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  • Article

    Top Chef Loser Wins

    In other Top Chef alum news, Mark Simmons, also of season 4, has left Double Crown for Park Slope's Get Fresh Table and Market (370 Fifth Avenue, Brooklyn). Meanwhile, Fabio, the most recently departed of the current season, tells Grubstreet that he...

    @ Fork in the Road by Hailey Eber on February 20, 2009 @ 2:41 pm
  • Article

    "Ain't It The Truth!" Dept.

    @ Fork in the Road by Robert Sietsema on February 20, 2009 @ 1:48 pm
  • Article

    TGIF--Suggesting Damon: Frugal Friday

    47 East 19th Street, 212-780-0880 No reservations ...

    @ Fork in the Road by Sarah DiGregorio on February 20, 2009 @ 12:53 pm
  • Article

    This Week in Booze

    It's Friday. Time to start drinking...or at least thinking about it. Today is the last day to get the (slightly) cheap(er) tickets to the New York Wine Expo, February 27-March 1 at the Javits Convention Center. Attendees will get access to 170 wine ...

    @ Fork in the Road by Hailey Eber on February 20, 2009 @ 11:15 am
  • Article

    Cookbook Tester: Floyd Cardoz's Shrimp Gumbo

    Floyd Cardoz, the exec chef at Tabla, was recently named a James Beard semi-finalist in the Best Chef: New York City category. I love Tabla, but eating from Cardoz's cookbook, One Spice Two Spice, a lot easier on the wallet--although you've got to do...

    @ Fork in the Road by Sarah DiGregorio on February 20, 2009 @ 10:14 am
  • Article

    Drama at the Food Coop

    There's drama at the Park Slope Food Coop over a proposal to ban Israeli food products to protest fighting in Gaza. [NY Post] A new study finds that living in a neighborhood with a high concentration of fast food restaurants may increase your risk ...

    @ Fork in the Road by Hailey Eber on February 20, 2009 @ 8:59 am
  • Article

    Incredibly Cheap Eats -- Whiting on Whole Wheat

    In Uptown Manhattan the fish sandwich rules as a cheap tuck-in. And one of the best places to get them is in the seafood markets usually run by Koreans. These vertical operations fry up whatever filets they have on hand, and load the sandwich up with...

    @ Fork in the Road by Robert Sietsema on February 20, 2009 @ 8:45 am
  • Article

    In a Site Devoted Entirely to Translations of Russian Lolcats...

    This one is the deepest: "We are American humans swimming in water suitable for drinking" http://rolcats.com/

    @ Fork in the Road by Robert Sietsema on February 19, 2009 @ 5:24 pm
  • Article

    The Chicken Diary, Day 3

    Like Top Chef New York, the end is near for the Chicken Diary, and thank god. I had dinner plans last night, while the Brit assembled a chicken sandwich from some of the last of the meat. It's getting down to skin and cartilage. Lunch was the remains...

    @ Fork in the Road by Hailey Eber on February 19, 2009 @ 5:00 pm
  • Article

    Cheesy Tips

    Yesterday, in honor of the Stinky Cheese Festival, Chef Andy D'Amico of Nice Matin (201 West 79th Street) shared a recipe for Swiss Raclette. Today, for more cheesy goodness, we have some cheesy tips from Chef D'Amico. 1. After purchase, unwrap ch...

    @ Fork in the Road by Hailey Eber on February 19, 2009 @ 4:08 pm
  • Article

    What's in a Name?

    Ten years ago it was called New Manpole Restaurant, and I became a regular. It was fun telling my pals that I was hitting the New Manpole that evening, but the cheap Chinese charcuterie alone made it a great place to go. Next, in a head-scratching sw...

    @ Fork in the Road by Robert Sietsema on February 19, 2009 @ 3:31 pm
  • Article

    Pig Roast, Pickles, Tortilla Workshop, Other Good Things

    Hailey told you about the benefit for the New Amsterdam Market this weekend, but if you can't make it, there's also an online auction, with proceeds going to the market, that's full of really great items. There's a kayaking tour of Blue Point and cla...

    @ Fork in the Road by Sarah DiGregorio on February 19, 2009 @ 2:05 pm
  • Article

    How Do You Spell G-U-T-B-O-M-B?

    Eating hindsight is always 20/20. Looking back I wouldn't have ordered this creation called Wonton Nachos, but I'm a sucker for nachos and odd variations. I was checking out the new Brooklyn Public House (247 DeKalb Avenue) after a show at BAM. It wa...

    @ Fork in the Road by Hailey Eber on February 19, 2009 @ 1:52 pm
  • Article

    Top Chef: Things That Make You Go Bam

    The end is near. The final four cheftestants arrived in New Orleans last night and met up with guest judge Emeril Lagasse, the only guest judge we can recall not meriting a Hosea testimonial about the chef's importance. The only person who remarked o...

    @ Fork in the Road by Hailey Eber on February 19, 2009 @ 11:02 am
  • Article

    Strange Snacks of the World--Prawn/Cheese Tube

    I found this industrial-sized toothpaste tube of cheese and prawn spread at Ikea. It's made by Milko, apparently one of Sweden's largest dairy companies. The spread contains cheese and prawns (tiny, pink bits of which are visible in the spread), alon...

    @ Fork in the Road by Sarah DiGregorio on February 19, 2009 @ 9:39 am
  • Article

    Food in the Future

    In the future, food scientists say you'll know exactly which foods are best for your body based on your own personal health profile. [CNN] In Fort Greene, Brooklyn, four African restaurants offer a taste of each of the continent's four corners. [NY ...

    @ Fork in the Road by Hailey Eber on February 19, 2009 @ 9:32 am
  • Article

    Strange Snacks of the World -- Salchipapas

    Not into them yet? Well, how about the boiled egg on top? Doesn't that make the assemblage more proteinaceously delicious? As a further boost into the ranks of snacking excellence, a thick milky green hot sauce comes on the side, into which you will ...

    @ Fork in the Road by Robert Sietsema on February 19, 2009 @ 12:18 am
  • Article

    The Chicken Diary, Day 2

    It was good to have used such a simple recipe for roasting. Since all the chicken had on it was salt, it's quite neutrally flavored, so it could happily jump into a variety of dishes. Just one more day of safe leftover chicken eating to go...oh the e...

    @ Fork in the Road by Hailey Eber on February 18, 2009 @ 5:00 pm
  • Article

    The Early Word--Tortilleria Nixtamal

    The word on Chowhound and Serious Eats about the month-old Tortilleria Nixtamal in Corona, Queens, has been rapturous. The reason for all the fuss? The tortilleria is the first known New York establishment to make its own nixtamal and grind it into f...

    @ Fork in the Road by Sarah DiGregorio on February 18, 2009 @ 2:40 pm
  • Article

    Oysters For A Good Cause This Saturday

    Where does the name of the event, "Founded on Oyster Shells," come from? Historically, oysters have been a really big staple in the public markets of New York. In the olden days, the shores along the East River were all oyster shells, thick with oys...

    @ Fork in the Road by Hailey Eber on February 18, 2009 @ 2:25 pm
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