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• Food Stuff: In Sips of Tequila, Flavors of Jalapeño and Tropical Fruit

  In a new line of flavored tequila, Tanteo, the flavors are subtler. Read More... Posted Dec 30 2008, 04:51 PM by NYT > Dining & Wine Filed under: Alcoholic Beverages, Fruit, Tequila

• Food Stuff: Earl Grey Flavor, to Serve After Teatime

  A twist of bergamot will make an unforgettable manhattan. Read More... Posted Dec 02 2008, 07:21 PM by NYT > Dining & Wine Filed under: Fruit, Oranges

• Food Stuff: Asian Pears as an Alternative to Dried Apples

  As seasonal fresh fruit choices dwindle, cooks turn to dried fruits to bake into pies and cakes, including dried Asian pears. Read More... Posted Nov 25 2008, 07:00 PM by NYT > Dining & Wine Filed under: Fruit, Pears

• EU to Shoppers: You May Now Eat Abnormal Veggies

  Misshapen fruit and vegetables won a reprieve as the European Union scrapped rules banning overly curved, extra knobbly or oddly shaped produce from stores. Read More... Posted Nov 12 2008, 11:54 AM by NYT > Dining & Wine Filed under: Fruit, Vegetables, Supermarkets, Regulation and Deregulation of Industry, Europe

• The Zing Starts Here

  To better understand the cranberry, often the neglected stepchild of the season, takes an understanding of cooking with one of the kitchen’s tartest ingredients. Read More... Posted Nov 11 2008, 04:01 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Fruit, Sauces, Thanksgiving Day, Cranberries

• Instead of Eating to Diet, They’re Eating to Enjoy

  Many dieters are shunning deprivation diets and instead focusing on adding seasonal vegetables, nuts, berries and other healthful foods to their plates. Read More... Posted Sep 16 2008, 07:06 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Fruit, Organic Food, Weight, Diet and Nutrition, Calories

• Food Stuff: A Fig Reveals Its Inner Raspberry

  The inside of these figs is the color of raspberry jam and even has a similar sweet-tart flavor and texture, thanks to the crunch of tiny seeds. Read More... Posted Aug 19 2008, 07:37 PM by NYT > Dining & Wine Filed under: Fruit, Candy, Figs

• A Good Appetite: No-Alcohol Refreshers That Rise Above Mimicry

  Bartenders’ obsession with making better and more creative cocktails has trickled down to their sober sisters, the mocktail, or nonalcoholic cocktail. Read More... Posted Aug 19 2008, 12:39 PM by NYT > Dining & Wine Filed under: Recipes, Fruit, Beverages, Citrus Fruits, Cherries, Cocktails, Cucumbers

• The Way We Eat: On Blueberry Hill

  Gathering summer’s wild flavor in Maine. Read More... Posted Aug 15 2008, 10:16 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Fruit, Agriculture, Gardens and Gardening, Antioxidants, Blueberries

• Food Stuff: An Olympic Feat for Strawberries

  For the first time, a shipment of strawberries grown abroad entered China on Tuesday, as part of a temporary agreement between the country and California. Read More... Posted Aug 05 2008, 11:07 PM by NYT > Dining & Wine Filed under: Fruit, Food Contamination and Poisoning, California, Olympic Games, Strawberries

• Supermarket Chains Narrow Their Sights

  Supermarkets are beginning to compete with farm stands and farmers’ markets for a wider variety of fresh fruits and vegetables. Read More... Posted Aug 05 2008, 09:09 PM by NYT > Dining & Wine Filed under: Fruit, Agriculture, Retail Stores and Trade, Vegetables, Supermarkets, Farmers' Markets, Local Food

• Food: The Way We Eat: Fuzzy Logic

  The ideal apricot experience requires concentration. Read More... Posted Aug 01 2008, 11:39 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Fruit, Desserts, Apricots

• Food Stuff: Yet a New Way to Say ‘To Your Health’

  Açaí, pronounced ah-sigh-EE, is the basis of VeeV, a new 60-proof liqueur that is an infusion of the berries and some other tropical fruits. Read More... Posted Jul 08 2008, 07:14 PM by NYT > Dining & Wine Filed under: Alcoholic Beverages, Fruit, Health Foods, Antioxidants, Cocktails

• A Good Appetite: A Crisp, Made Truly Crisp

  Most crisps and crumbles are squishy and jammy, but a friend got me thinking when she described her yen for a truly crispy crumble — or crumbly crisp. Read More... Posted Jul 01 2008, 07:32 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Fruit, Desserts

• Q & A: Fruit, Cut and Dried

  How does dried fruit compare with fresh fruit in nutritional value? Read More... Posted Jun 30 2008, 01:42 PM by NYT > Dining & Wine Filed under: Fruit, Medicine and Health, Diet and Nutrition, Vitamins, Iron (Nutrient)