As the economy has gotten tighter, restaurants have gotten a whole lot friendlier and more solicitous, all in the hopes of getting and keeping your business. - The show The Biggest Loser showcases the problem that most Americans don't know how to cook for themselves.
- The peanut butter salmonella scare has led people to wonder about the safety of nearly everything they put in their mouths.
- Frank Bruni reviews the Oak Room at the Plaza Hotel and finds that it's heavy on atmosphere and light on dependably delicious dishes.
- After experiencing a couple bad years, Eric Asimov declares that the barolo is back to its former glory.
- For inexpensive Indian food in Manhattan, you can't go wrong at Dhaba.
- Andrew Carmellini is teaming up with Robert De Niro to take over the restaurant in the Greenwich Hotel.
- Mark Bittman takes a standard cracker recipe and tarts it up with cheese, butter and cream for a richer result.
- Most recipes for braised rabbit require lots of fat to keep the lean meat moist. Melissa Clark has figured out a way to keep the meat tender without making it heavy.
Restaurants During Recession and Home Cooking - The NY Times in 60 Seconds
Comments [1]
Related Headlines
Reader Comments (Page 1 of 1)
1The peanut butter thing has really pissed me off. There is a simple solution to this problem of foodbourne bacteria - irradiation. It is 100% safe and effective. We don't use it because it's reputation has been tarnished by misinformation. No, your food won't glow, it won't contaminate you with radioactive waste. It just irks me that uneducated people get a hold of crap info and spread it around. Irradiation would solve a lot of this. It would have prevented the peanut butter thing, the serrano pepper thing, the spinach thing, the green onion thing -- seeing a pattern?
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
