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  • +2

    Ruth Reichl: "Not Becoming My Mother"

    Ruth Reichl: "Not Becoming My Mother"
    NEW YORK – Starving seems an unlikely state for Ruth Reichl, one of the leading ladies of the American food scene. Yet on a recent Friday, the post-lunch fare was slim in the cafeteria of the Conde Nast skyscraper in Times Square – home to Gourmet magazine, which she heads. “I’m starving! Maybe they can make me something in our kitchen?” ...
    Rated: +2
  • +2

    Luther Burbank, Plums, and CA Horticulture

    Luther Burbank, Plums, and CA Horticulture
    Imagine a plum. Heavy in the hand, when fresh, and full of juice. Imagine that purple-red skin and, beneath, that amber, slightly translucent flesh, sweet with a hint of acid. You are, more likely than not, imagining one of Luther Burbank’s creations. Luther Burbank was a talented horticulturalist who introduced over 700 varieties of fruits, vegetables, and ornamental plants to the ...
    Rated: +2
  • +4

    Novel Confections: Author Gaby Triana's Cakes Are As Imaginative As Her Plots

     Novel Confections: Author Gaby Triana's Cakes Are As Imaginative As Her Plots
    Apr. 30-When Gaby Triana was 7 years old, she wanted an Easy-Bake Oven, the type that baked real cookies and cupcakes. Santa Claus didn't deliver. This disappointment may be the reason why, 30 years later, the Country Walk mother better known to teenagers and teachers for her young adult novels has a brisk moonlighting business creating elaborate and unusual cakes for ...
    Rated: +4
  • +4

    The Four Seasons, The 'Power Lunch' Mecca, Turns 50

    The Four Seasons, The 'Power Lunch' Mecca, Turns 50
    The Four Seasons: 'Power Lunch' Mecca Turns 50 By VERENA DOBNIK Associated Press Writer NEW YORK-The Dalai Lama. Madonna. Bill Clinton. Mary J. Blige. And a 13-year-old celebrating his bar mitzvah, complete with scantily clad dancers his father hired to usher the teen into manhood. They all were recent guests at The Four Seasons restaurant, the storied dining room that practically ...
    Rated: +4
  • +6

    New "Anti-Restaurant" in Portland

    Tricia Martin | Eating is Art [widget:tricia_martin_articles] A few weekends ago, I hosted and created the first of what I hope to become a regular thing: Portland Secret Suppers. I worked with a chef from San Francisco, Leif Hedendal, to put on this secret event for about thirty people. Here is the original posting advertising the dinner: Leif is a major ...
    Rated: +6
  • +2

    Opinion: James Beard Award for Best Chef

    Opinion: James Beard Award for Best Chef
    May 5-The New York-based James Beard Foundation, whose awards are the Oscars of the culinary industry, barely looked farther than its collective nose for this year's winners, handed out last night. Jose Garces (Amada, Tinto, Distrito, Chifa), named best chef from the mid-Atlantic region, was the sole Philadelphia winner. Mustache Bill's Diner in Barnegat Light, N. J., was named to the ...
    Rated: +2
  • +1

    Dan Barber Named Top Chef in US at Food `Oscars'

    Dan Barber Named Top Chef in US at Food `Oscars'
    NEW YORK-Dan Barber, a pioneer of the so-called farm-to-table restaurant movement, was named the top U.S. chef on Monday by the James Beard Foundation. Dan Barber was lauded for using his New York restaurants _ Blue Hill New York and Blue Hill at Stone Barns in Pocantico Hills _ to highlight the difference seasonal and sustainable agriculture can make on the ...
    Rated: +1
  • +4

    Red, Earthen Pig: Cochinita Pibil

    Red, Earthen Pig: Cochinita Pibil
    My friend Arcenia, who's family comes from Mexico, calls me "cochina" all the time. It's a term of endearment, but, as it directly translates to the word "pig", I am only mildly flattered. I think she calls me cochina because I talk about things like gas, and fiber, and wearing clothes that I pick off my floor in the morning. I ...
    Rated: +4
  • +2

    Francis Ford Coppola: From Making Movies to Making Wine

     Francis Ford Coppola: From Making Movies to Making Wine
    Francis Ford Coppola changed the way Americans thought about movies with films like his "Godfather" series and "Apocalypse Now." The Academy Award-winning director, producer and screenwriter may now be changing how Americans think about and buy wine. Coppola got into the wine business in 1975 when he bought the old Inglenook estate in Napa Valley. Over the years, he restored to ...
    Rated: +2
  • +4

    Vegan's Book Redefines Soul Food

    Vegan's Book Redefines Soul Food
    For Bryant Terry, veganism is not about "delete meat, insert tofu." It's not about sneering at meat-eating friends or finger-wagging, carrot-crunching superiority. It's not just for affluent white people; and it's not about food with no flavor. Rather, in his latest cookbook, Vegan Soul Kitchen, Terry seeks to reclaim two foodways that he says are misunderstood: veganism and soul food. He ...
    Rated: +4
  • +2

    Caviar: The Cake of Power

    Caviar: The Cake of Power
    Caviar is the salted roe of certain fish species, most often sturgeon, a class of fish, which dates back to the prehistoric age. Lacking scales, sturgeon has armor type plates and does has a cartilaginous skeleton, similar to a shark. Persians were the first to each caviar, which they called Chav-jar, which loosely translates to Cake of Power. They also believed ...
    Rated: +2
  • +2

    UK Cheese Wars

    UK Cheese Wars
    Move for traditional Red Leicester ‘appellation’ fails Attempts to establish Leicestershire as the cheese capital of the nation are being thwarted by a tussle between rival cheesemakers. The county already boasts special protected labels approved by the European Commission for Stilton and Melton Mowbray pork pies. A move to achieve the same recognition for a traditional version of Red Leicester, however, ...
    Rated: +2
  • +2

    The Dark Side of Nutrition

    The Dark Side of Nutrition
    Is the emphasis on healthy eating driving some young diners to go overboard? Last fall, Harvard University Dining Services (HUDS) found itself with a nutrition information controversy on its hands. Except the controversy wasn't about too little information but too much. HUDS had been posting nutrition data about its various dining hall offerings in the servery, where the dishes were being ...
    Rated: +2
  • +7

    Chappellet: An American Vintage

    Chappellet: An American Vintage
    One of the more challenging aspects of my job as a Beverage Manager is to make purchasing decisions on wine vintages (vintage being defined as the year of the growing season and when the grapes were picked) and their appropriateness for the restaurant wine list. Will the wine change with each vintage or can I expect consistent flavor profiles from year ...
    Rated: +7
  • +3

    How Chef's Still Buy Local

    How Chef's Still Buy Local
    Pick the perfect produce and freshest cheeses with our tips from Farmers Market expert Chef Amy Tornquist. “Even in this economy, it still pays to buy local,” insists North Carolina chef and local foods afficionado Amy Tornquist. The majority of dairy and vegetables she uses at her restaurant, Watts Grocery, come from within a two-hour radius of Durham, and she has ...
    Rated: +3
  • +2

    Minetta Tavern

    Minetta Tavern
    When did we become so self-conscious about burgers? I'll bet that back in the 1930s, when someone ordered a burger, they ate it and that was the end of it. They didn't photograph it or write home about it. These days, chefs compete for ­burger bragging rights. They battle over exclusive access to butchers, prized cattle and prime cuts. Everybody's got ...
    Rated: +2
  • +5

    Smoothie Drink Pioneers Sell to Coca Cola for £30 million

    Smoothie Drink Pioneers Sell to Coca Cola for £30 million
    A decade ago three friends mashed £500 worth of oranges, bananas and pineapples together on their kitchen table to make a giant smoothie. Yesterday they made what could be described as a giant killing – they sold a small stake in their company to Coca-Cola for £30 million. Innocent Drinks, now Britain’s leading smoothie maker, was valued at up to £300 ...
    Rated: +5
  • +3

    First-Class White Burgundy at a Second-Class Price

    First-Class White Burgundy at a Second-Class Price
    While still pricey, the 2005 1er Cru Chassagne Montrachet Les Blanchots Dessus Premier Cru offers a Premier Cru experience at half the price "Why bother? It's only white wine." With those unfortunate words uttered in 1939, a Burgundian vigneron, poor Jules Morey, tossed away, for himself, his children, his grandchildren, and who knows how many future generations, tens of millions of ...
    Rated: +3
  • +7

    What Alice Waters is Missing

    What Alice Waters is Missing
    This article was originally published in the Huffington Post on March 25, 2009. For decades, Alice Waters has commanded attention for her love of the freshest, most local food. Last week, her crusade was the focal point of national attention, as Michelle Obama finally agreed to plant an extensive vegetable garden at the White House. If Ms. Waters is serious about ...
    Rated: +7
  • +6

    In Praise of Braise

    In Praise of Braise
    Steady heat and hearty vegetables turn cheap cuts of meat into tender, succulent dishes Jacques Pepin says it produces the ultimate comfort food. It's perfect for the economic times, turning cheap, tough cuts of meat into meltingly tender, richly flavored dishes that, as an added bonus, make their own sauce. It's braising. If you've made a pot roast, you've practiced braising. ...
    Rated: +6