“Presently, we were aware of an odour gradually coming towards us, something musky, fiery, savoury, mysterious — a hot drowsy smell, that lulls the senses, and yet enflames them — the truffles were coming.” — William Makepeace Thackeray (1811-1863)…
Remember how we warned you about Stephen Starr’s new steak house, Steak 954, scheduled to open this month at Lauderdale’s new W Hotel? Well, here it is the end of the month, and the place is rolling it out right on schedule: You can call and make your reservation for…
OMG, how did I miss this? An animated history of war, with each country represented by its most popular foods. Hilarious, in a totally gruesome, juvenile, and thoroughly un-PC way. Anybody who correctly identifies the players in each scene wins my undying admiration. Check it out. …
“You will never get out of pot or pan anything fundamentally better than what went into it. Cooking is not alchemy; there is no magic in the pot.” — Dishes & Beverages of the Old South, by Martha McCulloch-Williams (1913)…
I need junk food for the brain as well as the stomach, so I’m launching my own little mini Food Film Festival this month, beginning with movies I haven’t seen yet and later circling back to my old faves (if I can keep from cheating. I can’t wait to see…
Given the amount of interference run by naysayers, it’s no wonder you’re still pondering the question of whether it’s better to buy your produce, meat, eggs, and dairy from small farmers who live within 100 miles — or whether the super-smart thing is to spend your dollars with the gigantic…
“It is a curious fact that no man likes to call himself a glutton, and yet each of us has in him a trace of gluttony, potential or actual. I cannot believe that there exists a single coherent human being who will not confess, at least to himself, that once…
Reopened under the aegis of a new family and staff last year after the previous owner, Ray Ng, was shot during a robbery, this 18-year-old Hong Kong-style restaurant in a Tamarac strip mall remains essentially unchanged, much to the relief of local foodies addicted to their pan-fried noodles. The authentic…
Slow Foods Glades to Coast invites you to join them next Saturday, May 2, for “Edible Landscapes,” a demonstration of how to turn your little plot of yard into a Garden of Eden (only this paradise has rain barrels and composting bins, and you don’t get in trouble for tasting…
“Most vegetables are something God invented to let women get even with their children. A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something brussels sprouts never do.” — P.J. O’RourkeBonus: Vocab word of the day, borborygmus, n. a rumbling…
Here’s a way-cool graphic showing U.S. slaughter of meat, per second. Click here…
We had a marvelous experience at Tryst, the new Gastropub on Atlantic Avenue in Delray Beach, last Friday. The place comes out of the combined inspiration of Delray restaurateurs Rodney Mayo, Scott Frielich, Dave Robinson, and Butch Johnson. They’ve come up with an extensive list of craft beers from the…
The upside of recession: Steak houses around the country are rolling out special deals to lure new customers and reward the old. The “Power Hour” at Morton’s, one of our poshest, almost defies logic. How they scrape out a profit serving “bar bites” for $5 each and a limited menu…
Now, we know this statement is tantamount to wearing a Che Guevara T- shirt in a Cuban-exile neighborhood, but it needs to be said: The cafe con leche at the 20-year-old, family-run Tulipan Bakery rivals any cup you’d get in Little Havana. But as a warning to those who think…
When the Four Rivers restaurant closed late last year, we fusion freaks found ourselves locked out of the space owners Paula Palakawong and Ravin Nakjaroen had composed with such good taste, its raised water pools, Buddhist bas-relief sculptures, mood lighting, and handcrafted tableware. Missing Four Rivers, there were a lot…
In honor of Earth Day, I’m here reproducing the Environmental Working Group’s list of the fruits and veg that contain the most pesticides. Folks, I know it’s fiendishly expensive, but you really should be trying to buy organic when it comes to the worst offenders (peaches, apples, bell peppers, celery,…
My colleague Owen Morris, over at our sister paper The Pitch in Kansas City, has been blogging about tuna lately, particularly that sorry monster the bluefin. Morris reports, via last week’s release from the World Wildlife Foundation, that Atlantic bluefin tuna may be entirely wiped out by 2012 (that’s three…
Once again, S. Pellegrino has ranked the 100 Best Restaurants in the World, and nine of the top 50, including Momofuko Ssam Bar, which made the list for the first time this year, are in the United States. But we South Floridians are going to have to travel (and pay!)…
Chicks and ducks and bees better scurry: Tonight at 8 p.m. the Lake Worth City Commission is set to discuss an ordinance to allow up to seven chickens and ducks and “a limited number of bees” to be raised within city limits. The “chicken on every plot” movement has taken…
There may yet come a day when we have to register with the government before consuming oysters: They’re practically lethal weapons. But damn, they just taste so good! Florida Trend reports today that a fire-retardant chemical, which is banned in most countries, has been found in oysters from Saint John’s…
Just catching up on my reading here, and boy is it depressing. An April 10 expose in Salon has embroiled the CDC in a cover-up scandal about lead-tainted water in Washington D.C. Our august Center for Disease Control published studies in 2004 that reassured worried parents and health officials about…
A couple of weeks ago we were musing about hot old chefs, and we wondered aloud where the hell Norman Van Aken had got to. I’m a bit late with this news, being way up here in Broward, but it turns out the Norman has returned at last to stage…
