by Maria Russo in News, November 4th, 2015
by Amy Reiter in News, November 2nd, 2015
Avocado, bread, seasonings — done. Those three ingredients are all it takes to make a basic slice of avocado toast. And when it comes to the directions to prep the toast, they’re not much more complicated: slice, smash, sprinkle. But when Nigella Lawson debuted such a how-to on Simply Nigella, her series that recently premiered in Great Britain, it seems that the Internet was not too pleased with her simple step-by-step, as fans took to Twitter to share their frustration over the apparently too-basic dish. Check out Mashable to see what some are saying about the now-infamous non-recipe.
And if you, like Nigella, love avocado toast (who doesn’t, really?) and want to dress it up, check out Food Network Kitchen’s next-level how-to for Avocado-Toast Breakfast Salad. While this is indeed an easy recipe, it goes beyond the slice-smash-sprinkle-serve staple we’ve all had before. Here the toast is topped with a light but satisfying arugula-feta salad featuring toasted sliced almonds for welcome texture.
by Amy Reiter in News, October 30th, 2015
That’s how many crisp bills a collector in Greece shelled out for a Spillers and Bakers “Pilot” biscuit that survived the sinking of the Titanic (apparently without getting even a little soggy), making it, quite possibly, the most-expensive cracker of all time.
by Amy Reiter in Drinks, News, October 29th, 2015
Certainly there are those among us who think that pretty much everything tastes better with butter. Toast, naturally. Pancakes, sure. Popcorn, corn on the cob — those go without saying. But … sushi?
Jinen, a popular chain of sushi restaurants in Japan, is now offering its customers sushi with a long, not-so-skinny fingerlike pat of butter on them — and the hungry, fish-loving masses apparently can’t get enough of them.
The unagi butter sushi — which consists of the usual morsel of rice (vinegared, in this case), layered with unagi (grilled freshwater eel) sushi, topped off with a sizable strip of butter and held together with a strip of nori seaweed — is melting the hearts of eaters across the city of Osaka, where the chain is based, RocketNews24 reports.
“I’ve been wanting to have this!” one diner captioned an Instagram photo of the butter sushi. “Excellent!”
Bet it would be good on tamago (egg) sushi too.
Photo courtesy of @yoshitch
by Erin Hartigan in News, October 29th, 2015
Pop quiz! Baijiu is … (pick one)
A. The French word for “jewelry”
B. The first name of a model-actress who’s the daughter of that guy from the Mamas and the Papas
C. A marshy body of water in the Southern United States
D. That song Megan sang to Don for his 40th birthday on Mad Men
by Amy Reiter in News, October 28th, 2015
Bradley Cooper and Sienna Miller really got their hands dirty for their new film, Burnt. Playing chefs in a top-tier kitchen, the stars did all of their own cooking, including shucking oysters, filleting turbot and chopping vegetables, and they picked up innumerable kitchen battle scars alongside the actual Michelin-starred chefs who trained them.
We sat down with the stars in advance of the film premiere to find out what it was like to get a crash course in four-star cuisine. We also got the scoop on how their home cooking has changed since filming, and we found out the surprising dishes they cook when they really want to impress someone.
To plan a dinner inspired by Cooper and Miller, watch our video below.
by Amy Reiter in Drinks, News, October 24th, 2015
If you can’t seem to stop yourself, despite your best efforts, from indulging in deliciously decadent foods, and you’re looking to point the finger elsewhere, science has just provided you with a new scapegoat: food porn.
Yes, friends, according to a recent research review conducted by an international group of psychologists and neuroscientists and published in the journal Brain and Cognition, those gorgeous photos of perfectly presented dishes and desserts we can’t get enough of — on Instagram, in magazines and cookbooks, and even (sorry) online — may be making us fat.
by Amy Reiter in News, Restaurants, October 23rd, 2015
Great Odin’s raven! There’s now a Will Ferrell-themed cocktail bar on New York’s Lower East Side.
At Stay Classy New York, not only can you enjoy a Scotch-y Scotch Scotch, but you can also sample artisanal cocktails inspired by the comedian’s wry (no, not rye) humor and famous lines from Saturday Night Live, Anchorman, Talladega Nights: The Ballad of Ricky Bobby, Old School and more.
by Amy Reiter in News, October 22nd, 2015
Eating out alone a lot more than you used to? You’re hardly on your own there.
Single-party restaurant reservations have climbed 62 percent nationwide over the past two years, according to a recent analysis by the restaurant reservations site OpenTable. In fact, tables for one are now the fastest-growing table request.
by Amy Reiter in News, October 20th, 2015
Friends, countrymen and Mexican comfort food lovers of the world, the taco emoji is now ready and waiting for you to text to all your pals on your Apple devices.
All you have to do is download the latest version of iOS — that’d be iOS9.1, for those of you keeping track at home — on your iPad, iPhone or iPod touch, and the taco emoji, approved earlier this year by the Unicode Consortium, which keeps a tight rein all things emoji, will be at your disposal.
Probably few of us think waiting tables is a picnic: all those orders to keep straight, the special requests, the last-minute changes, the running from kitchen to table and back again, the worry over tips and take-home pay.
But a new study has found that being a waiter or waitress may be even more stressful than we realized — more so even than being a neurosurgeon (or really any kind of doctor) or a stockbroker, not to mention a teacher, a scientist, an architect, a janitor, a miner or a manual laborer.