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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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Caffe Storico Chef Defends Cicchetti

Monday, March 19, 2012

WNYC

The Italians call them cicchetti, the Spanish call them tapas. We call them appetizers, and many restaurants are serving them in lieu of entrees. What's annoying is that many of these "little plates" are priced as if they were "big plates."

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60-Second Stir Fry: Jim Burke of Caffe Storico

Friday, March 16, 2012

If you can’t stand the heat, stay out of the kitchen. Jim Burke is in the kitchen all the time, as chef of Caffe Storico, the new eatery in the New-York Historical Society.

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Nutritionists Cater Healthy Eating Programs to Immigrants

Wednesday, March 14, 2012

Listen to the latest Food in Two Worlds podcast to learn about the latest efforts to encourage immigrant communities in New York City to eat healthier.

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Cooking Clam Chowder for Two: Not Easy to Do

Wednesday, March 07, 2012

I love cooking for the masses. My husband and I host a Palm Sunday brunch in our little apartment for 20 to 25 people every year, and I've got it down to a science. How many pounds of salmon per person, how many minutes in the oven per pound, how many side dishes, how many heads of lettuce for a salad. It's cooking for the two of us that is still a challenge.

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DIY Gravlax

Friday, March 02, 2012

WNYC

I usually travel the same, well-worn route with salmon, letting it cure briefly with a rub of salt, sugar, crushed coriander and zests — a mix of lemon, orange and lime. Then I bake it in the oven. But I decided to steer a different course this time.

I decided to make my own gravlax.

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