Food News

Sazerac has reintroduced a 1930s-era version of absinthe called Herbsaint.

Recipe from Epicurious

No. 7 Sub is almost ready to open at the Ace Hotel.

Vietnamese beer culture has morphed, adopting traditional European styles as well as embracing an ephemeral home-grown brew.

Recipe from Bon Appétit

A first look at Jean-Georges at the Mark.

Inspired by this piece in the Guardian, in which several successful fiction writers (including Elmore Leonard, Margaret Atwood, and Jonathan Franzen) give their ten rules for writing fiction, here are my ten rules for food blogging. (I hope my other senior food blogging colleagues write their own ten rules too.) 1. Have a hook. That hook might be cooking your way through a cookbook, deriding disastrous cakes, or advising fellow workers on where to eat in midtown. 2. If you don't have a hook, have a name. Like this guy or this guy, both of whom made a name for themselves in the food world before starting a food blog. 3. If you don't have a name, have a singular, stand-out voice that’s unlike any other voice out there. 4. If you don’t have a singular, stand-out voice, take beautiful pictures of beautiful food and include recipes. 5. Update frequently, at least three times a week. Even if you’re not a great photographer, include pictures in your posts; preferably, a lead picture at the top and several illustrative pictures studded throughout. (Edit these pictures in Photoshop, for maximum effect.)... Adam Roberts http://www.amateurgourmet.com/

Recipe from Bon Appétit

I don't have a fast answer to the question "what's your favorite restaurant?" (it's a tie, at this point, between Blue Hill Stone Barns & Prune) but I do have an immediate suggestion when someone is coming to New York for the first time and wants to know where to go: "Cafe Sabarasky," I almost always say. "It's one of my favorite places in the city."... Adam Roberts http://www.amateurgourmet.com/

Recipe from Bon Appétit

Braised rabbit with collard greens, red peas and country ham? Kind of!

Recipe from Bon Appétit

The idea of a secret ingredient is a funny one. I think it's based on a modern American notion of shortcuts; the idea that instead of working hard to be successful, you can win the lottery or appear on a reality show or read the Cliff's Notes and still pass your A.P. English exam (I did that actually: sorry, Hester Prynne). This American obsession with getting everywhere as quickly as possible, to FastPass your way to accomplishment, doesn't translate well to cooking. Which is why, I think, so many Americans don't cook. They'd rather fast food it, or frozen dinner it, than stand over a stove. And when they do stand over the stove, they want "quick tips" and "30 minute meals" and the magical, secret ingredient that'll propel their dinner to greatness. But the truth is no one ingredient can propel your dinner to greatness; greatness comes with patience and practice, over time.... Adam Roberts http://www.amateurgourmet.com/

Recipe from SELF

Recipe from Bon Appétit

Recipe from Bon Appétit

Let's say you have a loved one who doesn't cook (ahem) and Valentine's Day is just around the corner (ahem) and you're sick and tired of slaving over a hot stove, day in and day out, and wish that just once (ahem) they'd make you dessert. Ok, my "ahems" are a bit unfair: that made it sound like I'm complaining about my own domestic situation. I'm not. I don't want Craig to make me dessert--I like making my own dessert, thank you very much--but you, yes YOU, may wish your loved one to make you dessert this Valentine's Day. It's very understandable. Well here's the solution: open up this post on their computer, leave it open, and maybe they'll get the hint. This is a pretty foolproof beginner cook dessert option and it's out-of-this-world good.... Adam Roberts http://www.amateurgourmet.com/

Recipe from Bon Appétit

Recipe from Bon Appétit