Field Report: Home Sweet (Urban) Homestead
A new kind of preservation society attends a D.I.Y. dinner party in Oakland.
Street Farmer
Can Will Allen make the inner city the next front in the good-food movement?
In the Garden: Grow Yourself a Six-Pack
Ben Granger, an owner of a Brooklyn shop that specializes in beers, planted hop vines so he could make his own home brew. But you don’t have to make beer to enjoy the beauty of those dramatic leaves.
Turf War at the Hot Dog Cart
A new wave of upscale food trucks, offering everything from artisanal ice cream to vegan tacos, has sparked a street vendors’ food fight.
The Perfect Burger and All Its Parts
Interviews with 30 chefs provided dozens of burger-making lessons for the home cook that aren’t terribly difficult and don’t cost much money. And it all yielded the ideal burger.
Canadian Chefs Serve Seal, With a Side of Controversy
Restaurants in Canada that serve seal have been thrust into the spotlight now that the European Union has banned imports of Canadian seal products.
Restaurants: Another Wedge From the Wheel
Cheese animates and dominates Bar Artisanal, Terrance Brennan’s TriBeCa spinoff of Artisanal in Midtown — and helps give it what modest appeal it has.
Cocktails Dance on the Head of a Beer
Bartenders are experimenting with crossover drinks that marry beers with spirits, mixers and even wines.
Dining Briefs | NEW PLACES: Now at the Delacorte: Danny Meyer
When you’ve waited six hours to snag tickets, Public Fare, Danny Meyer’s new concession at the Delacorte Theater in Central Park, can seem pretty great.
Dining Briefs | Revisit: The Neighborhood Changed, but the Local Restaurant? Not So Much.
Diner is shaggy, improvisatory and cheeky, much like Williamsburg — or at least, like Williamsburg when Diner opened there a decade ago.
Six Arrested on Permit-Fraud Charges
The thriving black market in illegal New York City food vending permits took a blow on Tuesday when six people were arrested as a result of multiple sting operations.
In a Cold Economy, Fancy Food Is Hot
Artisanal products were the talk of the annual Fancy Food Show, a trade show that ended June 30 at the Jacob K. Javits Convention Center.
Not So Slick, but Still Tasty
The UnFancy Food Show, Brooklyn’s answer to the Fancy Food Show, offers delicacies from local food producers.
The Minimalist: Flavored Cooking Oil: Easier Than It Sounds
Flavored oils are invaluable summer ingredients, at home over salads, grilled vegetables, meat or fish. They’re also among the simplest exotic kitchen creations imaginable.
A Good Appetite: A Deviled Egg Is in the Details
Usually, deviled foods are highly spiced, but my go-to recipe for deviled eggs was neither spicy nor red. I liked the idea of tweaking it to be both.
Off the Menu
Opening This Week.
Paris Journal: As a Meal Tax Shrinks, Restaurants Hope to Gain
The tax on restaurant meals in France is finally dropping, but not many restaurant and cafe owners think it will make a big difference to their businesses.
Findings: Calculating Consumer Happiness at Any Price
Could it be that humans are not quite as gullible as advertised? Researchers can’t always sway diners with the lure of a bargain.
Stellenbosch Journal: A Whiff of Controversy and South African Wines
After one critic’s comment associating a “burnt rubber” odor with South African reds, a scientific team has been working to locate the possible source.
The Cheat: Comida Central
Nuyorican rice and beans — the official side dish of the five boroughs. Presented By: Three Ways to Minimize Your Risk of Identity Theft The best thing you can do to minimize your risk of identity theft is ensure that your personal information is secure. It is very often small acts of criminal mischief that result in years of hardship for individual consumers. Applying common sense can provide a measure of identity theft protection.1. Don't leave your financial paperwork lying around your house. Store paperwork with personally identifying information in a filing cabinet that is secured with a tamper-proof lock.2. Never reveal any personal information to anyone who has called or e-mailed you. Ask them to send their request to you in writing through the mail.3. Sign up for a credit monitoring service. It is a great way to track your credit improvement and stop identity theft.Additional ResourcesProactive identity theft protection with LifelockMonitor your credit score to track improvement and spot identity theft red flags Ads by Pheedo
A Good Appetite: A Garlic Festival Without a Single Clove
My family’s worship of garlic inspired a celebration — a vampire-repelling repast showcasing garlic in its many incarnations.
A new kind of preservation society attends a D.I.Y. dinner party in Oakland.
Street Farmer
Can Will Allen make the inner city the next front in the good-food movement?
In the Garden: Grow Yourself a Six-Pack
Ben Granger, an owner of a Brooklyn shop that specializes in beers, planted hop vines so he could make his own home brew. But you don’t have to make beer to enjoy the beauty of those dramatic leaves.
Turf War at the Hot Dog Cart
A new wave of upscale food trucks, offering everything from artisanal ice cream to vegan tacos, has sparked a street vendors’ food fight.
The Perfect Burger and All Its Parts
Interviews with 30 chefs provided dozens of burger-making lessons for the home cook that aren’t terribly difficult and don’t cost much money. And it all yielded the ideal burger.
Canadian Chefs Serve Seal, With a Side of Controversy
Restaurants in Canada that serve seal have been thrust into the spotlight now that the European Union has banned imports of Canadian seal products.
Restaurants: Another Wedge From the Wheel
Cheese animates and dominates Bar Artisanal, Terrance Brennan’s TriBeCa spinoff of Artisanal in Midtown — and helps give it what modest appeal it has.
Cocktails Dance on the Head of a Beer
Bartenders are experimenting with crossover drinks that marry beers with spirits, mixers and even wines.
Dining Briefs | NEW PLACES: Now at the Delacorte: Danny Meyer
When you’ve waited six hours to snag tickets, Public Fare, Danny Meyer’s new concession at the Delacorte Theater in Central Park, can seem pretty great.
Dining Briefs | Revisit: The Neighborhood Changed, but the Local Restaurant? Not So Much.
Diner is shaggy, improvisatory and cheeky, much like Williamsburg — or at least, like Williamsburg when Diner opened there a decade ago.
Six Arrested on Permit-Fraud Charges
The thriving black market in illegal New York City food vending permits took a blow on Tuesday when six people were arrested as a result of multiple sting operations.
In a Cold Economy, Fancy Food Is Hot
Artisanal products were the talk of the annual Fancy Food Show, a trade show that ended June 30 at the Jacob K. Javits Convention Center.
Not So Slick, but Still Tasty
The UnFancy Food Show, Brooklyn’s answer to the Fancy Food Show, offers delicacies from local food producers.
The Minimalist: Flavored Cooking Oil: Easier Than It Sounds
Flavored oils are invaluable summer ingredients, at home over salads, grilled vegetables, meat or fish. They’re also among the simplest exotic kitchen creations imaginable.
A Good Appetite: A Deviled Egg Is in the Details
Usually, deviled foods are highly spiced, but my go-to recipe for deviled eggs was neither spicy nor red. I liked the idea of tweaking it to be both.
Off the Menu
Opening This Week.
Paris Journal: As a Meal Tax Shrinks, Restaurants Hope to Gain
The tax on restaurant meals in France is finally dropping, but not many restaurant and cafe owners think it will make a big difference to their businesses.
Findings: Calculating Consumer Happiness at Any Price
Could it be that humans are not quite as gullible as advertised? Researchers can’t always sway diners with the lure of a bargain.
Stellenbosch Journal: A Whiff of Controversy and South African Wines
After one critic’s comment associating a “burnt rubber” odor with South African reds, a scientific team has been working to locate the possible source.
The Cheat: Comida Central
Nuyorican rice and beans — the official side dish of the five boroughs. Presented By: Three Ways to Minimize Your Risk of Identity Theft The best thing you can do to minimize your risk of identity theft is ensure that your personal information is secure. It is very often small acts of criminal mischief that result in years of hardship for individual consumers. Applying common sense can provide a measure of identity theft protection.1. Don't leave your financial paperwork lying around your house. Store paperwork with personally identifying information in a filing cabinet that is secured with a tamper-proof lock.2. Never reveal any personal information to anyone who has called or e-mailed you. Ask them to send their request to you in writing through the mail.3. Sign up for a credit monitoring service. It is a great way to track your credit improvement and stop identity theft.Additional ResourcesProactive identity theft protection with LifelockMonitor your credit score to track improvement and spot identity theft red flags Ads by Pheedo
A Good Appetite: A Garlic Festival Without a Single Clove
My family’s worship of garlic inspired a celebration — a vampire-repelling repast showcasing garlic in its many incarnations.
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