by Amy Reiter in News, Restaurants, July 2nd, 2015
by Michelle Buffardi in News, Recipes, July 2nd, 2015
Would you name your kid Quinoa? How about in exchange for $10,000 worth of bar food and booze?
BJ’s Restaurant & Brewhouse, a casual-restaurant chain with 163 restaurants in 20 states, has announced that it will award $10,000 in BJ’s gift cards to the first parents in the United States to name their child after the healthy high-protein grain, which it is featuring in two new dishes on its light-fare menu: Roasted Chicken with Spinach Quinoa Bowl and Roasted Salmon Quinoa Bowl.
by Amy Reiter in News, June 30th, 2015
The New York Times tweeted yesterday, “Add green peas to your guacamole. Trust us.” And everyone went berserk. Feelings ranged from rage and confusion to steadfast defense of the Times’ suggestion. President Obama didn’t buy it. Jeb Bush wouldn’t add peas to his guac either. Deb Perelman, Dan Pashman, Sam Sifton, Jean-Georges and Alex Stupak weighed in on the debate, mostly in support of the controversial guacamole mix-in. Where do you stand? Is it OK to put peas in guacamole? If not peas, what is OK to add to guac?
by Amy Reiter in Community, News, June 29th, 2015
Gelato, that Italian dessert staple, is gaining U.S. fans, with sales hitting an estimated $214 million in 2014, an $11 million increase from 2009, and driving growth in the frozen dairy dessert market. But did you ever wonder what the difference is between ice cream and gelato — or if it’s just a matter of semantics and a higher price point?
In fact, gelato is really quite distinct from ice cream, NPR’s The Salt blog notes. Citing gelato expert and author Morgan Morano, writer Linda Poon sketches out a few key differences:
Creaminess: Gelato is creamier, smoother and silkier, as well as denser and more elastic and fluid, than American ice cream.
Ingredients: While both gelato and ice cream contain cream, milk and sugar, authentic gelato uses more milk and less cream than ice cream and generally doesn’t use egg yolks, which are a common ingredient in ice cream. Read more
by Amy Reiter in News, Restaurants, June 28th, 2015
As a social-media-savvy Food Network fan, you probably follow the Instagram feeds of Ina Garten, Bobby Flay and Giada De Laurentiis — not to mention Guy Fieri, Alton Brown, Ree Drummond, Trisha Yearwood and Food Network — living vicariously through engagingly captioned pictures of their delicious meals, beautiful families and peripatetic travels. But who else should food lovers be following on Instagram?
British-born Bloomfield, chef and co-owner of two Michelin-star-awarded New York restaurants, The Spotted Pig and The Breslin, shares images of proud animals (pigs, cows, roosters) and fresh produce straight from the farm, along with delicious-looking dishes both in progress and beautifully plated.
The name behind the popular blog Not Without Salt, Ashley takes her bright, crisp food photos to Instagram @ashrod. Look for fresh, simple fare like roasted artichokes and green salads, as well as indulgent treats and scenes from her day-to-day finds.
by Amy Reiter in News, June 27th, 2015
Back in 2009, The New York Times ran a two-part list, written by restaurateur Bruce Buschel, of “100 Things Restaurant Staffers Should Never Do.” Included on it were these three instructive items:
17. Do not take an empty plate from one guest while others are still eating the same course. Wait, wait, wait.
75. Do not ask if someone is finished when others are still eating that course.
76. Do not ask if a guest is finished the very second the guest is finished. Let guests digest, savor, reflect.
by Emily Lee in News, June 26th, 2015
Call it the Keurig effect. Thanks in large measure to the rise in single-cup brew pods, Americans are consuming less coffee — although they are also spending more on it than ever.
U.S. coffee consumption is projected to decline from 24 million to 23.7 million 60-kilogram bags in 2015-2016, down for the first time since 2009-2010, according to a newly released U.S. Department of Agriculture report.
by Amy Reiter in News, June 25th, 2015
Whether you rely on a big chain or a neighborhood cafe for your daily dose of caffeine, by now you’ve noticed that cold brewed coffee is getting a lot of attention — and for good reason. Unlike traditional iced coffee, which is made by brewing hot coffee at double strength and pouring it over ice, cold brew is steeped for a long time — up to 14 hours, if you wish — at room temperature. The result? A balanced and distinctively smooth cup of joe that’s both chocolatey and low in acidity.
Recently, this barista-approved method has inspired a number of innovative and experimental renditions of summer’s quintessential pick-me-up, like coffee-flavored sodas and beers, and plenty of regional twists on the basic cold brew recipe of ground coffee plus cold water. So the next time a caffeine craving strikes, reach for one of these five trendy takes on the thirst-quenching beverage.
by Amy Reiter in News, June 24th, 2015
Believe it or not, it has been 30 years since Nintendo released the seminal video game Super Mario Bros. in Japan, in 1985. The game came to North America the next year, but Japan is getting a jump on celebrating Mario’s big three-O — and Tower Records Japan (a throwback concept in itself) is taking full advantage of its head start.
To mark the occasion, the retail music chain’s three Tokyo locations — in the city’s Shibuya, Omotesando and Ebisu districts — are launching a limited-time-only Super Mario Bros. pop-up cafe, featuring a panoply of character-themed dishes. You got your Blooper’s Squid Ink Pasta, Banana Block Tira Misu, Mario Latte and Underwater Stage Drink. Or you can dig into a Super Star Rice Omelet, Ground Stage Waffle, Mario Latte and Piranha Plant Soda.
by Amy Reiter in News, June 23rd, 2015
Ladies and gentlemen, now, when you text your friends, you can spice things up with a little taco flavah.
Yes, after months of serious petitioning (not to mention abject begging and pleading and full-on demanding) from nimble-fingered Mexican-food fans, Unicode Consortium, which oversees the release of “picture characters” known as “emoji” and plans to add only about 60 new images per year, has elected to include a taco emoji in its new lineup, approved as part of Unicode 8.
It’s iced tea season. Whether you like it straight up or sugar sweet, with a twist of lemon or a dollop of honey, you may enjoy drinking in a few facts about what might be summer’s coolest beverage from this article about its history, written by Tove Danovich for NPR’s Tea Tuesdays series. (Yes, NPR’s The Salt blog has a series of articles that explore tea’s science, history, culture and economics. Take that, coffee!)
1. While tea has been sipped hot here in America since Colonial days, nonalcoholic tea wasn’t widely consumed on ice until the turn of the 19th century, when entrepreneurs in the northern United States started shipping ice down South and to the Caribbean. As Americans began to take a leading role in the 19th-century global ice trade, the greater availability of ice made iced tea more common.
2. Tea was, however, used as an ingredient in alcoholic punches as far back as the early 1700s, and appears in historic punch recipes like Regent’s Punch, which dates to 1815 and includes green tea and the South Asian liquor arrack as well as citrus juice, sugar, champagne, brandy and rum.