Dining Out Archives - Page 57 of 58 - Valley News

Ham and wild rice soup, with carrots, peas, parsely, wild rice, and ham, in a crea of celery and chicken broth base.
(Valley News - Sarah Priestap) <p><i>Copyright © Valley News. May not be reprinted or used online without permission. Send requests to permission@vnews.com.</i></p>

A Reader Responds to a Recipe

by Staff Report April 12, 2016

A child at a refugee camp in Lebanon’s Bekaa Valley. Proceeds from the new book Soup for Syria go to the U.N. High Commissioner for Refugees, which provides aid to millions of Syrians who have fled their war-torn country. Top: Sally Butcher’s Iranian pomegranate soup.

Chefs Prepare ‘Soup for Syria’

by Warren Johnston For the Valley NewsApril 12, 2016

Rio Madre Rose.

A Wine to Sip As You Dream Of Warm Days

by Warren Johnston For the Valley NewsApril 7, 2016

A small, home-based restaurant near where Barnard resident James Reiman and friends stayed in Cuba. During their trip earlier this year, they ate at a handful of small paladares, informal restaurants in private homes that are helping to drive innovation in Cuba's food culture.
Courtesy James Reiman

Upper Valley Visitors Explore Cuba’s Transforming Food Culture

by Jim Reiman For the Valley NewsApril 7, 2016

In this Sunday, April 3, 2016 photo, Iraqis having lunch at a restaurant in Baghdad, Iraq. The food business is booming, despite the war and an economic slump, as entrepreneurs find restaurants and eateries a safe business bet. Baghdad’s expanding restaurant scene is unexpected in a city facing almost daily bombings, and a nation embroiled in political crisis. (AP Photo/Karim Kadim)

Restaurants Thrive in Iraq

by Sinan Salaheddin Associated PressApril 5, 2016

Gumbo z’herbes is often made with sausage or ham hocks, but this version is entirely vegetarian and uses smoked paprika for added flavor.

Gumbo Recipe Calls for as Many Greens as You Can Find

by Joe Yonan The Washington PostMarch 30, 2016

Dan Prestridge, of Bethel, has taught cooking courses for Bethel University since its inception three years ago, including a course on beef brisket last Thursday. His wife Kim, and son Zac, are at left.

Barbecued Brisket 101

by Warren Johnston For the Valley NewsMarch 29, 2016

Menu Labeling Pushed Back to 2017

by Mary Clare Jalonick Associated PressMarch 29, 2016

The rising influence of Asian, Chinese and Central American cuisines signals a dramatic change in America’s food tastes, says food-studies scholar Krishnendu Ray

American Foodways Are in Flux

by Lavanya Ramanathan Washington PostMarch 29, 2016

Food advocates are encouraging retailers to offer less than perfect produce. (Eric Paul Zamora/Fresno Bee/TNS)

Ugly Produce Gets Facelift on Social Media to Reduce Waste

by Robert Rodriguez The Fresno BeeMarch 23, 2016