28 June 2015

How to Eat on a Budget While Traveling - The New York Times


"Food and travel are inseparable these days, but how do you approach choosing a restaurant (or shack or stand or ambulant vendor) in a strange city?"

How to Eat on a Budget While Traveling - The New York Times


09 June 2015

Five Out-of-the-Way Art Spots With Out-of-This-World Food - WSJ

It may take a flight or a ferry ride to reach these off-the-beaten-path galleries, but with superb local eateries and well-curated art collections, they’re worth the detour:

Five Out-of-the-Way Art Spots With Out-of-This-World Food - WSJ





02 June 2015

World’s 50 Best Restaurants Announced Amid Criticism Over Voting - NYTimes.com


"El Celler de Can Roca in Spain was named the No. 1 restaurant, reclaiming its position from Noma in Copenhagen, which dropped to No. 3, its lowest ranking since 2009. Chef Dan Barber’s rustic idyll north of New York City, Blue Hill at Stone Barns, cracked the list at No. 49, while Central in Lima, Peru, entered the top 10 for the first time."

World’s 50 Best Restaurants Announced Amid Criticism Over Voting - NYTimes.com




30 May 2015

The Connoisseur’s Way to Pair Food With Beer - WSJ


"Beer and food have long made a natural, if lowbrow, pair: unremarkable brews, functional (read: intoxication-abating) fare (burgers and brats, bar nuts and Buffalo wings). But many of today’s craft beers are as complex, as revered and, sometimes, as pricey as fine wines. They might even be served in delicate stemware. And so it’s no surprise that beer has moved in on wine’s domain, the white tablecloth."

The Connoisseur’s Way to Pair Food With Beer - WSJ






29 May 2015

24 May 2015

Art for Food’s Sake at the Whitney Museum’s Untitled - NYTimes.com


..."While art and eating are both intensely sensual experiences, even in New York they only occasionally coincide. Untitled, the glassy restaurant from Danny Meyer (who not coincidentally also runs the Modern) in the recently opened Whitney Museum of American Art in Manhattan’s meatpacking district, is trying to establish a counter trend with an elegantly simple menu and stylish, sleek d├ęcor."

Art for Food’s Sake at the Whitney Museum’s Untitled - NYTimes.com




23 May 2015

Maureen Abood’s ‘Rose Water & Orange Blossoms’ Takes You to Lebanon - NYTimes.com


Lebanese cuisine, Ms. Abood said, “is extremely refined and very aromatic. You’ll find savory dishes laced with cinnamon and filled with herbs like parsley and mint. There’s a mix of bright flavors with lemon, there is richness from delicious butter toasted nuts, lamb, beef and chicken. And it’s healthy too, with chickpeas and bulgur and vegetables, and big salads with romaine and tomatoes and cucumbers. And plenty of yogurt to go with it all.”

Maureen Abood’s ‘Rose Water & Orange Blossoms’ Takes You to Lebanon - NYTimes.com




19 May 2015

Around the World of Food With Nine Photographers | TIME


"This year, nine internationally renowned photographers were asked to take visitors on a “journey around the world in pictures” to illustrate the Fair’s theme: Feeding the Planet, Energy for Life."

Around the World of Food With Nine Photographers | TIME





15 May 2015

7 Myths (and Truths) About Olive Oil - WSJ


"Why olive oil makes better muffins and a few other little-known facts about the good fat that’s even better than you think. Here are three recipes for cooking with olive oil, plus tips for buying and cooking with this versatile, healthy fat"

7 Myths (and Truths) About Olive Oil - WSJ






11 May 2015

How to Eat Healthy Meals at Restaurants - NYTimes.com


"Most meals at American restaurants aren’t healthy. They’re packed with processed food and enough calories to cover two or three sensible meals..."


How to Eat Healthy Meals at Restaurants - NYTimes.com






06 May 2015

A Mother’s Cookbook Shares More Than Recipes - NYTimes.com


"The worn pages of a cookbook have a unique ability to drill into a place where food memory mixes with love and loss. As our kitchen adventures increasingly get recorded in sleek digital files or even the fleeting history of a recipe search, beat-up cookbooks become more valuable, both personally and historically."

A Mother’s Cookbook Shares More Than Recipes - NYTimes.com




04 May 2015

James Beard’s Teriyaki Steak - WSJ

"As the James Beard Awards celebrate 25 years, the 20th-century American chef and food writer’s focus on fresh, simple ingredients has never been more pertinent. His terikayi steak recipe is a perfect example of the power of pared-down meals..."

James Beard’s Teriyaki Steak - WSJ








02 May 2015

'Cook Your Butt Off!' With Rocco DiSpirito - NYTimes.com


Too good to be true? Well...

"Cardio Cooking is a uniquely engineered type of cooking formulated to help readers burn calories and lose weight while they cook." ...
Read more:

'Cook Your Butt Off!' With Rocco DiSpirito - NYTimes.com


Cook Your Butt Off!: Lose Up to a Pound a Day with Fat-Burning Foods and Gluten-Free Recipes 

Available online at AMAZON.








28 April 2015

On Food Labels, Calorie Miscounts - NYTimes.com


"The method most commonly used to assess the number of calories in foods is flawed, overestimating the energy provided to the body by proteins, nuts and foods high in fiber by as much as 25 percent, some nutrition experts say."

On Food Labels, Calorie Miscounts - NYTimes.com