Dining Out Archives - Page 21 of 58 - Valley News

(Shawn Braley illustration)

Essay: Christmas Cheer, With Chopsticks

by David Corriveau Valley News Staff WriterDecember 18, 2018

FILE - This May 28, 2015 file photo shows cheddar cheese Madison, Wis. The practice of adding color to cheddar cheese reaches back to when cheesemakers in England skimmed the butterfat from milk to make butter, according to Elizabeth Chubbuck of Murray’s Cheese in New York. The leftover milk was whiter, so pigments were added to recreate butterfat’s golden hue, she said. (Amber Arnold/Wisconsin State Journal via AP)

Artificial Dyes Fading, but Food Will Still Get Color Boosts

by Candice Choi AP Food & Health WriterDecember 16, 2018

Best-selling cookbook author Jack Monroe has been called “the poster girl for austerity Britain.” MUST CREDIT: Photo by Emily Mott for The Washington Post.

Self-Proclaimed ‘Tin Can Cook’ Makes a Delicious Meal of Austerity

by William Booth The Washington PostDecember 11, 2018

Eggs can be a great meal anytime of the day.
(Valley News - Jennifer Hauck) Copyright Valley News. May not be reprinted or used online without permission. Send requests to permission@vnews.com.

Breakfast: It’s What’s for Dinner

by Sarah Earle Valley News Staff WriterDecember 11, 2018

Herbalist Stephanie Boucher, of East Montpelier, left, was invited by the Unitarian Universalist Church in Springfield, Vt., to give a workshop on cooking with cannabidiol and making other CBD infused gifts for the holiday season, Thursday, Nov. 29, 2018. Boucher mixes lavender infused honey into a cannabidiol cookie recipe meant to deliver 10mg of CBD, a hemp derived compound that has become popular for its medicinal properties, as volunteer Sharon Mueller, of Springfield, looks on during the workshop. (Valley News - James M. Patterson) Copyright Valley News. May not be reprinted or used online without permission. Send requests to permission@vnews.com.

In the Kitchen With CBD, a Not-So-Secret Ingredient

by Sarah Earle Valley News Staff WriterDecember 5, 2018

Raise Your Glass: An Alternative to Pricier Chardonnays

by Warren Johnston For the Valley NewsDecember 4, 2018

Now is the time for icing and glitter, sprinkles and fairy dust; even if your holiday cookie decorating game is not top-notch, all it takes is a little planning and organization. MUST CREDIT: Photo by Tom McCorkle for The Washington Post.

Everything You Need to Decorate Holiday Cookies

by Lisa Cherkasky The Washington PostDecember 4, 2018

With help from her mother Sandy Clavelle Hannah Clavelle, 14, of South Royalton, Vt. prepares the filling for her macarons at her home on Nov. 15, 2018. Under the name Ginger's Golden Goodies, Hannah bakes a variety of sweets for area businesses. (Valley News - Jennifer Hauck) Copyright Valley News. May not be reprinted or used online without permission. Send requests to permission@vnews.com.

South Royalton Teen Turns Baking Into a Fledgling Business

by Sarah Earle Valley News Staff WriterNovember 28, 2018

Hash Brown Latkes With Caramelized Onion. MUST CREDIT: Photo by Tom McCorkle for The Washington Post.

When Latkes Are on the Menu, Why Not Use Frozen Potatoes?

by Bonnie S. Benwick The Washington PostNovember 27, 2018

You can fix any tears in a pie crust with extra bits of dough. MUST CREDIT: Photo for The Washington Post by Stacy Zarin Goldberg

Even at Thanksgiving, Pie Crust Is Nothing to Get Stressed About

by Becky Krystal The Washington PostNovember 20, 2018