Features : Archive for Food
Friday, January 11, 2013
Jeff and Adina Bialas of J&A Farm in Goshen, New York, get their turn under the spotlight for this 60-Second Stir-Fry.
Tuesday, December 18, 2012
Chef Jacques Gautier takes his second turn in the hot seat for this round of 60-Second Stir-Fry.
Friday, December 07, 2012
Former cook at Per Se and current Gilt Taste senior editor Whitney Wright takes a turn under the spotlight.
Friday, November 30, 2012
Steve Ettlinger admits that he’s not a huge fan of junk food, but Amy Eddings put him to the test by pressing him on what junk food he would eat if he had to indulge. Instead of naming off a branded product, Ettlinger went with the more general answer of “glazed donut.” Maybe that’s more of a mid-afternoon treat for the author, though, because he said he prefers a savory start to the day.
Tuesday, November 27, 2012
Wednesday, November 21, 2012
Author, nutritional supplement entrepreneur, tech investor and speed learner Timothy Ferriss promises in his latest book, The 4-Hour Chef, to teach you the skills you'd gain in six months of culinary school in just 240 minutes.
Those 4 hours are about the time it took me to get through the first 20 pages of this dense, wide-ranging tome. I've got 620 more to go.
Monday, November 19, 2012
Sunday, November 18, 2012
Saturday, November 10, 2012
I'm spoiled. I live about six blocks away from Empire Mayonnaise, the artisanal mayo shop that sells little pots of mayonnaise in flavors like lime pickle (my favorite), bacon and black truffle.
But at $6 to $8 a pop for a 4 ounce jar, it's pricey. So, with a nudge from New York Times food writer Melissa Clark, I decided to make my own.
Saturday, October 27, 2012
Friday, October 26, 2012
Cookbook author Hiroko Shimbo takes a turn in the hot seat for Amy Edding's 60-Second Stir-Fry.
Wednesday, October 24, 2012
Mayor Mike's war against obesity has employed a wide array of weapons, including posted calorie counts at fast food restaurant chains, an end to transfats in baked goods, 1,000 new permits for street carts selling veggies and, most recently, a ban on sugary drinks over 16 ounces. But here's another tool he might want to consider: banning eating around the city's landmarks and tourist hot spots.
Monday, October 22, 2012
Friday, October 19, 2012
Lauren Baccus and Alan Sherouse of Hell's Kitchen Farm Project get grilled on pigeons and roof-top farming for this 60-Second Stir-Fry.
Wednesday, October 17, 2012
Tuesday, October 16, 2012
Monday, October 15, 2012
I talk about fleeting opportunities for seasonal eating during my regular Friday segment, Last Chance Foods — last week I spoke with Kurt Alstede of Alstede Farms about the waning days of the sweet corn season.
Also fleeting are your chances to get lost in a corn maze. For me, they are a wonder-inducing activity that marks the passing of summer into fall, like jumping into a pile of fallen leaves, carving a wicked grin into a pumpkin or Halloween trick-or-treating.
Thursday, October 11, 2012
Dora Hinds of East New York Farms recommends stir-frying Malabar spinach in the braising liquid of a roast, 15 minutes before taking the meat out of the oven, so I knew she was not going to wilt under the pressures of my 60-Second Stir Fry.
Hinds grows Malabar spinach and other goodies in her big, sunny backyard. She brings extras to the "share table" at East New York Farms, where farm manager David Vigil has planted Malabar spinach, hot peppers and other veggie staples of the Caribbean.