If, right now, you're just realizing that Sunday is Mother's Day, and that's making you say, "Shit shit shit shit shit," we want you to know that you're not alone. Plenty of us have procrastinated on how to make Mom feel special until right this very second, and while you can probably kiss that cove ... More >>
Have you ever looked at a sommelier and thought "I could do that job!"? Then you are in the right city. New York has an array of educational options in the field of wine, from broad overviews -- how a grape is turned into alcohol, why the flavor suggests blueberry (hint: no blueberries were involved ... More >>
Let the countdown to 2014 commence. If your resolution is to be more active this year, get a jump on it and head out to one of these events.
If you are anything like us, you've let the days before Christmas slowly float away while you've procrastinated on gift-buying, and you find yourself now facing a looming deadline. You have a choice: Brave the crowds or get creative. We hate crowds, and deadlines bring out the best in us (hey, we're ... More >>
It's Monday, which means you're probably reminiscing about all of the memories you made over the weekend. Would you rather have something to look forward to? Here's our list of food events happening in the city over the next few days.
Thursday, December 27 Beer Dinner for Holiday Hurricane Relief at Alewife: Long Island City brewery Alewife will host a holiday meal fit for a beer fanatic. For $50, try brews from Smuttynose, Lagunitas, Oskar Blues, Dogfish Head, Greenport Harbor, and Bronx Brewery, all paired with a six-course men ... More >>
Photo courtesy the Institute of Culinary EducationAnd back to work he goes!Michael Laiskonis, the recently departed pastry chef from Le Bernardin, seems to be taking the notion of retirement pretty lightly. He's already back in the saddle with a new gig as a Creative Director at Institute fo ... More >>
Why is it that food looks so mouthwatering on television? Oh, only because of the food stylists, tabletop directors, and admen whose job it is to "turn the most mundane and fattening staples of the American diet into luscious objects of irresistible beauty." The New York Times profiles the fascina ... More >>
Just Married and CookingWhat James Briscione looks like when he's not wearing chef whites Yesterday we spoke with James Briscione, an instructor at the Institute of Culinary Education (ICE) and the author of Just Married and Cooking about what to buy and not buy off a wedding registry. Today ... More >>
Just Married and CookingJames Briscione, looking very dapper on his wedding dayIt's summertime, which means wedding season! A time to either rejoice at your friends' happiness, or at least make a beeline for the open bar that is supposed to compensate for the expensive present you had to buy ... More >>
Everyone loves to travel; not everyone, however, lives to travel. During most of the year, Claire Handleman pays the rent working at Del Posto, the Bastianich-Batali Italian juggernaut that won four stars from the New York Times last year. Every winter, she packs up her bags and spends at le ... More >>
A new NYC Green Cart program allows city residents to set up their own fruit and vegetable stands in neighborhoods that are traditionally devoid of fresh produce options. [NY Post] Meanwhile, Korean grocery store owners are finding it hard to compete with green carts in certain areas. Lower ... More >>
Welcome to The Best Thing I Ate Yesterday, where we endeavor to remember the very best thing we stuffed down our gullets over the past 24 hours. Why? Because the only thing better than enjoying a meal is wallowing in the memory of one savored in the recent past. Today's fond reminiscences ...
The Dynamic DuoAlinea chef (and arguably the greatest chef in America) Grant Achatz was in town last night at The Institute of Culinary Education to promote his just-released memoir, Life on the Line. In a discussion with his business partner Nick Kokonas in a panel moderated by Food52's Ama ... More >>
Lauren ShockeyWhat's old is new again. Thought to be extinct and essentially lost for the past hundred years, the Pure Nacional variety of the cacao tree was just recently rediscovered in Peru. Which is great news for chocoholics, because this type of tree was renowned a century ago and was ... More >>
iTunesDownload away.Not to be outshone by the French Culinary Institute's impending expansion to California, rival culinary school the Institute of Culinary Education (ICE) has come up with its own item of news: an iPhone app.
Eighteenth-century fish, as portrayed by Luis Melendez.Gourmands looking to bone up on their food history should check out the Culinary Historians of New York, a nonprofit organization founded in 1985 with the aim of furthering people's knowledge about the historical and sociological signific ... More >>
fiskfisk/flickrMaster butcher Rudi Weid welcomed several dozen home cooks to the Institute of Culinary Education this past weekend to show them how to break down a whole lamb carcass. The 110-pound humanely and sustainably raised animal from Three Corner Field Farm in Shushan, New York, was t ... More >>
fiskfisk/flickrIf watching Tom Mylan and Joshua Applestone break down half a hog isn't enough carcass for you, head over to the Institute of Culinary Education on November 8 to see master butcher Rudi Weid expertly hack up 110 pounds of humanely and sustainably raised lamb from Three Corner F ... More >>
Starbucks plans to launch a healthy new menu later this month that will feature baked goods without high-fructose corn syrup or artificial flavors, as well as salads and other items. The new menu will be advertised with the slogan "Real Food. Simply Delicious." [Reuters] If you think a Big Mac has ... More >>
Ryan Skeen is, in fact, leaving Irving Mill, as was rumored on The Feedbag. The Feed confirms that his last day of service is June 7. But Skeen isn't going quietly. He's enlisted the help of other pork-loving chefs--Porchetta's Sara Jenkins, Annisa's Anita Lo, and The General Greene's Nick Morgenste ... More >>
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Festive fun that's both naughty and nice
So You Want to Become a Chef? If You've Got the Time and the Money, New York's Got the Schools