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  • Article

    Talking With Jan Bartelsman

    Are you surprised about how much food photography has taken off in the blogsphere? Yeah, I've followed the whole thing [the rising popularity of food photography]. A lot has to do with digital photography coming up, so everything is a lot quicker and...

    @ Fork in the Road by Hailey Eber on January 23, 2009 @ 9:17 am
  • Article

    Are Frogs the Next Fish?

    A new study finds that one billion frogs are harvested from the wild for human consumption each year, raising fears about population decline and the possible extinction of some species. [BBC News] Whole Foods and Starbucks make Fortune's 2009 'Best...

    @ Fork in the Road by Hailey Eber on January 23, 2009 @ 8:22 am
  • Article

    January 22 Opening Report

    The weekend is almost here. Where, oh where will you be eating? Here's the good news about what's actually opening in this economy: Nolita Thai hangout Lovely Day (106 Elizabeth Street) is re-opening after recovering from some fire damage it suffere...

    @ Fork in the Road by Hailey Eber on January 22, 2009 @ 6:33 pm
  • Article

    Why Friday is the Best Day of the Week

    All from the pig, of course, but you can select short ribs, spare ribs, loin, and sometimes other swine-bearing treats. Only a couple of dollars for a couple of ribs--I don't remember how much exactly, because the receipt became so clotted with greas...

    @ Fork in the Road by Robert Sietsema on January 22, 2009 @ 4:15 pm
  • Article

    Last Chance to Win!

    It's your final chance to enter our music+wine pairing contest and win a free Vinofile Membership at City Winery (a $50 value!) and a blind wine tasting. Email your pairing idea or ideas to nybites@gmail.com by noon tomorrow for a chance to win.

    @ Fork in the Road by Hailey Eber on January 22, 2009 @ 3:29 pm
  • Article

    Market Watch -- Newfangled Matzohs

    What looks like a craggy rock found in the desert is the new matzoh offered at Blue Ribbon Bakery Market ($1.25). It's not kosher for passover, that's for sure, but it sure is good, dusted with herbs and way salty, so salty you wouldn't want t...

    @ Fork in the Road by Robert Sietsema on January 22, 2009 @ 2:22 pm
  • Article

    Dining in New York City Tasting

    Last night, I hit the Dining in New York City book launch and tasting benefiting Citymeals-on-Wheels. The book, from photographer Jan Bartelsman, features a look inside and at the food of 40 of New York's top restaurants, from Annisa to wd-50. The e...

    @ Fork in the Road by Hailey Eber on January 22, 2009 @ 12:59 pm
  • Article

    Robb Walsh in the Oyster Bar with a Book

    The event is free and open to the public from 12-2:30 in the cocktail lounge, and 5-6:30 in the dining room. Order some oysters, slurp them down in the company of fellow oyster lovers, and go home with a good read. The book follows oyster history, lo...

    @ Fork in the Road by Sarah DiGregorio on January 22, 2009 @ 11:48 am
  • Article

    An Undercover Fish Market in Brooklyn

    But on Chowhound the other day, I read the secret to getting into the fish stash. Go before 10:30am Monday through Friday, ring the bell and say you'd like to buy some fish. Simple. And because DeMartino's does a high turnover, supplying to many rest...

    @ Fork in the Road by Sarah DiGregorio on January 22, 2009 @ 11:44 am
  • Article

    One Good Reason to go to Kurve

    Back in September, I wrote about the curious case of Rhong-Tiam and Kurve. Although they're owned by the same guy, the restaurants could not be more different. Kurve is an epic fail--opening and then closing and then opening again, a crazy menu of tr...

    @ Fork in the Road by Sarah DiGregorio on January 22, 2009 @ 9:15 am
  • Article

    Top Chef: Forbidden Love and Uncooked Cod

    Not So Sweet Treat: Stefan Ohmygod Restaurant Wars!!! Still missing Gail and Ariane, we tried to summon enthusiasm for the classic Top Chef challenge that nearly assures televised failure and mayhem. Said failure and mayhem were totally cemented w...

    @ Fork in the Road by Hailey Eber on January 22, 2009 @ 9:09 am
  • Article

    Chicken Wings In Short Supply

    Holy Super Bowl! Holy cheap Happy Hour snack! With a growing national demand and a reduced supply, restaurants are paying more for chicken wings. [CNN] Want a healthy Valentine's option? The Journal reviews various edible fruit bouquets. [WSJ] Two...

    @ Fork in the Road by Hailey Eber on January 22, 2009 @ 8:59 am
  • Article

    Chef Switch At Bussaco

    Chef Matthew Schaefer was replaced by Bussaco sous chef Kevin Adey a few weeks ago. Both are Le Bernardin alums. Bussaco owner Scott Carney said he decided to replace Schaefer because they "had a hard time agreeing on how to morph the menu in a way t...

    @ Fork in the Road by Hailey Eber on January 21, 2009 @ 5:14 pm
  • Article

    The Early Word -- Woodburning Pit

    I've made no secret of my enthusiasm for the Portuguese neighborhood barbecues of Newark's Ironbound, corner bars that hand-rotisserie massive racks of ribs and whole splayed chickens with pirir-piri sauce over lump charcoal. Now Bay Ridge has its ...

    @ Fork in the Road by Robert Sietsema on January 21, 2009 @ 3:51 pm
  • Article

    Get a Jamaican Fix at Gordon's Bakery

    While the baked goods looked (and later, tasted) like they had been sitting around for a while, the savory food arrives hot, fresh and totally delicious. What to eat at Gordon's (and some Jamaican food porn), after the jump. If you go for one ...

    @ Fork in the Road by Sarah DiGregorio on January 21, 2009 @ 2:35 pm
  • Article

    Cooking Tip From Buddakan Chef

    For today's cooking tip, Symensma advises on how to make chopping garlic easier. To make a paste and have less of the garlic stick to your knife, he recommends sprinkling some salt on the garlic while chopping to make it more abrasive. Don't forget ...

    @ Fork in the Road by Hailey Eber on January 21, 2009 @ 2:00 pm
  • Article

    Bourdain Gets Honest About Batali-Paltrow Show

    "Okay, I'll just say it. I think the Spain show is f***ing awful," he says "Mark Bittman comes off unsympathetic to say the least. Bringing someone who cannot or will not eat jamon [Gwyneth Paltrow] to Spain is a misjudgment. My crew grinds their tee...

    @ Fork in the Road by Hailey Eber on January 21, 2009 @ 12:00 pm
  • Article

    Yelpers for Macao

    the restaurant serves "an uneasy negotiation between the two cuisines." However the new Tribeca restaurant is faring far better amongst the Yelpers, seemingly thanks to the decor, a bustling bar scene, and fancy drinks. The Yelp roundup after the j...

    @ Fork in the Road by Hailey Eber on January 21, 2009 @ 11:00 am
  • Article

    Fork in the Road at the Little Tortilleria that Could

    The makeshift taco stall inside Bushwick's Tortilleria Mexicana los Hermanos had a dedicated following of Chowhounds and cheap-eats-lovers for several years, but last year it was shut down by the killjoys at the health department for not being up to ...

    @ Fork in the Road by Sarah DiGregorio on January 21, 2009 @ 9:47 am
  • Article

    Daniel Gets Four Stars

    Frank Bruni reviews Daniel, loves the new look, gives it four stars. [NY Times] Former White House Chef Walter Scheib cattily recalls Mrs. Clinton and Mrs. Bush as always being on diets. [WSJ] A new study finds that women who drink early in pregnan...

    @ Fork in the Road by Hailey Eber on January 21, 2009 @ 9:43 am
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From the Print Edition

In Flushing, Myung San Plumbs the Depths of Fermented Korean Comfort Food

"We're known for fermentation," confides Hoon Beam Cho when I ask him if I missed anything on my first visit to Myung San, a Korean comfort-food restaurant on the outskirts… More >>

Narcissa Sets an Upscale Farm-to-Table in the East Village

In any artistic medium, the most compelling stories exploit contrast as a narrative device, and Narcissa — John Fraser's slow-cooked playground in The Standard East Village hotel — is a… More >>

The Beautiful Ones Find Mixed Pickings at Margaux

You would look pretty in a booth at Margaux. Her jewel-tone green banquettes flirt and flatter, and the polished, gray marble glow of the tabletops reflects back at your moony… More >>

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