Sunshine bars deliver fresh, sweet-sour grapefuit taste

Sunshine bars deliver fresh, sweet-sour grapefuit taste

Wednesday, March 26, 2014
These sunshine bars pack a grapefruity punch.
 
In California, chefs fight for bare-hand contact

In California, chefs fight for bare-hand contact

Monday, March 24, 2014
As the happy hour crowd poured in on a recent weeknight, the kitchen and bar staff at Hock Farm restaurant scrambled to meet the incoming orders.
 

Starbucks to roll out beer, wine to more cafes

Friday, March 21, 2014
Starbucks plans to turn more of its cafes into a destination for beer and wine in the evenings.
 
Lime aioli gives zucchini crab cake a vibrant tang

Lime aioli gives zucchini crab cake a vibrant tang

Wednesday, March 19, 2014
To help get us in the mood for spring, we’ve given a seasonal makeover to the classic crab cake.
 
Pineapple-mint salsa dresses haddock handsomely

Pineapple-mint salsa dresses haddock handsomely

Wednesday, March 19, 2014
We all know that baked white fish is a fast and healthy way to get dinner on the table. What isn’t always quite so clear is how to prepare that white fish without adding tons of fat and calories or rendering it a tasteless hunk of protein.
 
Q & A: Chef appreciates rustic appeal of Irish cuisine

Q & A: Chef appreciates rustic appeal of Irish cuisine

Sunday, March 16, 2014
St. Patrick’s Day weekend means celebration of Irish heritage. For Tim James, head chef at The Local Pub and Teahouse — a Saratoga Springs restaurant that includes bunches of Irish-style dishes — there may be whiskey in the jar. But there will also be bangers on the plate.
 
Qualters family sets an Irish table using modern ingredients

Qualters family sets an Irish table using modern ingredients

Wednesday, March 12, 2014
Here’s a peek at what the Qualters family of Latham -- former restaurant owners -- will be serving their guests at their home this St. Patrick’s Day, using ingredients from Ireland.
 
Sausage, brown sugar give robust new flavors to classic shepherd's pie

Sausage, brown sugar give robust new flavors to classic shepherd's pie

Wednesday, March 12, 2014
When it comes to shepherd’s pie, there are those who toe a rather strict line, and there are those who go with the comfort food flow.
 
Europe wants its Parmesan back, seeks name change
WASHINGTON

Europe wants its Parmesan back, seeks name change

Tuesday, March 11, 2014
Would Parmesan by any other name be as tasty atop your pasta? A ripening trade battle might put that to the test.
 

Buffalo-style chicken wing turn the big 5-0

Thursday, March 6, 2014
Happy 50th birthday, Buffalo-style chicken wings.
 
Breakfast of protein, carbs sets tone for rest of day

Breakfast of protein, carbs sets tone for rest of day

Wednesday, March 5, 2014
In the rush of morning, it’s tempting to grab a muffin or a quick bowl of cereal, or even skip breakfast altogether. Not a good idea.
 
Head over heels for flan

Head over heels for flan

Wednesday, March 5, 2014
We’ve always believed that baking should be fun, with the best recipes being both entertaining to prepare and delicious to eat. A lovely caramel flan, among the simplest of desserts, hits the mark because of its “big reveal” before serving.
 
Crostini toppers provide refined dining while watching Academy Awards

Crostini toppers provide refined dining while watching Academy Awards

Wednesday, Feb. 26, 2014
An Oscar viewing party should be the culinary antithesis of a Super Bowl gathering.
 
Cocktails fit the Oscar celebration and tie in nicely to movie history

Cocktails fit the Oscar celebration and tie in nicely to movie history

Wednesday, Feb. 26, 2014
James Bond without his martini? “The Big Lebowski” dude without his White Russian? Unthinkable.
 
Festival comes up rosès (and whites and reds) for Proctors
SCHENECTADY

Festival comes up rosès (and whites and reds) for Proctors

Saturday, Feb. 15, 2014
Now in its sixth year, the Capital Region Wine Festival attracts an interesting range of people: those who know little about wine, those who know a fair amount about wine and those who consider themselves connoisseurs.
 
 

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