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  • Article

    Chronicle of Useless Appliances

    the griddle or in the non-stick skillet, and cook it not quite as long. Voila! Now along comes an appliance that makes slider-making less of a "chore." The Big City Slider Station allows you to buy into the slider craze, creating your own sli...

    @ Fork in the Road by Robert Sietsema on January 27, 2009 @ 10:10 am
  • Article

    Recession Recipes: Hot, Cheap, Easy Soup

    On a cold night, you just want something hot, cheap and easy. Like soup. Being low on cash doesn't mean you have to eat packaged ramen every night--this Spicy Chickpea-Chorizo Soup is deeply flavorful, especially good for chile and garlic lovers. Eac...

    @ Fork in the Road by Sarah DiGregorio on January 27, 2009 @ 9:45 am
  • Article

    Bye Bye Busboys

    To cut costs, restaurants are eliminating busboys and leaving the table-clearing to servers, with mixed success. [WSJ] Shocker! The Georgia peanut plant behind the salmonella peanut butter has a history of sanitation issues and health inspection vi...

    @ Fork in the Road by Hailey Eber on January 27, 2009 @ 9:39 am
  • Article

    What's for Dinner?

    Names: David and Miok. Occupations: Editor and Financial Analyst, respectively. Location: Brooklyn Trader Joe's. Live: Married with two kids in Park Slope. What are you planning to do for dinner? David: Beet salad with arugula and goat cheese. Is ...

    @ Fork in the Road by Hailey Eber on January 26, 2009 @ 3:18 pm
  • Article

    We Have A Winner

    Vampire Weekend + this season's Beaujolais. Just like the band, the wine is refreshing and enjoyable, but you get sick of it quickly following over-saturation and hype. Goren wins a Vinofile Membership and a blind tasting at City Winery (155 Varick...

    @ Fork in the Road by Hailey Eber on January 26, 2009 @ 2:04 pm
  • Article

    The Early Word--Brook-vin

    This weekend, we stopped by south Park Slope's Brook-vin, the newly opened wine bar from the owners of Big Nose Full Body wine shop. (Owners who clearly cannot resist a pun.) The place is smallish and low-lit with a big wooden bar and the requisite p...

    @ Fork in the Road by Sarah DiGregorio on January 26, 2009 @ 12:07 pm
  • Article

    The Early Word -- Cataldo's

    Cataldo's--a new Italian restaurant at Vanderbilt and Dean on the fringes of Prospect Heights--is hard to figure out. It's so brightly lit, that it shines like a beacon to cars zooming by on Atalntic Avenue one block away. While this may be good for ...

    @ Fork in the Road by Robert Sietsema on January 26, 2009 @ 12:04 pm
  • Article

    Has Whole Foods Gone Too Far?

    That's right everyone's favorite pricey natural foods grocery chain (well, some would say it's the only one and call it a monopoly) will spend the next month advising customers on what foods, herbs, and supplements they can purchase to maybe, sorta b...

    @ Fork in the Road by Hailey Eber on January 26, 2009 @ 11:30 am
  • Article

    Winter (Culinary) Olympics

    With the Bocuse d'Or, the Olympics of the culinary world, starting tomorrow both Time and the Los Angeles Times look at the chances for Team USA this year. America's hopes rest on Timothy Hollingsworth, a 29-year old sous chef at Thomas Keller's Fren...

    @ Fork in the Road by Hailey Eber on January 26, 2009 @ 9:47 am
  • Article

    Cheyenne Diner Gets Moving

    The Cheyenne Diner began its move to Alabama on Sunday as its iconic sign was removed and lifted onto a flatbed truck. [NY Daily News] Jack in the Box is experimenting with outsourcing its order-taking to a call center elsewhere because apparently ...

    @ Fork in the Road by Hailey Eber on January 26, 2009 @ 9:06 am
  • Article

    Frozen Yogurt on a Frozen Evening

    Oh! City of wonders: There in the window of Pinkberry's late this Sunday evening sits a trio of friends, and they're wolfing down the frozen yogurt. Maybe they're like takers of homeopathic medicines, irritating their bowels with cold yogurt to gi...

    @ Fork in the Road by Robert Sietsema on January 25, 2009 @ 11:38 pm
  • A Guide to NYC Bars with Great Takeout Food - Take a grub-pub crawl

    Article

    A Guide to NYC Bars with Great Takeout Food - Take a grub-pub crawl

    Ah, the pleasures of bringing good takeout food to a friendly bar. Often, the most delicious grub comes from a truck, or a spartan joint with one linoleum table and a flickering fluorescent light. Although you can balance a plate on a parked car, or...

    by Sarah DiGregorio on October 6, 2009
  • Quinto Quarto Brings a Bit of Rome to the Village - The pleasures of pig jowl

    Article

    Quinto Quarto Brings a Bit of Rome to the Village - The pleasures of pig jowl

    I haven't had such killer bucatini amatriciana ($11) since the last time I was in Rome. The pasta--like thick spaghetti, but bored up the middle to facilitate boiling--came gobbed with a tomato sauce whose richness derived from guanciale, the cured ...

    by Robert Sietsema on October 6, 2009
  • Article

    Winter Brooklyn Flea Gets Fed

    As you may or may not know, the Brooklyn Flea has relocated to an indoor space in Dumbo for the winter, calling itself the Winter Antiques Market. I haven't managed to check it out in Dumbo, but maybe I will now that I know that they're bringing some...

    @ Fork in the Road by Hailey Eber on January 23, 2009 @ 5:47 pm
  • Article

    "Drunken Negro Face" Cookie Post-Mortem

    But Lafayette Bakery--which has rather grandly called itself a "French Bakery" for nearly 75 years, even though the owners are Greek--was the center of a shit storm on the internet, when Gothamist, Fox 5 News, NBC, and Fork in the Road, among a dozen...

    @ Fork in the Road by Robert Sietsema on January 23, 2009 @ 5:01 pm
  • Article

    International Booze Tastings

    The Union des Grand Crus de Bordeaux is in town to promote the 2006 vintage. During the day, they'll have a trade tasting, and in the evening a public tasting (that means you). More than 90 chteaux will be in attendance, and winemakers will pour win...

    @ Fork in the Road by Hailey Eber on January 23, 2009 @ 2:28 pm
  • Article

    Strange Snacks of the World--Patra

    It looks a little strange, especially when it jiggles out in the shape of the can. The ingredients list colocassia leaves first, then gram flour (chickpea flour), palm sugar, sugar, chile, salt, corn oil, ginger, coconut, coriander, turmeric, cumin, ...

    @ Fork in the Road by Sarah DiGregorio on January 23, 2009 @ 12:45 pm
  • Article

    Cleaning Oysters and Clams

    This week, in our final cooking tip from Buddakan (75 Ninth Avenue) Exec Chef Lon Symensma, we get advice on cleaning live oysters and clams. Symensma recommends placing the shelled creatures in cornmeal and water. They will eat the cornmeal and spi...

    @ Fork in the Road by Hailey Eber on January 23, 2009 @ 11:30 am
  • Article

    Adventures in a Crippled Kitchen

    Twice a week or so, a notice would be slipped under the door from the apartment building's managing agent, bragging that some progress in the no-gas situation was about to occur. It would say something like, "Be in your apartment from noon till 4 pm ...

    @ Fork in the Road by Robert Sietsema on January 23, 2009 @ 10:30 am
  • Article

    "Drunken Negro Face" Cookies at Lafayette Pastry

    The whole story, which I just don't have it in me to recount for you, is here, on Gothamist. Gothamist also has video of Fox's Arnold Diaz trying really, really hard to explain to Kefalinos exactly why the cookies maybe probably could possibly be con...

    @ Fork in the Road by Sarah DiGregorio on January 23, 2009 @ 9:58 am
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