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Filed under: Beef, Newspapers, Lists 
I like to think that I can cook a pretty good steak. I mean,even though I work in a pastry kitchen and don't cook savory food as often, culinary school has got to be good for something. However, I realize that not everyone has that kind of advantage in the kitchen.
The Times Online is here for you. They have an ... |
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Filed under: Restaurants, Business, Newspapers, America, Food News  There's an interesting story in the New York Times this morning about how restaurants are dealing with soaring food costs.... |
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Filed under: Health & Medical  After some comments in my post about shrimp cocktail, I began to think about kitchen fears. Shayna covered "risky eating" in April, but what about how you run your kitchen and how you prepare your food? Are you an Alton Brown, who treats raw chicken like an infectious disease with his gloves, sterilizing, and paranoia? Are you like a Jamie Oliver, who will run... |
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Filed under: Vegetables, Europe, Cookbook of the Day  I've always enjoyed reading cookbooks written by British cooks. There's something about the slight differences in vernacular and tone that makes the food seem brighter, more appealing and delicious than it appears to be in American... |
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Filed under: Whisky, Lush Life, Eastern Europe, Trends, Spirits  I've never been able to afford Johnnie Walker Blue, though I am partial to the Black variety. Russians, though, seem to have no problem affording it. The land of vodka and harsh winters is now the biggest market for the world's priciest...
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