"Baked," a new cookbook by Matt Lewis and Renato Poliafito, provides recipes from their Red Hook bakery and coffee shop, also named Baked. "People are getting back to comfort foods because of the economy," Lewis said.
Slow-cured ham, one of North Carolina's oldest culinary traditions, is poised for a comeback, spurred by interest in slow-cooked foods. One person who still cures his own hams says they need only four ingredients: "Brown sugar, salt, mountain air and time."
When creamy lentil puree meets diced potatoes, the result is a stew hearty enough for a meal. The flavorful recipe for curried potatoes and red lentil sauce calls for cumin, lime juice, coriander and cilantro, as well as Thai, cayenne or serrano chilies.
Before Wrigley introduced spearmint gum in 1893, people made their own mint candy at home. An 1879 New York Times recipe has been modified and forms the base of a white-chocolate mint-and-caramel parfait.
Paul Mercurio is an advocate of Slow Food, but he also recognizes that Syracuse, N.Y., is not the ideal place for a trend that relies on locally grown food. When he shops, he weighs the energy-to-calorie ratio in food shipped from all over the world.