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Dutch ovens were old-fashioned but now they’re trendy

Dutch ovens were old-fashioned but now they’re trendy

Wednesday, Sept. 3, 2014
Dutch ovens are a cast-iron symbol of a pioneer past still especially cherished in the American West.
 
Cannabis cuisine rises in wake of legalizations

Cannabis cuisine rises in wake of legalizations

Thursday, Aug. 28, 2014
There are books about cooking with herbs. And then there are books about cooking with herb.
 
Turn your zucchini abundance into crunchy sticks

Turn your zucchini abundance into crunchy sticks

Wednesday, Aug. 27, 2014
Those darn zucchini! There’s an army of them occupying your garden right now and each one is as big as a blimp.
 
Is it worth it to chop your own burgers? You bet!

Is it worth it to chop your own burgers? You bet!

Friday, Aug. 22, 2014
How do you make the best burger ever? You start by avoiding the ground beef at the grocer at all costs.
 
Information, right stuff makes planning school lunch easier

Information, right stuff makes planning school lunch easier

Wednesday, Aug. 20, 2014
There’s not a lot you can do to change the fact that school lunch duty is a chore. But a little information — as well as the right gear — can keep it from turning into a dreaded one.
 
McDonald's confronts its junk food image
NEW YORK

McDonald's confronts its junk food image

Monday, Aug. 18, 2014
At a dinner McDonald's hosted for reporters and bloggers, waiters served cuisine prepared by celebrity chefs using ingredients from the chain's menu. The evening is part of a campaign by McDonald's to shake its reputation for serving cheap, unhealthy food.
 
Travers Restaurant Week puts spotlight on region’s best eateries
CAPITAL REGION

Travers Restaurant Week puts spotlight on region’s best eateries

Sunday, Aug. 17, 2014
Travers 1864 Restaurant Week, now in its fifth year, features special fixed-price menus at 33 restaurants around the Capital Region in celebration of the oldest major stakes race in the country.
 
What to serve with your Labor Day burgers and dogs

What to serve with your Labor Day burgers and dogs

Friday, Aug. 15, 2014
Burgers. Dogs. Steaks. Maybe some sausages. We know you've got the grilling part of your Labor Day cookout covered. So rather than mess with that, we'll offer up some delicious sides that will complement whatever else you have on the menu.
 
10 ways to dress up those hot ears of corn

10 ways to dress up those hot ears of corn

Wednesday, Aug. 13, 2014
It’s hard to improve on the delicious simplicity of summer perfect corn on the cob slathered with butter and sprinkled with salt. But we figured we’d give it a try anyway.
 
It's time for corn!

It's time for corn!

Wednesday, Aug. 13, 2014
For most of us, piping hot, slathered with butter and sprinkled with salt really is the best way to enjoy corn on the cob.
 
ALBANY

Eddie Money, Food Fest to move indoors

Tuesday, Aug. 12, 2014
Eddie Money and the annual New York State Food Festival moved indoors to the Empire State Plaza Convention Center because of the threat of stormy weather.
 
In Voorheesville, a family tradition becomes a cookbook

In Voorheesville, a family tradition becomes a cookbook

Wednesday, Aug. 6, 2014
When Jean Marotta opens the front door, the aroma of basil and chicken broth drifts from the kitchen of her townhouse.
 

'Gluten-free' labeling standards kick in

Tuesday, Aug. 5, 2014
Starting this week, "gluten-free" labels on packaged foods have real meaning. Until now, the term "gluten-free" had not been regulated, and manufacturers made their own decisions about what it means.

 
Sangria, roasted peppers make entertaining easy

Sangria, roasted peppers make entertaining easy

Friday, Aug. 1, 2014
When it comes to summer entertaining, it's not hard to impress. But it's easy to get yourself in over your head trying to do so. Avoid the stress with this easy and delicious menu.
 
Tomato-avocado salad delivers multiple flavors at height of summer

Tomato-avocado salad delivers multiple flavors at height of summer

Wednesday, July 30, 2014
At the peak of ripeness, an in-season tomato is one of the things that makes life worth living. Happily, that season is upon us. And this recipe is my ode to that summer tomato.
 
 

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