Dining Out Archives - Page 53 of 57 - Valley News

Spicy Roasted Golden Beets. (Chris Lee/St. Louis Post-Dispatch/TNS)

Eating Beets Might Not Be Virtuous, but They Sure Do Taste Good

by Daniel Neman St. Louis Post-DispatchJuly 19, 2016

Raise Your Glass: New Zealand Produces a Classic

by Warren Johnston For the Valley NewsJuly 14, 2016

This undated photo provided by Scribner shows Victor Hazan with his wife, the late Marcella Hazan, who was a famed cookbook writer. Victor Hazan used Marcella's notebooks to create a new book, "Ingredienti," about choosing ingredients with care and using them without fuss, but he needed courage and time to complete the project as he grieved the loss of his wife. (Barbara Banks/Scribner via AP)

Marcella Hazan’s Husband Perseveres to Produce One Final Book

by Danica Kirka Associated PressJuly 12, 2016

Amanda Narowski prepares to do her gardening work at the Middlebrook Restaurant in Fairlee Vt., on June 30, 2016. (Valley News - Jennifer Hauck) Copyright Valley News. May not be reprinted or used online without permission. Send requests to permission@vnews.com.

Soil to Table

by Warren Johnston For the Valley NewsJuly 12, 2016

Celia Taylor, of Perkinsville, Vt., works at at Sterns Quality Produce in White River Junction, Vt., on June 30, 2016.Taylor makes a variety of pickles that she sells at the store. (Valley News - Jennifer Hauck) Copyright Valley News. May not be reprinted or used online without permission. Send requests to permission@vnews.com.

Sweet and Heat: Fire in a Pickle Jar

by Aimee Caruso Valley News Staff WriterJuly 5, 2016

Funnel cakes are made by pouring batter into hot cooking oil in a circular pattern and deep frying the overlapping mass until golden-brown. The batter is commonly poured through a funnel creating its texture and giving its name. They are a regional food popular at carnivals, fairs, sporting events, and seaside resorts. (Kirk McKoy/Los Angeles Times/TNS)

Funnel Cake, a County Fair Favorite, Isn’t Hard to Make at Home

by Noelle Carter Los Angeles TimesJuly 5, 2016

In this June 22, 2016 photo, Don Holman, an engineer at the U.S. Army Natick Soldier Research, Development and Engineering Center in Natick, Mass., adjusts a vertical rack under LED grow lights as kale and other lettuces sprout inside a refurbished shipping container. Holman is testing the idea of growing vegetables hydroponically in a shipping container that could be put on board a submarine to provide fresh vegetables to sailors. (AP Photo/Elise Amendola)

Researcher Tests Out Greens for Submarines

by Jennifer McDermott Associated PressJuly 5, 2016

Raise Your Glass: Spanish Sparkler Cools a Summer Day

by Warren Johnston For the Valley NewsJune 28, 2016

Dorie Greenspanâs Milk Chocolate-Mochamisu Pie. MUST CREDIT: Photo by Goran Kosanovic for The Washington Post

Tiramisu Stands Up To Tinkering

by Dorie Greenspan Washington PostJune 21, 2016

Eggplant Steaks With Salsa Verde. MUST CREDIT: Photo by Deb Lindsey for The Washington Post.

‘Vegetable Butcher’ Cookbook Explains How to Trim, Peel and Slice

by Joe Yonan Washington PostJune 21, 2016