|
|
|
Cuisine
Take It From The Top
By Susan Laughlin
Thursday, February 25, 2010
Cooking in a grand style at a grand hotel.The drive to The Balsams Grand Resort Hotel is a long one, but I often make it a few miles longer by going through Berlin. Heading north on Rte.
|
Dining Guide
Dining Guide by Region
Our dining guide of selected restaurants is broken down by region: Merrimack Valley, the Seacoast, Lakes, Monadnock, Dartmouth/Lake Sunapee and the North Country.
Cuisine
Take It From The Top
Thursday, February 25, 2010
Cooking in a grand style at a grand hotel.The drive to The Balsams Grand Resort Hotel is a long one, but I often make it …
|
A Light in the North
Monday, February 1, 2010
Sometimes it takes a fresh perspective to make things happen.The sun was rising over the Franconia Mountain Range as New Yorker Karen Melanie LaRocco gripped …
|
Growing Season
Wednesday, December 30, 2009
The Seedling Café sprouts a leafIt may not be the most hospitable season or favorable economic climate for growing a new restaurant, but two young …
|
Click here for past cuisine >
Subscribe to Cuisine eBuzz
New Hampshire Magazine's twice-monthly newsletter keeps you up to date on everything cuisine.
Click here to see the current issue of eBuzz.
Features
Chocolate Challenge 2010
Monday, February 1, 2010
Hot chocolate. No, not the stuff in the mug with marshmallows, but delectable chocolate desserts with a touch of chile pepper. We challenged four locally …
|
Hottest New Restaurants
Sunday, November 1, 2009
If it takes a match to set a fire under you, the latest round of new restaurants in the state are heating up their efforts …
|
Hot New Restaurants 2008
Saturday, November 1, 2008
The table is set. The door is open.Act One is about to begin.In spite of the miserable economy, a good number of brave chefs are …
|
Four Wines - Four Chefs
Friday, January 2, 2009
We started with the wine — great wine from California that will be part of the Winter Wine Spectacular in Manchester on January 29. Each …
|
Chocolate Challenge 2009
Friday, January 30, 2009
We asked two bakery cafés to present us with a chocolate dessert that was beautiful, wonderfully chocolate and incorporated a “secret” ingredient of ginger.We impaneled …
|
21 Best Bars
Sunday, June 1, 2008
The smoke has cleared on the tobacco wars and the truth is everyone wins. You can finally savor some of the great food that bars …
|
Click here for past features >
Food For Thought
A Week in Perigord
Monday, March 8, 2010
Truffles, foie gras, crusty bread, wine and cheese — bon appetit! Fresh foie gras, local cheeses ripened to perfection and scooped up with chunks of …
|
Feeling Your Oats
Thursday, December 31, 2009
It’s that time of year for a bowl of steaming oatmeal. Oatmeal is the order of the day in January when the cold winds are …
|
Enjoying Pomegranates
Thursday, December 17, 2009
Take advantage of National Pomegranate Month -- November. Starting to show up in New England grocery stores this time of year, the under-utilized, mostly decorative, …
|
Click here for past food for thought >
Field Notes
Butter’s Artisanal Cheese and Wine
Thursday, December 31, 2009
A Place for pairing For almost two decades I lived in Switzerland. While I missed my family, I discovered many interesting places, developed some wonderful …
|
Little Tastes for Your L.O.
Thursday, December 31, 2009
Little Duck Organics, a new line of healthy snack food for little ones ages six months to three years, has just been put on area …
|
Click here for past field notes >
Quick Look
New in Fitzwilliam
Thursday, December 31, 2009
A welcoming aroma of bubbling hot cheese and seasonal herbs greeted us as we entered the cozy old tavern room at the recently reopened Fitzwilliam …
|
Harvest on the harbor
Thursday, October 1, 2009
Portland raises the ante with a three-day culinary festivalThe city of Portland, Maine, is about the size of our Manchester, but this city on the …
|
April Quick Look - Mountain Manor Bread
Wednesday, April 1, 2009
Wholesome, homemade and delivered Judy Ulrich of New Hampton had been making bread for years, giving loaves to friends and family. Then one of her …
|
Click here for past quick look >
Recipes
Chicken Roasted in Hard Cider
Tuesday, October 27, 2009
Not just for drinking, cider makes a wonderful sauce for meat and poultry. From Helen Brody’s "New Hampshire: From Farm to Kitchen." Serves 4 3 tablespoons …
|
Cider-Braised Red Onions and Carrots
Tuesday, October 27, 2009
Cider can be used instead of white wine or beer in many of your favorite recipes. Serves 8 -- from Farnum Hill Ciders. 1/3 pound pancetta …
|
Recipes for the Fourth of Fuly
Thursday, June 11, 2009
Blue Berry Tart Lisa Laskin's Blueberry Tart is originally from Food & Wine Magazine. 1 1/4 cup whole almonds ( 1 1/2 ounces) 1/3 cup …
|
Click here for past Recipes >
|
|
