<< Previous Page  |  1  |  ...  |  210  |  ...  |  420  |  ...  |  630  |  ...  |  791  |  792  |  793  |  ...  |  840  |  ...  |  843  |  Next Page >> 15821 - 15840 of 16852

  • Article

    Mixology? Don't Laugh, Just Drink Your Drink

    Wait a second before you sneer at this new breed of bartender and pricey drinks. Staffer Fred McKindra mounts an impassioned plea, "In Defense of Mixologists," over here. You may run up a big tab, yes. But don't worry, you can still drink irrespons...

    @ Fork in the Road by Ward Harkavy on December 22, 2008 @ 1:30 pm
  • Article

    Strange Snacks of the World -- Dragon Fruit

    Nowadays, many of New York's best greengrocers are found in Sunset Park's Chinatown. As my friends and I stepped off the N train at Eighth Avenue and 61st Street, a dozen vegetable stands spilled their gleaming produce onto the sidewalks. And, among ...

    @ Fork in the Road by Robert Sietsema on December 22, 2008 @ 11:28 am
  • Article

    Toasted Coconut Marshmallows: Easiest Gift Ever

    Every single year without fail, I convince myself that I want to make Christmas cookies. And every single year, I end up in the kitchen at 2am, covered in dough, cursing myself and Christmas in general. Last week, Hailey wrote about her adventure...

    @ Fork in the Road by Sarah DiGregorio on December 22, 2008 @ 10:45 am
  • Article

    Xcellent Xmas Present for Foodies

    AC Gears was filled with things I instantly felt attracted to. All of the merchandise seemed to come from Japan, and was of a playful and technical sort. There was an electric strip shaped like a human being, with power cords for arms and legs, an in...

    @ Fork in the Road by Robert Sietsema on December 20, 2008 @ 11:17 am
  • Article

    Soup for Soup Weather

    At $7, the soup's pricier than most of their breakfast/lunch sandwich offerings, which start at just $3, but it was pretty worth it on such a beautiful day. Hell, if you shaved a dollar or two off, I'd say it classifies as one of our "Worth Every Pen...

    @ Fork in the Road by Hailey Eber on December 19, 2008 @ 5:11 pm
  • Article

    Hot Alcohol!

    Since that is not a reality, I test drove Ikea's glogg (what the Swedes call their mulled wine) last night in an attempt to make my own at home. The results after the jump... Ikea's "Herrljunga Glogg" is a non-alcoholic mix of water, sugar, apple...

    @ Fork in the Road by Hailey Eber on December 19, 2008 @ 5:00 pm
  • Article

    This Week in Booze

    Following an agreement with the Illinois Attorney General, MillerCoors will reformulate the alcoholic energy drink Sparks and cease production on all caffeinated alcohol beverages. Luckily, the cool kids switched to PBR long ago. [Gawker] Author Iai...

    @ Fork in the Road by Hailey Eber on December 19, 2008 @ 4:00 pm
  • Article

    Strange Snacks of the World -- Ube

    Purple is the color of ube (pronounced "ooooo--beeee"), the national root vegetable of the Philippines. "Ube" is Tagalog for Dioscorea alata, a purple tuber sweeter than a potato, but not as sweet as an orange yam. It occurs in Southeast Asia and in ...

    @ Fork in the Road by Robert Sietsema on December 19, 2008 @ 3:18 pm
  • Article

    The Early Word: Baoguette

    When you open a banh mi shop in New York, you're walking into deep waters. It might be more difficult to find a perfect bowl of pho, but we have plenty of places to get mind-bendingly good banh mi. Husband and wife restaurateurs Thao Nguyen and Mich...

    @ Fork in the Road by Sarah DiGregorio on December 19, 2008 @ 1:15 pm
  • Article

    Keller vs. Achatz

    In October, each released a massive, expensive, beautifully photographed cookbook packed with recipes and techniques far beyond the means and abilities of the average home cook. Achatz's Alinea can be had for $31.50 on Amazon (though it originally li...

    @ Fork in the Road by Hailey Eber on December 19, 2008 @ 11:43 am
  • Article

    Another New Year's Option

    We told you about some of the more intriguing New Year's Eve prix fixe options in last week's newsletter...and here's another one. Zenkichi, a Williamsburg izakaya with romantic little curtained-off individual booths and lovely food, is offering a NY...

    @ Fork in the Road by Hailey Eber on December 19, 2008 @ 11:21 am
  • Article

    Keeping Cubicle Inhabitants From Getting Fat

    According to the press release, they are some of "Manhattan's most renowned chefs" like "Tabla's Floyd Cardoz and Terrance Brennan of Artisanal and Picholine," who have been lending their name to FreshDirect pre-mades for awhile. Two questions. Was...

    @ Fork in the Road by Hailey Eber on December 19, 2008 @ 10:45 am
  • Article

    Food News From Around the World

    [Economic Times] China, once a nation of thin, impoverished commies, is facing a growing obesity problem in the wake of increasing prosperity and westernization. Approximately 30% of Chinese adults are now overweight or obese, and, some say, they co...

    @ Fork in the Road by Hailey Eber on December 19, 2008 @ 9:55 am
  • Article

    Free Food (and Art) Alert

    I was walking by Open Source Gallery the other evening when I noticed that the window was all fogged up with steam from a large soup pot inside. The gallery is running a "Soup Kitchen" this month, offering free homemade soup around 7pm every night un...

    @ Fork in the Road by Sarah DiGregorio on December 19, 2008 @ 9:02 am
  • Article

    Adventures in a Crippled Kitchen

    It began innocuously enough. I came home one evening to find a pale green notice crudely taped to the front door of my tenement. It was from Con Ed, and read: "All Gas Service Shut Off Due To Leak On Building Piping." I shrugged and trudged ...

    @ Fork in the Road by Robert Sietsema on December 19, 2008 @ 9:00 am
  • Article

    Chef News Roundup

    Martha Stewart, who was the only fabulous thing about Top Chef last night, has a new(ish) Top Chef of her own. Tony Esnault, who recently got the mitten at Adour, is now cooking for Martha. Esnault's friend, Pierre Schaedlin got him the gig. Schaedel...

    @ Fork in the Road by Hailey Eber on December 18, 2008 @ 5:00 pm
  • Article

    I, Locavore -- Really, Really Local Honey

    They are, however, very concerned that you might bring some raw milk cheese across the Canadian border, or sneak in one of the dozens of prohibited pork products from Italy. Join me in singing, "Uncle Sam don't want no lardo eatin' round here..." A...

    @ Fork in the Road by Robert Sietsema on December 18, 2008 @ 4:30 pm
  • Article

    Little Baby Jesus Cake

    Why is it called the Little Baby Jesus Cake, or "La Torta del Piccolo Bambino Gesu Cristo" in Italian? Prior to the restaurant's opening, owner Giuseppe Falco held a dessert tasting. When one of his friends tried the cake, he exclaimed "Little Baby J...

    @ Fork in the Road by Hailey Eber on December 18, 2008 @ 3:38 pm
  • Article

    Entertaining Tips With Deborah Williamson of James

    offers up her entertaining tips. Along with her husband, chef Bryan Calvert, Williamson co-owns the Prospect Heights restaurant James and runs the catering and event company, Williamson Calvert. Her suggestions for simple, chic holiday gatherings aft...

    @ Fork in the Road by Hailey Eber on December 18, 2008 @ 1:41 pm
  • Article

    Top Chef Scallop-gate

    On the show, party attendee and Xanadu wonder Cheyenne Jackson said of the scallop "I just tried the Seven Swans A-Swimming. A little too slimy," but that was just some creative editing to have someone cute on the anti-scallop train. In bonus footage...

    @ Fork in the Road by Hailey Eber on December 18, 2008 @ 12:41 pm
<< Previous Page  |  1  |  ...  |  210  |  ...  |  420  |  ...  |  630  |  ...  |  791  |  792  |  793  |  ...  |  840  |  ...  |  843  |  Next Page >> 15821 - 15840 of 16852

Find A Restaurant

powered by VOICE PLaces

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

Click for our favorite New York dishes

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 >>

Loading...