Food

If there’s anything that makes me feel homesick, it’s the scent of boiled peanuts.

Used judiciously, the snappy tidbits of food etymology in “Romaine Wasn’t Built in a Day,” a new book by the medieval scholar Judith Tschann, could make you a hit at dinner parties.

It’s the luck of the Irish for the Coeur d’Alene Resort that St. Patrick’s Day falls upon a Friday. However, there’s nothing lucky about the Irish Whiskey Dinner that the team from Beverly’s has assembled.

I’ve developed a new cooking habit. It was born out of a desire to have something to look forward to after days and days of wintry rain and cloudy skies. On cold, rainy days, I’ll walk the dog after work – as quickly as possible, as neither of us like to be cold and wet – and make this lemony, cheesy, peppery pasta.

On Tuesday, Molson Coors Beverage Co. debuted Coors-icles, a line of frozen beer popsicles that look just like the aforementioned children’s treat. These pops won’t give you a buzz though, since they’re nonalcoholic.

The dairy and meat markets aren’t the only ones being interrupted by the rapidly growing plant-based industry. Chocolate is going vegan, too.

Nutrition experts tout olive oil as a health-conscious component of your meal. Olive oil is linked with a range of health benefits, from lowered blood pressure to reduced inflammation, said Julia Zumpano, a registered dietitian at the Cleveland Clinic. 

Have you ever followed a recipe to a T and then found it sort of ... blah? Recently, a reader in the live Q&A I host with my Washington Post colleague Aaron Hutcherson found themselves in this very conundrum with a sorta soup, sorta stew.

A new venture aims to help minority-owned small farms reach beyond seasonal farmer’s markets and into the big world of corporate and retail sales.

So what did the Girl Scouts do this year? Introduced Raspberry Rally, a new cookie sold exclusively online starting Feb. 27 and shipped directly to customers.

The following is an edited excerpt from “Eat & Flourish: How Food Supports Emotional Well-Being,” by Mary Beth Albright (Countryman Press, 2023).

Over the last few years, grocery stores have been awash in new plant-based proteins. But some of the most reliable, nutritious options have been around for hundreds, even thousands, of years. I'm talking about beans, tofu and tempeh.

I am a lover of soups that seamlessly balance contrasting flavors — the herbed, spicy bite of a classic Lagosian pepper soup or the coconut creaminess and tomatoey sharpness of a moqueca.