Slashfood http://www.slashfood.com Slashfood http://www.blogsmithmedia.com/www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2012 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Smokeless Ribs and Fancy Pears: The New York Times Food Section in 60 Secondshttp://www.slashfood.com/2011/04/06/smokeless-ribs-and-fancy-pears-the-new-york-times-food-section/http://www.slashfood.com/2011/04/06/smokeless-ribs-and-fancy-pears-the-new-york-times-food-section/http://www.slashfood.com/2011/04/06/smokeless-ribs-and-fancy-pears-the-new-york-times-food-section/#commentsFiled under: ,

slow roasted pork ribsPhoto: izik, Flickr


  • When pork ribs quit smoking, the results are surprising. (Don't worry, they don't go cold turkey.)
  • "Fancy" just isn't what it used to be. (Had a Harry & David pear recently? No? Exactly.)
  • Food and wine don't always go together. And maybe that's okay.
  • Visit the M. Wells diner in Long Island City. "It would be terrible to miss eating the food there."

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]]>dinersharry david pearspork ribsPorkRibswineNaomi ShulmanWed, 06 Apr 2011 12:00:00 ESTWhite Wine and a Meringue: The Wall Street Journal in 60 Secondshttp://www.slashfood.com/2011/04/04/white-wine-and-a-meringue-the-wall-street-journal-in-60-seconds/http://www.slashfood.com/2011/04/04/white-wine-and-a-meringue-the-wall-street-journal-in-60-seconds/http://www.slashfood.com/2011/04/04/white-wine-and-a-meringue-the-wall-street-journal-in-60-seconds/#commentsFiled under: ,

meringue pavlova recipesPhoto: La tartine gourmande, Flickr


  • Time for all you vegetarians to put some meat on your bones.
  • What do you get when you transplant two Southerners to Brooklyn? Van Horn Sandwich Shop.
  • Wondering which wine to serve Richard Gere? (Hint: Make it a white.)
  • Meringues are deceptively simple. Really.

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]]>meringueRichard GereRichardGerevan horn sandwich shopVanHornSandwichShopvegetarian foodVegetarianFoodNaomi ShulmanMon, 04 Apr 2011 11:00:00 ESTFood Porn and a Secret Sauce: The L.A. Times in 60 Secondshttp://www.slashfood.com/2011/04/01/food-porn-and-a-secret-sauce-the-l-a-times-in-60-seconds/http://www.slashfood.com/2011/04/01/food-porn-and-a-secret-sauce-the-l-a-times-in-60-seconds/http://www.slashfood.com/2011/04/01/food-porn-and-a-secret-sauce-the-l-a-times-in-60-seconds/#comments

Huevos MontyPhoto: ayngelina, Flickr


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]]>LA TimesNaomi ShulmanFri, 01 Apr 2011 14:00:00 ESTThe Cake Boss and Charlie Trotter: The New York Times Food Section in 60 Secondshttp://www.slashfood.com/2011/03/30/the-cake-boss-and-charlie-trotter-the-new-york-times-food-secti/http://www.slashfood.com/2011/03/30/the-cake-boss-and-charlie-trotter-the-new-york-times-food-secti/http://www.slashfood.com/2011/03/30/the-cake-boss-and-charlie-trotter-the-new-york-times-food-secti/#commentsFiled under: ,

Buddy Valastro, Cake BossPhoto: John W. Ferguson / WireImage for Chase


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]]>braisingcake bossCakeBosscharlie trotterCharlieTrotterjapanese foodJapaneseFoodNaomi ShulmanWed, 30 Mar 2011 12:00:00 ESTFamily Recipes and Cheap Wine: The Washington Post Food Section in 60 Secondshttp://www.slashfood.com/2011/03/28/family-recipes-and-cheap-wine-the-washington-post-food-section/http://www.slashfood.com/2011/03/28/family-recipes-and-cheap-wine-the-washington-post-food-section/http://www.slashfood.com/2011/03/28/family-recipes-and-cheap-wine-the-washington-post-food-section/#commentsFiled under: ,

wine bottlesPhoto: paul goyette, Flickr


  • This Washington personality lives a double life: social-policy expert by day, kitchen expert by night.
  • For Kojo Nnamdi, food is all about cultural impact.
  • An eternal question: Why is this pinot noir $8, and that one is $28?
  • Family recipes transcend their ingredients: "Specific flavors can instantly unlock a whole flood of emotions."

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]]>family recipeskojo nnamdiwine pricesWinePricesNaomi ShulmanMon, 28 Mar 2011 12:00:00 ESTPastry Dough and Lamb Lasagna: The L.A. Times Food Section in 60 Secondshttp://www.slashfood.com/2011/03/25/pastry-dough-and-lamb-lasagna-the-l-a-times-food-section-in-60/http://www.slashfood.com/2011/03/25/pastry-dough-and-lamb-lasagna-the-l-a-times-food-section-in-60/http://www.slashfood.com/2011/03/25/pastry-dough-and-lamb-lasagna-the-l-a-times-food-section-in-60/#commentsFiled under: ,

homemade puff pastry doughPhoto: tlboyd05, Flickr


  • Angelenos, Salvadoran food is moving beyond the pupusa mile.
  • What do we want? Pastry dough! When do we want it? Now!
  • Lamb lasagna...deconstructed. (You're welcome.)
  • This ex-rocker used to jam; now, she...jams.

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]]>lamb lasagnaLambLasagnapastry doughPastryDoughpupusasalvadoran foodSalvadoranFoodNaomi ShulmanFri, 25 Mar 2011 12:00:00 ESTVeggie Burgers and Phagwah: The New York Times Food Section in 60 Secondshttp://www.slashfood.com/2011/03/23/veggie-burgers-and-phagwah-the-new-york-times-food-section-in-6/http://www.slashfood.com/2011/03/23/veggie-burgers-and-phagwah-the-new-york-times-food-section-in-6/http://www.slashfood.com/2011/03/23/veggie-burgers-and-phagwah-the-new-york-times-food-section-in-6/#commentsFiled under: ,

veggie burgerPhoto: veggie num num, Flickr


  • Had a veggie burger recently? The newest specimens are downright meaty.
  • Spring means chocolate bunnies, matzo-ball soup, and...gogola. Time to celebrate Phagwah!
  • Jonathan Waxman may not have an Italian name, but his new cookbook tells a different story.
  • Midtown's La Petite Maison: bad French, good posture, and terrific food.

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]]>Jonathan WaxmanJonathanWaxmanla petite maisonLaPetiteMaisonphagwahveggie burgersVeggieBurgersNaomi ShulmanWed, 23 Mar 2011 11:00:00 ESTPig Ears and Chicken Thighs: The Chicago Sun-Times Food Section in 60 Secondshttp://www.slashfood.com/2011/03/21/pig-ears-and-chicken-thighs-the-chicago-sun-times-food-section/http://www.slashfood.com/2011/03/21/pig-ears-and-chicken-thighs-the-chicago-sun-times-food-section/http://www.slashfood.com/2011/03/21/pig-ears-and-chicken-thighs-the-chicago-sun-times-food-section/#commentsFiled under: ,

Crispy Pig Ears with Chimichurri SaucePhoto: jwannie, Flickr


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]]>chicken thighsChickenThighsirish foodIrishFoodpig earsPigEarspotatoesNaomi ShulmanMon, 21 Mar 2011 12:00:00 ESTA Purim Feast and Mushroom Barley Soup: The L.A. Times Food Section in 60 Secondshttp://www.slashfood.com/2011/03/18/a-purim-feast-and-mushroom-barley-soup-the-l-a-times-food-sect/http://www.slashfood.com/2011/03/18/a-purim-feast-and-mushroom-barley-soup-the-l-a-times-food-sect/http://www.slashfood.com/2011/03/18/a-purim-feast-and-mushroom-barley-soup-the-l-a-times-food-sect/#commentsFiled under: ,

Photo: joshbousel, Flickr


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]]>James SucklingJamesSucklingmediterranean foodMediterraneanFoodmushroom barley soupMushroomBarleySouppurimNaomi ShulmanFri, 18 Mar 2011 12:00:00 ESTAfternoon Tea and a Chicken Dinner: The New York Times in 60 Secondshttp://www.slashfood.com/2011/03/16/afternoon-tea-and-a-chicken-dinner-the-new-york-times-in-60-sec/http://www.slashfood.com/2011/03/16/afternoon-tea-and-a-chicken-dinner-the-new-york-times-in-60-sec/http://www.slashfood.com/2011/03/16/afternoon-tea-and-a-chicken-dinner-the-new-york-times-in-60-sec/#commentsFiled under: ,

Afternoon tea party in NYCPhoto: Christopher Furlong / Getty Images


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]]>afternoon teaAfternoonTeachicken dinnerChickenDinnerpotato leek gratinPotatoLeekGratinvegetarianismNaomi ShulmanWed, 16 Mar 2011 12:00:00 ESTLeg of Pork and Indie Doughnuts: The Boston Globe Food Section in 60 Secondshttp://www.slashfood.com/2011/03/14/leg-of-pork-and-indie-doughnuts-the-boston-globe-food-section-i/http://www.slashfood.com/2011/03/14/leg-of-pork-and-indie-doughnuts-the-boston-globe-food-section-i/http://www.slashfood.com/2011/03/14/leg-of-pork-and-indie-doughnuts-the-boston-globe-food-section-i/#commentsFiled under: ,

Kane's DonutsPhoto: misterbisson, Flickr


  • It's restaurant week in Boston. So many restaurants, so little time...
  • Doughnuts! New England is the birthplace of Dunkin Donuts, but there are great indie shops, too.
  • Roast pork leg is even tastier when you call it pernil de cerdo al horno.
  • What happens when an outdoorsy guy heads inside to the kitchen? It's game time.

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]]>doughnutsgamepork legrestaurant weekNaomi ShulmanMon, 14 Mar 2011 13:00:00 ESTUrban Homesteaders and Veggie Stew: The L.A. Times Food Section in 60 Secondshttp://www.slashfood.com/2011/03/11/urban-homesteaders-and-veggie-stew-the-l-a-times-food-section/http://www.slashfood.com/2011/03/11/urban-homesteaders-and-veggie-stew-the-l-a-times-food-section/http://www.slashfood.com/2011/03/11/urban-homesteaders-and-veggie-stew-the-l-a-times-food-section/#commentsFiled under: ,

Vegetable stew recipesPhoto: DeathByBokeh, Flickr


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]]>floururban homesteaderUrbanHomesteadervegetable stewVegetableStewNaomi ShulmanFri, 11 Mar 2011 12:00:00 ESTEgg Debates and Sherry Crush: The New York Times Food Section in 60 Secondshttp://www.slashfood.com/2011/03/09/egg-debates-and-sherry-crush-the-new-york-times-food-section-in/http://www.slashfood.com/2011/03/09/egg-debates-and-sherry-crush-the-new-york-times-food-section-in/http://www.slashfood.com/2011/03/09/egg-debates-and-sherry-crush-the-new-york-times-food-section-in/#commentsFiled under: ,

Red Rooster restaurant in HarlemPhoto: gsz, Flickr


  • Marcus Samuelsson's newest restaurant, Red Rooster Harlem, brings real diversity into a monochromatic restaurant world.
  • Yolks or whites? Depends whom you ask...and what you're cooking.
  • Does Best Pizza in Williamsburg live up to its name? (Who cares! Try the chicken parm.)
  • America's got a crush on sherry.

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]]>eggsharlemmarcus samuelssonpizzaNaomi ShulmanWed, 09 Mar 2011 12:00:00 ESTAt the Jersey Shore: The Philadelphia Inquirer Food Section in 60 Secondshttp://www.slashfood.com/2011/03/07/at-the-jersey-shore-the-philadelphia-inquirer-food-section-in-6/http://www.slashfood.com/2011/03/07/at-the-jersey-shore-the-philadelphia-inquirer-food-section-in-6/http://www.slashfood.com/2011/03/07/at-the-jersey-shore-the-philadelphia-inquirer-food-section-in-6/#commentsFiled under: ,

New jersey-grown tomatoesPhoto: Ed Yourdon, Flickr


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]]>jersey shorelocavoreluke palladinoThe EaglesNaomi ShulmanMon, 07 Mar 2011 13:00:00 ESTDIY Pop-Tarts and Garbanzo Beans: The L.A. Times Food Section in 60 Secondshttp://www.slashfood.com/2011/03/04/diy-pop-tarts-and-garbanzo-beans-the-l-a-times-food-section-in/http://www.slashfood.com/2011/03/04/diy-pop-tarts-and-garbanzo-beans-the-l-a-times-food-section-in/http://www.slashfood.com/2011/03/04/diy-pop-tarts-and-garbanzo-beans-the-l-a-times-food-section-in/#commentsFiled under: ,

homemade pop tarts recipePhoto: tlboyd05, Flickr


  • Making your own Pop-Tarts is easy as pie. (Easy as tart?)
  • Be it over so humble, the garbanzo bean is a big deal in Spain.
  • Ben Bailly, new chef at Culver City's Fraîche, seems "a little lost."
  • Not a Brussels sprout fan? Wait till you try these babies.

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]]>brussels sproutsBrusselsSproutsCulver City diningCulverCityDininggarbanzo beansGarbanzoBeansPop-TartsNaomi ShulmanFri, 04 Mar 2011 12:00:00 ESTCoconut Oil and a Napa Cabernet: The New York Times Food Section in 60 Secondshttp://www.slashfood.com/2011/03/02/coconut-oil-and-a-napa-cabernet-the-new-york-times-in-60-second/http://www.slashfood.com/2011/03/02/coconut-oil-and-a-napa-cabernet-the-new-york-times-in-60-second/http://www.slashfood.com/2011/03/02/coconut-oil-and-a-napa-cabernet-the-new-york-times-in-60-second/#commentsFiled under: ,

Napa Valley cabernetPhoto: Julie, Dave & Family, Flickr


  • Prune chef Gabrielle Hamilton will show you her scars. But perhaps you'd rather just read her book, Blood, Bones & Butter, out this week.
  • Coconut oil, all is forgiven! Let's kiss and make up.
  • Got a hundred bucks to blow on some wine? Here are the best Napa cabs.
  • Fishtag can be like a child playing dressup: "...overdressed and shrieking in three shades of lipstick and mismatched slingbacks." Appetizing?

Curious about why everyone's so excited about Gabrielle Hamilton? The Huffington Post explains the hype.

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]]>coconut oilCoconutOilgabrielle hamiltonGabrielleHamiltonNapa Cabernet SauvignonNapaCabernetSauvignonprune restaurantPruneRestaurantNaomi ShulmanWed, 02 Mar 2011 13:00:00 ESTPancakes and Sweet Tea: The Atlanta Journal-Constitution Food Section in 60 Secondshttp://www.slashfood.com/2011/02/28/pancakes-and-sweet-tea-the-atlanta-journal-constitution-food-se/http://www.slashfood.com/2011/02/28/pancakes-and-sweet-tea-the-atlanta-journal-constitution-food-se/http://www.slashfood.com/2011/02/28/pancakes-and-sweet-tea-the-atlanta-journal-constitution-food-se/#commentsFiled under: ,

orange ricotta pancakesPhoto: fakeginger, Flickr


  • Whether you call it Mardi Gras or Shrove Tuesday, pancakes are a mainstay of the day.
  • When you're down South, you're going to drink sweet tea. Where's the best spot in Atlanta?
  • Or, for a different type of beverage, check out the Brew Your Cask Off fest on March 5.
  • Celeb chef Eli Kirshstein is joining forces with Spider-Man. (If only he could do something for the broadway show...)

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]]>eli kirshsteinmardi grasspider-manSweet TeaNaomi ShulmanMon, 28 Feb 2011 11:00:00 ESTGratin and a Premium Sake: The L.A. Times Food Section in 60 Secondshttp://www.slashfood.com/2011/02/25/gratin-and-a-premium-sake-the-l-a-times-in-60-seconds/http://www.slashfood.com/2011/02/25/gratin-and-a-premium-sake-the-l-a-times-in-60-seconds/http://www.slashfood.com/2011/02/25/gratin-and-a-premium-sake-the-l-a-times-in-60-seconds/#commentsFiled under: ,

potatoes au gratinPhoto: stu_spivack, Flickr


  • Studio City is keepin' it fresh...making it one of the top farmers markets in the San Fernando Valley.
  • Comfort food, thy name is gratin.
  • What goes into brewing a top-notch sake? For one thing, a major commitment.
  • If pork is king, its palace is Habuya, in Tustin.

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]]>farmers marketsFarmersMarketsgratinsakeStudio CityStudioCityNaomi ShulmanFri, 25 Feb 2011 13:30:00 ESTDoughnuts and Shaved Steak: The New York Times Food Section in 60 Secondshttp://www.slashfood.com/2011/02/23/doughnuts-and-shaved-steak-the-new-york-times-food-section-in-6/http://www.slashfood.com/2011/02/23/doughnuts-and-shaved-steak-the-new-york-times-food-section-in-6/http://www.slashfood.com/2011/02/23/doughnuts-and-shaved-steak-the-new-york-times-food-section-in-6/#commentsFiled under: ,

fancy glazed doughnutsPhoto: eatingoutloud, Flickr


  • With several new artisenal shops opening, doughnuts appear to be having their day.
  • Backyard chickens are one thing; goats are another altogether.
  • Shaved steak: Whatever you call it, just don't call it late for dinner.
  • Put out the eats: Oscar's coming.

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]]>doughnutsgoatsoscar party menushaved steakNaomi ShulmanWed, 23 Feb 2011 12:00:00 ESTCupcakes and Porridge: The Chicago Tribune in 60 Secondshttp://www.slashfood.com/2011/02/21/cupcakes-and-porridge-the-chicago-tribune-in-60-seconds/http://www.slashfood.com/2011/02/21/cupcakes-and-porridge-the-chicago-tribune-in-60-seconds/http://www.slashfood.com/2011/02/21/cupcakes-and-porridge-the-chicago-tribune-in-60-seconds/#commentsFiled under: ,

Photo: jennywenny, Flickr


  • It's Restaurant Week in the Windy City: Fancy meals at bargain prices.
  • What's the next cupcake? (Some say it's...the cupcake.)
  • Most Chicagoans have heard of top chef Grant Achatz -- but few really know him.
  • Time for porridge! (Can you contain your excitement?)

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]]>cupcakesgrant achatzporridgeRestaurant Week 2011Naomi ShulmanMon, 21 Feb 2011 11:00:00 EST