Originally published on Wed September 3, 2014 5:04 pm
The practice of making a restaurant reservation, outside of a tiny minority of extra snooty places, is egalitarian. Tables are given on a first-to-reserve basis, and then, at the appointed time, diners are directed to their seats and the meal begins.
But reservation technology is changing, led by a new set of companies and some of the hottest chefs in America. And as they offer alternatives to the standard method of reserving a table, the new technological possibilities force us to examine a cultural practice that first got going in 18th century France.
I first tasted this wonderfully fresh salad years ago in a Lebanese restaurant and then recreated my own version. It's a winner for me, as anything with pomegranates or pomegranate molasses makes my mouth water. And it's a lovely change from all the cakes that I have come to know so intimately over the decades.Β Β
Originally published on Tue August 26, 2014 1:48 pm
True story: The first time we went to get this sandwich, they told us they couldn't make it because they were out of glazed doughnuts. We said we'd take it on any kind of doughnut; they said only glazed will do. When we went back to try again, there was a woman at the front of the line having the exact same discussion with them. The third time was the charm β the fattening, fattening charm.
Originally published on Tue August 26, 2014 3:42 pm
Orange juice has been an important part of breakfast tables since the 1950s, after development of frozen orange juice concentrate made it both convenient and affordable. Back in the 1960s and '70s, TV spokeswoman Anita Bryant even told Americans that "breakfast without orange juice is like a day without sunshine."
But today, sales are the lowest they've been in decades.
Originally published on Fri August 29, 2014 4:09 pm
Despite all the cheerleading for healthy eating, Americans still eat only about 1 serving of fruit per day, on average. And our veggie consumption, according to an analysis from the Centers for Disease Control and Prevention, falls short, too.
Originally published on Wed August 20, 2014 11:52 am
Let's boldly confront the greatest mystery in all of sport: Why do hot dogs always taste better at the ballpark?
Baseball food has, of course, taken on a much greater variety since 1908, when "Take Me Out to the Ballgame" only celebrated peanuts and crackerjack. But it is another enduring mystery of sport why fans eat during a baseball game, while the preferred mode of cuisine for football is before the game, out in the parking lot β tailgating.
Originally published on Fri August 22, 2014 2:27 pm
Chances are you haven't considered the tail of the cow that made the milk that goes into your Nestle Crunch bar or the cheese in your (Nestle-made) Lean Cuisine frozen dinner.
But as animal welfare groups report, many dairy cows have their tails partially amputated, or docked, to help keep their udders clean. Not only is docking painful, but it also pretty much disables the cow's personal fly switch, making it more susceptible to fly attacks.
Originally published on Mon August 18, 2014 10:58 am
Despite the economic recovery, more than 46 million Americans β or 1 in 7 β used a food pantry last year. And a surprisingly high number of those seeking help were households with military members, according to a new survey by Feeding America, which is a network of U.S. food banks.
Originally published on Sun August 17, 2014 11:39 am
Add kitchen knives to the list of weapons that humans are using to fight invasive species. I'm talking about fish who've made their way into nonnative waters.
How do they get here? Sometimes they catch a ride in the ballast water of ships. Or they're imported as live food or dumped out of aquariums. Once here, they can wipe out native fish, trash the ecosystem and wreck the beach business.
Originally published on Mon August 11, 2014 4:31 pm
Discovery Channel set viewership records in 2013 as millions of people tuned in to watch sharks feed, sharks attack, extinct giant sharks and researchers catch and tag sharks. Discovery's "Shark Week" returned on Sunday, and this year, to the dismay of conservationists, restaurants and markets nationwide are feeding the frenzy with a slew of shark meat promotions.
Originally published on Fri August 8, 2014 12:14 pm
If you weren't on the guest list for Tuesday's U.S.-Africa Leaders Summit dinner, no need to feel left out. We've got the inside scoop β and a few recipes β for one of the meal highlights.
The White House served tender slabs of Wagyu beef, with a side of sweet potato puree and braised collard greens. To add a bit of African flair, the chefs rubbed on a marinade native to North Africa: chermoula.
Born in Morocco, chermoula is a blend of spices like coriander and cumin along with fresh chilies, giving it a rich herby and spicy taste. Olive oil turns the combo into a paste.
Originally published on Fri August 15, 2014 3:28 pm
You know how frustrating it is when you can't catch your waiter's eye? He may be thinking the same thing about you.
Diners distracted by their phones have become a real pain in the restaurant business, interfering with the flow of transactions and generally slowing things down.
"I would say probably 7 out of 10 people play with their phones throughout their meals," says Catherine Roberts, general manager of Hogs and Rocks, a ham and oyster bar in San Francisco's Mission District. "People are definitely on their phones excessively. It does gum things up."
Originally published on Wed August 13, 2014 3:50 pm
Insects can be a great source of protein, and in many parts of the world, people gobble them up.
But here in the U.S., a certain "ick factor" has kept consumers from eating crickets, locusts and mealworms. To combat the ickiness and convert skeptical consumers, bug-food advocates are trying a specific marketing tactic: be clever and cute.