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The King of Fried Pizza

Rozanne Gold | Posted 06.19.2012 | Home
Rozanne Gold

The fried dough puffs into an amazingly soufflé-light disc and topped with an intense tomato sauce and imported smoked mozzarella di bufala known as provola, and then popped briefly into a volcanically hot oven.

Reinvent Date Night

Heidi Brod | Posted 06.19.2012 | Women
Heidi Brod

When the salesperson arrives, Lisa promptly asks if the dress comes in the size "women who eat." Horrified, I lead the way out the door.

Mr. Almanza: You Missed Some Key Facts

Wenonah Hauter | Posted 06.17.2012 | Home
Wenonah Hauter

Food & Water Watch is not a "Johnny-come-lately" to the food safety program at the USDA. We are opposed to the proposed poultry inspection rule for several reasons.

Flip or Flambé?

Heidi Brod | Posted 06.16.2012 | Women
Heidi Brod

I realize it's not my age that leaves me feeling uninspired; It's my attitude. At what point did the fear of failure, overwhelm the prospect of success?

PHOTOS: 7 Foods You'll Be Eating In The Future

Josh Schonwald | Posted 06.14.2012 | Books
Josh Schonwald

It took me some time to warm to the idea of unveiling my own forecast. But after a couple of years on the food frontier, I can confidently say you'll see more of these seven foods in 2042.

The Girl & the Fig

Rozanne Gold | Posted 05.30.2012 | Home
Rozanne Gold

Sondra Bernstein is not an overnight sensation. But a sensation she is, as the proprietor of three of northern California's dining gems; overseer of a farm that grows biodynamic fruits and vegetables, creator of a "branded" line of food products, and "Mamma Cass" to 200 families in the area.

Brewing New York's History

Louise Mirrer | Posted 05.26.2012 | New York
Louise Mirrer

Beer has been integral to the city's history since the earliest days of European settlement, when it was generally safer to drink than the water.

How To Make DC Mumbo Sauce (Or Is It Really Chicago Mumbo Sauce?)

Meathead | Posted 08.31.2012 | Taste

There aren't many indigenous local D.C. dishes, but there is one concoction the locals proudly claim as their own: Mumbo Sauce.

No Longer a Rookie Cookie

Rozanne Gold | Posted 05.22.2012 | Home
Rozanne Gold

Many people have fantasies about food and opening food businesses. Some succeed; but most of them fail, with dashed bank accounts and broken dreams as the payoff.

In Defense Of Cookbook Ghostwriting

Andrew_Friedman | Posted 05.20.2012 | Home

Having collaborated on more than 20 celebrity chef book projects, I could probably spend an entire day examining and commenting on all the questions raised by this unique and fascinating situation.

You Are What You Eat: A Food Blogger's Dilemma

Jamie Schler | Posted 05.15.2012 | Home
Jamie Schler

I have been rather stunned, confused and dismayed by the deluge of junk food posing as the homebaked and homecooked on so many American food blogs, and I am not alone.

Waiting for Godello: The New Wines of Spain

Rozanne Gold | Posted 05.15.2012 | Home
Rozanne Gold

Wine should taste like where it came from, and shouldn't be manipulated into big alcoholic bruisers crammed with "jammy" fruit. Wine expert Gerry Dawes is a fan of old-fashioned wines made the old fashioned way: "Great wine is made in the vineyard, not in the winery."

Pear & Raspberry, Endive & Cress, Goat Cheese Salad

Marilinda Hodgdon | Posted 05.13.2012 | Home
Marilinda Hodgdon

When you add the ensemble to a combination of satiny acerbic endive and velvety piquant watercress you have perfect balance in flavor, color and texture. The Honey Raspberry Vinaigrette finishes the mating in a harmonious blend.

The Pickle Guys

Marilinda Hodgdon | Posted 04.28.2012 | Home
Marilinda Hodgdon

If you like pickles you will really enjoy the fantastic assortment of hand made pickles from The Pickle Guys.

The Ramifications Of Giving A Burger Joint One Star

Andrew_Friedman | Posted 04.25.2012 | Home

A great many chefs have long been troubled and angered, by the star system. It's a square-peg-round-hole situation. Yet nationwide, newspapers continue to insist that their critics employ the star system as though nothing's changed the past few generations.

Time to Make the Donuts

Jordana Zizmor | Posted 04.09.2012 | Home
Jordana Zizmor

Now that most of us have broken our resolutions it's time to check out Flex Donuts, which is located in the dining level of Grand Central Station. Besides running Flex Donuts, Zac Young is the pastry chef at both locations of Flex Mussels.

On Food and Memory

Charlotte Safavi | Posted 03.28.2012 | Home
Charlotte Safavi

In addition to being a serious cookbook with more than 50 Polish recipes (from pierogi to poppy-seed cake) taken from Beata's grandmother's handwritten notes, Rose Petal Jam is also part memoir and part travelogue.

The Vodka Table

Rozanne Gold | Posted 03.20.2012 | Home
Rozanne Gold

For me, the most interesting thing about vodka is the food that it accompanies: Ergo, the history of the smorgasbord.

Eating And The Law In France: In The News

Jamie Schler | Posted 03.18.2012 | Home
Jamie Schler

Anyone who has paid attention to the news here in France during the past year has seen the articles and the investigative features on television exposing the shocking practice of restaurants all over the country.

Tastes of the Week

Rozanne Gold | Posted 03.10.2012 | Home
Rozanne Gold

What better way to welcome the tastes of a new year than at a Chinese banquet? Not in a restaurant, mind you, but in the comfort of someone's home.

What We'll be Eating in 2012

Rozanne Gold | Posted 03.04.2012 | Home
Rozanne Gold

For decades I have tracked trends, and created many of them. Some have lingered longer than most marriages, yet others still hover around or are merely a reflection of personal wishes. Some were so ahead of their time as to be forgotten or "invented" by someone else.

Lidia's Italy in America

Rozanne Gold | Posted 02.20.2012 | Home
Rozanne Gold

While you'd think there's nothing left to say about Italian-American food, nugget after nugget of good food and delectable ideas pop out of the recipes and stories lovingly told by Lidia and her daughter.

Food Fights: The Biggest Culinary Scandals Of 2011

Posted 12.16.2011 | Home

It's hard to say whether or not 2011 was any more tumultuous a year in food than any other. But if not, it's a testament to the volatility and drama i...

The Top 5 Healthy Food Stories Of 2011

EatingWell | Posted 02.14.2012 | Home

It's been a big year in food news. Here's a look, in no particular order, at five of the food trends of 2011, the stories that propelled them to the top and what you can learn from them.

Two Great Cooks, Two Great Cookbooks

Rozanne Gold | Posted 02.13.2012 | Home
Rozanne Gold

'Tis the season to give and receive... and if you're lucky, this year's best cookbooks will be part of the exchange. I recently was given a gift of Ellie Krieger's new book Comfort Food Fix and later that week bought for myself Melissa Clark's Cook This Now.