Come for the story, stay for the food.
This week seemed to be dominated by Asian foods (no surprise there) and fish spread-adorned carbohydrates. As evidenced below, my savory tooth often outweighs my sweet, and while a good cookie is hard to beat, a salty morsel will almost always prevail.
Give one of these three books a try and see if they spark your tastebuds the way that they spark mine. I'd be surprised if you're not at the supermarket by page 50.
From saffron-hued sea urchin to vibrant carrots and buffalo shrimp, it was another tasty week of fun!
Is it the people? The place? Or maybe just the biscuits?
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.
Tequila, Fried Chicken, Chocolate Cake, Whiskey and Oysters. What more does anyone need, really?
Despite the easy access of information on the web, we are still fans of paper and longer form narrative, and turn to books for inspiration in travel.
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.
Spring has sprung in New York, giving way to lighter jackets, unexpected rain showers and the promise of al fresco frolicking.
After a a four day (pseudo) vegan regimen, I was ready to re-enter the New York food realm and did so with some standouts and some staples. Here, my top five tastes for the week.
This recent stretch of foodie fortune was largely spent outside of the city, with a visit to Washington D.C., a mini-vacation in New Orleans and a wine and cheese party at my apartment in between. Here are the most terrific dishes I tasted from New York to New Orleans.
Sometimes, you read a food story so good that you can't wait to share it with the world. In 2012, there were many of these articles -- the kind that m...
On September 15, 2012 many of the nation's leading thinkers in food media gathered in a restored barn in Rensselaerville, New York to explore the idea of "Old Media, New Media and the False Divide" and discuss the challenges and possibilities of how food stories are told.
While we're busy perfectly placing a stalk of rosemary next to the batch of homemade muffins so that the picture with a filter to subdue the colors will look a little more quaint, there are millions of people around the world, and here at home, going hungry.
No one questions the need to explore string theory and economic policy, or asks for justification for art and literature. But people do question the seriousness of writing about food.
If you have mastered how to pretend you're a foodie, now you're ready to travel like one, and this guide will help you do just that.
Any intellectual seeking to build a balanced larder of knowledge would do well to embrace their inner Roman emperor, and familiarize themselves with food and the art of cooking -- even if their own culinary attempts go up in smoke a disconcerting amount of the time.
Welcome to the official Foodie Underground Guide to Summer, with a list of everything you ever wanted to do when it comes to food, and a few things you never thought of.
Whatever happened to the foodie that was in search of love and a good greens blog? We snagged her journal for a follow-up.
I subscribed, in the hopes that maybe Paula Deen would provide some insight into why the food world has become so divisive.
As much as you cringe at the word "foodie" - and don't we all? - there are moments that it's worth pretending you're one.
Will cookbooks survive? Will paper books totally disappear? Is traditional publishing dead? Cookbooks are all about sales, and they always have been. What has changed is how the author will sell the book.
