FoodBlogroll

Friggin’ food politics, driving me bonkers, making me angry, ensuring my… …ooo, yogurt!

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

Appearance : If it wasn’t for the head, you’d swear you were looking at unfiltered apple cider. Opaque with a hint of deep yellow gold.

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.”

As always, my food porn pics are a means to remind me what I love about food.

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.

Yes, yes, yes, “saison” is the French word for season. But this is not the answer I am looking for. Instead of 10th grade French classes, let’s look at the other topic of desire when some of us were sixteen years old – beer

Risotto is endlessly accommodating.