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.
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.
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.
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.
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.
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.
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.
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.
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.
If you can't stand the heat, stay out of the kitchen and away from my iPod touch video camera!
Leave your manners at the door when attending a coffee tasting or "cupping." Slurping is a vital part of the process.
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."
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.
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.
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.
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.
If you can't stand the heat, stay out of the kitchen. Or away from the steam wand. Barista Katie Cargiulo, my guest this week on Last Chance Foods, submits to a lightning round of questions.