Eat + Drink

One man's quest to keep wine clubs alive
When it comes to enjoying one of our favorite libations, Greg Klein prefers to keep tech out of the tasting experience.
When wine meets tech, the possibilities are endless
From label-to-door deliveries to a platform that treats your palate like a dating profile, the latest entrepreneurial renaissance is adding a little tech to those tannins.
The Amish know their Daily Bread

The Amish love their wheat. Their lives are rooted to the grain’s cycle: the color of the emerald-green grass pushing up then staying dormant while every other grass has turned brown. In rural communities, the journey from wheat field to grain elevator to mill can be a quick turnaround—a good thing for those whose dinner table revolve around homemade bread.  

As part of my new collection of food literature (publication date to come) on the ethnic and traditional loaves across the country, this story on Elizabeth Coblentz, an Amish homemaker, won’t have the ever-quickening change of pace like some of the other...

Our Food Editor Peggy Wolff's new anthology of Midwestern Writers on Food

Our beloved Food Editor’s new book is garnering rave reviews!  A sketch from the publisher:

“There is writing about food and then there is food writing which reflects life's joys and travails, people, places, and moments in time. Peggy Wolff’s new literary collection of memoirs and personal essays Fried Walleye and Cherry Pie offers up just that from the heartland of this country. 

With its corn by the acre, beef on the hoof, Quaker Oats, and Kraft Mac n’ Cheese, the Midwest eats pretty well and feeds the nation on the side. But there’s more to the midwestern kitchen and palate than...

Highly Cultivated Chef Bags the Fancy Stuff and Opts for Buttermilk Biscuits

Looking ahead to Thanksgiving, I want to do something just a bit different, and I don’t mean tinkering with the staples: The Norman Rockwell-ish herb roasted turkey that’s the centerpiece of the table, the sausage dressing, mashed potatoes, green beans, mushrooms and fried onions (even if they are those crispy ones that come out of a can), scalloped corn, sweet potatoes, and fresh seasonal pies like apple and pumpkin. No, this year my one change will be the bread. Biscuits straight from Iowa’s infamous Machine Shed restaurant.

First  warning. These have a shelf life of one day. So, why baking powder biscuits...

Anyone put off by the word ‘calorie’ needs to find another class.

They sold me a dream. A spotless kitchen, big dough-rolling tables, commercial Kitchen-aid stand mixers, pots of 360-degree bubbling oil, silicone spatulas and all manner of baking tools that we did not have to wash. In my real world, the one back home, scrubbing and tidying up really get in the way of getting things done.

Donut boot camp was like competing in an Iron Chef with yourself. Dirty all the pots and bowls, drop an egg from time to time, ramp up the speed of the mixer to get that “ribbony” dough, do culinary battle with the other donut-meisters crowding the bubbling pots. Get dizzy over...

Old Style Butcher Shops are Back
Was this the renaissance in butchering? The head-to-tail butcher showing off tattoos of hatchets on his arms? Had I hit the motherlode of a trend?
Bobby Flay, An Argentinian, Some Memphis Dudes and more....
Barbeque and Summer, inseparable. Check out these great books for Grilling...
Not sure why BBQ is correlated with Independence exactly - but we're not complaining...
Best names of Barbeque Joints!
From glistening right out of the stream, to drenched in butter and pipian, this trout had a good life

From my view knee deep in the river, real food looked like this: A swift current charged down Utah's Weber, and beyond the stream bright yellow alfalfa, and beyond that a reservoir holding sun-stunned water from the immense snowmelt two seasons ago. It was a blue-ribbon stream, three thousand brown trout per river mile. A teasing impression of plenty.

The drizzly rain made for murky-looking water but what was windowpane clear were the peaks of the Wasatch, a Rocky Mountain sub-range. As well, the flashy noises from magpies doing that magpie thing, wock, wock wock-a-wock, wock, pjur, weer, weer, lending Western authenticity to the...

To the women who pass down more than just amazing cookie recipes
For Susanne Houfek, Christmas memories consist of ginger, spice and a Swedish accent.
Our contributors dish out their favorite holiday traditions.
Acclaimed food writer, Peggy Wolff, shares her take on a classic with this savory recipe. Note: this recipe is simple but does take two days to prep.
We want to slather this savory sauce on everything

So you’ve made the meal of your dreams…  The turkey is fresh from the oven, resting.  The marshmallows are browning on the sweet potatoes and your green beans have casseroled beautifully.  Now is the time to whip up the unifying force of all great Thanksgiving plates: The Gravy.

We’re going to use the stock made from the turkey neck, a little flour, and the drippings from your roasted turkey.  To separate the fat from the pan juices, remove the bird from your roasting pan to a carving board and then pour all that remains in your pan into a measuring cup.  Let stand for a few minutes and you will see the...

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