Photo: Francois Martinier
Do you like to rock out in the kitchen while you cook? I certainly do!
The New York Times posted today how many cooks in top restaurants use music, not only to rock out with in the kitchen, but also as inspiration for their cuisine. I personally love listening to my friend Jason (Timbuktu), the Swedish rapper and reggae artist, and definitely David Bowie, since I look for music that is not just one noted. Since cooking isn’t about a single note, what I’m listening to while I cook has to be the same way. It also doesn’t have to be about just one song, but instead music that really connects with me and makes me think of where I was at the time when it came out. For instance, when I hear Pearl Jam I automatically think of Sweden, and when I hear Nirvana it brings me back to France when I was getting ready to come to New York. [click to continue…]
Photo: Bread for the World
By: Ashley Bode
Last week, school lunches made great strides toward becoming more healthful. The USDA announced new guidelines for subsidized school lunches, showing the first changes to the program in over 15 years, changes that have become part of The Healthy Hunger-Free Kids Act of 2010. The Act is a piece of legislation that allows the USDA to improve lunch and breakfast programs for school children through nutrition and a hunger safety net, a first in over 30 years.
Mark Bittman chronicles the pros and cons in his opinion piece for the New York Times, continually providing readers with an educated discussion on the way food systems operate in the US. He is quick to note that the new rules, which lessen the importance of protein-centric meals and increase fruit and veggie portions, are less than perfect, but also are the biggest step made toward a nutritional based program for children in desperate need. [click to continue…]
Before Sam Sifton handed over his reigns as the New York Times food critic in October, he gave us the ‘in’ on his favorite top 10 restaurants for 2011. Among his 10 favorites was none other than our Red Rooster that he describes as ‘a big church of food in Harlem’.
We are excited for being part of this list and humbled to be among Danji, Tertulia, Hunan Kitchen of Grand Sichuan, Empellon, M. Wells, Ciano, The John Drory Oyster Bar, Boulud Sud and The Dutch. We would love to hear what some of the restaurants you considered noteworthy for 2011 were and what dishes you enjoyed eating there. Why not check out Sam Siftons top 10 for 2011 [click to continue…]
By: Saira Malhotra
Each year, there are a number of cookbooks that are released, providing you with the keys to the kingdom of all things delectable. Whether you are an avid cook, a foodie or a food porn seeker, the pleasure is all yours with pages of stunning photography, dishes deconstructed, or an interesting story.
Last month, the New York Times gave us an ‘in’ on what the Dining staff consider being this year’s noteworthy books. Here are some of their suggestions [click to continue…]
A couple days ago, I paid a visit to one of the City’s most prestigious buildings- The New York Times Building. It was wonderful to be at such an important establishment for not only New York City but the entire nation, as we all depend on their news and reporting. I had the chance to serve lunch to the NY Times employees that day, but more importantly prior to serving food I partook of a discussion moderated by Metro Reporter Robin Finn. [click to continue…]
Photo: anitasarkeesian
By: Saira Malhotra
Last week, Shivani Vora of the New York Times, India Ink, let us in on a very handy little community secret – Home cooked Indian food cooked in someone else’s home, but served at your dinner table. There are many Indian professionals living in New York City with a craving for home cooked Indian food. Their biggest challenge is that they are devoid of time and most Indian meals can require a labor of love. Curries that reflect layered cooking of pan roasted spices, caramelized onions, braised meats, gently simmered lentils and home-made fluffy chappattis are addictive and certainly yield the returns on the time that has gone in to preparing them.
Conflicted with the lack of time, but unwilling to compromise on their wholesome and balanced Indian meal, many families have found a loophole in the system: Dial-a-Homecook. [click to continue…]
Photo: adKinn
Today we say farewell to Sam Sifton as the celebrated New York Times Restaurant Critic, and say hello to him as the soon-to-be-celebrated National Editor for the NYT. In today’s New York Times Dining Section, you can find Sam Sifton’s last chosen restaurant review; and a doozy it was- the review of “New York’s Best Restaurant,” Thomas Keller’s Per Se. Located in the Time Warner Center on Columbus Center, Per Se is Thomas Keller’s East Coast version of his acclaimed French Laundry in California. In his last critique as restaurant reviewer, Sam Sifton raved of Per Se’s exquisite and incomparable food in a long and detailed 4-star awarded review. [click to continue…]
Photo: TheFoodJunk
By: Saira Malhotra
A few decades ago, a story was created about convenience food and we bought it. We became the poster child of taco nights and Campbell soup, stoking the fire in our belly and bringing our families close together. A few decades later we were reprimanded for our unhealthy eating habits and that junk food (formerly known as convenience) was destroying us, causing spikes in cancer, heart disease, early puberty and diabetes. We now needed another story and we got one. Junk food is the only option because it is cheap.
Mark Bittman, in his ongoing quest to transform America in to a healthy nation has called us out yet again. [click to continue…]
As we have all just become aware of, Sam Sifton has just been named National Editor for The New York Times. He will be stepping down from his title as Restaurant Critic for the NY Times and is moving up in the editorial world. [click to continue…]
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