The Locally Owned Voice of the Capital Region
 

Chia seeds are filling, add crunch, nutrition to a variety of snacks

Wednesday, Oct. 1, 2014
Pity the chia seed. For so long this nutritional powerhouse was relegated to late-night television commercials hawking sprouting cat-shaped clay planters.
 
Growing season ending, but fresh produce is still available
NISKAYUNA

Growing season ending, but fresh produce is still available

Friday, Sept. 26, 2014
The end of barbecue season doesn’t mean local produce is out of reach. Farms and grocers close to home will sell an array of flavorful fresh greens (and reds, oranges and browns) for longer than you might expect.
 
SCHENECTADY

Schenectady restaurants to wing it Oct. 2

Thursday, Sept. 25, 2014
The third annual Wing Walk, presented by the Downtown Schenectady Improvement Corp. and the Schenectady County Visitors Agency, will give the public a chance to sample chicken wings from 16 downtown Schenectady restaurants from 5 to 8 p.m. Thursday, Oct. 2.
 
SARATOGA SPRINGS

Popular side-by-side downtown Saratoga eateries get new owners

Thursday, Sept. 25, 2014
Max London’s restaurant and Mrs. London’s Bake Shoppe have a new owner, but will continue to operate as normal.
 
Tomato pie turns last of summer harvest into deeply flavorful dish

Tomato pie turns last of summer harvest into deeply flavorful dish

Wednesday, Sept. 24, 2014
Tomato Pie is a classic Southern dish made at the end of summer when the tomato plants are heavy with ripe fruit, but everyone has had their fill of tomato sandwiches and salads.
 
Bulking up all those salads with Brussels sprouts

Bulking up all those salads with Brussels sprouts

Monday, Sept. 22, 2014
If you love salads as much as I do, listen up, because I'm about to change your salad-building world. Ditch the usual greens and get your hands on Brussels sprouts!
 
Butternut squash has tough exterior but a heart of gold

Butternut squash has tough exterior but a heart of gold

Wednesday, Sept. 17, 2014
Just as you’re finally finishing up the mounds of zucchini that have haunted you all summer, autumn’s overabundance of butternut squash hits you. Time for some fresh ideas.
 
Olive Garden investor: Back off on the breadsticks
NEW YORK

Olive Garden investor: Back off on the breadsticks

Friday, Sept. 12, 2014
In a nearly 300-page treatise on what's wrong with Olive Garden and its management, investor Starboard Value suggests the Italian restaurant chain is being reckless with its unlimited breadsticks.
 
Honey applesauce cake makes ideal after-school snack

Honey applesauce cake makes ideal after-school snack

Wednesday, Sept. 10, 2014
My grandma Ursula relied on honey to solve nearly any culinary or health problem. Have a nagging nighttime cough? Swallow a spoonful of honey. Chocolate sauce not smooth enough? A dab of honey will do it.
 
Festival offers taste of the good life at SPAC
SARATOGA SPRINGS

Festival offers taste of the good life at SPAC

Sunday, Sept. 7, 2014
Hundreds packed the lawn at the Saratoga Performing Arts Center on Saturday for the second day of the 14th annual Saratoga Wine and Food Festival.
 

Chefs will test creativity at wine and food fest

Thursday, Sept. 4, 2014
Barbecue, brews and blues are beautiful for Marc Murphy.
 
Dutch ovens were old-fashioned but now they’re trendy

Dutch ovens were old-fashioned but now they’re trendy

Wednesday, Sept. 3, 2014
Dutch ovens are a cast-iron symbol of a pioneer past still especially cherished in the American West.
 
Cannabis cuisine rises in wake of legalizations

Cannabis cuisine rises in wake of legalizations

Thursday, Aug. 28, 2014
There are books about cooking with herbs. And then there are books about cooking with herb.
 
Turn your zucchini abundance into crunchy sticks

Turn your zucchini abundance into crunchy sticks

Wednesday, Aug. 27, 2014
Those darn zucchini! There’s an army of them occupying your garden right now and each one is as big as a blimp.
 
Is it worth it to chop your own burgers? You bet!

Is it worth it to chop your own burgers? You bet!

Friday, Aug. 22, 2014
How do you make the best burger ever? You start by avoiding the ground beef at the grocer at all costs.
 
 

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