Food Features

My first experience with fermented fish was not a good one. Halley’s Comet pays us a visit approximately every 75 years and the last time was 33 years ago. I wanted to optimally experience this once-in-a-lifetime event. One of the best viewing areas was French Polynesia so I booked passage on the Aranui, a freighter […]

The American Heart Association recommends eating two servings of fish per week based on numerous studies indicating that consuming fish is good for your heart. Fish is a rich source of omega-3 fats, which are known to help lower blood pressure and improve blood vessel function, as well as vitamin D and selenium, important nutrients […]

When I travel to a new city I always seek out the local farmers markets. My obsession is fueled by my fond memories of selling vegetables on the Old State Capitol Plaza with my grandfather-in-law during my summers off from college during the early 70s. If traveling by car, I’ve been known to drive back […]

Shop local this St. Patrick’s Day weekend! A variety of locally raised products will be available for purchase at the Winter Farmers Market this Saturday, March 16, 9 a.m.-1 p.m. at the State House Inn. There will even be some fresh produce available in spite of the cold rain and snow, alongside free-range eggs, meat, […]

During his appearance at the Oscars, activist chef and Nobel Peace Prize nominee José Andrés spoke of “the understanding and compassion that we all owe to the invisible people in our lives – immigrants and women – who move humanity forward.” In recognition of International Women’s Day, held every year on March 8, this week’s […]

The thought of microwave cooking apparently doesn’t jibe with the most peoples’ idea of delicious, healthful eating. When I took an informal poll of friends who do a lot of scratch cooking, most of them said they don’t regularly use their microwave, and when they do it’s just to rewarm leftovers.  I guess this shouldn’t […]

Ten years ago I became interested in fermentation and bought a book entitled The Art of Fermentation by Sandor Katz. It was a fascinating read but I confess that I was hesitant to start making my own sauerkraut and kimchi. My professional training as a dentist had made me a germaphobe and the idea of […]

  “I know a guy who has a bus and likes to cook.” This comment from an out-of-town friend initiated a chain of events that landed me in a high school cafeteria kitchen in charge of preparing an Argentine street food-themed brunch for a couple hundred people. “We want to serve steak sandwiches, empanadas and […]

Named for the little cabbages the baked puffs of dough resemble, pâte à chouxis incredibly versatile. Five basic ingredients come together quickly to form a dough that transforms in the oven or fryer to light, crispy puffs or into rich unctuous dumplings when dropped into boiling water or broth. I can’t imagine hosting a party […]

It often seems that some most delicious meals were developed out of frugality. Day-old bread is transformed into decadent and hearty French toast by simply soaking in a mixture of milk and egg before frying. Cold rice fried up with random leftovers, frozen veggies and eggs can have a satisfying dinner on the table faster […]