Posts tagged TheNewYorkTimes at Slashfood

Posts with tag TheNewYorkTimes

The New York Times Dining and Wine in 60 Seconds: sandwiches, snow pea and shad

Posted Apr 30th 2008 8:30AM by Emily Matchar
Filed under: East Coast, Recipes, Newspapers, America, in sixty seconds, Food News

Meet the contenders for New York's best sandwich: the Moroccan merguez sausage on grilled bread; the cemita poblana with pork butt al pastor; the pressed potato knish; the braised beef-stuffed shao bing; the Benny Mac - a chicken cutlet sandwich with macaroni and cheese and bacon; chili mackerel on a fluffy bun; a cilantro-spiced falafel.

How to save endangered species? Start eating them.

Ad Hoc, Thomas Keller's new restaurant in Napa, features only one meal a night. Bet it's not sloppy Joes.

Eric Asimov breaks away from wine with an article on citrus vodka.

The Minimalist knows snow peas.

The Hudson River Shad Festival will be shad-free, due to dwindling populations. Salmon will substitute.

A recipe for pollo Papantla - chicken simmered with orange juice, vinegar, garlic, chilis and vanilla.

Now you can eat foie gras in the airport, if you really want to.

The New York Times Dining & Wine section in 60 seconds: wine bars, fish soup, undergrads with sophisticated tastes

Posted Apr 9th 2008 8:00AM by Emily Matchar
Filed under: East Coast, Restaurants, Business, Recipes, Newspapers, Lists, in sixty seconds

Wine bars are multiplying in New York like Starbucks circa 1997, and they've got good food too! Is this really new?

Increasingly discriminating undergrads are prompting college dining halls to revamp their menus, offering sophisticated choices like curried butternut squash soup and à la carte lobsters. I knew I should have deferred a couple years!

Everyone's going crazy for cachaça, a Brazilian sugar cane liquor.

Traditional French food is back at upscale New York restaurants. Hello again, pâté en croûte.

The Minimalist does poached fish in lettuce leaves. Looks a bit odd, but I trust the Minimalist, don't you?

Recipe: crispy tofu with shiitake mushrooms and chorizo. I'm trying this one.

And a one-pot recipe for Mediterranean fish soup.

Critiquing the NY food critics

Posted Dec 12th 2006 7:01AM by Nicole Weston
Filed under: East Coast, Restaurants, Raves & Reviews, Newspapers, Lists

Time Out New York has just done something a bit unusual. They have turned the tables on New York's critics and have given them reviews using a panel of distinguished experts in each of the various fields covered. Of course, at Slashfood, we're more interested in what they thought of NY's finest food critics, than of the art or theater reviewers. All were scored on a scale from 1 to 5 in the following categories: Knowledge, Style, Taste, Accessibility and Influence. Those scores were then averaged to reach a final score. A star rating might have been a little more appropriate, but this seems like a balanced way to quantify their performances.

Topping their list with a score of 4.08 is Peter Meehan, from the New York Times. He is usually featured in the "$25 and Under" column. His reviews were described as "smart, witty and very sensible...fair and almost always [place] the consumer first." Number two, with a score of 3.78 is Steve Cuozzo, from the New York Post. "Entertaining as hell to read... it's just too bad that he works for the least credible outlet in town." The other reviewers reviewed were: Adam Platt, multiple publications, 3.72 (No class at all: The words subtle and elegant are not in his vocabulary."); Irene Sax, NY Daily News, 3.68 ("The best cheap-eats columnist ever."); Frank Bruni, The New York Times, 3.64 ("Bruni is the George Bush of restaurant reviewers: He's a little man in a big job who got lucky but has never acknowledged the need to learn on this big job.... He's got an unfortunate, clear bias toward the Italian palate, and it shows in print."); Robert Sietsema, The Village Voice, 3.4 ("A joke."); Moira Hodgson, New York Observer, 3.3 ("stylish and congenial")

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The New York Times Dining and Wine in 60 Seconds: sandwiches, snow pea and shad

The New York Times Dining & Wine section in 60 seconds: wine bars, fish soup, undergrads with sophisticated tastes

Critiquing the NY food critics

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The New York Times Dining and Wine in 60 Seconds: sandwiches, snow pea and shad

The New York Times Dining & Wine section in 60 seconds: wine bars, fish soup, undergrads with sophisticated tastes

Critiquing the NY food critics

Tip of the Day

Slashfood Features

RESOURCES

RSS NEWSFEEDS

Featured Stories

Featured Galleries

Sponsored Links

Slashfood bloggers (30 days)

Most Commented On (60 days)

Find Recipes

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