Dining

10 Worst Dining Trends of the Last Decade

Craig "Meathead" Goldwyn | Posted 10.23.2009 | Style


Craig

The Chicago Tribune's Christopher Borrelli asked chefs, restaurant experts, and the owners of a food bookstore in Maine: "What were the 10 worst dining trends of the last decade?"

Before You Start Cooking: Mise en Place

Craig "Meathead" Goldwyn | Posted 10.15.2009 | Style


Craig

It's French and it means, roughly, "everything in its place", and it is the best thing from France since Pinot Noir. It can prevent disasters.

A Steal Of A Four-Star Meal

Ed Levine | Posted 09.24.2009 | New York


Ed Levine

The lower-priced lunch menu at Eleven Madison Park has brought out the earthier, simpler aspects of Daniel Humm's cooking from Atlantic skate wing to an organic chicken breast basquaise.

Ladies Who Lunch

Victoria Amory | Posted 08.23.2009 | New York


Victoria Amory

If you are looking to have a few sleepless nights, invite forty swell ladies for lunch at home. The Ladies from the Garden Club came to taste my food and receive a copy of my new book.

"Rolling in Dough"

Jerry Zezima | Posted 07.31.2009 | Living


Jerry Zezima

I stood behind the counter at Paradiso ready to make culinary history. Or at least a large spinach and meatball pie.

New York Eateries: It's a Jungle Out There!

Dan Dorfman | Posted 06.29.2009 | Style


Dan Dorfman

The plight of the dining-out business is visible everywhere in the city. Practically every New York City restaurant is being forced to cut back in the face of shrinking customers.

And Nice to Meet You, too

Scott Diel | Posted 05.16.2009 | World


Scott Diel

Perhaps atypical of Estonian dinner parties, the conversation -- on their part -- flowed. But I couldn't take part. I could only sit and wonder: Who are you people? But I didn't ask. I didn't want to be too American, to pry with invasive questions.

BBQ. Oysters. Happiness.

Robert Rosenthal | Posted 05.10.2009 | Style


Robert Rosenthal

Oysters at Tony's bring together completely distinct, but brilliant ends of the food spectrum to produce something that is immeasurably better than the sum of its parts.

Stuffing Sausage In Public

Sophie Brickman | Posted 03.13.2009 | Style


Sophie Brickman

Who knew that merguez is supposed to be made in the smaller and more delicate lamb's intestine, not the bigger, sturdier pig's intestine which I used?

My Moveable Feast: Bringing Home the Bacon

Sophie Brickman | Posted 03.07.2009 | Style


Sophie Brickman

When the economy tanked, my friends and I started cooking. It began a few months ago, when I offered to cook a bacon-themed dinner for my boyfriend on his birthday.

Why Is It Easier To Buy A Gun Than High-Fructose Corn Syrup?

Sophie Brickman | Posted 12.20.2008 | Style


Sophie Brickman

Is high fructose corn syrup a drug? Will people soon figure this out and start producing manipulated corn syrup in their bathtubs under the cover of night?

Green Wine Guideline: Go West (Or East)

mental_floss | Diana Wolf | Posted 08.02.2008 | Green


Torn between wines from Napa and Bordeaux? Well, if Dr. Tyler Colman had his way, you wouldn't be selecting your alcohol solely based on your palette ...

Frank Bruni's Best Dining Of 2007

New York Times | FRANK BRUNI | Posted 03.28.2008 | Living


AS 2007 drew to a close and I ricocheted around the city to sample the latest crop of restaurants, I was struck by how seldom I found myself in stylis...