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Why edible rainbows have taken over the Internet

Why edible rainbows have taken over the Internet

Food coloring isn't just for layer cakes anymore. Pizza?

Brisket, charoset style, deliciously combines two Passover favorites

Brisket, charoset style, deliciously combines two Passover favorites

If “Fiddler on the Roof” taught us anything, it is that the practice of Judaism depends heavily on tradition.

Petta’s Restaurant, a Schenectady  ‘institution,’ sold to church

SCHENECTADY

Petta’s Restaurant, a Schenectady ‘institution,’ sold to church

After 65 years as a popular Schenectady eatery, Petta’s Restaurant will soon serve its last supper.

Schenectady Greenmarket ready to step outside

SCHENECTADY

Schenectady Greenmarket ready to step outside

Spring is here and the Schenectady Greenmarket is getting ready to move outdoors after a winter spent in Proctors.

One of these is the Cronut, the other is food plagiarism - and you can't stop it

One of these is the Cronut, the other is food plagiarism - and you can't stop it

But the hottest food trend of the past five years may be copycatting. Call it food plagiarism.

Golub products get new PICS label

SCHENECTADY

Golub products get new PICS label

As it creates a new identity for its supermarkets, Schenectady-based Golub Corp. is adding a new line of store-brand products: PICS.

Do-it-yourself halloumi is a flavorful cheese that squeaks

Do-it-yourself halloumi is a flavorful cheese that squeaks

When I’m asked why I make my own jam, pickles, cheese or bacon, the first reason that comes to mind is: It’s more delicious. But it’s also plain old fun, and a little bit of magic.

NYC bakery's carrot cakes travel the world

NYC bakery's carrot cakes travel the world

Campbell-Adams — or “the carrot cake lady,” as she is known to many of her fans — is the owner of Lloyd’s Carrot Cake, a family business that churns out about 1,000 cakes and dozens of cupcakes and muffins every week, all from a tiny kitchen just across from Van Cortlandt Park in the Riverdale neighborhood. Look for the light-up sign with the dancing carrot.

U.S. diets go downhill at age 1

U.S. diets go downhill at age 1

The first few months of a child's life are a glorious - and healthful - time for eating.

An experimental baker can succeed by knowing the rules, before breaking them

An experimental baker can succeed by knowing the rules, before breaking them

For years, improvising has been my approach to cooking. For the most part, it has worked. Except for when I bake.

Infant rice cereal has inorganic arsenic. The FDA wants to limit it.

The draft guidance to industry would cap the inorganic arsenic at 100 parts per billion, a level that most infant rice cereals already meet, or are close to meeting, the agency said.

Bar-Risto set to open in Schenectady any day now

SCHENECTADY

Bar-Risto set to open in Schenectady any day now

Renovations are nearly complete at Marotta’s Bar-Risto and owner Chris Marotta he’ll be open for business this coming week.

New Thai restaurant bringing the heat

SCHENECTADY

New Thai restaurant bringing the heat

If you like what you eat at the Pho Queen, they’ll teach you how to cook it. The new Thai restaurant is planning to offer its first cooking class as it nears the anniversary of its first month in operation.

Herald of summer: Jumpin' Jacks opening day

SCOTIA

Herald of summer: Jumpin' Jacks opening day

Hamburgers were on the fire and rolls were on the counter at Jumpin’ Jack’s Drive-in restaurant in Scotia.

Variety is the slice of life

Variety is the slice of life

What difference could a little guacamole make? Quite a lot, actually.

'American food' is changing. And that's a good thing.

'American food' is changing. And that's a good thing.

These days, American diners are expert in devouring kebabs, pho and pupusas at the plastic-tablecloth-covered tables of suburban strip-mall eateries. And New York University food studies associate professor Krishnendu Ray has been poking around in the back of the house, probing for a deeper understanding of the hopes and experiences of the cooks and owners behind those immigrant-run restaurants.

Complex whiskey flavors are a hit with the hip crowd

Complex whiskey flavors are a hit with the hip crowd

Times have changed, and the new philosophy that has revolutionized food, beer and wine — let’s called it gourmet-ization — has swept through whiskey’s formerly staid ranks.

This Easter, try new flavors of spring

This Easter, try new flavors of spring

The holiday’s breakfasts, brunches and afternoon meals afford lots of opportunities to try spring dishes that are new to you. Here are some of our favorites from the season’s crop of cookbooks.

Capital Region microbreweries boast great beer, family atmosphere

CAPITAL REGION

Capital Region microbreweries boast great beer, family atmosphere

The success of Wolf Hollow Brewery and Green Wolf Brewing, among other local establishments, demonstrates that there’s a healthy appetite for locally made beer — and places to drink it — in smaller, slightly off-the-beaten path locales.

Mallozzis to feed casino crowd

SCHENECTADY

Mallozzis to feed casino crowd

Schenectady’s new casino will feature two well-known restaurants — Johnny’s and Villa Italia.

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