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Fruits and vegetables get a star-studded marketing push
NEW YORK

Fruits and vegetables get a star-studded marketing push

Friday, Feb. 27, 2015
What if cauliflower got the same type of marketing firepower as candy bars and potato chips? A new campaign plans to put that premise to the test by enlisting celebrities including actress Jessica Alba and NBA star Stephen Curry to shill for fruits and vegetables.
 
Beans, grains make great dinner bowls for Lent or any time

Beans, grains make great dinner bowls for Lent or any time

Wednesday, Feb. 25, 2015
Whole grains, rices, lentils and dry beans, relatively inexpensive building blocks, generate dozens of highly nutritious opportunities full of lean protein and fiber. What’s more, they can serve as a meatless meal, especially during Lent.
 
Belgian endive full of flavor

Belgian endive full of flavor

Wednesday, Feb. 25, 2015
Each Belgian endive has only 15 calories, but packs tons of fiber, vitamin C and calcium. And for something that sounds so exotically European, it’s downright inexpensive.
 
Casseroles regain favor as healthful ingredients offer many new tastes

Casseroles regain favor as healthful ingredients offer many new tastes

Wednesday, Feb. 18, 2015
Step away from the sous-vide machine and microwave. It’s time to embrace the casserole, that oven-baked creation, and give it the respect it deserves.
 
Chocolate clusters a delicious Valentine's Day treat

Chocolate clusters a delicious Valentine's Day treat

Wednesday, Feb. 11, 2015
Sometimes it takes just a few simple ingredients to win my heart. That’s what fellow Southerner Ben Mims recently did. And he did it with candy.
 
Sesame coating adds nutrients to pork chops

Sesame coating adds nutrients to pork chops

Wednesday, Feb. 11, 2015
Look for sesame seeds in the American diet and you’re most likely to find them as an edible decoration sprinkled on a hamburger bun. But the tiny ivory-colored seed may actually be one of the oldest condiments and one of the most nutritious seeds known to man.
 
Looking to make a healthy change? Fill up on broccoli

Looking to make a healthy change? Fill up on broccoli

Friday, Feb. 6, 2015
Anyone else suffering the broccoli blues?
 
At work? Slow cooker has dinner covered

At work? Slow cooker has dinner covered

Wednesday, Feb. 4, 2015
The office worker drags out the slow cooker and demands compliance. Her employees — beans, onion, celery, carrot and lamb — will prep early and put in a full day of slow braise.
 
Fast track chicken broth makes hearty soup

Fast track chicken broth makes hearty soup

Wednesday, Feb. 4, 2015
Though chicken soup is best rendered from whole bird, from carrots and turnips and celery, from bay leaf and dill frond, there is another way: water, onion, cutlet.
 
Elegant fare makes Malt Room shine
TROY

Elegant fare makes Malt Room shine

Sunday, Feb. 1, 2015
The Malt Room is a high-end cocktail bar with an abbreviated menu that changes weekly and features astonishingly good food.
 
You've pushed it off long enough! It's time to master crepes

You've pushed it off long enough! It's time to master crepes

Friday, Jan. 30, 2015
In honor of Mardi Gras, try a fresh take on a classic New Orleans dessert — bananas Foster.
 
Simmering soups tempt palates at Saratoga's annual Chowderfest
SARATOGA SPRINGS

Simmering soups tempt palates at Saratoga's annual Chowderfest

Wednesday, Jan. 28, 2015
This year, 90 restaurants and food stores are coming, including rookies 15 Church in Saratoga, Andy’s Adirondack Grille in Malta, Dock Brown’s Lakeside Tavern in Stillwater, Mingle in Saratoga and Alaturco Mediterranean Grill in Ballston Spa, among others
 
Creamy Syrian cheese forms basis of crusty breakfast sandwich

Creamy Syrian cheese forms basis of crusty breakfast sandwich

Wednesday, Jan. 21, 2015
I find it nearly impossible to escape from food. The subject pops up everywhere — in advertisements, in conversations. Recently, a pre-dawn airport trip left me eager to cook (and eat).
 
More people preparing and preserving their own food as ancestors did

More people preparing and preserving their own food as ancestors did

Wednesday, Jan. 21, 2015
Our grandparents and great-grandparents ate locally, seasonally and sustainably. But they had to in an age before modern supermarkets and jet transportation made a fresh tomato possible in January. Today people are willingly cooking, eating and preserving as their ancestors did for health, economy, flavor and DIY satisfaction.
 
Delicious duo: Butternut squash pairs with pasta

Delicious duo: Butternut squash pairs with pasta

Wednesday, Jan. 14, 2015
In recent years, American chefs have become fond of tucking butternut squash puree into ravioli pillows, swirling it into soups and melting it into risotto.
 
 

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