I never much cared for stuffed grape leaves (or dolmas, as they’re known in Greek) until I tasted my mother-in-law’s version.  While I always found other grape leaves to be too briny or bitter or …

Amid the excitement surrounding St. Patrick’s Day this week, a long-awaited milestone quietly took effect on March 16, but was celebrated widely by food safety advocates.  Federal “Country of Origin Labeling” legislation (or, “COOL,” in …

I finished my last midterm last night and decided to reward myself for a week of library-dwelling with a glass of lovely Argentine Malbec.  Which got me to thinking:  for some time, observers have noted …

Has anyone noticed that prunes have disappeared from the supermarket?
They’ve been replaced by “dried plums,” thanks to the clever efforts of some marketing gurus working for the California Prun…er, I mean ‘Dried Plum’ trade association.  …

In the nutrition world, prebiotics are the new black.
I’m reading about them everywhere, and seeing them added to more and more foods in the supermarket each time I go.
Even if you haven’t heard of them, …

In this past week’s Dining section, the NY Times’ Mark Bittman wrote an impassioned article arguing that breakfast was a perfectly good time to cook savory foods once reserved only for dinner. The photo …