By Mary MacVean, Los Angeles Times Even Elmo knows that breakfast is the most important meal of the day in his world, but there hasn’t been enough scientific evidence for the federal government to recommend it for grownups. Still, it sounds like it might be a wise move to stock up on oatmeal and the […]
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By Venessa Wong, Bloomberg Businessweek In 1995, John Wiley & Sons first published “Wine for Dummies,” an instructional book for aspiring oenophiles produced in the same format as the rest of the books in the popular yellow-and-black-jacketed reference series. Other titles include “Personal Finance for Dummies,” “Auto Repair for Dummies,” and (a personal favorite) “Raising […]
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By Jessie Marchesseau Bright red tomatoes, dark green zucchini, sunshine yellow squash and purple sweet peppers were among the fresh produce adorning the table at chef Steve Fernald’s fresh cooking demonstration at the South Lake Tahoe Library on Tuesday. “They say you eat with your eyes first. People either accept or reject a meal based […]
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Savor the Season is a recipe contest for Northern Nevada residents. Western Nevada College Specialty Crop Institute and NevadaGrown – Home Means Delicious are sponsoring the monthly event. Go online to learn about locally-grown, seasonal fruits, vegetables and other foods, and submit a favorite recipe utilizing one – or all – of the foods for […]
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By Kathryn Reed STATELINE — Celebrity golfers will be able to put down their clubs briefly on Thursday and trade them for a bottle of Champagne. Between the 17th and 18th holes they can test their ability at how far they can shoot a Champagne cork. The one who wins will be able to select […]
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By Ferris Jabr, Scientific American Our very first experience of exceptional sweetness — a dollop of butter cream frosting on a parent’s finger; a spoonful of strawberry ice cream instead of the usual puréed carrots — is a gustatory revelation that generally slips into the lacuna of early childhood. Sometimes, however, the moment of original […]
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By Nancy Trejos, USA Today Hotels are taking your takeout orders. A number of hotels across the country are offering gourmet meals for guests to take with them on their airplane rides home. They are packaged to fit in a carry-on and abide by the Transportation Security Administration’s 3.4-ounce maximum for liquids. Hotels says the […]
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By David Tanis, Los Angeles Times With hot, sultry weather comes luscious, sweet, juicy stone fruit — just what we’ve been waiting for. Peaches, nectarines, cherries, apricots and plums fall into this category, and they are the true delights of summer. They all taste good together, whether baked in a cobbler or sliced for a […]
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By Kathryn Reed I’m a big fan of leftovers – the whole cook once, eat multiple times thing. Usually my dinner extras become lunch. But what I really love is when dessert becomes breakfast. So it is this week with the peach-blueberry cobbler I made over the weekend. The guests left and in the fridge […]
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By Brad Tuttle, Time Beer tends to be paired with burgers, not bicycles. But around the country, a new recipe in tourism mixes craft-beer tastings with cycling, running and rafting. Think of it as a sweaty spin-off of the foodie craze. While the clientele tends to be fit, the physical demands of these brew tours […]
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