Monday | May 29, 2017
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Marble rye breads add some style to our daily sustenance

| | May 23 2017 - 6:12am | Comments

We eat with our eyes. We’re not sure who first made this brilliant observation, but they were spot-on, describing how our brains make a connection between a food’s appearance and how much we enjoy it.

  1. | Posted: May 28 2017 - 12:05am

    GOLETA, Calif. — There is a new crop growing in Southern California’s famous avocado groves — coffee.

  2. | Posted: May 23 2017 - 6:12am

    We eat with our eyes. We’re not sure who first made this brilliant observation, but they were spot-on, describing how our brains make a connection between a food’s appearance and how much we enjoy it.

  3. | Posted: May 23 2017 - 6:12am

    Q: A recent recipe called for cornichons. What are they and where do you find them?

  4. | Posted: May 23 2017 - 6:11am

    Everyone makes banana bread. And most people love it. A good friend of mine always makes it with chocolate chips because her family will eat anything with chocolate in it. I grew up with my mother making banana bread with butter and pecans, and I thought it was very good until I accidentally created the world’s best banana bread a few years ago.

  5. | Posted: May 21 2017 - 12:05am

    As interest in eco-friendly products and methods grows, it’s no surprise that many artists and other creative types are planting natural dye gardens.

  6. | Posted: May 21 2017 - 12:05am

    MINNEAPOLIS — A little steel ball rolls silently across a sand-covered surface, moved by an unseen force, its path ceaselessly tracing an intricate design.

  7. | Posted: May 17 2017 - 4:33pm

    Cashews have changed the game for vegan cheeses. They add a creamy, decadent flavor that cookbook authors and chefs have adopted in almost every new recipe I come across.

  8. | Posted: May 17 2017 - 4:25pm

    Fruit pies, ice cream, and fresh berry salads are summer staples, and you’ll never catch us turning any of those down. But even in the summer, the occasion may arise where you want to crank it up a notch. Whether it’s a bridal shower, anniversary party, or late-night after-party, a dessert buffet can be a fun, easy way to mark a special occasion.

  9. | Posted: May 17 2017 - 4:10pm

    Let’s get this out of the way early: you don’t need a Passover brisket recipe, because you will never make one that is better than your grandmother’s, and you wouldn’t even try.

  10. | Posted: May 16 2017 - 6:16am

    Is there any more unsung hero in the kitchen than the humble onion, or its equally unheralded BFF, the garlic clove?

  11. | Posted: May 16 2017 - 6:16am

    Steamed pork buns are popping up on menus across the country, and it’s no wonder. With their pillow-y softness, rich fillings, and salty-sweet sauces, they represent everything that makes Asian cuisines so craveable.

  12. | Posted: May 16 2017 - 6:16am

    The Pinterest-popularized “mug food” is a dish made by mixing ingredients in a coffee mug and zapping it to “bake.” The mug brownie is the recipe that started it all; from there, mug enthusiasts moved to mug pumpkin pie, mug doughnuts and mug cheesecake (ew).

  13. | Posted: May 13 2017 - 12:05am

    CAPE CANAVERAL, Fla. — The U.S. Postal Service is going all out for this summer’s total solar eclipse, with a first-of-its kind stamp.

  14. | Posted: May 11 2017 - 12:05am

    LONDON — It’s an urban myth come true — the presence of a man dedicated to ridding the English city of Bristol of grammatical errors in its shop signs.

  15. | Posted: May 9 2017 - 10:38am

    My mom was a wannabe urban farmer long before it was cool. Living in the city limits didn’t stop us from growing our own veggies in a backyard garden that flanked a huge handmade chicken coop, where we raised hens for eggs. (I’ll take this opportunity to apologize to our neighbors, especially for the year we accidentally acquired a rooster, and the year after when we ended up with 38 clucking egg-layers as a result of said rooster.)