Brussels sprouts are the latest stars in the healthy vegetable universe

By Erin Williams

Given that they are sprouting up on menus around town, Brussels sprouts are fast becoming an unlikely crowd favorite. Originally developed in Belgium as early as the 1200s, Brussels sprouts didn’t make their debut in America until the 1800s. Some believe they emerged in Louisiana with the arrival of the French, but others believe the vegetable was introduced to North America by the third president of the United States, Thomas Jefferson.

Two recipes!

 

With new spots to slurp, Syracuse barbecue moves out of the Mesozoic Era

BY TOM KAHLEY

If anyone remembers the blink-and-you-missed-it stint of the American Basketball Association’s Syracuse Raging Bulls in 2007, or knows that Le Moyne College has a basketball team, you also realize the Syracuse University hoopsters won’t encounter any competition anytime soon. But what about that other Syracuse hallmark, the Dinosaur Bar-B-Que? Is it possible for another joint to ignite a smokestack that billows over the Dino’s stronghold on the Salt City’s barbecue market?

Pascale Bake House specializes in wedding cakes filled with tasty creams, jams, chiffons and butters

By Lorraine Smorol

The New Times never rides the coattails of any other publication. We knew back in December that the Columbus Baking Company was hard at work readying a new next-door delicatessen, Columbus Meats and Cheeses, to augment their steady supply of hot-out-the-oven bread loaves. But since a certain newspaper in town has a surplus of pages and reporters, the daily got first dibs on the just–opened deli, although the storyteller seemed more determined to nosh on nostalgia.

The food will taste twice as nice during this year’s Dining Week in Downtown Syracuse, as what was previously a one-week affair has been extended to two weeks for the fifth anniversary of the event.

Eating. One-hundred percent of New Times readers do it. And they have done it over the years at the remarkable variety of restaurants this town has hosted. The locations may have changed, the names may be different or they might be long-gone memories on the mastication highway. Here are a few.

Impress guests at your Super Bowl party with the latest in potato chips

By Jennifer Brown

Ah, the Super Bowl—a time-honored event when past-their-prime rockers and barely legal pop princesses join forces to prance across a stage and warble fan-favorite ditties; when the nation jumps to Code Red to prevent any wardrobe malfunctions from bombarding our televisions; when outlandish commercials and not the game are the talk of the town the next morning.

Seek out fortified cereals and breads for a healthier 2009

As Americans become more interested in diet and health, functional foods—those that may provide a health benefit beyond basic nutrition—have become increasingly popular. Consumers of all ages are looking for enhanced and fortified versions of staple food products, including bread and grains. But are these products really better for you?

A Salt City staple is back on the scene with the opening of Miss Syracuse Galloway’s Diner

By Tom Kahley

Better enjoy the tasty Italian recipes in this new cookbook or else chef Joey will DeCuffa you in the noodle By Lorraine Smorol