News

Inmates churn out bread for NYC jail system

Each morning, and again in the afternoon, the blades of three bread-slicing machines are counted carefully. Only then does the bakery let workers go home – to their jail cells on Rikers...

DATE: April 19, 2011 | CATEGORY: Food

Time for wine? Roll out the bag-in-a-barrel?

Selling wine by the glass is hot, but having half-empty bottles left over is not, something that has prompted restaurants and bars to explore new delivery systems from sophisticated preservation...

DATE: April 19, 2011 | CATEGORY: Food

Pizza inspires chicken dish

For quite a while we couldn’t quite put our finger on what was missing from sweet-and-sour chicken.With all the tangy sweet goodness from the pineapple, peppers, onions, sugar and vinegar, it was...

DATE: April 19, 2011 | CATEGORY: Food

Cioppino is fast and healthy seafood stew for spring

Looking to score a nutritional home run this spring? Consider cioppino, the tomato-based fish stew created by Italian immigrants in San Francisco.Seafood is always a healthful choice when it comes...

DATE: April 19, 2011 | CATEGORY: Food

Washington restaurateur is ambassador for food

Jose Andres is moving from small plates to big ideas.The Washington chef best known for popularizing tapas – the Spanish custom of dining on small, shared dishes – has been not so quietly...

DATE: April 19, 2011 | CATEGORY: Food

Mexican restaurant says ‘si’ to Passover

Do salsa and gefilte fish mix?They do if you’re Howard Greenstone, a “nice Jewish boy from Jersey,” who is CEO and president of Rosa Mexicano, a small chain of upscale Mexican restaurants.The idea...

DATE: April 12, 2011 | CATEGORY: Food

Slow cooking tenderizes a delicious Passover stew

The expansive nature of the Passover seder gathering can present a fantastic opportunity to use food to bring together the different elements that are part of each family’s history.Since Jews have...

DATE: April 12, 2011 | CATEGORY: Food

Pressed for time? Make panini

Maybe you are sick of the same old turkey sandwich day after day. Maybe you are tired of heating up your kitchen with the stove. Or maybe you want to impress the heck out of some dinner guests with...

DATE: April 12, 2011 | CATEGORY: Food

The well- stocked pantry

Just as a good carpenter will tell you it takes a blueprint and a gaggle of good tools, veteran Durango cooks will tell you most kitchen success starts with a game plan that includes quality key...

DATE: April 12, 2011 | CATEGORY: Food

Flavors of Fusion

Durango has a reputation for offering as many dining options as cities two and three times its size. That’s arguable, but few would disagree that we have a number of restaurants offering bites of...

DATE: April 5, 2011 | CATEGORY: Food

Use spring herbs, veggies for pasta

For the dedicated kitchen gardener, winter can be a tough period limited to leafing through seed catalogs and stretching the remnants of whatever was canned or frozen from last season’s...

DATE: April 5, 2011 | CATEGORY: Food

Spring asparagus makes healthy soup

Global markets and high-tech shipping methods have put asparagus on our tables virtually year-round, yet most of us still associate it with spring.But whenever you eat it, asparagus is a...

DATE: April 5, 2011 | CATEGORY: Food