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How To Bring Wilted Herbs Back To Life

Food52 | Posted 10.02.2015 | HuffPost Home

If you've ever tried to store basil at room temperature, with trimmed ends dangling into water like flowers, like everyone tells you to do, then you know it's all lies.

The Best Vegan Egg Substitute For Baking

Food52 | Posted 10.02.2015 | Taste

Substituting in cooking is typically fair game: Having all the exact ingredients on hand is a rarity, then there are those times when you omit something out of preference and taste -- or dietary restrictions. But when it comes to baking, it gets a little trickier.

How to Peel an Apple in 3 Seconds

Food52 | Posted 09.30.2015 | Taste

All you need is a drill and a dream.Peeling apples is a monotonous labor of love; one that we trudge through for the pies, sauce, and pickles&nbs...

Since 1919, a Stellar Standard for Italian-American Cuisine in NYC

John Mariani | Posted 09.29.2015 | Taste
John Mariani

I would put Mario's pizza up against any in NYC. After all, they've had ninety-six years to perfect it. Its crust is perfection, the corona wonderfully crisp but chewy and charred, the mozzarella bubbles up, the sauce has subtle seasoning, and the scent of just enough basil is dreamy.

5 Chicken Recipes for Busy Weeknights

The Daily Meal | Posted 09.28.2015 | Taste
The Daily Meal

The last thing anyone wants to do after a long day commuting, working, and running errands is slave over a hot stove. Luckily, you don't have to spend hours in the kitchen toiling away to produce delicious, flavorful, mouthwatering meals.

La Serene Is a Diamond in the Rough in SoHo

John Mariani | Posted 09.24.2015 | Taste
John Mariani

It's a gem, perhaps a little tarnished in ambiance, but Pawlicki's food is a consistent reminder of why so many people love French bistros and their unchanging menus.

White Bordeaux Is Ready for Its Spotlight

John Mariani | Posted 09.22.2015 | Taste
John Mariani

In all the years I've been drinking wine, I'm always happy when someone serves me a dry white Bordeaux. But until now I've rarely bought or ordered ...

Meet the Finger Lime, That Strange Fruit That Looks Like Caviar

LuxEco Living | Posted 09.20.2015 | Taste
LuxEco Living

Finger limes, or caviar limes, as they are often called, have appeared on the menus of innovative chefs and mixologists slowly but surely over t...

How to Use Local, Sustainable Fish Instead of Non-Local Ones

Food52 | Posted 09.22.2015 | Taste

More: Sustainable seafood 101There are certain fish we all know the names of: salmon, bass, tuna, halibut. They're well known because they're delicio...

New Gabriel Kreuther Restauarant Proves Fine Dining Thrives in NYC

John Mariani | Posted 09.17.2015 | Taste
John Mariani

Finding a location, designing the space, hiring the best staff, and stocking a great wine list make the idea of opening such a restaurant in a city of rents beyond exorbitant quite an iffy proposition.

Quickie Chocolate-Pecan Baked Apple

Deborah Stachelski | Posted 09.17.2015 | Taste
Deborah Stachelski

The good news is that there are always alternatives, and I love coming up with a healthy solution to a food problem. I baked this apple with its own pulp, chopped pecans, and pumpkin spice. It was so easy I probably don't even need to give you directions but I will anyway!

The 5 Best All-You-Can-Eat Buffets In America

The Daily Meal | Posted 09.15.2015 | Taste
The Daily Meal

These buffets all have a couple things in common: They're attained legendary status, and there's absolutely no way you can eat there and go home hungry.

LA Pecora Bianca Serves Pastas Wholly New to NYC

John Mariani | Posted 09.15.2015 | Taste
John Mariani

The risotto, made with Vialone rice, is vibrant green with peppery pesto and bright red with a sweet tomato reduction ($15). This is not a place to find clichés like penne alla vodka.

21 of Our Favorite Recipes Made with 3 Ingredients or Fewer

Food52 | Posted 09.11.2015 | Taste

By Caroline LangeMeals should not be brief. We like to linger at the table, sneaking cold potatoes with our fingers and refilling our wine glasses and...

27 Annoying Food Packaging Quirks Anyone Who Eats Food Understands

Spoon University | Posted 09.09.2015 | Taste
Read More: Food, Taste, Taste News
Spoon University

Okay, yes, sometimes I understand when it's meant to make the food last longer, especially if it's produce and you can't add preservatives to its shelf life. But when you put a plastic film on top of my greek yogurt, along with an aluminum seal and a plastic cap on top of that, then that's when I start getting mad.

Oceana Is as Fresh a Seafood Restaurant as When It Opened Two Decades Ago

John Mariani | Posted 09.09.2015 | Taste
John Mariani

My friends contended there was no way they could finish such a huge crustacean, but, with a little help, they of course did with delight.

10 Things You Didn't Know About Waffle House

The Daily Meal | Posted 09.09.2015 | Taste
The Daily Meal

There are few chains that inspire more loving devotion than Waffle House. It seems like everyone who's ever visited one has a special place in his or her heart for this unique chain. But even if you're a loyal devotee, we bet that there are some things you don't know.

The Best New Restaurants Around the World

Architectural Digest | Posted 09.09.2015 | Taste
Architectural Digest

By Alyssa Bird for Architectural Digest. (photo: Alexander Stein) The Meatball Shop founder Michael Chernow brings a laid-back, beachy vibe to Manh...

The 10 Most Underrated Burgers in America

Thrillist | Posted 09.09.2015 | Taste

By: Kevin Alexander and Andy Kryza Credit: Sara Norris/Thrillist We spend a lot of our time preaching about the glory of the best burgers all over ...

How To Cook A 3-Course Meal Using Only One Skillet And One Burner

Food52 | Posted 09.08.2015 | Taste

This summer, I found myself in an apartment with very limited kitchen equipment -- basically just a one-ring camping stove, a kettle, and microwave. Here's how I made a complete meal -- dessert and all -- with only one skillet.

10 Things You Didn't Know About Domino's

The Daily Meal | Posted 09.08.2015 | Taste
The Daily Meal

For many of us, Domino's Pizza was an essential part of our childhood. From being slightly confused by The Noid to counting down that 30-minute window in which they promised our pizza would be delivered, delivery pizza was synonymous with Domino's.

What's Old Is Very New In London's Restaurants

John Mariani | Posted 09.08.2015 | Travel
John Mariani

A hundred years ago The Ritz London opened its doors on Piccadilly, named after Swiss hotelier César Ritz (though not associated with the present Ritz-Carlton hotels or The Ritz in Paris and Madrid).

11 Cakes That Only Need One Bowl

Food52 | Posted 09.08.2015 | Taste

We love a layer cake as much as the next person, but sometimes you want cake and you want it now. There's no time for messes, multiple bowls, and ood...

Not Cheap, but London Hotels and Restaurants Hold the Line on Prices

John Mariani | Posted 09.02.2015 | Travel
John Mariani

A recent trip to London indicated that restaurateurs and hoteliers are more sensitive to price, competing for the 17 million tourists who visit. This means more hotel package deals, a lot more creature comforts, and better fixed-price meals.

3 Bartender-Approved Cocktail Ingredients You Should Have at Home

Details | Posted 09.23.2015 | HuffPost Home

"What bartenders geek out about takes years to trickle down to the consumer," says Brad Thomas Parsons, the author of Bitters: A Spirited History of a Classic Cure-All. Here, the best bartender-made secret ingredients to buy.