Friday, April 29, 2016
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Food & drink

Rose? Ole! Spain’s red beckons warmer weather

Warren Johnston
Raise Your Glass

Rio Madre, 2014 Graciano Rose Rioja, Spain, $12.99 I agree with Garrison Keillor of "A Prairie Home Companion" - people who live in colder climates … Full story    

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Rose? Ole! Spain’s red beckons warmer weather

Rio Madre, 2014 Graciano Rose Rioja, Spain, $12.99 I agree with Garrison Keillor of "A Prairie Home Companion" - people who live in colder climates … Full story    
Updated yesterday

Spring means time for an herby salmon salad

Nothing speaks to me of spring like a salmon salad. It's light and pretty and herby, and when you add pasta, it becomes a real … Full story    
Updated yesterday

This is the iconic chicken recipe that you need in your life

When this recipe was first created by The Silver Palate catering and take out shop on the Upper East Side of Manhattan, it earned an … Full story    
Updated yesterday

Maza serves up fresh Mediterranean flavors

If I had to choose two words to quickly describe the food at Maza Mediterranean Grill, they would be "clean" and "fresh." The restaurant at … Full story    
Published:  April 20, 2016

Paleo breakfast can be fast and easy, with prep

As the old saying goes, breakfast is the most important meal of the day. But when you're following a real-food diet, breakfast can also be … Full story    
Published:  April 20, 2016

Chocolate and chicken? Yes, with this amazing mole sauce

Don't be fooled into thinking mole (pronounced mole-EH) is just a Mexican chocolate sauce. To start with, though it is rich and decadent, it is … Full story    
Published:  April 20, 2016

Doing the impossible: Make a vegan Caesar salad

I've heard that many restaurant chefs despise making Caesar salads, but I don't understand why. Who wouldn't love making lemony-cheesy-black- pepper-salad dreams come true? So my … Full story    
Published:  April 20, 2016

Caramel corn: Certainly, a truly cracker jack idea

Consider, if you will, popcorn. Low in fat and high in fiber, this was a treasured food of Native Americans, going back some five millenia. … Full story    
Published:  April 13, 2016

A better Passover brisket? You need to know your cuts

Though most of my brisket experience has been spent at the smoker or the grill, I have fond memories of braised brisket, which I usually … Full story    
Published:  April 13, 2016

Fruit for dessert can be virtuous and decadent

According to my grandmother, fruit is God's candy. I agree with Grandma; fruit is a lovely, healthy way to end a meal. But I'll also … Full story    
Published:  April 13, 2016

Past, present, future chefs show off their talents

NASHUA - At 6 p.m. Friday, April 15, the second annual Past, Present and Future Chefs event will be held at the Nashua Country Club, … Full story    
Published:  April 6, 2016

Cubano owe rich flavors to pork’s careful marinade

Most families argue about relatives, politics and money. My family argues about food. Our last "discussion" started when I haphazardly stated that I thought the … Full story    
Published:  April 6, 2016

Greek avgolemono with rice is best chicken soup

I have wanted to make this soup forever, and I have no idea what's been stopping me. Avgolemono is the chicken soup of Greece, and … Full story    
Published:  April 6, 2016

Tips for getting most flavor, juice out of lemons

Fresh lemon - including the juice and the peel - is one of my all-time favorite ingredients, in part because it's just so versatile. It … Full story    
Published:  April 6, 2016

How you slice, cook onions makes big difference

Back in the '80s and '90s, I used to work behind the scenes with Julia Child during her appearances on "Good Morning America." It was … Full story    
Published:  March 30, 2016