CARS HOMES JOBS
 
Butternut squash has tough exterior but a heart of gold

Butternut squash has tough exterior but a heart of gold

Wednesday, Sept. 17, 2014
Just as you’re finally finishing up the mounds of zucchini that have haunted you all summer, autumn’s overabundance of butternut squash hits you. Time for some fresh ideas.
 
Olive Garden investor: Back off on the breadsticks
NEW YORK

Olive Garden investor: Back off on the breadsticks

Friday, Sept. 12, 2014
In a nearly 300-page treatise on what's wrong with Olive Garden and its management, investor Starboard Value suggests the Italian restaurant chain is being reckless with its unlimited breadsticks.
 
Honey applesauce cake makes ideal after-school snack

Honey applesauce cake makes ideal after-school snack

Wednesday, Sept. 10, 2014
My grandma Ursula relied on honey to solve nearly any culinary or health problem. Have a nagging nighttime cough? Swallow a spoonful of honey. Chocolate sauce not smooth enough? A dab of honey will do it.
 
Festival offers taste of the good life at SPAC
SARATOGA SPRINGS

Festival offers taste of the good life at SPAC

Sunday, Sept. 7, 2014
Hundreds packed the lawn at the Saratoga Performing Arts Center on Saturday for the second day of the 14th annual Saratoga Wine and Food Festival.
 

Chefs will test creativity at wine and food fest

Thursday, Sept. 4, 2014
Barbecue, brews and blues are beautiful for Marc Murphy.
 
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.
 
 

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