Slashfoodhttp://www.slashfood.comSlashfoodhttp://www.slashfood.com/media/feedlogo.gifSlashfoodhttp://www.slashfood.comen-usCopyright 2012 Weblogs, Inc. The contents of this feed are available for non-commercial use only.Blogsmith http://www.blogsmith.com/Why Jewish Food Disappointshttp://www.slashfood.com/2011/04/29/why-jewish-food-disappoints/http://www.slashfood.com/2011/04/29/why-jewish-food-disappoints/http://www.slashfood.com/2011/04/29/why-jewish-food-disappoints/#commentsFiled under: ,

Jewish food, kugelPhoto: Alamy

We'd be too afraid to knock Grandma's matzoh ball soup (and, seriously, it is delicious), but Josh Ozersky has no such qualms. He argues in his TIME magazine piece that Eastern European Jewish food just isn't that tasty.

Dissing on kugel? He should probably watch out for all those bubbes out there--they're fierce when wielding wooden spoons.

Permalink | Email this | Comments

]]>featuredjewish foodSlashfood EditorFri, 29 Apr 2011 14:00:00 ESTVegan Magazine Apologizes for Meat Photoshttp://www.slashfood.com/2011/04/20/vegan-magazine-apologizes-for-meat-photos/http://www.slashfood.com/2011/04/20/vegan-magazine-apologizes-for-meat-photos/http://www.slashfood.com/2011/04/20/vegan-magazine-apologizes-for-meat-photos/#commentsFiled under: ,

VegNews apologyPhoto: VegNews

"We screwed up." So begins the letter of apology (its second) from vegan-lifestyle magazine VegNews to its readers after the mag was found to be using photos of actual meat in its spreads.

Yes, it was "symbolic imagery," according to the letter from publisher Joseph Connelly and his management team. But from now on, the letter assures readers, it will "never again use non-vegan photographs" in the magazine. The staff outlines the following additional claims:

  • Recipes in VegNews will be represented only by custom vegan photography. Count on it.

  • All stock images used in the magazine and website will be vegan. We will make sure so that you can be sure.

  • VegNews will build and host a vegan photo bank to assure the availability of vegan stock images. Look for details in the coming days.
Based on the comments, the readers have largely accepted the apology and the world of vegan photography will now be forever changed for the better.

Permalink | Email this | Comments

]]>veganVegNewsSlashfood EditorWed, 20 Apr 2011 16:00:00 ESTVegan Magazine's Faux-Meat Recipe Photos Actually Real Meathttp://www.slashfood.com/2011/04/14/vegan-magazines-faux-meat-recipe-photos-actually-real-meat/http://www.slashfood.com/2011/04/14/vegan-magazines-faux-meat-recipe-photos-actually-real-meat/http://www.slashfood.com/2011/04/14/vegan-magazines-faux-meat-recipe-photos-actually-real-meat/#commentsFiled under: ,

Photo: VegNews

VegNews, the "premier magazine to focus on a vegetarian lifestyle" according to its website, has been using real meat photos to accompany its recipes, as vegan blogger QuarryGirl (blog tagline: "Meat is Murder") discovered and documented. QuarryGirl has posted several examples of stock photography of meat dishes in which VegNews has used as an image of a vegan dish.

The "Vegan Spare Ribs" recipe used a photo of actual meat ribs, with the bones photoshopped out, and a picture for Seitan Stew was actually an iStockphoto titled "Chicken Breast Soup." Other examples include hot dogs with actual meat and macaroni and cheese with actual cheese. One commenter and former VegNews intern said that everyone on the VegNews staff is fully aware of the "meat and dairy photo policy." A former copy editor echoed the intern's sentiments.

The VegNews Facebook page has a slew of disappointed commenters as well, some of which are claiming that their comments are getting deleted. Green gossip blog Ecorazzi reports that VegNews has yet to comment on its photo policy. Moral of the story: Magical Meatball Burgers are in fact not the same thing as your everyday (or, non-magical) burger.

UPDATE: VegNews posted a detailed letter on its website addressing the photo controversy and admitting to using stock photos. The letter states that "there are very few specifically vegan images offered by stock companies" and as a result of financial constraints, VegNews will sometimes use a non-vegan image.

Permalink | Email this | Comments

]]>Vegan magazinevegan magazine meatVegNewsSlashfood EditorThu, 14 Apr 2011 12:00:00 ESTTop Ten Fast-Food Breakfastshttp://www.slashfood.com/2011/02/15/top-ten-fast-food-breakfasts/http://www.slashfood.com/2011/02/15/top-ten-fast-food-breakfasts/http://www.slashfood.com/2011/02/15/top-ten-fast-food-breakfasts/#commentsFiled under: , ,

IHOP veggie scrambled eggsPhoto: IHOP

About to grab the usual Egg McMuffin from Mickey D's for your fast-food breakfast fix? According to Health magazine's March issue, you might want to grab the McDonald's oatmeal with fruit instead. You'll get less fat, more fiber, and fewer calories.

Health has come up with their top-ten list of the healthiest fast-food breakfasts under 400 calories, says USA Today. The list includes not only that oatmeal, but a simple and fit veggie omelet from IHOP (pictured here), and, for fruit lovers, Jamba Juice's berry topper ideal meal, of yogurt, fruit, seeds, and granola.

For all the full list, with calorie counts, see the story at USA Today.

See our Starbucks vs. Dunkin' Donuts Breakfast Sandwich Taste Test

Permalink | Email this | Comments

]]>fast food breakfastfeaturedhealth magazinehealthy fast foodSlashfood EditorTue, 15 Feb 2011 17:00:00 ESTRachael Ray's Hot List for 2011http://www.slashfood.com/2010/12/14/rachel-rays-hot-list-for-2011/http://www.slashfood.com/2010/12/14/rachel-rays-hot-list-for-2011/http://www.slashfood.com/2010/12/14/rachel-rays-hot-list-for-2011/#commentsFiled under: ,

artisanal hot dogsPhoto: LarimdaME, Flickr


'Tis the season for lists. No, we're not talking about the one compiled by you-know-who with two distinct headings: "Naughty" and "Nice." We're talking about those annual round-ups made by tastemakers and armchair prognosticators that let us know what we should be wearing, eating or doing in the coming year and what, alas, is so 2010.

The editors at Every Day with Rachael Ray are in on the action. Editor in Chief Liz Vaccariello and the Rachael Ray crew have compiled a list of what's in and what's out for foodies in 2011. Among the items on Every Day's hot list ("every day" not necessarily meaning "down to earth" here): If you're still quaffing coconut water, you're so 2010. Cheribundi brand tart cherry juice is anointed the new super-fruit drink of the year.

What about good old orange juice? Well, that appears to be the equivalent of driving a Pinto. In fact, Every Day recommends that if you feel a cold coming on in 2011, trade that glass of Tropicana for a glass of wine. (We're sure your doctor would say the same thing.)

As usual, such time-based lists struggle with the fact that some things have had the audacity to endure long enough to be, well, timeless. What to do, for example, with that savory stalwart, pizza? Well, according to Vaccariello, "pizza for only lunch or dinner" is decidedly out; "pizza for breakfast" is in. But, apparently, not if it's "artisanal pizza," because artisanal pizza is so very out.

In it's place? Artisanal hot dogs! (Just don't call them "comfort food.")

Permalink | Email this | Comments

]]>Rachel Rayyear end hot searchesJason BestTue, 14 Dec 2010 14:30:00 ESTThink Big, Stay Young, and Blog for Your Lifehttp://www.slashfood.com/2010/10/06/think-big-stay-young-and-blog-for-your-life/http://www.slashfood.com/2010/10/06/think-big-stay-young-and-blog-for-your-life/http://www.slashfood.com/2010/10/06/think-big-stay-young-and-blog-for-your-life/#commentsFiled under: ,

Sam Kass, White House ChefSam Kass, White House Food-Policy Adviser. Photo: Kevin Dietsch-Pool / Getty Images


The November issue of Food & Wine is about to hit newsstands with the magazine's list of "40 Big Thinkers 40 & Under." These wunderkinder, say the editors, are "changing the way Americans eat and drink," which seems a tad exaggerated. (Though who knows, maybe 34-year-old entrepreneur Siggi Hilmarsson really will give Greek yogurt a run for its money with skyr, the yogurt of his native Iceland.)

Inevitably, depending on how old you are and what mood you're in, these lists are either inspiring or depressing. Either way, based on our reading of this current list, here are some tips that just may help you get on next year's:

o. Do Something Green: It's no surprise that the same words that pop up on restaurant menus across the country (eco, local, sustainable) also crop up in this awards list, from a 39-year-old "urban-farm pioneer" to a 40-year-old "eco-wine" importer.

Continue reading Think Big, Stay Young, and Blog for Your Life

Permalink | Email this | Comments

]]>artisanschefsfood and wine magazineJason BestWed, 06 Oct 2010 16:00:00 ESTCondé Nast to Launch Magazine-Themed Restaurantshttp://www.slashfood.com/2010/08/05/conde-nast-to-launch-magazine-themed-restaurants/http://www.slashfood.com/2010/08/05/conde-nast-to-launch-magazine-themed-restaurants/http://www.slashfood.com/2010/08/05/conde-nast-to-launch-magazine-themed-restaurants/#commentsFiled under: ,

Vogue Cafe in Tokyo JapanPhoto: jon.keane, Flickr


Moscow already has the Vogue Café, GQ Bar and Tatler Club.

Now, magazine company Condé Nast is looking to expand its magazine-themed restaurant business across Asia, the Middle East and Latin America, The Wall Street Journal reported. The move is part of the company's strategy to build its brands beyond print magazines, which have been suffering from drops in advertising.

"The idea involves only Condé Nast's international unit, so there are no plans for a Vanity Fair Café or a New Yorker Bar & Grill in the U.S.," says the Journal article. The licensing deal belongs to the company's international unit and U.S. magazines can reach their own licensing agreements for products, the Journal reported.

The company hopes to have one or two restaurants open in 2011 and as many as five per year after that, Jonathan Newhouse, Chairman of Condé Nast International, told the paper. At the top of the list are places like Hong Kong and Dubai. Istanbul and Kiev are also being considered.

Continue reading Condé Nast to Launch Magazine-Themed Restaurants

Permalink | Email this | Comments

]]>conde nastconde nast internationalconde nast restaurantsgq barjonathan newhousetatler clubvogue cafeJennifer LawinskiThu, 05 Aug 2010 16:00:00 ESTProduce, Revealedhttp://www.slashfood.com/2010/07/22/produce-revealed/http://www.slashfood.com/2010/07/22/produce-revealed/http://www.slashfood.com/2010/07/22/produce-revealed/#commentsFiled under: , ,

Photo: Andy Ellison


Human X-rays and MRIs are so fascinating because we're given a glimpse into that which we cannot usually see. But when fruit and vegetables were scanned in an MRI machine by lab research technologist Andy Ellison, the resulting images were entrancing due to their mystification -- not clarification -- of the inanimate subjects. The stitched-together image frames produce hypnotizing animations that are far more revealing than a simple slice and dice. We're not exactly eager to recreate Salon writer Francis Lam's claustrophobic MRI experience, but now we can't help but wonder what our animated insides might look like.

To see the animations of an artichoke, watermelon, broccoli and more check out Ellison's blog, Inside Insides.

Permalink | Email this | Comments

]]>fruitmrisalonvegetablesLindsay DamastThu, 22 Jul 2010 16:00:00 ESTHow "Well-Done" Became a Dirty Wordhttp://www.slashfood.com/2010/06/18/how-well-done-became-a-dirty-word/http://www.slashfood.com/2010/06/18/how-well-done-became-a-dirty-word/http://www.slashfood.com/2010/06/18/how-well-done-became-a-dirty-word/#commentsFiled under: , ,

Photo: avlxyz, Flickr

Have you noticed how the centers of your steaks have become bloodier over time? Since, say, 1982, according to New York Times food writer Florence Fabricant?

Susan Burton has. In an essay on Slate.com, Burton publicly declares her meat preference as "cooked through, gray, no trace of pink." And while you may think that sounds like she's ordering up shoe leather, Burton says "that [her choice] signifies 'food safety.'" With that, she sets off on a fascinating historical journey of how the tradition of cooking meat well done has slowly slipped out of favor in American kitchens.

Continue reading How "Well-Done" Became a Dirty Word

Permalink | Email this | Comments

]]>featuredmeatsalonsteakwell doneNadine RubinFri, 18 Jun 2010 11:00:00 ESTNew Food Magazine Counts on Home Cookshttp://www.slashfood.com/2010/06/14/new-food-magazine-counts-on-home-cooks/http://www.slashfood.com/2010/06/14/new-food-magazine-counts-on-home-cooks/http://www.slashfood.com/2010/06/14/new-food-magazine-counts-on-home-cooks/#commentsFiled under:

Photo: Parade.com

We've all heard the conventional wisdom: print media is doomed. Last fall's demise of Gourmet, shocking as it was, was only one of dozens of magazines that have folded in the past five years. But now a phoenix appears to be rising from those journalistic ashes -- and that phoenix is wearing an apron.

Meet Dash, a new magazine slated to debut this September (online to start, at dashrecipes.com). A preview issue of the print version will follow in November, with regular monthly issues beginning in February. While Gourmet focused on cooking that was, well, gourmet, Dash promises food that is "simple," "fast," and last (but hopefully not least), "delicious."

Turns out that while many advertisers were fleeing magazines, food purveyors have been quietly buying up their ad space, according to The New York Times.

Continue reading New Food Magazine Counts on Home Cooks

Permalink | Email this | Comments

]]>conde nastdashdash magazineepicuriousfeaturedparade publicationsrelishNaomi ShulmanMon, 14 Jun 2010 14:00:00 ESTFood Marketers: Learn From BP's Mistakeshttp://www.slashfood.com/2010/06/10/food-marketers-learn-from-bps-mistakes/http://www.slashfood.com/2010/06/10/food-marketers-learn-from-bps-mistakes/http://www.slashfood.com/2010/06/10/food-marketers-learn-from-bps-mistakes/#commentsFiled under: , , ,

Photo Illustration: Lance Page/Truthout.org, Flickr


The walls here at the Slashfood offices are hung with a number of flat-screen TV's, all broadcasting various news channels 24 hours a day. As of late, many of those screens are filled with painful images of oil-coated wildlife and a spewing brown plume that never sleeps. It's fair to say this sad event is weighing heavily on our collective minds, which is why this astute article from The Atlantic caught our attention: Writer Hank Cardello draws clever parallels between BP's mishandling of the oil disaster with another national nightmare -- obesity.

If executives take away his three lessons, maybe something good will come out of this nightmare after all.

[The Atlantic]

Permalink | Email this | Comments

]]>BPbp oil spillfood marketingobesitythe atlanticSlashfood EditorThu, 10 Jun 2010 16:00:00 ESTMolecular Gastronomy Starter Kit - I Tried It!http://www.slashfood.com/2010/06/07/molecular-gastronomy-starter-kit-i-tried-it/http://www.slashfood.com/2010/06/07/molecular-gastronomy-starter-kit-i-tried-it/http://www.slashfood.com/2010/06/07/molecular-gastronomy-starter-kit-i-tried-it/#commentsFiled under: , , , ,

Red fruit caviar. Photo: Courtesy ThinkGeek.com


Perhaps the largest breakthrough in cooking in the last decade, molecular gastronomy -- or "playing with powder," as David Lebovitz puts it -- is an art form that has some diners widening their eyes in wonderment and others shaking their heads in disbelief.

Popularized by Ferran Adria's soon-to-be-shuttered El Bulli in Spain and, later by Wylie Dufresne at New York City's WD-50, the avant-garde cuisine takes the ordinary to extraordinary levels. As Frank Bruni put it in 2005, the "sci-fi cooking" has been known to "toy with unusual textures, play with wildly unlikely flavor combinations and generally venture in directions that might turn out to be silly, but then again might not." Pondered Lebovitz, "Just like Matisse was widely-panned for painting a woman's face with a green stripe down the middle, I think we're going to have to let time tell us if this is just a passing fancy or if it's something that's here to stay."

And though the still-kicking buzz of molecular cooking has died down - quite likely as a result of the prohibitively high cost of restaurants embracing it as their specialty - it may now create another stir, as it is released in a user-friendly form to the general public.

Continue reading Molecular Gastronomy Starter Kit - I Tried It!

Permalink | Email this | Comments

]]>featuredmolecular gastronomymolecular gastronomy kitwd50wylie dufresneAlexa WeibelMon, 07 Jun 2010 13:00:00 ESTCook's Illustrated vs. Food52http://www.slashfood.com/2010/04/28/cooks-illustrated-vs-food52/http://www.slashfood.com/2010/04/28/cooks-illustrated-vs-food52/http://www.slashfood.com/2010/04/28/cooks-illustrated-vs-food52/#commentsFiled under: ,

Photo: Cook's Illustrated, Food52


In the age of culinary smackdowns, this one might not be quite up there with the drama of a Batali-Flay Iron Chef food fight, but in terms of Web chatter, it takes the cake. Or should we say the pork shoulder and sugar cookies.

Those are the two dishes on the hotplate as the venerable Cook's Illustrated magazine (a.k.a. America's Test Kitchen), the geeky arbiter of perfect kitchen technique, and the upstart Food52.com, the people-powered website started about a year ago by N.Y. Times food columnist Amanda Hesser and Merrill Stubbs.

Last October, Cook's founder Christopher Kimball on his blog challenged Hesser (though the direct reference to her was later removed) to see which would produce the best recipes: Cook's with its strictly controlled testing and development procedures, or Food52's egalitarian method in which the public submits recipes to a weekly contest, Hesser and Stubbs cull the entries and the public determines the winner.

"We think ours produces a kind of richer recipe and it's more directly connected to people and our culture," Hesser said. "Ours is equal quality, just a different style."

Continue reading Cook's Illustrated vs. Food52

Permalink | Email this | Comments

]]>cooks illustratedCooksIllustratedfeaturedfood52Jan Ellen SpiegelWed, 28 Apr 2010 17:00:00 ESTFood & Wine's 'Best New Chefs' 2010http://www.slashfood.com/2010/04/07/food-and-wines-best-new-chefs-2010/http://www.slashfood.com/2010/04/07/food-and-wines-best-new-chefs-2010/http://www.slashfood.com/2010/04/07/food-and-wines-best-new-chefs-2010/#commentsFiled under: ,

iPhone

The impressive roster of Food & Wine's Best New Chefs was released yesterday and, according to Grub Street, they appropriately celebrated their newly distinguished honor with a party catered by Andrew Carmellini, Paul Liebrandt, and Daniel Humm.

2010 F&W Best New Chefs

Roy Choi Kogi - BBQ truck, Los Angeles
Matt Lightner - Castagna, Portland, OR
Clayton Miller - Trummer's on Main, Clifton, VA
Missy Robbins - A Voce, New York City
Jonathon Sawyer - The Greenhouse Tavern, Cleveland, OH
Alex Seidel - Fruition, Denver
Mike Sheerin - Blackbird, Chicago
John Shields - Town House, Chilhowie, VA
Jason Stratton - Spinasse, Seattle, WA
James Syhabout - Commis, Oakland, CA

See all the winners and past winners on Food & Wine's site or their new iPhone app.

Permalink | Email this | Comments

]]>best new chefsfood and winefood and wine best new chefsSlashfood EditorWed, 07 Apr 2010 14:00:00 ESTMagazine for Kids Tackles Healthy Eatinghttp://www.slashfood.com/2010/03/31/magazine-for-kids-tackles-healthy-eating/http://www.slashfood.com/2010/03/31/magazine-for-kids-tackles-healthy-eating/http://www.slashfood.com/2010/03/31/magazine-for-kids-tackles-healthy-eating/#commentsFiled under:

Photo: Courtesy of ChopChop


A new quarterly magazine and website for kids (aged 5 to 12) has just been launched. Called ChopChop, it aims to teach children how to cook and eat healthy food. Its founder and president Sally Sampson is the author of 20 cookbooks and she also has a daughter who suffers a chronic illness.

The genesis of the magazine started from her conversations with various doctors about childrens' diets.

"Pediatricians told me that healthy eating is all they talk about with patients," Sampson told Slashfood. "ChopChop very quickly morphed from a pamphlet that doctors could hand out during well-care visits into a magazine."

150,000 copies of the first issue have been distributed to doctor's offices, supermarkets and boys and girls clubs in 32 states.

Continue reading Magazine for Kids Tackles Healthy Eating

Permalink | Email this | Comments

]]>chopchop magazinefeaturedfood magazinekids food magazinenew food magazinesally sampsonNicki GostinWed, 31 Mar 2010 16:00:00 ESTPaula Deen's Sons Create A Food Magazine for Guyshttp://www.slashfood.com/2010/03/09/paula-deens-sons-create-food-magazine-for-guys/http://www.slashfood.com/2010/03/09/paula-deens-sons-create-food-magazine-for-guys/http://www.slashfood.com/2010/03/09/paula-deens-sons-create-food-magazine-for-guys/#commentsFiled under: ,

Deen Brothers MagazinePhoto: Hoffman Media

Hey, y'all, listen up! There's a new food magazine just for you fellas, created by none other than Paula Deen's boys.

The frosted blond TV chef's two sons, Jamie and Bobby, have launched their own quarterly magazine called Deen Bros. Good Cooking. Target audience? Men.

Hoffman Media, which already puts out the bimonthly Cooking with Paula Deen, will be the publisher for the 63-year-old Food Network host's boys, too. President and CEO Phyllis Hoffman tells Slashfood that Deen Bros. will aim to attract a "dual audience" of male and female readers, but will offer "light, easy recipes" that will likely "have strong appeal with men."

Bobby and Jamie Deen, who are 39 and 42, have made appearances on their mother's various Food Network shows over the years and hosted one themselves in 2006 called Road Tasted. When they're not in the public eye, the Deen brothers are in Savannah, Ga., running their mom's now-famous restaurant, The Lady and Sons.

Continue reading Paula Deen's Sons Create A Food Magazine for Guys

Permalink | Email this | Comments

]]>bobby deendeen bros. good cookingdeen brothers magazinefeaturedfood magazinejamie deenpaula deenCatherine Donaldson-EvansTue, 09 Mar 2010 14:00:00 ESTRolling Stone Magazine to Open a Restauranthttp://www.slashfood.com/2009/12/04/rolling-stone-restaurant/http://www.slashfood.com/2009/12/04/rolling-stone-restaurant/http://www.slashfood.com/2009/12/04/rolling-stone-restaurant/#commentsFiled under: , , ,

rolling stone magazine

Photo: MyEyeSees, Flickr

When you think Rolling Stone, the first thing that comes to mind isn't usually food.

But the iconic music magazine is hoping to leverage some of its cool cache with the launch of the first Rolling Stone restaurant in Los Angeles, planned to open in the Hollywood and Highland Center -- down the block from the Hollywood Walk of Fame, Grauman's Chinese Theater and the Kodak Theatre.

The multi-level 10,000-square foot venue will be host a bar, restaurant, lounge and private-event space. The decor will try to evoke the magazine's edgy style with exposed black brick, tufted leather and vaulted ceilings around an antique iron staircase. The restaurant is slated to open in summer 2010.

No word yet, however, on what kind of grub the Rolling Stone will dish up or on who may be cooking it.

Continue reading Rolling Stone Magazine to Open a Restaurant

Permalink | Email this | Comments

]]>jann wennerJannWennerrolling stone magazinerolling stone restaurantRollingStoneMagazineRollingStoneRestaurantJennifer LawinskiFri, 04 Dec 2009 16:30:00 ESTWhat Can I Get You Folks? - Reader's Digest Reveals Restaurant Secretshttp://www.slashfood.com/2009/12/04/readers-digest-restaurant-secrets/http://www.slashfood.com/2009/12/04/readers-digest-restaurant-secrets/http://www.slashfood.com/2009/12/04/readers-digest-restaurant-secrets/#commentsFiled under: , ,

margarita

Photo: House of Sims, Flickr

Kudos to the anonymous waitress in Manhattan, the unnamed server in suburban Chicago and the pizza-chain staffer who helped Reader's Digest assemble its story this month about restaurant secrets. Just in time for holiday dining, the expert panel has reminded restaurant-goers that it's not OK to let your shy kid order for himself on a busy night, whistle for service or leave a compliment instead of a cash tip.

I'd concur with just about every item on the list, most of which will be familiar to readers of this column. Not surprisingly, many of the gripes center on beverages, which seem to be the bane of the service biz. I was only slightly annoyed that a waitress revealed servers, who don't want to mess with the noisy, time-consuming process of mixing froufrou drinks, nearly always claim the frozen drink maker's broken; I'd hate for a customer to challenge my colleagues or me the next time we trot out that standard line.

Only a few of the touted secrets seem generated just to round out the list: I'd have serious concerns about the sanity of a server who told guests her "brother's off to war" in hopes of getting better tips, and I've never worked with anyone who would dare leave the alcohol out of a customer's cocktail.

But perhaps the story's most interesting secret isn't a secret at all: It's a question posed by Kansas City waitress Charity Ohlund, who blogs for frothygirlz.com.

Continue reading What Can I Get You Folks? - Reader's Digest Reveals Restaurant Secrets

Permalink | Email this | Comments

]]>hanna raskinHannaRaskinReadersDigestwhat can i get you folksWhatCanIGetYouFolksHanna RaskinFri, 04 Dec 2009 11:00:00 ESTTom Colicchio Road Trips in a Porschehttp://www.slashfood.com/2009/11/16/tom-colicchio-road-trips-in-a-porsche/http://www.slashfood.com/2009/11/16/tom-colicchio-road-trips-in-a-porsche/http://www.slashfood.com/2009/11/16/tom-colicchio-road-trips-in-a-porsche/#commentsFiled under: , ,

Emile DeFelice and Tom Colicchio and a country ham at historic Anson Mills. Photo: Courtesy of Tom Colicchio

What, like you thought the host of "Top Chef" was gonna haul his cookies cross-country in a Kia? Porsche handed Tom Colicchio the keys to a brand new Panamera 4S -- into which he promptly stuffed his assistant Liz and Craft's executive chef Damon Wise. The trio set off on a 1,200-mile, six day food odyssey stretching from Atlanta to Columbia, Charleston, Chapel Hill, the Chesapeake, Washington D.C., rural Pennsylvania, Philadelphia and back home to New York.

Said Colicchio in the inaugural post of his six-day stint on Food & Wine's 'Mouthing Off' blog, "It was about paying visits to some of the food producers who make my restaurants what they are, and discovering new ones the old-fashioned way. On this trip, the stops were the destination."

Yo, Tom? Next time, we call shotgun. The ham is welcome to sit on our lap.

[Via: Mouthing Off at Food & Wine]

Permalink | Email this | Comments

]]>Craft restaurantdamon wisefood and wine magazinePorsche Panameraroad tripTom ColicchioSlashfood EditorMon, 16 Nov 2009 12:30:00 ESTA Photographic Ode to End of Gourmethttp://www.slashfood.com/2009/11/02/a-photographic-ode-to-end-of-gourmet/http://www.slashfood.com/2009/11/02/a-photographic-ode-to-end-of-gourmet/http://www.slashfood.com/2009/11/02/a-photographic-ode-to-end-of-gourmet/#commentsFiled under: ,


gourmet magazines

Photo: whitneyinchicago, Flickr.

Nostalgia abounds as the reality sinks in that Gourmet magazine is really gone: We'll never receive another issue in the mail. We'll never have another opportunity to crack the glossy binding holding together a new month's culinary content.

We're still adjusting to the news and no doubt you are, too. Check out this poignant photographic essay from Kevin DeMaria, the former associate art director of the magazine. It documents the offices, common areas and test kitchen of the magazine as staffers were looking back, packing up and moving out.

View Poll

Permalink | Email this | Comments

]]>gourmetGourmetMagazineLisa SchweitzerMon, 02 Nov 2009 13:30:00 EST