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Byline: Jane Black In the beginning, Andrea and Travis Schroederâs hunt for child care in Grand Junction, Colo., was all too typical. They put out a call on Facebook. Crickets. [...]

Byline: Jane Black The chicken tinga is the same in both Los Angeles establishments: It's a bowl of pasture-raised chicken, lentils, quinoa and black beans. At the University Park outpost [...]

Byline: Jane Black As they struggle to recruit workers, many owners are raising pay. But some are trying to go deeper, to make their business fairer and more humane. Long [...]

As they struggle to recruit workers, many owners are raising pay. But some are trying to go deeper, to make their business fairer and more humane. Long before the pandemic [...]

Byline: Jane Black By last summer, Nick Wiseman, a founder of Little Sesame, a small chain of hummus shops in Washington, D.C., had made all the expected 'pivots' to save [...]

By last summer, Nick Wiseman, a founder of Little Sesame, a small chain of hummus shops in Washington, D.C., had made all the expected ''pivots'' to save his business. He'd [...]

Opening night is always stressful, even if you're opening for only a few dozen socially distanced diners. But on Friday, after a four-month closing, the chef David Zamudio still had [...]

Byline: Jane Black It is still unclear how many students will return to college campuses this fall, but for those who do, mealtime will change dramatically. By Becky Vuksta's calculations, [...]

It is still unclear how many students will return to college campuses this fall, but for those who do, mealtime will change dramatically. By Becky Vuksta's calculations, the new socially [...]

Byline: Jane Black and Brent Cunningham For decades, advocates from chefs to doctors have tried to get Americans to change the way they eat. In a matter of weeks, a [...]

Byline: Jane Black On March 19, Taylor Lanzet got a text from a number she didn't know. 'I hear you are delivering food. Can we talk?' The text was from [...]

Byline: Jane Black Edward Lee is not prepared for a coronavirus lockdown. His pantry is not stocked. He shops often, buying only what he needs and what will fit in [...]

Byline: Jane Black Overview Ingredients Steps 'Top Chef' host Padma Lakshmi loves to serve her family and friends kichidi, a much-loved Indian food that she describes it as a savory [...]

Byline: Jane Black Overview Ingredients Steps A reliable pantry staple, packaged instant ramen, enjoys a cult status with many, from cash-strapped college students to gourmet chefs. The slice of processed [...]

New York City health officials are requiring Farmer's Fridge to get permits and inspections for its machines, which dispense salads and bowls. On Oct. 30, an inspector from the New [...]

Byline: Jane Black BENTONVILLE, Va. - The crisp and sweet York apple is without a doubt the favorite in Warren County, Virginia. But you won't find any in Mary Digges's [...]

Spurred by the pioneering chef, the cafe at Jefferson's estate has reconnected with his agrarian ideals. Alice Waters made her first pilgrimage to Monticello in 2011. Long an admirer of [...]

ASHEVILLE, N.C. -- If you were wagering on two of the most unlikely words to be paired in the English language, ''Appalachian'' and ''bagel'' would be a pretty good bet. [...]

Byline: Brent Cunningham and Jane Black In 2008, a studyby the Centers for Disease Control and Prevention called Huntington, West Virginia,the fattest city in America. The story was national news, [...]

Byline: Jane Black At 7 p.m. on a Tuesday night last May, Fancy Radish, a vegetarian restaurant in Washington, D.C., was hopping. A willowy 20-something dressed in a flowing jumpsuit [...]

Byline: Jane BlackIt was a food-world fairy tale come true. In 2013, Yasmin Khan decided to write a cookbook. She was 32 and burned out from her work as a [...]

Byline: Jane BlackAn Austin-based payments company whose pending shutdown last summer threatened the ability of thousands of farmers markets to accept food stamps has received a $2 million lifeline.Square, the [...]

The article discusses the appeal of a classic recipe for a 1-2-3-4 cake, which is simple to make and difficult to mess up. The author argues that the internet has made it harder to find reliable recipes, as online writers often reinvent simple recipes in outlandish ways or focus on culinary minutiae. The 1-2-3-4 cake, on the other hand, is a versatile and adaptable recipe that can be customized to suit different tastes. The article includes the recipe for the cake, which consists of basic ingredients such as flour, butter, sugar, eggs, and buttermilk. [Extracted from the article]

Byline: Jane Black At 7 p.m. on a Tuesday night last May, Fancy Radish, a vegetarian restaurant in Washington's H Street corridor, was hopping. A willowy 20-something dressed in a [...]

Byline: Jane BlackIt was a food-world fairy tale come true. In 2013, Yasmin Khan decided to write a cookbook. She was 32 and burned out from her work as a [...]

Byline: Jane Black Two summers ago, Ronald David canned something he never had before at the Glade Hill Cannery - and he's canned just about everything: beans, beets, corn, carrots, [...]

Byline: Jane Black The news last week that an Austin, Texas electronic-payments company would shut down had national implications: Thousands of farmers markets across the country would soon lose their [...]

Byline: Jane Black and Leah Douglas On Saturday morning, Ludy Arnold arrived at the H Street farmers market in Northeast Washington just minutes after it opened. Arnold is 70 and [...]

On a warm spring evening, the theme at the Reading Room, a literary cocktail bar in Washington, D.C., was the 2017 novel ''Pachinko.'' The saga of a Korean family that [...]

Byline: Jane Black Horse bread. The name is not exactly appetizing. Its ingredient list might not make your mouth water, either: Each loaf includes field peas, sorghum, millet, mustard seed [...]

WASHINGTON -- Louisville, Ky., was everything to Edward Lee. The Brooklyn-born chef moved to the city in 2003, after having visited only once for the Kentucky Derby. Since then, the [...]

Byline: Jane Black 'Bravetart: Iconic American Desserts' By Stella Parks W.W. Norton. 400 pp. $35 --- What do Key lime pie, pineapple-upside-down cake and mint chocolate cookies have in common? [...]

KNOXVILLE, Tenn. -- A big smile broke out on the chef Joseph Lenn's face when an elderly woman with a cloud of platinum hair burst through the door and waved [...]

Byline: Jane Black On May 5, more than seven years after it was signed into law, calorie labeling on menus will take effect. Unless, with just weeks remaining, Congress delays [...]

Byline: Jane Black At the height of her career, Paula Wolfert, the author of eight influential cookbooks, had a memory that her peers could only envy. She would notice an [...]

Byline: Jane Black BOLINAS, Calif. - A few hundred feet from Bill Niman's modest ranch house is a barn he built to house pigs. It was the late 1970s. Niman [...]

Byline: Jane Black On a chilly night in the fall of 2015, Tom Perry steered his pickup truck into D.C. for a meeting with Phillip Valliant. It was part pleasure [...]

Byline: Jane Black 'The Good Fork Cookbook' By Sohui Kim with Rachel Wharton Abrams 224 pp. $29.95 --- Brooklyn, the spiritual home of 'makers' and hordes of bearded mixologists, is [...]

Preserving fruit at home can be a challenging and expensive process, but a streamlined recipe for making jam at home has been shared by an expert. The recipe, provided by jam master Daniel Perry, involves using a specific ratio of fruit, sugar, and lemon juice for every jam, regardless of the type of fruit used. Perry's method includes macerating the fruit with sugar overnight and using the French method of straining the fruit and cooking the syrup separately to achieve a plush texture. The article also provides recommendations for the right tools to use when making jam. [Extracted from the article]

Byline: Jane Black One of my favorite recipes in Vivian Howard's new cookbook, 'Deep Run Roots' (Little Brown), is one I will probably never make. The list of ingredients for [...]

Vegans are, by necessity, a creative bunch. They grind almonds for milk and spin soy into cheese, ice cream and even some passable meat substitutes. But replacing the egg, in [...]

ASHEVILLE, N.C. -- This mountain city is rightly known for many things: the Biltmore Estate, spectacular leaf peeping and craft beer. Pizza, though, is not one of them. That may [...]

Byline: Jane Black 'It's way easier to get drugs than a good greasy bean,' Travis Milton says, taking a deep drag on his cigarette. And that causes the chef a [...]

Byline: Jane Black What do Key lime pie, -pineapple-upside-down cake and mint chocolate cookies have in common? They are all classic American desserts, but not in the way you might [...]

Byline: Jane Black At the height of her career, Paula Wolfert, the author of eight influential cookbooks, had a memory that her peers could only envy. She would notice an [...]

Byline: Jane Black On a chilly night in the fall of 2015, Tom Perry steered his pickup truck into Adams Morgan for a meeting with Phillip Valliant. It was part [...]

Byline: Jane Black Brooklyn, the spiritual home of 'makers' and hordes of bearded mixologists, is now not only a borough but a brand. 'Very Brooklyn,' diners say (with either reverence [...]

Byline: by Jane Black If you haven't thought much about food waste, now is the time. America wastes epic amounts of food: 133 billion pounds worth $162 billion annually, according [...]

Byline: Jane Black In 2006, Michael Cox, a chicken farmer in northwest Arkansas, faced a choice that many farmers do: Grow or die. His family had been raising chickens for [...]

Byline: Jane Black One of my favorite recipes in Vivian Howard's new cookbook, 'Deep Run Roots' (Little Brown), is one I will probably never make. The list of ingredients for [...]