This is usually what happens when I eat out with my friends. Fingers pointing at the food. And they usually like to keep pointing until I snap a photo. Sometimes we have a battle on which of us will give in first, like a staring contest. Last week we went to check out Reynards (and
So today is Food Revolution Day! It’s the day where you take back your food from giant faceless corporations and cook it yourself. Yep, cook it yourself. Learn something new today. Learn about a new ingredient or a new method of cooking. If you’re an expert, go teach somebody something. Share your knowledge and information.
Because of the asparagus allergy I developed a few years ago, all I can do is stare wistfully at asparagus when it appears every spring at the farmer’s market. This time of year is especially hard — you can find all different sizes of asparagus; pencil thin or thick and crunchy. This would be a
One of my favorite food events I attended last year was Village Voice’s Choice Streets. Obviously one of the thing I liked about it was the location. It was held at the Intrepid Sea, Air & Space Museum. It was also one of the most causal food events I’ve been to. So of course this
Think about a restaurant that can be described by the following: it services people from all different backgrounds, including cab drivers. It’s cheap enough that pretty much anyone can afford it. It’s completely free of any pretentions and food trends. And the food is delicious. Doesn’t all of that sound great? The other day while
It’s always great when you learn something new, especially when you’re eating some fabulous tasting food. Couple weeks ago I had a grand meal at Osteria il Paiolo in Williamsburg with my friend Melissa. What I learned that night was how proper polenta is made, in a giant copper pot or a il Paiolo. In
Here’s something I’ve been WANTING to do but never got the chance (more like me being lazy) and finally doing it (YES). You may not know this but I’m helping out Blondie and Brownie with their cookbook as a photographer along with Ultraclay. They’re writing about the New York City street food scene and one