Food

I’ve found writing these introductions to be educational. I’ve learned about St. Patrick’s business with the snakes and Bronx slang for “hold the mayonnaise.” I plan to use that if I ever order a hot dog from a street vendor there.

The Donut Parade, 2152 N. Hamilton St., has been serving the Gonzaga University area since 1968. Its doughnuts, from classic maple bars and apple fritters to more adventurous bacon-donut-wrapped hot dogs, draw plenty of eaters at all hours, 24/7.

OSAKA – No longer confined to the imagination, the food of the future is available to see and even eat for attendees of the 2025 Osaka-Kansai Expo. The Expo features visionary culinary innovations meticulously created using cutting-edge technology.

When I first came across Italian rice salads, I was listening to the radio. On “The Splendid Table,” my friend and food journalist Russ Parsons was talking about them to cookbook author and chef Rolando Beramendi, and I was captivated.

Hannah Barnstable remembers browsing through the cereal aisle at her local grocery store as a child, feasting her eyes upon colorful boxes of breakfast staples like Cocoa Puffs, Trix and Cap’n Crunch.

They bonded over fashion.

Italy is recognized as the birthplace of pizza, that incredible edible disk of toasted bread crowned with cheese and other toppings. Proto-pizzas trace back to the early Roman Empire. Initially, pizza consisted of wood-fired flatbread, frequently topped with olive oil, salt, cheese and garlic. It may surprise readers that the first pizzeria to open in ancient Rome is thought by a few to have been a small shop in Pompeii displaying an ancient Latin inscription above its doorway, “vis colligendi pizzae,” or “the gleaning power of pizza.” I know, the similarity is amazing! Gleaning was a big thing back then, and this is the earliest known writing suggesting the Romans believed that nearly anything could go on a pizza.

While some people mark the start of spring once they spot the first asparagus of the season at the farmers market, for me that moment arrives when I spy strawberries. Plump and glistening, the berries have an aroma that’s like a siren song: I’m powerless against it.

One of my signs that spring is officially here is the day my go-to farmer returns to the farmers market. It always feels good to welcome him back after a long winter and pick up fresh, locally grown produce.

When my best friend, Robin (plus her husband, Aaron, and their toddler daughter, Nora) moved from D.C. to Chicago in August, our in-person meetups were replaced by intense text threads or long phone conversations. We chat about day-to-day life, like everyone else, but we also frequently recount and dissect meals we cooked and/or ate.

250624-TopThai.jpg A plate of pad kee mao sits on a table in the newly renovated Top Thai restaurant during its soft opening on May 16 in Wenatchee. A longtime family-run Thai restaurant has reopened with a new name, a fully renovated space and a fresh, creative direction — but with roots still firmly planted in tradition. Top Thai, formerly known as The Thai Restaurant, quietly resumed dinner ...

Q: What is the soft buildup on the bottom of my electric kettle, and what’s the best way to remove it?

The expansive salad bar at the Log Jam Restaurant in Lake George, New York, which I visited recently, made me feel like a time traveler. It shuttled me back to the all-you-can-eat spreads that mesmerized me as a kid at the “fancy” restaurants my parents would occasionally take us to. I haven’t seen one like it in decades. Spanning the width of the main dining room is a salad bar you could easily make a meal out of, with soup; slice-your-own bread from a selection of warm loaves; a colorful variety of leafy greens and chopped, fresh vegetables; and olives, cheeses and every type of dressing you could imagine.

Memorial Day, considered the unofficial start of summer, is almost upon us.

At markets in the spring, abundant, well-priced bunches of herbs can be just as tempting as strawberries and asparagus. But bringing them home often means that one’s best intentions collide with the harsh realities: Herbs can go from sprightly to swampy before you have time to use them up. The simple tips that follow can help you make sure they never go to waste.

Every year about now, my heart skips a beat the first time I spy those gorgeous spring onions in farmers markets and grocery stores. You know the ones, I hope? They look like scallions that have gotten as swole as a tech bro.

Is there anything more soul-lifting than staring down a big pile of spring leaf lettuce, and imaging all the different things you can do with it?

Big fish, as any fisherman can attest, get the attention. But little fish deserve the love.

When Burton Cummings performed in Airway Heights last January, Marc Connally fudged him with a container of creamy maple candy he named for a Guess Who song.