If anyone has found a silver lining in the ongoing restaurant industry slowdown with its twin scourges of rising costs and sluggish traffic, it’s supermarkets, which have seen increased interest in their continually...
Afunny thing happened on the way to this column. To do my usual research, I turned to the usual suspects: chain menus, recent NRN stories, USDA statistics and Google. What I discovered from that last resource was...
There are few culinary techniques more evocative than smoking. It can conjure images of backyard barbecues, slowly sizzling Southern smoke pits and succulent protein falling off the bone. While smoking is a common...
Wine: It’s not just for drinking anymore. Sure, we’re imbibing the fruit of the vine in steadily growing quantities: Per-capita consumption in the United States reached an estimated three gallons in 2007, and demand...
When is a fish not a fish? When, sans fins, gills and bones, it’s safely hidden in a six-ounce tin. For many years that’s how Americans consumed tuna, which, minus the scary fishy parts, was No. 1 in total U.S...
Spanish cookery will likely never threaten the primacy of the big three ethnic cuisines: Chinese, Italian and Mexican. There’s been no major wave of supporting immigration, and Spanish-Americans are simply not as...
