is it time to rethink the ratio of pasta to sauce? nytimes article on changing trends in the way we serve it.
Messages in cookies made by Wonton Food in Queens, have spread across the country, some diners have registered their reactions online...they won't always brighten your day.
ramen from a vending machine? what a great idea!
Today buffalo meat, shunned no longer, has achieved an enviable position: simultaneous praise from chefs, nutritionists and environmentalists. At last, steak without guilt.
'my first bite of the fatty brisket at Hill Country hit me like a Chuck Norris roundhouse kick to the head.' how's that for an opening line? check out Robbie Richter and Lou Elrose's shepherd brisket.
I would be remiss to neglect to post Coney Island's Nathan's Famous Fourth of July Hot Dog Eating Contest.
great nytimes article on lechon. puerto rican pig feast!
pastry chefs don't have to be all sweet.
In her 'Ornamented Life' collection, sold at the Future Perfect, Ms. Meroz embellishes cracked porcelain plates (and cups, bowls and serving pieces) with gold dust and plant-like drawings
A culinary counterrevolution may be in progress, as more restaurants in New York abandon small plates of light fare in favor of heaping platters of sinfully fatty meats.
not sure how i feel about balsamic filled chocolate...but chuao chocopods certainly look interesting.
the expanding meatball universe!
say goodbye onion fingers. nor pro makes a stainless steel onion holder.
i'm sorry, but a kool-aid pickle sounds just too gross for me.
i dont particularly like mustard or leeks, but this looks delicious.
sexy beach blanket favorites from the nytimes.
the secret to great martinis?
greener wine making? Mike Benziger chose watusi cattle over chemicals to fertilize his vines.
trying out less cruel methods of making fois gras. still hardly kind, but something any foodie should be aware of.
no foodporn site would be complete without mention of naked sushi.
a slideslow full of scrumptious snacks in india.
guilt free veal. cruelty free...well...as much as meat can be i suppose.
dont read this one of you're squeamish. squirrel, sparrow, black bear are all on the menu for steven rinella. check out his book "The Scavenger's Guide to Haute Cuisine" too.
cooking is pretty hardcore, and art and cook's o2 line of kitchen gadgets reflect it with their ergonomic pockets to relieve stress and pressure on your hands. for the high performance chef in your house?
For a Sweeter Passover, Old and New Sephardic Delights...yummy.
david eyre's 1966 pancake recipe looks pretty tasty.
there's a new dim sum joint in brooklyn. pacificana. yum.
capybara for lunch? it'll cost twice as much as the beef!
the froyo craze is back on. yolato is creating a stir on the east coast.
silenceisgolden spotted these great plates over at notcot.org. thomas paul for paul smith plates.
these plates have so much understated elegance...i love them. rouleau de fer by kiln. enameled iron...gorgeous!
mmm...sanuki udon done right.
yum, shrimp scampi!
almond-carrot salad and the power of almond residue.
i want my naan made by this guy at earthen oven on the upper west side.
Even the name has a vampy allure: red velvet...
discover the secrets of unlaid eggs.
i do miss the dining halls. howto cook up a storm in yale's finest.
a rather bizarre english measuring cup.
'Call the cops!' she shrieked, mock-horrified, in Japanese before bursting into laughter. 'The American's eating whale!' nytimes on humpback sashimi.
nordljus is one of my favorite food blogs. not only is it a textual delight, the images are always mouth watering.
sarah cihat's tabelware offer a delightful mix of subculture and tradition, balanced of course with stunningly good design.
black chicken has been a delicacy in asia for years, now the silkie is being brought to the attention of the west.