Food Articles
for the luxe minded
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Epicurious
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From Epicurious
I wish I could remember who first said this so I could credit someone, who was surely a she, but it really does feel as if "Earth is going through menopause." One day in NYC it's 85 degrees, the next you almost need a parka to go to the Greenmarket. And vice versa. So while I suspected the first strawberries at our neighborhood market this a.m. would not be exactly splendiferous, and while the one I sampled proved me right, I still bought a pint. Local strawberries are like the proverbial dog ... Quick Read |
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From Epicurious
Not long ago we asked our Facebook followers: "Fennel: Love it or hate it?" 380 impassioned responses and 896 "likes" later...Who knew fennel was such a sleeper hit? (Full disclosure: I hate it like poison.) Some of the more heartfelt tributes and delicious recipe ideas for fennel: "Looks like Bert from Sesame Street, how can one NOT love it??" "Love it! Even memorized its produce code for unknowing cashiers: #4515" "Love, love love. The fronds are a key ingredient in our Pasta con Sarde ... Quick Read |
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From Epicurious
We're ready to kick off Memorial Day weekend with a menu full of summery favorites, from barbecue chicken and smoky ribs to seasonal salads and fruit-filled desserts. But of course no summertime cookout would be complete without a grill full of good ol' hot dogs. While hot dogs are a popular food year-round, there's no denying that they reach their peak popularity during the summer months. Curious about just how popular this summertime staple really is, we turned to the American Meat Institute ... Quick Read |
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From Epicurious
Side-by-side, French doors, freezer on top, drawers at the bottom. So many fridge options. Then, is it worth getting a built-in water dispenser and ice crusher, or are they likely to break and cause trouble? Shopping for a fridge is a headache. I thought I'd settled on a Samsung side-by-side refrigerator that Consumer Reports recommends, then found a slew of customer reviews--a real mix, from an impressive five stars to a dismal, lonely one. Back to square one. Friends offer a mix of ... Quick Read |
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From Epicurious
There's never enough stomach space to eat and drink all you really want to during a visit to New Orleans. Often, I'm trying to cram in enough tastes to get me through the 6 months or so it will take for me to get back to the Crescent City. So in between bites of jambalaya and yakamein, we managed to stop at Toups' Meatery to try ... well, the meat. When the Meatery Board arrived, it had a pickle surprise: Romanesco. And I have to say, that after gorging on boudin balls, cracklins, and head ... Quick Read |
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From Epicurious
Grills around the nation are trembling in anticipation. Yes, the Memorial Day celebrations and family BBQs are upon us. At my house, our latest obsession is spicy kebabs from the local butcher, which sizzle up nicely on the grill. Cubes of marinated beef, chunks of pepper and red onions, and cherry tomatoes fill up the sticks--delicious, but it finally dawned on me that it's a lazy, more expensive way to enjoy kebabs, since we're buying by weight. So, it was off to the Epicurious recipe ... Quick Read |
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From Epicurious
As any Vermonter--or just about anyone who has ever set foot in the idyllic Green Mountain State, for that matter--can attest, Vermont is a pretty fabulous place. Besides its abundance of storybook white-steepled towns, bucolic sheep-dappled pasturelands, babbling clear streams, and other Currier & Ives-worthy I-can't-believe-it's-actually-that-gorgeous scenes, Vermont also offers an embarrassment of riches for the food enthusiast. Here are a few reasons we at Epicurious love it. Vermonters are ... Quick Read |
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From Epicurious
Attending or hosting a cookout over this upcoming long weekend? If you've been participating in our grilling Doable Challenge this month, you probably have a few ideas for healthy mains, such as grilled fish and lean meats, as well as healthy sauces. To complete the healthy cookout, here are some ideas for sides, all of which follow the legume- and produce-heavy principles of the Mediterranean diet. Several are also robust enough to double as main courses for vegetarians (or anyone who's not ... Quick Read |
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From Epicurious
Over the course of decades going to bars, several years of which I probably could've qualified for my professional-barfly license, I like to think I've picked up the basic commandments of being a good bar patron: 1. Thou shalt always tip. 2. Thy bartender is not thy bestest buddy, nor servant, nor a clown whose primary job is to amuse thee. 3. Thou shalt not order complicated mixed drinks from dive bars. 4. Thou shalt not discuss politics or religion or other hot-button topics with inebriates ... Quick Read |
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From Epicurious
Bread. Everyone loves it. Even those who can't eat it, love it. And so when you have a restaurant, good bread is a must. When we first opened, we served sliced bread with olive oil. A lot of people judge a restaurant by memorable bread ? and a clean bathroom. But even knowing this, there came the day (very soon after we opened) that we didn't want to serve a loaf that was made elsewhere, or even bread that would satisfy ones hunger. I personally hate when I consume a butter roll only to regret ... Quick Read |
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