What makes it special is what Alison Roman at the New York Times calls “the liquid gold in your skillet“, that secret ingredient Jewish grandmothers have been sneaking into their children’s vegetables for centuries – chicken fat. I admit to keeping a jar of the stuff in my freezer, but...
After opening in April, the southern charmer appeared on The New York Times’ list of the best restaurants in the U.S. That type of attention sometimes sucks up tables like a couple of dogs eating spaghetti in an alleyway, but Gulf Coast-focused Café Camellia’s have remained curiously ...
Time Out Market New York is sandwiched (mmm, sandwiches) between the Brooklyn and Manhattan bridges with thebest waterfront restaurants—and views—this side of the East River. Just as impressive are the eateries that fill the expansive 21,000-square-foot space in the historicDumbowarehouse Empire...
42 Midtown joins Lah Lah and Social Company as a New York-inspired restaurant. The art deco-styled space features intimate dining booths, a very cool-looking bar and a year-round terrace. Expect a menu of classic dishes like bar bites, sharing appetisers, wood-fired pizza, grills, mains,...
Nan Xiang Xiao Long Bao has been selected as Michelin-recommended Shanghainese food for 9 consecutive years since 2007 and has been featured on various media and websites such as New York Magazine, Eater, Gothamist, Grub Street, Serious Eats and many more as“The Ci...
New York Times - Jan 25, 2010 The kind of worm and protozoan infections that are often called neglected “tropical” diseases are also common among aboriginal peoples living in the Arctic, according to a recent survey. Outbreaks of trichinosis, a larval-worm disease commonly associated with eat...
” The book contains recipes for many of the restaurant’s dishes — ranging from the simple berry ice to the more demanding “Scallop I skalet ur elden cooked over burning juniper branches,” with extensive headnotes — but its purpose is not as a cookbook. It is a tome (beautifully put...
organising a unique worldwide food performance where 130 chefs from 15 cities swap their recipes for one day. But it’s a little different this time around – chefs who have lost their restaurants owing to the pandemic have anonymously sent their menus to teams in cities where their restaurants...
it’s very disturbing and it’s not often that you find such a disturbing film with deep feelings. The film became a kind of art - in a good way. It looks like a European film, although Jonathan Glazer is English and he made it in New York, he did something very pe...
ALL NEW Weekly Recipes! Vietnamese Hot Wings with Dipping Sauce I love wings. I’ve eaten at least a million Buffalo Wings in my time. I had a buddy who was from eastern New York and was a true wing connoisseur. I assume I’ll put a Buffalo Wings recipe on here at some point, ...