The Value of Experience

The Value of Experience

by | Mar 3, 2011 | Food + Booze

The last time my wife and I ate at Peter Havens in the early 1990s, it had only been open a couple of years, and she and I weren’t yet married. We were living in an attic in Brattleboro, freshly graduated from college, and we were working at menial jobs, trying...
The Elixir

The Elixir

by | Sep 1, 2011 | Food + Booze

As a kid, I treated salad as a vehicle for dressing. Many times my mom prepared huge chef salads for our dinner. To cope with the assault of green healthy stuff, I compensated with gobs of gooey dressing. With enough thick and creamy blue cheese dressing holding...
Food: Cold Fried Chicken in July

Food: Cold Fried Chicken in July

by | Jul 21, 2011 | Food + Booze

Some foods taste better a day or two after they’ve been cooked. Sometimes there’s nothing that satisfies like a slice of cold pizza for brunch, and most stews and chilies become more saturated with flavor if they’re allowed to steep for a few days....

Food: Beyond Lettuce

by | Jul 14, 2011 | Food + Booze

Most of us think of a salad as leafy greens with tomatoes and a dressing. But a salad can be any combination of vegetables—and doesn’t need to include greens. There are also tuna salads, chicken salads, macaroni salads, rice salads, fruit salads, and...
In Search of the Kombucha Creature

In Search of the Kombucha Creature

by | Sep 22, 2011 | Food + Booze

Kombucha is a sweet, naturally fermented carbonated beverage. That much is certain. The drink is made by combining sweetened tea with a living culture made up of lots of different kinds of yeasts and bacteria. When it’s allowed to sit for a long time, chemistry...