FoodBlogroll

Chefs and home cooks are buying underutilized ‘green’ fish for reasons of sustainability Chef Kara Brooks had to make a decision.

Facebook asks, “What’s on your mind?” Twitter wonders, “What are you doing?” Foursquare wants to know where you are. Flickr wants to see what photographs you’re taking

Bimolecular archaeologist Patrick McGovern works with Dogfish Head Craft Brewery to create their Ancient Ales. It’s hard to quibble with the coolest nickname in the world — “The Indiana Jones of Beer.” But a more fitting moniker for Patrick McGovern might be “The Lazarus of Libations.”

Plenty of pepper spices up rich salmon fillets. Horseradish sauce ups the ante. Salmon has such a rich flavor, it often is best to keep it simple when cooking it.

Garlic’s new hue signals entirely different taste Black garlic? Yes, indeed.

Eatright.org offers the latest findings, discussions and tips on everything from food safety to shaving calories off your restaurant order On the heels of a recent survey showing 60 percent of people have trouble finding accurate food and nutrition information online, the American Dietetic Association has revamped its Web site, hoping to help the public make healthful choices about what we eat and drink.

Risotto is endlessly accommodating.

Caesar salad sparked the rebirth of romaine lettuce and one of the more remarkable turnarounds in modern agricultural history. A lot of times when food writers praise an old-fashioned ingredient such as romaine lettuce, they do it with a nod and a wink and more than a hint of condescension, like fashion critics chortling when a Parisian couture house sends its models out dressed in gingham and lace: “Oh, how very droll!”

We rate six models to find which ones work In Mom’s kitchen, I often had the job of peeling carrots or potatoes. The only utensil to turn to (besides the treacherous paring knife) was a stainless steel, vertical swivel peeler from the supermarket (also known as the Lancashire peeler).

Can America build a better hot dog?