All Posts By Amy Reiter

Amy Reiter is a writer and editor based in New York. A regular contributor to The Los Angeles Times, she has also written for The New York Times, The Washington Post, Glamour, Marie Claire and Wine Spectator, among other print publications, as well as for websites including The Daily Beast, MSN, Babble, AOL/Huffington Post and Salon, where she was a longtime editor and senior writer.

Trending Now: Savory Jams

by in News, August 26th, 2016

Trending Now: Savory JamsMost of us, when we conjure the flavor of jams in our mind’s eye (or maybe our mind’s mouth?), probably think of sweet berries and sugary fruits. But a new generation of jams is upon us, and they are more savory than sweet, featuring ingredients like peppers, onions, garlic and herbs.

According to NPR’s The Salt, in 2015 savory jams — some may consider them “spreads” — edged out Sriracha as “the fastest-growing condiment for sandwiches and burgers.” The food blog, citing numbers from menu-trend market research firm Datassential, noted that “bacon jam” showed the biggest sales growth, with “tomato jam” (don’t call it ketchup) right behind, and peppers, flowers and extracts of various sorts finding popularity as well.

Here are five “savory jam” takeaways from NPR’s thoughtful consideration to savor:

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Fairy Bread: So Basic, So Brilliant

by in News, August 25th, 2016

Fairy Bread: So Basic, So BrilliantIt may not be (OK, it definitely isn’t) the healthiest thing to serve your kids, but the latest Internet-pleasing food trend to emerge from Australia is pretty much guaranteed to be a hit with them: Fairy Bread.

What, you ask, is Fairy Bread? It’s so basic yet so brilliant: white bread smeared with butter or margarine, then liberally covered with rainbow sprinkles and cut into triangles.

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Boxed Wines Are Back and Bigger Than Ever

by in Drinks, News, August 22nd, 2016

Boxed Wines Are Back and Bigger Than EverBack in the ’80s, wine in a box was pretty much the opposite of a status symbol — an indication that you clearly favored quantity and convenience over quality, when it came to wine. Boxed wines were a bottom-of-the-barrel, bulk affair. (You millennials will have to take your elders’ word for it.) Serious sippers wouldn’t go near anything that didn’t come in a bottle, with a cork.

In recent years, of course, a lot has changed when it comes to wine packaging, and now boxed wines are a different breed than they used to be. That is to say that many of them are actually quite good.

Here are a few things to know about wine in a box — then and now:

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Cocktail Bar Battles Cell-Phone Zombies with Foil-Lined Walls

by in News, August 18th, 2016

Cocktail Bar Battles Cell-Phone Zombies with Foil-Lined WallsEver find yourself at a restaurant feeling frustrated that your tablemates — friends, family, co-workers — are all glued to their phones, texting, emailing or posting images and messages on social media instead of, you know, actually making conversation with the people sitting directly across from them?

A British cocktail bar owner has taken aim at this problem in a big, bold way: by installing copper wire mesh in the ceiling and silver foil in the walls of his establishment in order to block access to the internet. Apparently, this sort of metal-wrapped signal blocker has a name: a “Faraday cage.”

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Let Them Eat Prosciutto (and Pepperoni and Salame and Soppressata and Capicola)!

by in News, August 17th, 2016

Let Them Eat Prosciutto (and Pepperoni and Salame and Soppressata and Capicola)!Should parents who raise their children on a vegan diet go to prison: si o no?

A lawmaker in Italy is pressing for legislation that will make feeding your child a strictly vegan diet, which precludes the consumption of animals and animal products, including eggs and dairy, punishable by one year in prison. The law proposes steeper sentences for cases where veganism has been deemed to have led to a serious health issue (up to four years) or death (up to seven years).

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Bottled Water’s Big Year, By the Numbers

by in News, August 16th, 2016

Bottled Water’s Big Year, By the NumbersThe year 2016 has the potential to go down in history for various reasons. One of them: It’s the year bottled water will outsell soda in the United States for the first time.

The national beverage-preference milestone, which has been on the horizon for a while, stems not only from health concerns about soda — which, Bloomberg recently noted, drove consumption to a 30-year low in 2015 — but also a large uptick in Americans choosing bottled water over tap. Bottled water is valued because of its portability as well as its potability. After lead contamination issues in places like Flint, Mich., Washington, D.C., and Newark, N.J., made headlines, people became concerned about the safety of the H2O flowing from their taps.

Here are a few illuminating numbers plucked from Bloomberg’s recent report about bottled water’s big year:

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The Avocado Bun Throws the Burger-Loving World Into an Uproar

by in News, August 15th, 2016

The Avocado Bun Throws the Burger-Loving World Into an UproarInstagram alert: Social media’s current food-nerd obsession is the avocado bun. What’s that, you ask? Why, it’s precisely what it sounds like: an entire ripe-and-ready avocado, halved and used as a sesame-seed-topped burger bun, with a cheeseburger, onion, tomato, pickles, lettuce and a “secret sauce” tucked between its gorgeous (yet mushy) twin mounds of green.

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A Bone-Broth Ice Pop to Satisfy Your Cravings for Ice and Meat

by in News, August 12th, 2016

At what point does a trend hit its limits? That meaty question may be worthy of consideration in light of this: Springbone Kitchen, a new New York City health-food restaurant specializing in “artisan bone broth,” is now selling a bone-broth ice pop.

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Look Out for Sticker Shock at the Coffee Shop

by in News, August 11th, 2016

Look Out for Sticker Shock at the Coffee ShopBad news, coffee addicts: It may soon cost more to fill your cup.

Thanks to strong demand and a comparatively weak global supply, arabica and robusta coffee beans may get pricier; it’s possible they’ll become the priciest they’ve been since early 2015, Reuters reported, citing its own poll of 11 traders and analysts.

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LeBron James’ Pizza Order Is Some Kind of Slam Dunk

by in News, August 10th, 2016

LeBron James' Pizza Order Is Some Kind of Slam DunkPop-quiz time! Which of the following toppings and extra ingredients does LeBron James order on his pizza: high-rise dough, spicy red sauce, shredded mozzarella, Parmesan, grilled chicken, turkey meatballs, banana peppers, cherry tomatoes, fresh basil, garlic, green bell peppers, Kalamata olives, red onions, spinach, sea salt, oregano, arugula, olive oil drizzle?

It turns out that the answer is all of them. And while you’re at it, throw in an entree-size arugula with seasonal fruit salad (with chicken, please) and a S’more Pie — though presumably the NBA star prefers those on the side and not on the pizza itself. (Even if he did want the salad and campfire-evocative dessert on top of his ‘za, how would they fit with all those other add-ons?)

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