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/Food Cart Hero Prompts Vendy Award Categoryhttp://www.slashfood.com/2011/04/20/food-cart-hero-prompts-vendy-award-category/http://www.slashfood.com/2011/04/20/food-cart-hero-prompts-vendy-award-category/http://www.slashfood.com/2011/04/20/food-cart-hero-prompts-vendy-award-category/#commentsFiled under: ,

Demonstrators hold a portrait of Tunisian protest hero Mohammed Bouazizi on January 20, 2011. Photo: Fred Dufour, AFP / Getty Images


Street vendors in New York do a lot more than sell falafel and knishes. They're heroes -- from uncomommon acts such as spotting a car bomber in Times Square, to everyday gestures of kindness such as helping an elderly person cross the street. So the Vendy Awards, the annual prizes given to Big Apple vendors, is getting a new "Most Heroic Vendor" category, reports the New York Daily News.

The award, says the Vendys website, was inspired by Tunisian fruit vendor Mohammed Bouazizi, whose dramatic act of protest against the Tunisian officials that confiscated his produce and harassed him set the stage for the Tunisian Revolution. (On December 17, 2010, Bouazizi set himself on fire, leading to protests that shook the Tunisian government.)

While the Vendy Award winner is chosen by judges, the heroes among us are chosen by the people themselves.

Want to nominate a New York City street-vendor hero? Cast your vote here.

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]]>food vendorsmohammed bouazizistreet foodVendy awardsSlashfood EditorWed, 20 Apr 2011 17:00:00 ESTChocolate Seder: New Tradition or Bad Idea?http://www.slashfood.com/2011/04/19/chocolate-seder-new-tradition-or-bad-idea/http://www.slashfood.com/2011/04/19/chocolate-seder-new-tradition-or-bad-idea/http://www.slashfood.com/2011/04/19/chocolate-seder-new-tradition-or-bad-idea/#commentsFiled under: ,

chocolate milk at sederPhotos: Getty Images


The Old Testament talks about a promised land filled with milk and honey. Apparently, they forgot about the M&Ms.

While in preparation for Passover, the most observant Jews will painstakingly remove all traces of leavened grain (chametz) from their homes (an ancient custom that commemorates their forebears' hasty flight -- they left so quick that they didn't have time to wait for the bread to rise). But one temple has gone in a pretty unorthodox direction. They've organized a "chocolate seder" for its youth group, according to the St. Louis Post-Dispatch.

Gone are the regular staples of the traditional Passover meal, like matzo, parsley dipped in saltwater, and bitter herbs. Instead, the kids scarfed down green M&Ms and graham crackers slathered in marshmallow fluff after reciting an opening prayer: "Blessed art Thou, Eternal our God, Ruler of the Universe, creator of cocoa beans of the tree." Jugs of chocolate milk replaced the traditional wine.

"People get so caught up with the food and all the rules of what you are and aren't allowed to eat," the temple's rabbi, Amy Feder, told the Post-Dispatch. "What's neat about the chocolate is it's a reminder that the foods that we eat at Passover are symbols."

To which a ghost chorus of ancient elders replied: "Oy, vey!"

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]]>chocolate sederpassover sederJason BestTue, 19 Apr 2011 12:00:00 ESTSmokeless 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 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 EST