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  • Article

    Grilled Cheese Contest at Artisanal

    (Bacon Takedown, Casserole Party, et al), we thought we should draw your attention to the fact that Artisanal is running a grilled cheese contest. Come up with your best shot, and post the recipe on the restaurant's Facebook page. The awe-inspiring...

    @ Fork in the Road by Sarah DiGregorio on March 31, 2009 @ 11:57 am
  • Article

    Booze News: Drowning Our Sorrows

    The burst of the wine bubble is obvious at this year's tastings of the 2008 Bordeaux vintages, where the prices for wine futures have dwindled. With no possibility of a winemaker bailout, the industry must adapt. [NY Times] Utah has repealed two dri...

    @ Fork in the Road by Chantal Martineau on March 31, 2009 @ 11:38 am
  • Article

    The Early Word--Kevin's

    Kevin's dinner menu looks promising--simple, good stuff like shrimp-corn chowder, grilled sardines, cheese ravioli from Raffetto's, lemongrass skirt steak, and so on. But we were there for brunch, and brunch we did. The food was nothing fancy, but i...

    @ Fork in the Road by Sarah DiGregorio on March 31, 2009 @ 10:58 am
  • Article

    Spices Have Salmonella Too

    In other recall news, the Lian How brand of spices has asked restaurants to return their pepper products after 42 people in four states became sick from salmonella poisoning. Other potentially affected products include the brand's paprika, ...

    @ Fork in the Road by Chantal Martineau on March 31, 2009 @ 10:44 am
  • Article

    Another Food Scare: Now it's Pistachios

    These food recalls always make me think of something Michael Pollan writes in The Omnivore's Dilemma: If our food distribution system involved many smaller producers that served their immediate areas, instead of one enormous pistachio grower in CA di...

    @ Fork in the Road by Sarah DiGregorio on March 31, 2009 @ 10:12 am
  • Article

    Bitching About the Bacon Takedown

    Yesterday, we ran a photo piece on the Bacon Takedown. We'd seen many disappointed bacon seekers waiting outside (the gig was sold out to early arrivants by theadvertised starting time), and, once inside, tasted some dishes that were more focused on...

    @ Fork in the Road by Robert Sietsema on March 31, 2009 @ 10:11 am
  • Article

    Pork It Over

    As you may already know, we like meat you can wear. But we also like meat you can put your pennies in. And we lurve our piggies in chop format. [via Serious Eats]

    @ Fork in the Road by Chantal Martineau on March 30, 2009 @ 6:05 pm
  • Article

    Tracing Time

    Sustainable? That's so last week. The buzz word in food these days is traceability. Apparently, only five out of 40 foods is traceable, which means that seven of every eight things you put in your mouth could potentially be from a completely...

    @ Fork in the Road by Chantal Martineau on March 30, 2009 @ 5:46 pm
  • Article

    A Gem of a Drink

    1.5 oz Plymouth gin 0.5 oz green Chartreuse 0.5 oz Italian sweet vermouth (we used Carpano Antica) dash orange bitters lemon peel, for garnish In a shaker, combine the gin, Chartreuse, vermouth and bitters over ice and shake well. Strain into a chil...

    @ Fork in the Road by Chantal Martineau on March 30, 2009 @ 4:08 pm
  • Article

    How to Thaw a Bunny

    Should your taste in art run a little less esoteric, the Peeps Show may be more your speed. [via Eat me daily]...

    @ Fork in the Road by Chantal Martineau on March 30, 2009 @ 3:52 pm
  • Article

    Signs to Gladden the Heart

    Troy Pork Store, Troy, New York

    @ Fork in the Road by Robert Sietsema on March 30, 2009 @ 12:16 pm
  • Article

    Grocery Auctions & Dinner Deals

    More people are cooking at home instead of eating out, but they aren't exactly thrilled about it, according to a recent study. More of us doubted the safety of supermarket food last year compared to how we felt about it four years previous, ...

    @ Fork in the Road by Chantal Martineau on March 30, 2009 @ 11:50 am
  • Article

    Flash in the Pan: Clam and Andouille Pot

    But this simpler version is delicious, and requires no chopping other than smashing the garlic cloves. Buy some good bread to sop up the copious broth. Since clams give off a very salty liquor, don't salt the dish until the very end, after you've tas...

    @ Fork in the Road by Sarah DiGregorio on March 30, 2009 @ 11:23 am
  • Article

    Pix from the Bacon Debacle

    Over the last year or so, the defining event in the Brooklyn culinary scene has become the recipe cook-off, whether it involves baby pig, mac-and-cheese, chili, or chowder. Yesterday, it was a Bacon Takedown at Radegast Beer Hall, a large Czech beer ...

    @ Fork in the Road by Robert Sietsema on March 30, 2009 @ 11:01 am
  • Article

    Posts of the Week

    Here are some of our favorite posts from the week that was. See you on Monday. Sietsema wisdom: Carbs are essential to life and happiness The Early Word on Sunset Park's Casa Vieja In Chile: poutine's fatter, sluttier cousin Gobbling sausage, dr...

    @ Fork in the Road by Sarah DiGregorio on March 27, 2009 @ 4:14 pm
  • Article

    The Blogroll Gazette

    This week in blogs... When it isn't wearing meat, Eat me daily is taking in meaty portraits. Han Hyo-seok's Zeitgeist exhibition recently ran at the ARTSIDE gallery in Seoul, Korea. [Eat me daily] Astronaut Sandra Magnus and her orbital cooking adv...

    @ Fork in the Road by Chantal Martineau on March 27, 2009 @ 3:32 pm
  • Article

    David Chang on Foie Gras

    Eater has a very thoughtful piece by David Chang about serving foie gras in his restaurants. Apparently, an activist stopped by Ko to tell Chang that his group would start to picket the restaurant if he didn't stop serving the liver. Chang has been t...

    @ Fork in the Road by Sarah DiGregorio on March 27, 2009 @ 2:08 pm
  • Article

    Wormy Delights

    lightly fried in onions and garlic. They're brightly colored in reds and blues when alive, but crunchy and chewy like this, and best enjoyed with pap and gravy. Sarah ate mopanis stateside, and blogged about it here. ...

    @ Fork in the Road by Chantal Martineau on March 27, 2009 @ 1:55 pm
  • Article

    Oh Noes! Crabs Feel Pain

    Researchers at the University of Belfast say that the results of their recent study proves that crabs (and therefore other crustaceans) feel pain. They figured this out by delivering electrical shocks to the bellies of hermit crabs; the crabs, unsur...

    @ Fork in the Road by Sarah DiGregorio on March 27, 2009 @ 1:35 pm
  • Article

    The Chopping Block Gets Axed

    Apparently, we aren't the only ones who can't make ourselves care about NBC's The Chopping Block. After just three episodes, the axe has dropped on Marco Pierre White and his chef'testants. The rub? The network is replacing CB with Law & Ord...

    @ Fork in the Road by Chantal Martineau on March 27, 2009 @ 12:43 pm
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