Sentences with phrase «times food editor»

Not exact matches

That's more than four times the national industry average, says Thomas May, food editor of the trade journal Natural Foods Merchandiser.

by Nancy Gerlach, Fiery Foods and Barbecue Central Food Editor Emeritus Recipes Mole Poblano de Guajolote (Turkey in Chocolate Chile Sauce) Mole Poblano Enchiladas Puebla Rice Pilaf Ensaladade Espinaca con Nopalitos Sopa de Lima (Lime Soup with Tortilla Strips and Chile) During the Thanksgiving holiday season, it's the time of year that if turkeys were smart, they'd head for the...

On my left was Christine Salins, the food editor of the Canberra Times, and on my right was a retired radio comedy writer.

Award - winning journalist Janet K. Keeler was the longtime food and travel editor of the Tampa Bay Times in St. Petersburg, Fl..

I've been the food editor of the Norwegian American Weekly for a number of issues now, and before any more time passes, I thought I'd take a moment today to write an update about what's going on over there at the food section.

Appearances of many special guests including top pizza chefs Enzo Coccia, Nancy Silverton, Zach Pollack, Tony Gemignani, Daniele Uditi, L.A. Times restaurant critic Jonathan Gold and Times Deputy Food Editor Jenn Harris, and producer and host Phil Rosenthal (Somebody Feed Phil, Netflix).

Here's a secret about food editors: we spend so much time developing recipes and cooking that at night — between the busy day in the office and after - work activities like dance classes and book clubs — the last thing we want to do is cook.

This cake was for a photography contest by New York Times, food editor Melissa Clark for an additional recipe booklet that will go out with pre order of her new cookbook Dinner.

Choosing Safe Food Containers - Letter to The New York Times» editor from Lynn Bragg, May 9, 2012 Concerns about the use of bisphenol - A, commonly known as BPA, have been raised by scientists and regulators for many years.

sign up» My Vegetarian Times With a new theme each week, our Food Editor Mary Margaret Chappell will inspire you to eat healthier, live greener, and be happier.

A former New York Times» food editor and deputy features editor at the Los Angeles Times, there's little — nay, nothing — that internationally recognised writer and editor Michalene doesn't know about the West Coast food scene.

Then Claire Saffitz, senior associate food editor and biscuit queen, chimed in: «You never know when you're going to want a bit of room - temp butter, and yet the need arises all the time.

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus Recipes in this Issue: Southwestern Chipotle Corn Chowder Red Lentil Soup African Groundnut Soup Spicy Sopa de Queso Goulash Suppe Soups are good at any time of the year, but when the weather is cold, nothing is better than a bowl of hot soup to warm you from the inside out.

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus Recipes: Green Chile Pesto Fresh Herb Pasta Salsa di Pomadoro Crudo (Fresh Tomato Pasta Sauce) Tomato and Herb Grab Pasta Salsa Sun - Dried Tomato and Chipotle Pesto I like to take advantage of the fresh produce available this time of the year and make pasta sauces.

One of our food editors says this chicken adobo recipe is actually the greatest of all time.

So being a food editor and all, I thought it was finally time to re-create them in the BA Test Kitchen and see, years after having tasted them, if the old magic was still there.

We spoke with Rick Martinez, BA's associate food editor, to get his best tips for a perfect poach, every time; the man has the technique down so well that he often poaches five or six eggs at a time!

Looking ahead, we thought about the changes in the atmosphere, the inevitable, kind of annoying passage of time, and we asked senior food editor Rick Martinez to please invent a rosé cocktail, one we'll drink all summer.

BA senior food editor Alison Roman (left) and New York Times food columnist Melissa Clark and editor Emily Weinstein (center).

He took fine pictures of practically everything (food was his specialty for a time) and could discuss them calmly and sensibly with non-photographers, even editors.

TLT has long been a fan of the «Cooking with Dexter» column in the Sunday New York Times magazine, in which Times dining editor Pete Wells wrote about food - related adventures with his now five - year - old son, Dexter.

Experience with food over time is the most important ingredient of taste preference, says Susan Wyler, a licensed clinical nutritionist at Triangle Nutritional Wellness in Chapel Hill and former editor of Food and Wine magazfood over time is the most important ingredient of taste preference, says Susan Wyler, a licensed clinical nutritionist at Triangle Nutritional Wellness in Chapel Hill and former editor of Food and Wine magazFood and Wine magazine.

I've been meaning for a long time to post about this column, written by Times Dining Editor Pete Wells, about the food - related adventures he shares with his now five - year - old son, Dexter.

«Having a perfectly flat stomach all the time isn't normal,» says Health contributing nutrition editor Cynthia Sass, MPH, RD. «After you eat and drink, food and liquids take up space inside your stomach and intestines, and that means some expansion.»

As the food editor at mindbodygreen and a cookbook author, I a) am always trying to eat as well as I can and b) have very little time to do so.

Eating cold, raw foods for three days is no easy feat, but after the three days, our editor reported she felt lighter, healthier, and more energetic than she had in a long time.

#SundaySupper has a special host this week, who knows all about Cookies ~ Janet Keeler, Food & Travel Editor for the Tampa Bay Times and Author of Cookielicious.

Plastic Explosive — David Hawtin drives an unspoilt example of one of the first post-war British GT cars — Jensen's handsome all - glassfibre 541 / Jenks — The Last Word For Bill Boddy memories of the little man just keep flooding back... / Barn Fresh — An astonishingly original 1914 Model T Ford provides Douglas Blain with unexpected food for thought / Racing Stars — Bill Boddy fills in some further detail in a learned postscript to Edward Eves's recent history / MG TF Exposed — The second in our exclusive James Allington cutaways this time of the last of the Abingdon «square riggers» / Nearly Great Marque authority — Ian Dussek tells the story of HRG one of the great British might - have - beens / Economy Class — The Editor is charmed in spite of himself by a late - vintage Rover saloon / The Gamy Mystery — The golden years of automobile art described by Jonathon Wood.

Editor: Support your local animal shelter after you take time to visit and perhaps, even volunteer your time, kennel supplies or pet food.

She spent more than 20 years as a newspaper journalist, including nine years as Food & Wine Editor for The Canberra Times.

She is also CEO of NoraLyn Ltd. and was Host / Producer of over 90 Time Warner Cable food shows; Editor and Columnist, Where & What in the World; Columnist, Big Blend Magazine; Co-author «Our Love Affairs with Food & Travel;» contributor, Meetings Mexico & Latin America; Contributor, Global Writes; Contributor, SOGONOW.com; Co-author, «Cooking Secrets the Why and How;» Co-author, «Success, Your Path to a Successful Book,&raqfood shows; Editor and Columnist, Where & What in the World; Columnist, Big Blend Magazine; Co-author «Our Love Affairs with Food & Travel;» contributor, Meetings Mexico & Latin America; Contributor, Global Writes; Contributor, SOGONOW.com; Co-author, «Cooking Secrets the Why and How;» Co-author, «Success, Your Path to a Successful Book,&raqFood & Travel;» contributor, Meetings Mexico & Latin America; Contributor, Global Writes; Contributor, SOGONOW.com; Co-author, «Cooking Secrets the Why and How;» Co-author, «Success, Your Path to a Successful Book,».

Previously, Sarah was an editor at Travel + Leisure and Gotham magazines in New York City; these days, you can find her byline in The New York Times, The Wall Street Journal, Condé Nast Traveler, Saveur, Food & Wine, Surface, Vogue India, Virtuoso Life, and many other titles.

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Kim got her start as Food Editor at Southern Living and has appeared several times as a guest judge on the Food Network's IRON CHEF AMERICA.

He loves spending his free time with his wife Kate, the Deputy Editor of Food & Wine magazine, and their two children.