Edibles & Potables: Greece’s tradition of “embroidered” bread inspires a museum
The European Bread Museum was founded in 2005, in order to proudly present to the public a many years lasting collectable project. An old...
Edibles & Potables: Herring helps his hip heal
I've alluded here and there to my hip replacement surgery last week, which I'm regarding as successful up to this point.
The bad pain is...
Happy Thanksgiving — but consider the “Thankspigging” alternative
From our family to yours: Food & Dining Magazine wishes all of our readers a warm, happy Thanksgiving in 2024. For a bit of...
Edibles & Potables: Eating and drinking near Diocletian’s digs (Split, Croatia)
“The harsh, pungent ink is the least desirable part of the squid. As Venetian cooks have shown, it’s only the mellow, velvety, warm-tasting ink...
Order your Varanese Thankgiving Turducken today (deadline is 23 Nov.)
From Varanese (at Facebook) comes Thanksgiving Turducken Dinner for 2024. First the description, followed by the details.
It’s that time of year again for people...
Edibles & Potables: “When pubs and restaurants close, our culture is a casualty”
The restaurant critic's topic sentence says it all: "Yes, financially viable restaurants are about nice meals out. But, as it happens, they are about...
Edibles & Potables: “Food lovers the world over are tickled by pickles”
But of course Van Holten's is located in Wisconsin, where there is so much great beer, cheese and other munchable matches. The company dates...
Easy Entertaining: “Bring It to the Party!”
https://issuu.com/foodanddiningmagazine/docs/_vol_83_fall_2024/22
You’ve been invited to a potluck party.
What dish should you bring?
Here are a few go-to items that are easy to make, serve and transport,...
Edibles & Potables: “Why do dishes in hotter climates use more spices?”
It's a valid question: Is there a certifiable correlation between temperatures (outside) and flavors (on your plate) across the United States, Europe, and Asia?
Do...
Edibles & Potables: Are you ready for “bivalve veganism”?
"He was a bold man that first ate an oyster."
— Jonathan Swift
I remain an aspiring pescatarian, allowing myself occasional portions of red meat and...
