Food News

Recipe Redux: Bouillabaisse, 1904

NY Times Dining and Wine - Sat, 03/13/2010 - 05:18
You could spend days reading about bouillabaisse in The Times’s recipe archive. This version, from 1904, is, happily, one of the simplest.

Categories: Food News

In the Night Kitchen

NY Times Dining and Wine - Sat, 03/13/2010 - 00:26
Baking from memory in the wee hours of the morning.

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New York Is Finally Taking Its Coffee Seriously

NY Times Dining and Wine - Fri, 03/12/2010 - 22:47
Dozens of new cafes and coffee bars treat coffee making like an art, or at least a high form of craft.

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A Good Appetite: Making Fish Work for a Dinner Party

NY Times Dining and Wine - Fri, 03/12/2010 - 22:10
Mediterranean-inspired halibut, roasted with lemons, olives and rosemary, is juicy and fragrant.

Categories: Food News

United Tastes: Tacos in the Morning? That’s the Routine in Austin, Tex.

NY Times Dining and Wine - Fri, 03/12/2010 - 21:18
When it comes to breakfast tacos, which are stuffed with fillings like eggs and bacon, Austin, Tex., trumps all other American cities.

Categories: Food News

Bites: Restaurant Review: La Enoteca in Rotterdam

NY Times Dining and Wine - Fri, 03/12/2010 - 18:06
The bulk of this restaurant’s menu — 22 pages — is referred to as a “wine library”; the food offerings only fill one page.

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Choice Tables: Museum Restaurants: Where Art and Haute Cuisine Meet in Paris

NY Times Dining and Wine - Fri, 03/12/2010 - 18:06
From bold experiments to understated havens of cool, new restaurants have sprung up in cultural institutions all over the city.

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Journeys: In Spain, Chefs Extend Empires to Hotels

NY Times Dining and Wine - Fri, 03/12/2010 - 18:01
A number of so-called gastrohotels have been popping up alongside some of Spain’s most acclaimed restaurants.

Categories: Food News

How To Make Risotto

The Amateur Gourmet - Fri, 03/12/2010 - 15:26
Here's our latest video from Food2, featuring beloved Italian chef Cesare Casella (of Salumeria Rosi). Chef Casella (who's also the dean of Italian studies at the French Culinary Institute) teaches us a technique so effective, I'll never make risotto any other way again: For those of you who can't watch the video, here's the recipe (after the jump)...... Adam Roberts http://www.amateurgourmet.com/
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The Femivore’s Dilemma

NY Times Dining and Wine - Fri, 03/12/2010 - 14:50
Can chickens save the desperate housewife?

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Recipes for Health: Pappardelle With Greens and Ricotta

NY Times Dining and Wine - Fri, 03/12/2010 - 06:09
This pasta is ideal for a dinner party when there is little time to prepare. Just be sure to use fresh ricotta.

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Talks to Address Trade in Tuna and Ivory

NY Times Dining and Wine - Fri, 03/12/2010 - 05:04
Negotiations on protecting endangered species will open in Qatar with tensions over efforts to ban trade in bluefin tuna and to reopen exports of elephant ivory.

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Pineapple-Glazed Chicken with Jalapeño Salsa

Epicurious New Recipes - Fri, 03/12/2010 - 05:01

Recipe from Bon Appétit


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New Breed of Brewers of No Buzz

NY Times Dining and Wine - Thu, 03/11/2010 - 18:10
Niche coffee roasters are changing decaf by going an extra mile for good beans.

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Katie Lee - How to Cook Up a Food Celebrity

NY Times Dining and Wine - Thu, 03/11/2010 - 17:27
If you’re Katie Lee, start with a dollop of fame (marriage to Billy Joel), parboil a couple of cookbooks, marinate on the morning shows and serve a spec TV pilot.

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Sushi Spot Is Charged With Serving Whale Meat

NY Times Dining and Wine - Thu, 03/11/2010 - 08:30
Federal prosecutors have filed criminal complaint accusing a Japanese restaurant in Santa Monica and its chef of serving whale meat, a violation of the federal Marine Mammal Protection Act.

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Grapefruit-Campari Granita with Vanilla Whipped Cream

Epicurious New Recipes - Thu, 03/11/2010 - 05:01

Recipe from Bon Appétit


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Recipes for Health: Warm Chickpeas and Greens With Vinaigrette

NY Times Dining and Wine - Thu, 03/11/2010 - 04:58
In parts of France, farmers make a traditional meal of boiled chickpeas and spinach or chard.

Categories: Food News

The Elvis Dog

The Amateur Gourmet - Thu, 03/11/2010 - 03:27
Inspiration strikes at the strangest moments. Like Newton under the apple tree, you might be daydreaming about "The Golden Girls" episode where Dorothy's friend has a lesbian crush on Rose and BOOM--you've invented gravity! Such was the case for me, last week, while grading student work in my Gotham Food Writing class: I had the sudden, inexplicable urge to stick a banana in a hot dog bun, schmear it with peanut butter, drizzle on honey and call it "The Elvis Dog." This was a great moment in human history.... Adam Roberts http://www.amateurgourmet.com/
Categories: Food News

Shopping With Chris Santos: Proof That Storing Knives Doesn’t Have to Be Dull

NY Times Dining and Wine - Thu, 03/11/2010 - 00:01
The chef Chris Santos, a judge on the reality show “Chopped,” sought out attractive ways to store knives at home.

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