Some say you have to suffer for your art. But at the World Financial Center in downtown Manhattan, it’s art that’s helping to stop the suffering. This is the idea behind Canstruction–the global, annual series of art installations now in its 18th year. The New York exhibit makes use of about 100,000 cans of food to create 25 unique sculptures on display…
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Food App of the Week: In the Kitchen
In the Kitchen Developer: Television Food Network G.P. Cost: $1.99 Runs on: iPhone, iPad Website: www.foodnetwork.com There’s an 800-pound gorilla in the food world that we just can’t ignore. I’m talking, of course, about the Food Network. They just released a new (and long-awaited) app for the iPhone and iPad.
Fast Food French Fries for Foodies?
The French fries at Wendy’s are getting a makeover, one the fast food chain hopes will appeal to foodies. It’s the first major overhaul of their fries in the company’s 41-year history. To make their fries more upscale and au courant, Wendy’s will now use Russet potatoes, keep the skin on (hasn’t Arby’s been doing that for years?) and sprinkle…
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Red Hook: Brooklyn’s Spirited and Edible Waterfront
I’d always been curious about Red Hook, the hardscrabble, Civil War-era, industrial Brooklyn neighborhood, near my former apartment off Court Street in picturesque Carroll Gardens. But back when I was living nearby, the fits and starts of new neighborhood residents blending with old ones hadn’t quite taken hold yet. There was a short-lived decent music venue, Red Hook Blue, that…
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I Am Iron Peanut Man!
Robert Downey Jr. may well have saved his career from near ruin, but can Iron Man also resurrect poor puny Mr. Peanut’s ho-hum image? According to a New York Times article yesterday, that’s exactly what Kraft Foods is hoping. According to the story, Downey Jr. has just the right kind of savoir faire for a new talking (!) version of…
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Hay: Don’t Knock It ’til You’ve Tried It
Alfalfa sprouts, dandelion, seaweed…there was a time when none of these ingredients would be on a menu or in an ingredient list in the U.S. Now they’re old hat and it seems that ordinary barnyard hay is the newest contender in flavoring for everything from quail eggs to seared scallops. SmartBrief recently presented a WSJ article describing the trend as…
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