With its potato-stuffed samosas, mounds of rice and must-have spheres of naan, Indian cooking doesn’t exactly conjure images of invigorating, low-calorie lunches. But Basu Ratnam, a young finance-dude-turned-restaurateur, would like it to. Enter Inday, his new, fast-casual eatery in New York’s NoMad District.
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Instead of filling up stockings with junk and trinkets, aim for gifts that are fun, delicious, and have a health and fitness focus. Read more
Kale, once spurned for its obligatory green cameos at the childhood dinner table, has undoubtedly emerged as the most fashionable of vegetables. Its ubiquity certainly induces its share of eye rolls, but it “has entered into our culinary lexicon,” says Serena Bass, executive chef of the convivial Italian eatery Lido, in New York’s Harlem neighborhood. “It may not have the excitement of a new discovery any more, but like a tomato, it is far from done,” she says. “It’s what we turn to when we need an earthy punch in soups or salads and feel the urge to binge on B vitamins.” Read more
This holiday classic can now be found in all kinds of delicious food and drink. Of course, some of the more decadent goodies have more calories than you think, so enjoy in moderation.
With the demand for healthier fare, fast-food chains have been modifying — and in some cases totally revamping — their menus. Consumers want not only lower-calorie foods, but cleaner foods without artificial ingredients. According to Technomic’s 2014 The Healthy Eating Consumer Trend Report, 58 percent of consumers agree that it’s important to eat healthy and pay attention to nutrition. Forty percent of consumers were more concerned about food additives last year than two years ago, and more than half of the folks surveyed said they wanted restaurants to be more transparent about menu ingredients. Here’s a look at some of the changes you will be seeing at your favorite joints. Read more
At any one of the Meatball Shop’s six New York outposts, patrons relish, say, orbs of spicy pork over a bed of sauteed broccoli, or pesto-dressed chicken atop freshly milled polenta. And while a vegetable version of the meatball has long graced the menu, now Meatball Shop owner and Chef Daniel Holzman has dreamed up a vegan recipe. Read more
These days, when you enter a hip restaurant, you can expect the menu to offer at least one trendy take on kale, Brussels sprouts or even cauliflower. But cabbage? Cabbage is still waiting for its moment in the sun. We encounter this leafy green, rich in vitamins K and C, most often as a co-star in sauerkraut, slaws and old-fashioned stews. We celebrate with cabbage just one day a year — on St. Patrick’s Day — and even then it’s overshadowed by fatty cuts of slow-cooked corned beef. But from a chef’s perspective, cabbage has a lot to offer: It usually clocks in at around $1.24 per pound, whereas kale or Brussels sprouts might cost you double at some marketplaces. It’s also highly abundant around this time of year, when produce supplies start to thin out.