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