Cheese is not just food, it’s a variety show. It has fascinated humanity for a long time, inspiring people to refer to it as ‘milk’s leap toward immortality’ [yes]. But the strangest question I have ever been asked is whether you can make cheese from breast milk. And it’s been asked several times.
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By admin | February 28, 2014
In theory, the taco is a simple food: tortilla, filling, maybe some garnish, done. But there’s an incredible variety of what you can stick in that tortilla well beyond the usual chicken-beef-pork. From eggs (beyond breakfast tacos) to off-off cuts (eyes, anyone?) to fried bugs, the taco comes in many flavors, and if you hunt around New York’s taquerias and restaurants, you can find some examples well beyond the standards.
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By admin | February 28, 2014
If you’ve ever wanted to walk around constantly smelling like pizza, now’s your chance! Also: iconic Hoboken rock club Maxwell’s shutters it’s music doors and opens it’s pizza doors instead, and Hungry Howie’s prepares to run ads detailing it’s "Howie’s for Life" contest during Super Bowl Sunday.
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By admin | February 28, 2014
The five boroughs are dotted with numerous cuisine-unspecific kosher restaurants, serving everything from shawarma to pizza to sushi, all rabbinically approved for Orthodox Jewish consumption. Benjy’s Kosher Pizza Dairy Restaurant & Sushi Bar in Flushing is one notable example. According to the restaurant’s extended name, a woman I spoke to while having lunch there, and this blog post (picked up by Gothamist), the pizza is the thing to order at Benjy’s. And having read that post, there was no way I’d be ordering anything other than the Falafel Pizza.
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By admin | February 28, 2014
Nut "cheese" is not the first thing I expected to make from a Paleo cookbook. Most nut cheese recipes call for cashews; as someone with a cashew allergy, I have tended to avoid all dairy-free cheeses for the sake of safety. So I was pleasantly surprised when Michelle Tam’s recipe for nut "cheese" in her new cookbook, Nom Nom Paleo, called for macadamia nuts. Mild-tasting, rich, and sweet, these round nuts not only fit into my diet, but they also seem like an ideal substitute for ricotta.
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By admin | February 28, 2014
Designed in collaboration with Ink chef and former Top Chef champion Michael Voltaggio, this burger is topped with Busseto prosciutto and Gruyère fondue and served on a French toast-ified bun dusted with powdered sugar. A first glance it seemingly appeals solely to gluttonous masochists and lovers of a good culinary mashup. Sadly, I am both.
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By admin | February 28, 2014
Bananas and nuts are an idiot-proof combination, but the addition of malted milk is like having a milkshake in cake form. Which is to say, excellent.
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By admin | February 28, 2014
Known best for its bitters, Fee Brothers has been around for 150 years. We had a chance to go behind the scenes at the company’s Rochester, NY headquarters.
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By admin | February 28, 2014
The Buffalo Rolls at South Branch could’ve failed miserably for all the reasons most take out egg rolls flounder, but in the face of adversity, these rolls rise to the top.
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Instead of tomato, two new burgers from Burger King Japan are sporting grilled apple slices.
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