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[1] Classic nachos (photo by Chee Hong | Wikipedia). [2] International style: Japanese nachos, made with rice chips and spicy tuna (photo © RA Sushi). Today is National Nacho Day, and our tip is: Go where no Mexican nacho has gone. The appeal of Tex-Mex nachos—crunchy, creamy, spicy—cannot be denied. But how about fusion…
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[1] Whole acorn squash (photos #1 and #2 © Good Eggs). [2] Halved and seeded acorn squash. Last night we were out with a group of friends, the majority of whom ordered healthy roast vegetable plates for dinner. Roasting vegetables at home arose as a topic, and surprise: While most of us roasted sliced…
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TOP PHOTO: Broad Breasted White, America’s supermarket turkey. Photo courtesy Porter Turkeys. BOTTOM PHOTO: What the Pilgrims ate: the original wild turkey, a streamlined physique. Photo by Larry Price | National Wild Turkey Federation. The turkey is a native American bird. As everyone who went to grade school here knows, it was enjoyed by…
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Contributing Editor Rowann Gilman returned from picking Ambrosia apples in Washington’s Wenatchee Valley, glowing over the food and restaurants there. If you didn’t catch her report on the apples, here it is. She brought back an apple crisp recipe that she can’t wait to have again. Since fall is prime apple crisp season, it arrives…
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At this time of year, Brussels sprouts are in season and many people are debating how to prepare them for Thanksgiving. Our nana and aunt disagreed to the extent that each brought her preferred preparation (one a gratin laden with Gruyère and pancetta, one with a honey balsamic sauce). But you don’t have to cook…
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