Posts tagged Harold mcgee at Slashfood

Posts with tag harold mcgee

It's Restaurant Season: New York Times Dining & Wine section in 60 seconds

Posted Sep 5th 2007 10:13PM by Sarah J. Gim
Filed under: East Coast, Restaurants, Vegetables, Dairy, Beef, Fish, Cheese, Recipes, Newspapers, Lists, Eggs, America, Europe, Spices, in sixty seconds

It seems that the scene will soon be exploding with new restaurants. In a special section, the New York Times covers the coming restaurants.

Some restaurants will be headed by star chefs, others are opening elsewhere, but originated in NY, and really, there are just too many to count.
The new vibe in restaurants is casual and cool
Why does it take so long (and so much heartache) to get a restaurant to open?
Critic Frank Bruni takes a dive into fish-heavy Soto
Go! Go! Curry keeps it real with Japanese comfort food
But it's not all just about restaurants. For the home kitchen, Mark Bittman does a paella and Harold McGee explains gelatin filtration

Creoles and the Curious Cook: NY Times Dining in 60 seconds

Posted Dec 6th 2006 10:01AM by Nicole Weston
Filed under: Newspapers, in sixty seconds

The issue of Alan Richman's dislike of New Orleans and its food is brought up, with a particular focus on his assertion that Creoles do not exist. It's not all that difficult to find an actual Creole living in NOLA and once you find them, they'll probably share some of the food that they're famous for whether Mr. Richman likes it or not, including: Calas, Artichoke and Oyster Casserole, and Beef Daube Glace

Harold McGee starts a new column, the Curious Cook. which will explores the science of food. The subject of this article is blue-green garlic, a color that results from sulfur compounds that are the result of pureeing onions and garlic together.

The 66-year old Essex Street Market, on the lower East Side of Manhattan, bridges the gap between "of the bodega and the universe of the gourmand," where you can't expect to know who is going to buys what or how they're going to pay for it. It's completely unpretentious and the food is great.

It's the start of latke season and it's hard to resist the lure of a hot, crisp, fried potato pancake.

Frank Bruni eats at Tocqueville and the Tasting Room and gives them two and one star, respectively.

Mark Bittman, the minimalist, talks more about his hugely popular no-knead bread recipe.

Where to find tableware like the Achatz and Adria's.

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It's Restaurant Season: New York Times Dining & Wine section in 60 seconds

Creoles and the Curious Cook: NY Times Dining in 60 seconds

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It's Restaurant Season: New York Times Dining & Wine section in 60 seconds

Creoles and the Curious Cook: NY Times Dining in 60 seconds

Tip of the Day

Slashfood Features

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Featured Stories

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Slashfood bloggers (30 days)

Most Commented On (60 days)

Find Recipes

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