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4:00am

Wed January 9, 2013
Food for Thought

Top your raw oyster with a Bloody Mary snow cone

Credit Nancy Leson

Nancy calls it a granita.  But really it's just a fancy snow cone.  In her latest article on oyster ingestion Seattle Times food writer Nancy Leson shares three granita recipes that go very well with oysters.

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12:23pm

Tue January 8, 2013
Elvis' 78th Birthday

Elvis left the building long ago, but his food (and music) lives on

Originally published on Mon March 25, 2013 4:12 pm

Credit Hulton Archive/Getty Images

Elvis Presley was better known for his music than his gourmet tastes. But he did have a famous affinity for the fried goodness of the American South — and he had the waistline to prove it.

In honor of what would have been the King of Rock 'n' Roll's 78th birthday, let's take a look at some of his legendary eating habits.

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12:28pm

Mon January 7, 2013
Food

Skinny isn't all that: Survey finds fewer American women are dieting

Originally published on Thu January 10, 2013 5:41 am

Credit iStockphoto.com

Our perceptions about dieting and our attitudes about overweight people are shifting, according to a new survey by the NPD Group.

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11:34am

Fri January 4, 2013
Food

Don't waste that Christmas tree: Turn it into spruce beer

Originally published on Fri January 4, 2013 9:40 am

Credit iStockphoto.com

The holidays are finally wrapping up. So after you repack the twinkly lights, and the tinsel goes into the trash, what should you do with that once beautiful spruce standing in your living room? Why not drink it?

Well, not exactly as is. The needles, shoots, light-green tips and inner bark of the popular conifer have been used for centuries to brew forest-scented tea, soft drinks and beer. And it seems that fresh evergreen flavor may be making a comeback.

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3:39pm

Thu January 3, 2013
Food

Hold that mini-burger: Restaurants forecast food for 2013

Originally published on Tue January 8, 2013 6:42 am

Credit Bob Ingelhart / iStockphoto.com

Still ordering gazpacho and sliders at your favorite restaurant? Not pre-screening restaurant menus before you make a reservation? Well, hop in the DeLorean and set the chronometer to 2013: You're really behind the times.

Technology is in and bacon-flavored chocolate is out, says a recent survey of 1,800 chefs across the nation.

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4:30am

Wed January 2, 2013
Food for Thought

Dick and Nancy eat like Mr. Creosote

Credit Nate McCarthy

  • Dick and Nancy share tales of holiday gluttony.

Except we didn't explode.  We should have, though.  Included in the dinners we discuss is the Caraway-crusted roast pork I made from from the "Remembering Labuznik" chapter in  Tom Douglas' Tom's Big DinnersHere's how to make it.

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2:22am

Mon December 31, 2012
Food

Cheap bubbly, or expensive wine? Look to the bubbles for clues

Originally published on Wed January 2, 2013 7:03 am

There's nothing like the distinctive "pop" of the uncorking of a bottle of bubbly to create a sense of celebration. Whether it's Dom Perignon or a $10 sparkling wine, bubbles add pizazz.

Sparkling-wine lovers sometimes point to the glittering streams of tiny bubbles as an important attribute. Why? Well, tiny bubbles are a sign of age, explains French chemist Gerard Liger-Belair, author of Uncorked: The Science of Champagne.

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3:23am

Sun December 30, 2012
Food

Prediction for 2013 eats: Kimchi and good-for-you greens

Originally published on Sun December 30, 2012 2:14 pm

Credit iStockphoto.com

Weekend Edition food commentator Bonny Wolf offers her predictions of what we'll eat in the new year.

Asia is the new Europe. It's been gradual: from pan-Asian, Asian fusion and Asian-inspired to just deciding among Vietnamese, Korean, Tibetan and Burmese for dinner.

Should we have the simple food of the Thai plateau or the hot, salty, sour foods of southern Thailand?

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