The Sentinel

Top Business HEADLINES

SNAP benefits don’t pay for rotisserie chicken. A bipartisan bill might change that

“America’s best (and delicious) affordability play is Costco’s $4.99 rotisserie chicken,” said Democratic Sen. John Fetterman of Pennsylvania, who joined Republican Sen. Jim Justice of West Virginia and others in sponsoring the bill. “It’s one of my family’s favorites, and I’m proud to join this bill with Sen. Justice for all to try. SNAP funds would be well spent to feed…

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Star of Japanese hit series ‘The Solitary Gourmet’ hopes to share its joy of eating

A spiced nuts and seeds recipe from Linda McCartney’s plant-based ‘Family Kitchen’ cookbook

Consumers are lost at sea as seafood sustainability grows more complex

British lawmakers are in a jam over changes to the definition of marmalade

Researchers have spent decades breeding better potatoes for chips, and their work isn’t done

Pure colorado

‘Tamale act’ aims to boost home chef businesses by allowing more food sales

Eating snow cones or snow cream can be a winter delight, if done safely

SENTINEL MUSE: Holiday fun across the metro area — Part Two

Celebrate the ‘dazzle’ at Aurora’s holiday tree lighting ceremony Tuesday

DREAM HOUSE: Gaylord Rockies shows off life-sized gingerbread cottage

How to cook, freeze or pickle plant scraps instead of throwing them away

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Dining

Pearl-shaped bubble foods are adding pop to all kinds of menus

Breakfast is booming at US restaurants. Is it also contributing to high egg prices?

It’s eggnog season. The boozy beverage dates back to medieval England but remains a holiday hit

Simple fixes give after-dinner cocktails some holiday flair. Here are 5 recipes from the pros

Throwing a dinner party is a way to connect. Rookies, don’t be intimidated

Turkey wants to regulate Germany’s beloved döner kebab street food

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American buffet

Ranch dressing: An American staple that actually began life on … a ranch

A freezer full of stock and a handful of shiitakes make Chris Fischer’s mushroom soup

Instant Pot Jewish brisket adds sweet and savory flavor to Passover and many holidays

Easter eggs can be dyed and still eaten. Just follow these tips to make sure it’s safe

Spice up your grilled leg of lamb with a baharat marinade recipe from Formaggio Kitchen

The seafood industry bets Americans will finally eat more fish if it looks more like meat

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Drink

It’s all in the rice. The nuanced world of Japanese sake and how to pair it with food

“It’s quite incredible to think of the variation in flavor sake provides, given these constraints,” says Yoko Kumano, who with Kayoko Akabori owns the shop Umami Mart in Oakland, California. The pair has written a new book, “Everyday Sake.”

March 19, 2026

A fleet of festive pubs on wheels brings a taste of Ireland to New England

March 17, 2026

Paris wine show reflects surging demand for zero- and low-alcohol drinks

February 12, 2026

After 80 years, Minute Maid’s frozen canned juices are getting put on ice

February 5, 2026February 5, 2026

Starbucks feeling the heat as more chains vie for US coffee drinkers

February 3, 2026

REcipes

Matzo brei is Passover comfort food fried up in a pan

Brei means “fry” in contemporary Yiddish, and translates to “mash” or “porridge” in German. After adding the egg-and-matzo mixture to a skillet, some people let it cook until brown on the bottom, then kind of flip it, like a pancake. Or you can scramble the mixture, aiming for a kind of super-chunky, matzo-studded scrambled eggs.

March 30, 2026

This minty pea soup with ham is a creamy, chive-packed upgrade for puréed soups

March 24, 2026

Feta-brined spatchcock chicken is cooked under a weight in this Egyptian recipe

March 17, 2026

It’s a little taste of Hawaii in a pie. Coconut custard meets pineapple upside-down topping

March 10, 2026

This smoky lentil sloppy joes packs in the plant-based protein and demands napkins

March 3, 2026

Tidbits

Hershey says it will shift back to classic recipe for all Reese’s products after criticism

“Hershey is committed to making products consumers love and that means continually reviewing our recipes to meet evolving tastes and preferences,” the company said in a statement.

Denmark is set to explore if gastronomy can be recognized as an art form

“We convey messages through our food, our food is our medium of expressing ourselves,” said Munk, whose dishes also explore issues such as state surveillance and animal welfare.

The food festival isn’t dead. But social media is rewriting the recipe

“I’d get the Food Network Magazine and there would be advertisements for it. I’m like, ‘0h my god! You could go to that? Go to these great events and meet these celebrity chefs?’,” said VanNess, a 44-year-old former restaurant owner from Iowa. “I’m in!”

A traditional sausage in the shape of a horseshoe is ‘ironed’ for dryness in southeastern Serbia

“It is a supreme product,” Marjan Savic, who heads an association of ironed sausage producers, told The Associated Press. “Our sausage is one of the best, if not the best.”

Netflix’s ‘Culinary Class Wars’ has transformed South Korea’s fine dining scene

“Many people either didn’t know this culture existed or weren’t particularly interested,” said Lee, whose restaurant name means “well-made” in French. “But now they’re becoming interested, and when they come to dine, the questions they ask — the style of their questions — have more depth.”

A classic Italian cookbook finally gets an English edition after years of effort

“It has all the basic recipes. And it says the basic thing — that food is a connector, that food is happiness,” she says.

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