Trends in food: Veggie chips, wine ice cream, maple water and more

Written by CANDICE CHOI,
AP Food Industry Writer
Monday, 06 July 2015 11:30

Chips made out of broccoli, chickpeas and kale. Wine-spiked ice cream. Popcorn that didn’t quite fulfill its destiny.

Those were some of the alternate-universe products at the 61st annual Fancy Food Show. Many have limited distribution and aren’t easy to find, but could signal coming trends.

Let others worry about the burgers. You focus on the sangria

Written by J.M. Hirsch,
AP food writer
Wednesday, 24 June 2015 12:15

Want to be the hero of your July Fourth gathering? Leave the burgers and dogs to somebody else. Ditto for the potato and pasta salads. What you want to bring is the sangria. Because it’s hard to go wrong at an outdoor summer party when you’re the one toting the pitcher cocktail.

Still, I’m not a big believer in working hard for my cocktail. So this recipe is a breeze to assemble. Just dump and stir in the morning, then let it chill for a few hours before serving. Whatever you do, don’t add ice until it’s in the glass, and even then keep it to one or two cubes at most. Nobody wants a watered down cocktail.

America’s favorite snack bursting with options

Written by Michael Muckian,
Contributing writer
Thursday, 18 June 2015 10:54

It can be light and fluffy, or crisp and nutty. Cover it with butter and salt or liberally dose it with caramel, cheese or other popular seasonings. Nothing delivers flavor with a crunch quite like popcorn.

Spice up your grilling season with stuffed avocados

Written by J.M. Hirsch,
AP Food Editor
Friday, 05 June 2015 17:54

There’s no real shocker here — avocado pairs delightfully with a rich and meaty chili.

But I decided to pair them in a fresh way that is just right for summer grilling season.

Grill, not roast, your veggies this summer
And a recipe to do just that

Written by Sara Moulton,
Associated Press
Friday, 03 July 2015 09:38

I love grilling vegetables because doing so concentrates their natural sugars and amps up their flavor. During the summer, the usual suspects are zucchini, eggplant, onions, peppers and corn. They’re all delicious this way and they all become tender in an agreeably short amount of time.

But it recently occurred to me that a number of the veggies I love roasting in the oven — broccoli, cauliflower and carrots — might also shine if cooked on the grill. Turns out, they do!

Hepburn’s son recalls mom’s life — and kitchen — in new book

Written by Jocelyn Noveck,
AP writer
Wednesday, 24 June 2015 18:07

Think of Audrey Hepburn, and your mind will likely conjure up an extraordinarily elegant woman in a boat-necked black dress, huge sunglasses, gloves to the elbow, and a chic updo.

It’s doubtful you’ll picture a woman in jeans and T-shirt settling down in front of the TV with a plate of penne and — gasp! — ketchup.

A date-pistachio treat perfect for breaking a Ramadan fast

Written by Aarti Sequeira,
Associated Press
Thursday, 18 June 2015 10:51

I still remember the anticipation of watching the sun sink closer and closer to the horizon. It was Ramadan, the Muslim holy month of fasting. My childhood hometown of Dubai held its breath as the fiery ball dipped lower, lower and then finally into oblivion.

Strange brews bring unique flavors to the beer world

Written by Michael Muckian,
Contributing writer
Sunday, 07 June 2015 22:52

Rogue’s new Sriracha Hot Stout Beer.
— Photo: Rogue Brewing

Craft brewers apparently come equipped with vivid imaginations, creating a vast variety of uniquely flavored, exciting beers. In that regard, they may have created a whole new industry, or at least breathed new life and fresh ideas into a world awash in yellow factory suds.

Lakefront goes organic with Growing Power

Written by Michael Muckian,
Contributing writer
Thursday, 02 July 2015 08:25

Business partnerships are nothing new, but some grow more “organically” than others.

The delicious love child of potato salad and deviled eggs

Written by Alison Ladman,
Associated Press writer
Wednesday, 24 June 2015 07:56

This recipe is what would happen if your favorite deviled eggs hooked up with a sinfully delicious potato salad. Rich, creamy, tangy, eggy and starchy, this is everything you want in a July Fourth side salad.

Ciders give America’s favorite fruits a chance to sparkle

Written by Michael Muckian,
Contributing writer
Thursday, 18 June 2015 10:45

If you hail from the Midwest, fresh-pressed apple cider makes you think of autumn — the season where a bountiful harvest results in something a little out of the ordinary that puts one of America’s favorite fruits in a glass. 

Wisconsin cheesemaker debuts 20-year cheddar at $209 a pound

Written by The Associated Press Tuesday, 02 June 2015 05:58

A Wisconsin cheesemaker is debuting a 20-year-old cheddar this week that's short in supply and big on price.

The cheddar from Hook's Cheese Co. of Mineral Point goes on sale Friday for $209 a pound. Most of the 450-pound supply is already spoken for, with orders coming in after the planned sale went public earlier this year, the Wisconsin State Journal reported.