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Blogs
August 1, 2011
Supermarket Chains Go Local; In John Turturro's Kitchen
The New Orleans snowball maker SnoWizard has pissed off competitors by filing dozens of product patents. Now, the company is being sued for "attempting to manipulate the snowball market through a scheme to assert exclusive monopoly rights." [Wall Street Journal] Ever since Wal-Mart found it ... More >>
Blogs
June 22, 2011
Lucky Peach Is Now Available for Consumption
Following the months of buildup that greet any endeavor remotely related to Momofuku, Lucky Peach, the quarterly magazine from David Chang, Peter Meehan, and McSweeney's, is now available at bookstores and newsstands.
Blogs
May 4, 2011
McSweeney's Offers a Preview of Lucky Peach
McSweeney's is getting itself ready to launch Lucky Peach the quarterly food journal from David Chang, Peter Meehan, and Anthony Bourdain's Zero Point Zero Productions. It will come out in June, but the folks at McSweeney's have sent over a preview to whet the media's already considerable app ... More >>
Blogs
January 27, 2011
Girl Scout Cookies Going Extinct; Little Italy Is Back
Padma Lakshmi's custody battle with baby-daddy Adam Dell is heating up as Dell reveals the Top Chef mom had hoped billionaire Teddy Forstmann was Krishna's biological father. [NY Post] Gabriel Stulman of Joseph Leonard, Jeffrey's Grocery, and now Fedora has created not only a series of popul ... More >>
Blogs
December 10, 2010
The Ten Best Cookbooks of 2010, According to Everyone Else
winosandfoodies.com It's the end of the year, time for best-of roundups. Rather than create our own list of the top cookbooks of 2010, we took a look at everyone else's and determined which books overlapped the most. So without further ado, here are the 10 cookbooks you should have read by ... More >>
Blogs
November 11, 2010
Giada Denies John Mayer Hookup; People Still Pissed at Cash-Only Restos
Even Peter Meehan has experienced foodie righteousness gone mad: "What I'm worried about is that as the food thing gets trendier and trendier, at some point the know-it-alls will scare off the casually interested. Maybe even their fellow foot soldiers. Is that sustainable?" [T Magazine] The ... More >>
Blogs
November 11, 2010
Wendy's Tries to Class Up Its Fries as Writers Bemoan Foodie Pretension
The latest illustration of trickle-down foodie fervor comes courtesy of Wendy's, which just debuted a new line of fries. The fries, dubbed "natural cut," differ from the fast-food chain's other species of fry in that they're made from Russett potatoes and get to keep their skins. They're also ... More >>
Blogs
October 29, 2010
People No Longer Grossed Out By British Food; McDonald's to Pay Out $17,500 to Fattened Employee
Peter Meehan on why he's really into Chinatown these days: Sichuan hot pot in a bag, tofu, and barbecued parts. [T Magazine] Royal Caribbean cruise line's newest ship, the 5,400-passenger Allure of the Seas, will house the first Starbucks outlet at sea. [USA Today] A recent survey reveals t ... More >>
Blogs
September 7, 2010
Download: Spectre Folk, "Burning Bridge"
Yes In My Backyard is a semiweekly column showcasing MP3s from new and emerging local talent. Spectre Folk is the long-percolating solo guise of Magik Markers drummer Pete Nolan, a black sea of noise guitar, psych-jams, no-fi experiments, and other interplanetary gunk released on a never-end ... More >>
Blogs
September 7, 2010
David Chang Is Opening a Kitchen Lab
Eater today carries a conversation with Peter Meehan, erstwhile $25 and Under critic and cookbook co-author extraordinaire. Over the course of the interview, Meehan sheds some light on the latest goings-on of his Momofuku cookbook collaborator, David Chang.
Blogs
July 14, 2010
M. Wells, a Diner in Long Island City, Queens: Report from the New Culinary Frontier
A tasty Quebecois mutation of eggs benedict featuring fresh peas and salt cod. There's really nothing visually arresting about the down-at-the-heals diner at the corner of 21st and 49th Avenue in Long Island City, which sits at the head of the Sunnyside Yards -- formerly the world's largest ... More >>
Dining
March 24, 2010
The Meatball Shop's Hero Worship
Tasty spheres roll to center stage on the Lower East Side
Blogs
December 7, 2009
New York to Get FoodWorks Food Plan Today; Rachael Ray Doles Out Illegal Food Smuggling Tips
Babycakes' Erin McKenna uses garbanzo bean flour to replace white flour, coconut milk as a substitute for butter, and agave nectar as a low-glycemic sugar substitute. [NY Daily News] City Council speaker Christine C. Quinn will unveil a long-term plan on food policy today. The initiative, du ... More >>
Blogs
December 3, 2009
Restaurants Turn to the Barter System; Sam Adams Strong Beer Banned in 13 States
Sara Lee is closing a plant in Greenville, S.C. after losing an unnamed customer for its frozen dough products. Some 200 workers will lose their jobs when the plant closes. [CNNMoney/DowJones] After a big meal, Peter Meehan swears by Underberg, a natural herb bitters from Germany. Sold in a ... More >>
Blogs
December 2, 2009
Talk Tonight: David Chang, Peter Meehan & Mario Batali at the Strand
Lest you forget Momofuku, the cookbook, is on the bookshelves, David Chang and co-author Peter Meehan will sit down for a conversation with Mario Batali about it tonight at the Strand.
Blogs
November 18, 2009
Pix from M & T, Flushing's New Qingdao Restaurant
"This is Chinese food?" said an incredulous tablemate." Indeed, "sauteed pine nuts and corn" might be mistaken for American succotash. This week Counter Culture forges ahead to M & T, a Flushing restaurant whose owners came from the city of Qingdao in Shandong Province, directly across the Y ... More >>
Blogs
November 4, 2009
VICE Jumps on Foodie Bandwagon, Launches MUNCHIES Mini-Docs
VICE Media and its online video network, VBS.tv, have introduced a series of mini-documentaries about chefs and other food personalities called MUNCHIES. In proper hipster form, its first webisode stars F-bomb-dropping David Chang, his equally potty-mouthed Momofuku cookbook co-author, Pete ... More >>
Blogs
September 1, 2009
The 'Times' Launches Peter Meehan's New Food Column
Earlier this afternoon, the Times' The Moment blog kicked off the first installment of Grass Fed, a new bi-monthly column featuring the "culinary ramblings" of former "25 and Under" critic Peter Meehan. Meehan, who's also the co-author of the forthcoming Momofuku cookbook, spends his maiden voyage r ... More >>
Blogs
July 24, 2009
Who Will Replace Bruni?
Frank Bruni's gig at the Times is coming to an end in about three weeks. That means that his replacement has likely already been chosen--Bruni writes in his memoir that each critic is given several weeks of preparatory time, basically to fly all over the world and eat in the best restaurants. So i ... More >>
Blogs
February 4, 2008
Serious Coffee Comes to Williamsburg
Frank Bruni's gig at the Times is coming to an end in about three weeks. That means that his replacement has likely already been chosen--Bruni writes in his memoir that each critic is given several weeks of preparatory time, basically to fly all over the world and eat in the best restaurants. So i ... More >>
Blogs
November 14, 2007
Our Man Sietsema: 'Bubble, Bubble, Toil, and Trouble'
Frank Bruni's gig at the Times is coming to an end in about three weeks. That means that his replacement has likely already been chosen--Bruni writes in his memoir that each critic is given several weeks of preparatory time, basically to fly all over the world and eat in the best restaurants. So i ... More >>
Blogs
August 17, 2007
Will the Ball Field Vendors Flunk Tomorrow's Test?
Frank Bruni's gig at the Times is coming to an end in about three weeks. That means that his replacement has likely already been chosen--Bruni writes in his memoir that each critic is given several weeks of preparatory time, basically to fly all over the world and eat in the best restaurants. So i ... More >>
Blogs
July 12, 2007
Now Hiring: Marcus Samuelsson, Top Chef, Hill Country
Frank Bruni's gig at the Times is coming to an end in about three weeks. That means that his replacement has likely already been chosen--Bruni writes in his memoir that each critic is given several weeks of preparatory time, basically to fly all over the world and eat in the best restaurants. So i ... More >>
Blogs
July 11, 2007
Peter Meehan's Last Meal: Outtakes!
Frank Bruni's gig at the Times is coming to an end in about three weeks. That means that his replacement has likely already been chosen--Bruni writes in his memoir that each critic is given several weeks of preparatory time, basically to fly all over the world and eat in the best restaurants. So i ... More >>
NYC Life
July 3, 2007
Peter Meehan's last meal
. . . before going to hell, he eats dog and peeks in a Korean housewife's urn
Blogs
December 13, 2006
It's a Good One: Green Tea Popcorn
. . . before going to hell, he eats dog and peeks in a Korean housewife's urn

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