Food

Whatever his tastes, a romantic meal for any man

By VICTORIA BRETT For The Associated Press   If you’re hoping to win a man’s heart this Valentine’s Day, you might want to do a little reconnaissance work first. Lucinda Scala Quinn, editorial director of food at Martha... Full story

Super Bowl superfoods

From The Associated Press   TV? Check. Beers? Check. This leaves but one loose end. What’s on the menu? Super Bowl Sunday is fast approaching, so here are some ideas for what to serve at your party:   If you’re looking to... Full story

In world of wine, accidents can sometimes be good

By JOHN ROGERS Associated Press Writer   LOS ANGELES (AP) — Accidents happen, the people at the Accidental Wine Company like to say. Good thing for them that they do, too, or the Accidental Wine Company would be out of business. Every... Full story

Tell Me About It: Pop, pop, pop

An interview with Pete Suter. HIS JOB: The owner of Shirley’s Gourmet Popcorn Company in Bluffton, can’t get enough of the fluffy treat.

Beth L. Jokinen

1. What’s the story behind Shirley’s? We’ve owned and operated the Shannon Theatre here for a number of years, and over the years we’ve had more and more people just stop up on their evening walks to get popcorn and take it... Full story

Maag Daddy: Findlay man makes good on dip

Adrienne McGee

FINDLAY — His father is Oscar, his mother is Millie, and his last name means stomach. This is a guy who was born to be in the food industry. Mark J. Maag is founder and CEO of Maag Foods, based in Findlay. The 43-year-old Kalida native... Full story

Cooking with cast iron

By Sharon Thompson McClatchy Newspapers   Cooks are always eager to try the latest cookware. Brushed stainless steel, triple-ply stainless, enameled cast iron or enamel on steel are what gourmet cooks covet — even though some are... Full story

When it comes to biscuits, there’s no shame in shortcuts

By Kathleen Purvis McClatchy Newspapers   There’s no shame in taking a shortcut to biscuits — especially if the alternative is no biscuits at all. Want to know how widespread it is? I recently spent the night at the home of a... Full story

Haute zukes: Squash goes upscale

By Jackie Burrell Contra Costa Times (MCT)   It begins so optimistically, with dreams of delicate stuffed squash flowers and tender, tiny zucchini. But as the vines run rampant, reality soon sets in. Truth is, zucchini bread loses its charm... Full story

Slabs of ancient salt flavor new trend in serving and cookware

By Nancy Stohs Milwaukee Journal Sentinel (MCT)   MILWAUKEE — It’s a bold new concept in cooking. Instead of salting your food — you “food” your salt. Serving sushi? Leave the soy sauce in the fridge; set the... Full story

Once more into the lunch breach

By Sharon Thompson McClatchy Newspapers   Parents struggle, especially at back-to-school time. Should you spend $100 on shoes that make your son fit in when a $25 pair will do — If you pick the Miley Cyrus backpack over the Selena... Full story

'Food' Archives