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Features : Archive for Food

'Hot Dog' Meets 'Bun': Famous Food Discoveries

Sunday, April 29, 2012

Some of the most popular culinary creations — Granny Smith apples, Caesar salad and nachos — are products of fortuitous discoveries. Josh Chetwynd's new book, How the Hot Dog Found Its Bun, chronicles the quirky history of kitchen favorites.

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60-Second Stir-Fry: Tamara Duker Freuman

Friday, April 27, 2012

If you can't stand the heat, don't put your hand on a hot stove. And certainly don't sit still for the 60-Second Stir-Fry. Manhattan-based dietician Tamara Duker Freuman is not afraid of a hot stove, although she admits to a fear of fiddlehead ferns in this week's Last Chance Foods.

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Speedy Romeo Succeeding at Breakneck Speed

Friday, April 27, 2012

In three months, it feels like Speedy Romeo, on the border of Clinton Hill and Bedford-Stuyvesant in Brooklyn, has galloped from start up to neighborhood fixture. I've been there two times, and it's been packed.

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What Fresh Hell is This? Turns Out It's Edible

Monday, April 23, 2012

I did a double-take when walking past a fruit stand on the corner of Canal and Mulberry in Chinatown this past weekend. I saw a pile of small hot pink hand grenades with soft, leathery plumes of lime green. Very preppy. Very weird.

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The California Taco Trail: 'How Mexican Food Conquered America'

Monday, April 23, 2012

Once upon a time, tacos were a Mexican snack. Now they're an all-American institution. Gustavo Arellano leads us across Southern California in search of the roots of the American taco.

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60-Second Stir-Fry: Perry Hack

Friday, April 20, 2012

Watch a video of hydroponic greens farmer Perry Hack, of Two Guys from Woodbridge, get out of the greenhouse and into the 60-Second Stir-Fry hot seat.

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Meditation on a Starbucks Macchiato

Wednesday, April 18, 2012

WNYC

Feeling adventurous, I ordered a fancy-pants coffee at Starbucks. A "lite" caramel macchiato, tall, extra foam. I could taste the artificial sweeteners in the sugar-free, vanilla syrup, but otherwise, it was pretty tasty.

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Fast Food In The U.S. Has Way More Salt Than In Other Countries

Monday, April 16, 2012

Fast-food items in the U.S. are much saltier than the same items in Europe, according to new research. France and the United Kingdom had the least salty food overall.

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60-Second Stir-Fry: Jacques Gautier

Friday, April 13, 2012

If you can't stand the heat, get out of the kitchen and stay away from the Studio 4 hot seat. My guest this week on Last Chance Foods, Jacques Gautier, clearly loves standing over a hot stove in August. He's super-relaxed during his lightning round of questions. So much so, he finishes the Stir Fry in under 60 seconds.

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When Worlds Collide: Food and Garbage

Tuesday, April 10, 2012

Garbage is a natural extension of our consumption of food. There's waste throughout the process and not just at the end. 

And yet, I was still surprised when I came upon a web site about making a garbage truck cupcake topper.

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100,000-Square Foot Hydroponic Farm Planned for Brooklyn Rooftop

Friday, April 06, 2012

Soon Brooklyn residents will be able to look up to see the source of their locally-grown organic vegetables. The Manhattan-based Bright Farms is building a 100,000-square foot greenhouse on the roof of a massive warehouse in Sunset Park.

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Food in Two Worlds: Treats Truck Offers Passover Goodies

Thursday, April 05, 2012

Kim Ima’s Treats Truck offers sweets that are "kosher" for Passover not just once a year, but all year-round. Try a recipe for the Apple Passover Cake that has become a foundation of her Treats Truck here.

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Some Jews Say Bugs Have No Place At The Seder Table

Thursday, April 05, 2012

Some Orthodox rabbis say that if you're keeping to the spiritual interpretation of what is kosher, you've got to get the bugs out of your vegetables.

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Got Any Tips for Making Donuts?

Wednesday, April 04, 2012

WNYC

I recently tried making my own donuts. The result: disappointing, exploding circles of greasy dough. OOOfa. I decided that other people's donuts — like the ones I tried this week at the new eatery, 606 R&D, in Brooklyn's Prospect Heights — are much better than any I could make at home.

Well. Little did I know that I could get donut coaching, like 606 R&D gets.

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Tokyo: An Unknowable Feast

Wednesday, April 04, 2012

Peter Meehan, the editor of Lucky Peach and co-author of the Momofuku cookbook, says Tokyo's cuisine is unknowable, compared to New York City's.  I think I know why.

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12 Ways to Commemorate the Titanic Centennial

Monday, April 02, 2012

There are a number of happenings in the Tri-State area that mark the Titanic centennial. Among our favorites: meals recreating White Star Line menus, plays based on ship survivor testimonials and artifact exhibitions. Here's a shortlist of goings-on.

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60-Second Stir-Fry: Peter Meehan of Lucky Peach

Friday, March 30, 2012

If you can't stand the heat, stay out of the kitchen and away from the hot seat in Last Chance Food's 60-Second Stir Fry.  My advice to this week's guest, Peter Meehan, is to stick with the cold cereal he told me he had for breakfast that morning.  

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Food Coops: The Not-So-Happy Marriage of Organic Produce and Politics

Tuesday, March 27, 2012

WNYC

In Brooklyn, the Park Slope Coop voted 1005 to 653 not to move forward on a controversial proposal to ban products from Israel Tuesday night.

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60-Second Stir-Fry: Rick Field of Rick's Picks

Friday, March 23, 2012

WNYC

If you can't stand the heat, stay out of the kitchen and away from my iPod touch video camera!

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Tasting Coffee? Go Ahead and Slurp

Wednesday, March 21, 2012

Leave your manners at the door when attending a coffee tasting or "cupping." Slurping is a vital part of the process.

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