It’s one of my favorite regular features in Fine Cooking magazine, What We’re Cooking Now. It’s a chance for staffers and sometimes readers to say how they use what’s in season now. Grapes, for instance. Cheers for Julissa Roberts, who says in the Oct./Nov. issue: “Cook Italian sausage links until almost done, then slice. Sauté […]
Food Notes
Best Cheap Chef’s Knife
Our pals at Cooks Illustrated share our philosophy — you don’t have to spend a fortune on cooking tools to make good food. That’s why the magazine’s panel decided to try out about ten inexpensive chef’s knives. We’ll cut to the chase… the winner was the Victorinox 8-inch Army Fibrox Chef’s Knife, which sells for […]
Restaurant of the Future or the Past?
From Faith: In its Automation section online, The New York Times recently reported on Eatsa, a new, fully “automated” restaurant in San Francisco, where diners “never interact with a person.” The story says there are “unseen people who prepare the food,” but there are no waiters or even an order-taker behind a counter.” Sound familiar? If […]
Re-Do Restaurant Leftovers to Make a Meal
From Alex Province: You know how it is… we were at a favorite restaurant, too satisfied to finish our meal, so we took home half the pasta Bolognese, fully intending to devour it the next day. That didn’t happen, and with each passing day in the fridge, our leftovers became less and less enticing. Finally, we […]
Best Burger Flipping Advice
Ask 10 grillers how many times you should flip burgers on the grill, and you’ll get 10 different answers. Faith relies on renowned food scientist Harold McGee for a definitive answer to this burning question.
East End: Love Lane First Fridays
Whether you visit Long Island’s East End, or live there, mark your calendars for Love Lane First Fridays on Love Lane, Mattituck, N.Y. You’re invited to stroll the charming street, sipping, tasting and browsing. First Fridays will be held Oct. 2, Nov. 6, and Dec.4 from 6 to 9 p.m. In East End restaurant news, […]
