Food and Drink
- Vintners having a ball with harvest dinners
- NAPA, Calif. (AP) — Once you had to be a winery or vineyard worker to get invited to a harvest dinner, the ample feasts celebrating hours of backbreaking toil. These days you just need a ticket.
"People really want to have a special experience... Full story
- Gluten-free has gone big time, but why so popular?
- MICHAEL HILL / Associated Press Writer
- Gwyneth Paltrow gushes over gluten-free. Chelsea Clinton's wedding cake was baked without it. The new Old Spice guy avoids the ubiquitous protein to help stay buff. In fact, odds are good you too have tried — or at least encountered — a p... Full story
- French debate: First it was burqas, now burgers
- ANGELA DOLAND / Associated Press Writer
- FLEURY-MEROGIS, France (AP) — The bacon is gone from the bacon burgers, replaced by smoked turkey. At a fast food restaurant outside Paris, a new certificate on the wall proclaims that its beef comes from cows slaughtered in line with Islamic l... Full story
- Appetite for 'better burgers' shows no bounds
- FALLS CHURCH, Va. (AP) — With a drive-through seemingly on every corner, you might think the market for burgers long ago reached saturation. But the fastest-growing restaurant chain in America last year was Five Guys, which specializes in doubl... Full story
- Cigar tastings teach basics, good time
- NICHOLAS K. GERANIOS / Associated Press Writer
- AIRWAY HEIGHTS, Wash. (AP) — Want a drink with that stogie? Stick to cognac, bourbon and scotch, but avoid milk and soda.
And if you want to delve even deeper into the finer points of pairing cigars with drinks, consider attending one of the g... Full story
- Researcher finds lax food safety in restaurants
- The Associated Press
- RALEIGH, N.C. (AP) — Here's an unappetizing thought: A review of restaurant food safety practices found that a typical kitchen worker cross-contaminates food with potentially dangerous pathogens about once per hour.
Among the risky behaviors c... Full story
- Rick Bayless' recipe for state dinner black mole
- The Associated Press
- CHICAGO (AP) — Chef Rick Bayless shared the recipe for the complicated mole sauce he made at the White House for the state dinner on Wednesday — and it's a doozy.
The Oaxacan black mole takes days to make from scratch and includes more t... Full story
- Ham croquettes, because pork deserves to be fried
- The Associated Press
- These creamy ham croquettes from James Villas' new cookbook, "Pig: King of the Southern Table," are great as is. But Villas also encourages cooks to experiment by adding additional ingredients, such as olives, caper and chopped bell pepper.
The reci... Full story
- Big flavor from a little pig: pasta and prosciutto
- The Associated Press
- Substitute whichever pasta variety you like — or even couscous — in this easy, high-flavor dish from Bruce Weinstein and Mark Scarbrough's new cookbook, "Ham." Roasting the garlic and cauliflower gives both deep, rich flavors.
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ORECC... Full story
- Live octopus? Goat kidneys? It's what's for dinner
- The Associated Press
- NEW YORK (AP) — Ben Raisher watches as the writhing Octopus on his plate has its tentacles clipped with giant shears, then squirms in amber sesame oil like a pile of bisected earthworms.
With a deft pinch of his chopsticks, the wriggling, stil... Full story
