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A simple plate of pickled egg and vegetables ($8) is bracingly briny/sweet, though we could have done with more than a quarter of an egg. Pumpkin sage soup ($8) is supernally rich and satisfying, given nice crunch from pumpkin seeds and served at a piping-hot temperature too rarely seen in restau...Read more »
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Best restaurant dish for me this year may be the Agua Chile from Claro in Brooklyn. It was made with spiced cucumber juice, raw sepia or calamari, fresh cilantro and watermelon for a slight crunch. It was balanced and refreshing and a great first course to jumpstart the palate. The perfect summer...Read more »
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To hull dried sunflower seeds, begin by breaking them up with a rolling pin, hammer or food chopper. Then, drop seeds and hulls into a large container of water and stir vigorously. The kernels will sink to the bottom and the shells will float. Dry the kernels before roasting or storing. Not long...Read more »
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Rathore’s real goal, though, is to see it growing in places like India, where he grew up; places where a lot of people aren’t eating well. “A lot of these countries that do suffer from malnutrition are also cotton producers,” he says. “So I think that those countries may benefit much more from th...Read more »
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John Muller steered his tractor left onto Main Street, four Atlantic Giant pumpkins in tow, and thousands of people at the pumpkin parade screamed with delight. Raijin earned the buzz with a small, well-researched menu and traditional options. Broths have their own type of noodle designed to pair...Read more »
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After our grub and ways down a busy freeway aiming for Arizona with the city silhouette in the rearview, I remember thinking to myself in a proud state of mind, one day every city in the Americas will have an establishment like Tocabe serving the people. The record-breaking, cream-colored monstro...Read more »
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It was a very interesting year for the Western — the genre made the Herald movie critic’s top five. Critics pounced on the fact that Hollister and the Mullers haven’t identified the investors who planned to pump millions of dollars into the operation, a detail Hollister said in an interview would...Read more »
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Copyright – Unless otherwise stated all contents of this web site are © 2018 – William Reed Business Media Ltd – All Rights Reserved – Full details for the use of materials on this site can be found in the Terms & Conditions Many menus are cracking up. Chefs employ a r...Read more »
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“To say there are no other crops that a farmer could grow in Half Moon Bay is ridiculous,” said Virginia Turezyn, who works at a business advisory firm and is running for city council on the same ballot as Measure GG. “They could grow Brussels sprouts. They can grow other stuff. . . . Everybody t...Read more »
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Two hours before dinner service commences, Cygnus 27 chef de cuisine Stephan VanHeulen has deftly inspected the kitchen, marveling at the diver scallops — gorgeous, pearly pink and way more substantial than anything you can buy at a supermarket; smelling the exhilarating earthiness of the fluffy ...Read more »
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This near-perfect execution of a creative scallop tartare is a far cry from classic café fare. At barely two weeks old, Mokonuts evolved into a full-fledged, reservations-required restaurant where, contrary to the formulaic Michelin-starred spots he worked at prior, Omar now prefers to make thing...Read more »
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Want to bookmark your favourite articles and stories to read or reference later? Try Independent Minds free for 14 days to access this feature. However, medical practitioners have advised that premature ejaculation is certainly nothing to feel depressed about; because there are good numbers of av...Read more »
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Gently fry the onion, stirring now and then, for 10 minutes or until softened. Add a splash of water if it looks like catching at any point. Meanwhile, preheat your oven to 180˚C/Gas Mark 4. Wipe the mushrooms clean with a damp piece of kitchen paper or clean cloth. Cut them into quarter’s. Break...Read more »
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But a late-summer roasted peach ($13) was one of my favorite restaurant dishes of 2018. It was downright devastating, its sticky, caramelized sweetness awash with a molten wave of Epoisses fondue — creamy, midrange cheesy funk brightened with honey and mint. Its fall replacement — persimmon and q...Read more »
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Left: Moko’s seedy, nutty, and chocolaty cookies; Middle: A tarte of thinly sliced apples; Right: Cured cecina for sandwiches. Arvada & Lakewood While most kids erect lemonade stands in their front yards, Kelly Conley’s and Ginny Kooyman’s children are more likely to be found selling scones a...Read more »
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Live food. Finally, for a treat birds cannot resist, offer live mealworms, the larval stage of harmless darkling beetles, on a shallow tray. Woodpeckers, chickadees, titmice, nuthatches, and even cardinals love ‘em. You don’t usually find nut or seed butter in banana bread, but you may not make i...Read more »
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That means Geddes grew the second-largest pumpkin in the world — which is quite a feat, according to Lancaster. “They’re relatively low in calories, too – about 160 calories per 1-ounce portion, or essentially a palmful,” says Shank, who recommends munching on them straight out of the oven, too. ...Read more »
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Geddes also won major bragging rights, as he currently owns the biggest pumpkin ever grown in North America. Twelve stories — one for each month — about the people, places and things that made for a memorable year. This is the most addictive substance legally available in our country and we all a...Read more »
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• The recipe for beetroot and mackerel with pumpkin seed crispbreads was amended on 24 Dec to include 150ml of boiling water required for the crispbreads. However, those able and willing to drop $68 for the Barcelona (Petrossian jamón ibérico, organic baby arugula, Pecorino cheese, aged fig balsa...Read more »
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LOCK HAVEN — Who spends five months out of the year nurturing a normal size pumpkin until it grows into a gigantic one weighing more than 1,000 pounds that has to be removed from the garden with a back hoe to be transported to a pumpkin competition? Founded as an affiliation of Hohenheim Universi...Read more »
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Recommended dishes: Bison tartare; black bean soup; venison au poivre; black cod; Nantucket bay scallops; butterscotch tapioca pudding. The diva part? "White and purple hydrangeas, pink & white roses, peonies– ABSOLUTELY NO CARNATIONS," The Smoking Gun reports. Yes, it actually came...Read more »
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While external products can help to treat conditions such as acne, the diet may play a direct role in nourishing the skin and keeping it healthful. Wooden crates filled with just-received fresh produce—yellow heirloom tomatoes, shiny violet eggplants, leafy “chou” kale—are stacked on top of each ...Read more »
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For recipe ideas, check out these Roasted Brussels Sprouts With Walnuts, Dates, and Caramelized Onions, or go to the sweet side of life with this Butterscotch Pudding With Candied Walnuts. Either way, your brain, heart, and taste buds will thank you! Jay has inherited a large portion of Scott’s p...Read more »
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“Do you think my men are going to work for $12 an hour if the guy next door is paying $20?” Figone asked, appearing to inflate the cost. “I’m going to have to match that pay.” The six-year-old law allows Centennial Staters to make no-refrigeration-required foodstuffs—breads, cookies, pastries, pr...Read more »