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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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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What sort of cuisine might Chicago food trucks serve? We asked a few chefs, some of whom have been giving the matter serious thought: Rick Bayless: “We’ve heard about this taco truck where they serve a surprise taco of the day, and you don’t find out exactly what was in it until later on Twitter [...]
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Vitiello has worked at restaurants since he was in high school, when he took an after-school job at Venice Restaurant in The Bronx, owned by a cousin. His parents were not in the restaurant business but they were very knowledgeable about food. His mother Assunto gave her son a family recipe for arancini learned from [...]
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Well-prepared food by itself has never been enough to propel a fast food name to stardom. Today more than ever, a recognized personality and set of beliefs and customs is essential to set successful quick serves apart from the competition, according to industry experts and top management. “Culture is being able to stop anyone who [...]
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On Tuesday evening, I had the pleasure of attending the New York Times TimesTalks “The Way We Eat Now” discussion with Traci Des Jardins of Jardiniere, Thomas Keller of The French Laundry, Michael Mina of the Mina Group and Kim Severson, New York Times dining reporter. Moderated by Frank Bruni, staff writer for The New [...]
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Some food companies are hitting their labs to try to torque up flavorings to appeal to the country’s expanding palates, and, of course, boost sales of snacks, drinks and even main courses. Arugula and ancho-chile sauce now appear at restaurants like Chili’s where there was once only iceberg lettuce and mayonnaise. PepsiCo Inc.’s Frito-Lay brand [...]
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Mendelsohn was on hand at the 2010 National Restaurant Association Show in Chicago to present an award to the winner of the Dawn Professional “Make Your Restaurant Shine” contest, Martha Bralkowsi, owner of Jordan’s Bar and Grill in Ridgway, Pennsylvania. “I actually started as a dishwasher out back of my parents’ restaurant, so I know [...]
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“The LudoBites model is the epitome of the 21st century marketplace, where the chef, not the restaurant, is the name of the game, and where novelty (not to mention news value) counts far more than musty testaments to past greatness,” writes Josh Ozersky for Time. And don’t forget — there is also his attorney wife, [...]
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Natto is the latest Japanese food to try to find its way to the U.S. Many Americans already eat sushi, drink sake, and incorporate ingredients such as shiitake mushrooms and soba buckwheat noodles into their cooking. There were 14,000 Japanese restaurants in the U.S. in 2009, according to the Japan External Trade Organization, which has [...]
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