MailTribune.com Headlines: Food

Chef's Secrets

Thu, 16 May 2013 10:29:30 -0400

ATLANTA — Richard Blais wants you to know that great flavors can be coaxed out of ordinary ingredients — and that a bit of simple science can add texture and fizz to food.

Winemaker still savors Judgment of Paris

Thu, 16 May 2013 10:28:27 -0400

Mike Grgich's 1973 Chateau Montelena Chardonnay helped turn the wine world on its head by winning the famed Judgment of Paris, in which a panel of predominantly French wine judges did the unthinkable by scoring California wines over their own.

Oregon strawberries are sweet purity

Tue, 14 May 2013 09:31:56 -0400

The strawberry is one of Oregon's dearest commodities, and it arrived early this year. So time's a-wasting!

Scone simplicity

Wed, 8 May 2013 12:10:23 -0400

Scones are one of the basic pleasures in life.

Stretching out in the vines

Tue, 7 May 2013 01:23:48 -0400

It's easy to resent grape growers. Just look out the windows of their homes where picture-perfect vines link together to form enviable landscapes.

Traditional biscuits rise in esteem

Tue, 7 May 2013 01:23:47 -0400

There's a Southern influence that lately has wended its way through Los Angeles restaurants, and its emblem is the biscuit. Tender, flaky, golden biscuits have risen on menus from Manhattan Beach to Melrose Avenue.

Celebrated author/chef cooks up tale for children

Tue, 7 May 2013 01:23:46 -0400

It feels nothing short of a miracle for a child today to reach adolescence with a healthy relationship to food.

Cooking academy is online, and it's free

Tue, 7 May 2013 01:23:46 -0400

SEATTLE — Down at Pike Place Market, below the produce stands and fishmongers and spice merchants, sits an unusual business called ChefSteps.

Sriracha hot sauce purveyor turns up the heat

Wed, 1 May 2013 15:24:04 -0400

LOS ANGELES — The gig: David Tran, 68, founded hot sauce company Huy Fong Foods Inc. in L.A.'s Chinatown in 1980 and a few years later introduced Sriracha sauce to the U.S.

U.S. is tops in wine drinking, and most of it is red varieties

Mon, 29 Apr 2013 21:50:13 -0400

America's love affair with wine continues. We're pulling further ahead of Europe, but seeing increased competition from China.

Want to eat at this L.A. hot spot? Buy a ticket

Mon, 29 Apr 2013 21:50:12 -0400

LOS ANGELES — Last month, the manager of the Beverly Hills, Calif., restaurant Red Medicine shamed diners who didn't turn up for their Saturday night reservations by calling them out on Twitter.

A backyard oyster roast

Mon, 29 Apr 2013 19:43:58 -0400

RALEIGH, N.C. — You can't roast oysters without one piece of essential equipment: a pint of beer.

Wine of the Week: 2011 Liquid Farm Chardonnay

Mon, 29 Apr 2013 19:38:23 -0400

2011 Liquid Farm Chardonnay "White Hill"; region: California Central Coast; price: about $36; style: intense, yet subtle; what it goes with: savory tarts, chilled shellfish, spiny lobster, Dungeness crab

It's the perfect time to go after rhubarb

Mon, 29 Apr 2013 19:00:58 -0400

Pacific Northwest rhubarb has hit the market and it's as beautiful as ever. OK, so it isn't as chic as sapote, or as artsy as an artichoke.

A spring break wine 'study' in Burgundy

Tue, 23 Apr 2013 12:55:09 -0400

I have to confess I was hoping to catch the three pillars of the Rogue Valley's biggest wine event off guard.

Prosecco is trendy, affordable

Tue, 23 Apr 2013 12:55:09 -0400

If there's an official wine of today's fabulous 21-something generation, it's the Italian bubbly called prosecco.

Name that meat (cut)

Tue, 23 Apr 2013 12:55:07 -0400

What's in a name? Plenty when it comes to pork chops, and it's all about to change.

Since You Asked: Pimiento is really just a pepper

Tue, 23 Apr 2013 10:19:07 -0400

I have a recipe for Eggplant Relish from a 1975 issue of Gourmet magazine that calls for five pimientos.

Real 'apeel'

Tue, 23 Apr 2013 10:18:42 -0400

Here's to life handing you lemons — lots of them.