Features : Archive for Food
Monday, March 19, 2012
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."
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.
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.
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.
Friday, March 02, 2012
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.
Friday, February 24, 2012
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.
Thursday, February 23, 2012
'Have we gone too far?' That was the theme of a panel discussion Tuesday night at the Housing Works Bookstore and Cafe in NoLiTa, timed to coincide with the launch of Tracie McMillan's well-received book, "The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table."
Tuesday, February 21, 2012
What is the power of Maggi, and why does it dominate immigrant kitchens? Listen to the latest Food In Two Worlds podcast to learn how this iconic seasoning is viewed in Nigeria, Burundi, the Philippines and Austria.
Monday, February 20, 2012
Learn to love Brussels sprouts by trying out Amy Eddings's recipe for Shredded Brussels Sprouts with Bacon, Raisins and Pecans.
Friday, February 10, 2012
More is better -- that's my mantra, especially when it comes to chocolate. But it doesn't hold true for citrus.
Tuesday, February 07, 2012
Nothing Says "I Love You" Like a Chocolate Madagascar Hissing Cockroach.
Friday, February 03, 2012
The weather has been warm enough to fool the irises and daffodils, which have sent up three inches of growth in the gardens on my block. But the calendar still says February, and my kitchen still says winter, with all the celery root and butternut squash stacked up on the counter.
Which is why I decided to give rutabagas a try.
Thursday, February 02, 2012
The world got a little flatter Monday night at Sueños Restaurant. That's where four chefs served up Mexican fare made from vegetables and herbs sourced from local farms run by Mexican and Latin American immigrants.
Tuesday, January 31, 2012
Restaurant Opportunities Centers United wants consumers to consider how the people making their food are being treated with a new manual called ROC National 2012 Diners' Guide: A Consumer Guide on the Working Conditions of American Restaurants. Should diners consider how workers are treated when ordering a meal? Cast your vote here.
Thursday, January 26, 2012
Listen to the next episode of the Food in Two Worlds podcast for a special Year of the Dragon culinary tour.
Wednesday, January 25, 2012
Looking for the next food trend? Audrey Dettmar, baker at Annex in Fort Greene, gave me these suggestions.
Tuesday, January 24, 2012
I haven't seen the movie, "Food, Inc.," so I didn't know what sustainable farmer Joel Salatin looked like until I saw him take the stage Monday night at the 92nd Street Y.
Monday, January 23, 2012
I always thought butter-making involved Laura Ingalls Wilder, Ma and Pa Wilder, a cow, and a big wooden churn. But my sister showed me all you need is a jar. And little kids eager to do the work.