60-Second Stir-Fry: Eberhard Müller
Eberhard Müller no longer cooks, but he was sizzling in this week's 60-Second Stir-Fry.The former chef of the classic French restaurants Le Bernardin, Lutèce, and Bayard long ago set aside his toque...
View Article60-Second Stir Fry: John Fraser of Dovetail
John Fraser, creative kitchen mastermind behind the Upper West Side restaurant, Dovetail, sizzled and sputtered right off the mark in his time under the heat lamp of Stir-Fry scrutiny. "Oh, don't do...
View Article60-Second Stir Fry: Ted Lee
Maybe it's because I'm tired of living in 50 shades of gray February weather, but I decided to stage native South Carolinian and cookbook author Ted Lee's Stir Fry in front of the bright backdrop of...
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60-Second Stir-Fry: Deb Perelman and Melissa Clark
Leave it to two food writers to turn the 60-Second Stir-Fry into the 60-Minute Slow-Cook! There's no such thing as a lightning round when I'm talking to Smitten Kitchen blogger Deb Perelman and The New...
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Restaurants Say, 'Hold the Photos'
Remember when smoking in restaurants was allowed, and a cigarette with your coffee seemed like a perfect way to end a meal?That trend flicked its last ash into the ashtray of history, as the dangers of...
View Article60-Second Stir-Fry: Carolyn Sherman
Carolyn Sherman is a native of Chicago so she must be used to frigid weather conditions. That toughness didn't help when she was in the 60-Second Stir-Fry hot seat with Amy Eddings, though.Sherman...
View Article60-Second Stir Fry: Dan Pashman
Dan Pashman is no stranger to Last Chance Foods, having pontificated upon jelly donuts and oatmeal for us, but this is the first time he's been Stir-Fried. Pashman shrugged off the pressure. The former...
View Article60-Second Stir Fry: Jeff and Adina Bialas
Jeff Bialas and Adina Bialas of J&A Farm had most of their crops wiped out in 2011 by Tropical Storm Irene, so you'd think they'd smile and shrug at the thought of getting Stir Fried. Maybe they'd...
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Giving Thanks Around the (Newsroom) Table
When you can't eat with the ones you love, love eating with the ones you're with. Or something like that, with apologies to Crosby, Stills and Nash. I worked on Thanksgiving Day: noon to 8 p.m. It...
View ArticleThe 4-Hour Chef: Lengthy Book Offers Short Cut to Kitchen Excellence
Author, nutritional supplement entrepreneur, tech investor and speed learner Timothy Ferriss promises in his latest book, The 4-Hour Chef, to teach you the skills you'd gain in six months of culinary...
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Mayo Clinic: My Attempt to Make My Own Mayonnaise
I'm spoiled. I live about six blocks away from Empire Mayonnaise, the artisanal mayo shop that sells little pots of mayonnaise in flavors like lime pickle (my favorite), bacon and black truffle. But...
View ArticleSpa NYC: Fitness Proposals for Tourists
Mayor Mike's war against obesity has employed a wide array of weapons, including posted calorie counts at fast food restaurant chains, an end to transfats in baked goods, 1,000 new permits for street...
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Last Chance Fun: Corn Mazes
I talk about fleeting opportunities for seasonal eating during my regular Friday segment, Last Chance Foods — last week I spoke with Kurt Alstede of Alstede Farms about the waning days of the sweet...
View Article60-Second Stir Fry: Annalee Sinclair and Robin Shulman
Community gardener Annalee Sinclair is no stranger to the hot seat. After all, she gardened in a syringe-infested abandoned lot on the Lower East Side, in the 1990s, when the neighborhood was a scary...
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DIY Food Mash-Up: Hot Dogs, Bacon and Donuts
This Associated Press story caught my eye last week. How could it not?Hot dog, bacon and doughnut lovers can get all three foods in one cholesterol-boosting item at this summer's New York State Fair....
View ArticleFlavorless
I had a bad food day Thursday. Not "bad" as in salad vs. cheeseburgers. (I don't think of food that way. It doesn't deserve such moralizing.)I mean bad as in flavorless. Bad, as in, everything I ate...
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Foraging for Food Trends in Brooklyn
When I think of foraging, I think of adventurous foodies on their hands and knees in the woods, looking for morels. When Michael Sinatra thinks of foraging, he thinks of day-long walks through a New...
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When Worlds Collide: Tennis, Cake & WNYC
Love, loss and how I swore — that's one of the ways I like to describe my tennis blog. Yes, dear readers, there's more to me than just radio and eating. I've got to work off the stress and calories...
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A Hot Debate over Cold-Brewed Coffee
Thinking I was being clever and thrifty one day, I put leftover coffee from my percolator in a glass container and stuck it in the fridge. Voilá, iced coffee!It tasted bitter and flat, and for good...
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The Great GoogaMooga: Lessons Learned
The inaugural Great GoogaMooga food and music festival last weekend is a reminder that greatness is neither self-bestowed nor assumed. You have to earn it.From the looks of things during the event in...
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