crust usually is the biggest culprit, with up to …
