<< Previous Page  |  1  |  ...  |  211  |  ...  |  422  |  ...  |  633  |  ...  |  774  |  775  |  776  |  ...  |  844  |  Next Page >> 15481 - 15500 of 16872

  • Article

    Brooklyn Artisans: Gentrification = Elephant in the Room

    The feature on the new generation of Brooklyn food artisans in the New York Times food section was an interesting roundup of small producers/businesses like Marlow & Daughters butcher shop, Cut Brooklyn (a knife maker) and Mast Chocolates. The story ...

    @ Fork in the Road by Sarah DiGregorio on February 26, 2009 @ 5:54 pm
  • Article

    'Drunken Negro Face Cookies' Don't Pay

    Also, the Secret Service have reportedly paid him a visit, as a result of the very charming things he said about President Obama. In the end though, everyone ends up looking kind of bad. Shaka Shakur, the leader of the Black Panther protest group...

    @ Fork in the Road by Sarah DiGregorio on February 26, 2009 @ 3:53 pm
  • Article

    To Watch Tonight: Gordon Ramsay's Sadomasochism

    What did you think of the show? It's actually kind of entertaining. My first impression was that it follows the same exact protocol as any other reality show. It looks to me like a lot of its hyped up. Definitely. That being said, did the show stri...

    @ Fork in the Road by Hailey Eber on February 26, 2009 @ 2:38 pm
  • Article

    Casey Speaks Out

    Lest we feel too bad for poor Carla who seemingly lost it last night because sous chef Casey convinced her to cook sous vide and do a souffle, Casey defends her kitchen honor and she's pissed, writing: Carla was not prepared and in over her head. ...

    @ Fork in the Road by Hailey Eber on February 26, 2009 @ 1:55 pm
  • Article

    Flash in the Pan: Three Chile Beans

    I used scarlet runner beans, but you could use giant white beans, or kidney beans--any largish, meaty bean. I often use canned beans (quelle horreur), but I wouldn't for this dish. I like the way dried, soaked beans keep their shape and texture when ...

    @ Fork in the Road by Sarah DiGregorio on February 26, 2009 @ 9:43 am
  • Article

    Top Chef Finale: Under Pressure

    It's over, it's finally over. After one of the strangest, least captivating seasons yet, it all came down to Carla, Stefan, and Hosea last night. There was disappointment and heartache. Mistakes were made. Twists were thrown at the cheftestants. In t...

    @ Fork in the Road by Hailey Eber on February 26, 2009 @ 9:38 am
  • Article

    Has Food Replaced Sex?

    In a Policy Review essay entitled "Is Food the New Sex?", Mary Eberstadt says that food has become what sex was a generation ago. As our attitudes about sex have become more relaxed and casual, we've focused our moral judgments on eating. [Washington...

    @ Fork in the Road by Hailey Eber on February 26, 2009 @ 9:24 am
  • Article

    Stranger in a Strange Land

    Witness the product picture above. I found myself having to take a leak on Highway 15 this afternoon on my way here, and I went into the convenience store attached to the gas station. The gas station, btw, had the unfamiliar name "Rutters," which mea...

    @ Fork in the Road by Robert Sietsema on February 25, 2009 @ 8:38 pm
  • Article

    Top Chef Finale Sipping Game

    While watching the finale, have a sip of wine every time... -Carla is shown doing something resembling a yoga pose -Hosea hates on Stefan -Stefan hates on Hosea -Anyone says the word "Creole" -Toby Young attempts to be witty -Tom appears frustrated ...

    @ Fork in the Road by Hailey Eber on February 25, 2009 @ 5:02 pm
  • Article

    Recipe: Chef Ji Cha's Bibimbap

    Today, she shares the recipe for her Bibimbap. Cha likes to use Korean stone bowls (available in Asian markets) to prepare the dish and make the rice extra crispy, but you can also use a cast-iron bowl or skillet. The recipe is after the jump. Ch...

    @ Fork in the Road by Hailey Eber on February 25, 2009 @ 2:32 pm
  • Article

    Enough of the 12-year-old Food Critic Already

    Enough with the 12-year-old food critic already. Little David Fishman has already warranted a Times article, made an appearance on The Early Show, and had his story optioned by Paramount. We thought the story would finally end there. We really hoped ...

    @ Fork in the Road by Hailey Eber on February 25, 2009 @ 11:32 am
  • Article

    Critical Mass: Co.

    The debate over Jim Lahey's new pizza joint, Co., continues. Our own Sarah DiGregorio reviewed it earlier this month and found things "hit or miss." This week, the Daily News' Danyelle Freeman, Bloomberg's Ryan Sutton, and Frank Bruni (in his Times b...

    @ Fork in the Road by Hailey Eber on February 25, 2009 @ 11:11 am
  • Article

    A Culinary Movement Grows in Brooklyn?

    Apparently, those scruffy guys and gals selling pickles, cheese, and chocolate at the flea market aren't just solitary foodies. According to the Times, they're part of a "new culinary movement" in Brooklyn where 20 and 30 somethings are making and se...

    @ Fork in the Road by Hailey Eber on February 25, 2009 @ 9:07 am
  • Article

    Fork in the Road Eats 'Cue at Whiskey Sunday

    When I say Whiskey Sunday is non-traditional, I mean it's the sort of spot that serves blueberry-chile barbecue sauce, and cherry-picks styles, from St. Louis ribs to brisket. Shockingly, that blueberry-chile sauce is really good--and believe me, I w...

    @ Fork in the Road by Sarah DiGregorio on February 25, 2009 @ 7:15 am
  • Article

    The Early Word--Hanco's Park Slope

    As Hailey pointed out, the new Hanco's on 7th Avenue in Park Slope, which opened on Saturday, is peddling banh mi at the inflated price of $7 each. The other, older Hanco's in Boerum Hill sells the same sandwiches for $5.25. For comparison, the most ...

    @ Fork in the Road by Sarah DiGregorio on February 25, 2009 @ 7:00 am
  • Article

    Good Things: Canned Fish, Beet Kimchi

    Two snacks that I have eaten lately and loved: This is wild-caught, Portuguese mackerel (skinless, boneless) packed in a zesty Portuguese piri-piri sauce. When you lift up the fillets, you see a couple of red chiles floating in there...

    @ Fork in the Road by Sarah DiGregorio on February 24, 2009 @ 7:07 pm
  • Article

    Best Cooking Show Ever?

    A friend just called this to my attention (via Jezebel). It's the first episode of a show called Great Depression Cooking, featuring a 90-something, pretty adorable woman named Clara showing you the dishes that her family used to cook du...

    @ Fork in the Road by Sarah DiGregorio on February 24, 2009 @ 6:53 pm
  • Article

    Tapas Recipe: Esqueixada

    Here, I love the mix of the salty cod with the briny olives and the brightness of the onions, tomatoes, bell pepper, and parsley. It's a traditional salad in Catalonia, and reminds me of a Catalan version of ceviche. The name comes from the word "esq...

    @ Fork in the Road by Hailey Eber on February 24, 2009 @ 5:15 pm
  • Article

    Snackshots: Tapas at the International Culinary Center

    Above, chorizo and potatoes ala plancha--simple and delicious. My beautiful tortilla espanola. I think I'm still surprised it turned out intact. Piquillo pepper stuffed with Bacalao (a little salty for me, but the Brit loved...

    @ Fork in the Road by Hailey Eber on February 24, 2009 @ 2:57 pm
  • Article

    Turkish Restaurant Opens In Fort Greene

    Co-owner Yucel Yuksel lives in Bensonhurst, where he also co-owns the Turkish fast food restaurant Istanbul Fast Food (2202 86th Street, Brooklyn). His patrons there compelled him to take his Turkish fare to a sit-down venue, and he felt like there w...

    @ Fork in the Road by Hailey Eber on February 24, 2009 @ 2:26 pm
<< Previous Page  |  1  |  ...  |  211  |  ...  |  422  |  ...  |  633  |  ...  |  774  |  775  |  776  |  ...  |  844  |  Next Page >> 15481 - 15500 of 16872

Find A Restaurant

powered by VOICE PLaces

Join My Voice Nation for free stuff, dining info & more!

Click for our favorite New York dishes
Loading...