Summer in New York: Steamy nights, al fresco lunches and iced beverages.
This week, it was all about the experience. My tastes this week took on a performative air as I braved the wait at Ippudo, submerged gelato in hot espresso and drank expertly crafted coffee in the company of strangers in the rain.
It may be that combining eating with mental work -- even something as mindless as watching reruns -- diminishes the taste of food. With our attention focused elsewhere, the mind becomes less sensitive to tastes like saltiness and sweetness.
Drink local and ignore the hype.
Tequila, Fried Chicken, Chocolate Cake, Whiskey and Oysters. What more does anyone need, really?
Mother's Day brunch is an annual tradition, full of dainty tea sandwiches, decadent French toast, and muffins galore. What's a wheat-free woman to do?
Looking back on the food I was lucky enough to eat this week, I'm struck by a culinary leitmotif of sorts. Excluding the octopus dish at Dressler, each item was a re-vamped version of a classic; skilled in its distillation of the original concept and masterful in execution.
I traveled to an unfamiliar corner of New Jersey, discovered Beecher's underground restaurant, stopped in for the first time at a restaurant I often pass (Saxon & Parole) and ventured to Copenhagen by way of Tribeca.
I recently caught up with my friend, chef Ben Sargent, host of Cooking Channel's Hook, Line and Dinner.
Given how much we all love firing it up in the kitchen and cracking open a cold brew, why not double your pleasure and cook with beer while you drink it?
In 2013, the best picture list is full of fun cuisines and themes to play up.
This Valentine's Day, I've put together some dishes that will delight the palate and the waistline.
Hannah Hart is taking her wildly popular "My Drunk Kitchen" show on the road, and has already raised over $175,000 for her new travelogue show, "Hello Harto!" on Indiegogo.
The Super Bowl is not the most gluten-free friendly of events. But since eating salad and Kind bars might get you even more flack than cheering for the wrong team, I've put together some gluten-free Super Bowl options that are simple to make at home.
A new class of machines is starting to solve problems by invoking logic more akin to how humans tackle challenges. To make this process efficient, such systems must also then experience the world much the way people do. Over the next five years, computers will start to use the five senses of sight, sound, smell, feel, and taste to identify and then solve problems.
I used to love to touch soft cashmere sweaters that I might buy for my daughter. Or pick up a book and flip through the pages. Now I touch my keyboard and scratch my head. Is the waist really that small on that jacket? Are those stripes too gaudy for my sister? Tapping on the screen enlarges the image. But I still can't feel the texture.
There is a particular "Thanksgiving moment" that occurs as the meal is winding down. I set down my fork -- groan -- and say something like: "My goodness, I couldn't eat another bite..." This, of course, is promptly followed by: "What's for dessert?"
The leaves and the farmer's market stalls aren't the only things that are changing this autumn. Our cocktail culture is easing into a new type of seasonal sipping, white wine spritzers be damned.
So is there such a thing as good and bad art? There are probably as many opinions on art as there are art critics. Inviting creative professionals in online social network communities to share their opinions provided some qualified insights.
There are constant truths we hold on to in life: The sky is blue. The laws of gravity keep us rooted to the earth. And freshly baked cookies are made ...
Everyone's got an opinion on the right way to hard boil eggs. You can try the pinhole method. Bake them instead of boiling them. Or you can add baking...
There's something rather satisfying about using the Huffington Post, a venue built on blogging, to respond to Peter Stothard's alarmist claim that book bloggers are ruining literature.
I've gained a new appreciation for lowbrow in middle age. I'm still enough of a snob to gravitate toward "brilliant" lowbrow as opposed to "despicable" in New York magazine's approval matrix, but give me one more decade. My tastes should be off the chart.
This September 9th, très Brooklyn foodies and artisanal food purveyors will flock to TASTE Williamsburg Greenpoint, an annual fundraiser organized to...
