Two fast-casual pasta concepts, including one developed by a former Cheesecake Factory executive, are scheduled to debut this year in New York and Los Angeles, looking to capture what some see as an untapped opportunity within the segment. Hello Pasta this week will open the first of four locations planned for New York City. The [...]
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George Siemon, CEO of the Organic Valley Co-op of 1,600 farmers, is not worried that consumers trying to save money will abandon organic milk and other products for lower cost non-organic foods. While sales growth did slow during the recession, Siemon says demand for organic products is connected less to the business cycle and more [...]
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A cooking co-op, or dinner swap, is simply an agreement by two or more individuals or households to provide prepared meals for each other, according to a schedule. The goal is to reduce the time spent in the kitchen while increasing the quality and variety of the food eaten. It’s not a new idea — [...]
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Although this is not how sushi is actually made, this commercial does a great job of liberally interpreting how it could be made—if it were human and covered in colored paint. Regardless of the ridiculousness of the premise of this sushi commercial, it does induce laughter even if it may confuse some. Consumers are bound [...]
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Although much has been written on the history of meat-eating, the topic of doneness is strangely unexplored. Over the past few years, Lynne Olver, of the food history site the Food Timeline, has begun surveying the subject, from the caveman on. In an e-mail, Olver explained that for eons, “[m]eats were cooked with one general [...]
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For food truck lovers — and there are many in this city — Wilshire Boulevard near South Curson Avenue is a mecca, distinguished by the sheer number of upscale trucks it attracts. On Wednesday about 1 p.m., there were nearly a dozen. Across the street from the La Brea Tar Pits, the India Jones Chow [...]
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“Sandwiches are such an honest, universally understood food,” says Graham Elliot Bowles, one of a growing number of chefs building on the trend. “There’s just nothing to hide behind.” Chicago Sun-Times
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AFTER several weeks of wandering the desert after their escape from Egypt, the Israelites were hungry, the Bible says, and started grumbling. So God conjured up two things for them to eat. In the evening, there were quails. “In the morning,” the Book of Exodus says, “there was a layer of dew around the camp. [...]
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Finding a house gift for a summer weekend, some beachside serving dishes or a wedding present that represents more than just a pretty plate can make the giving or owning more satisfying. Annie Morhauser, who has been hand-crafting glass tableware in Watsonville, Calif., for 27 years, has introduced sea-themed swimming-pool-blue plates that benefit the Seafood [...]
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Home cooks tend to dip generic sandwich bread into their egg mixture, give it a quick flip and segue directly to the saute pan. But that puts all the flavoring on the outside of the bread, says Thomsen. “When you marinate meat, OK, the center of the meat needs to have that marinade or what’s [...]
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