Starbucks Adds Healthier Food Options The company is hoping that the healthier breakfast options, which debut Sept. 3, will bring consumers back to the ailing company.
As much as I love complex cooking techniques and innovative recipes, sometimes I crave a pure, simple, delicious meal. A dish with no frills or exotic ingredients. A dish like this comforting bread and tomato soup.
Garlic and fresh basil act as awarding-winning supporters to the lush, sweet tomatoes. For a real treat, serve with a grilled cheese sandwich. To learn how to make this uncomplicated soup, read more
Mustard is my all-time favorite condiment. I've even been known to spoon the creamy, yellow dijon kind straight from the jar into my mouth. However, it's quite a polarizing condiment. Not everyone enjoys mustard; do you?
What’s great about Caravella is that it’s so easy to get along with — mixing with almost anything, from soda or cola to sparkling wine or vodka. And its versatility makes it perfect for hanging out on the deck, having friends over for cocktails or throwing your biggest dinner party ever. Caravella Limoncello. Italy’s finest lemons, a bit of sugar, and the purest alcohol.
Deliciously simple. Uniquely Italian. Extremely social.
One of my favorite chefs, Nate Appleman of San Francisco's A16, has debuted a new book co-written with his wine director, Shelley Lindgren, entitled A16 Food + Wine.
To celebrate the cookbook's debut, Williams-Sonoma, which will carry the book, hosted a launch party with the authors on hand. There, I not only scored a copy of the book but also sampled some entries from the new tome.
I couldn't get enough of the moist, complexly flavored meatballs. The recipe can be time-intensive, but once you taste the finished product, you'll think it's totally worth the wait. Learn how to make the meatballs (and check out photos from the bash!) when you read more
While most eighth graders whittled away this Summer at swim camp, one young man became the hottest rising caterer in the Hamptons.
Meet Greg Grossman, a 13-year-old chef prodigy from East Hampton, NY. Recently profiled in the New York Post, Grossman so far this Summer has "seared 75 pounds of scallops, cured 30 pounds of salmon, plated 200 micro-green salads and reduced at least 20 bottles of red wine" while catering for parties.
Despite the "killer" truffles and fish soufflés he made for a recent gallery opening, Grossman's not old enough to qualify for a catering license, so clients must employ him as a "personal chef." While his parents say he "practically teethed at Nobu, Cipriani and the Four Seasons Hotel in Palm Beach," they knew he was really something when he presented them with pan-seared sea scallops under a balsamic vinegar glaze with a wild-mushroom medley at the ripe old age of 10.
I don't know what to make of this preteen personal chef. On the one hand, I think it's an incredible feat; on the other hand, I think that true culinary mastery requires a bit of maturity. What say you? Would you hire him to cater your events?
Recently, my parents returned from a vacation in Ireland.
Being as it was their first time in on the island, they eagerly sampled the local products, pubs, and pints. They picked up a fondness for a chocolate-colored, Irish ale named Smithwick’s (pronounced Smitiks). Their rave reviews made me curious, so when my dad invited me to join him at a local Irish pub, I jumped at the chance to taste the brew. Despite its dark color, the beer was surprisingly light and refreshing. The rich liquid was not bitter, but smooth, full, and stimulating. According to my father, the American Smithwick's lacked the frothy head of the brew he enjoyed in the old country, but I didn't mind, I thought it was delicious.
Have you ever tried Smithwick's? What do you think of the beer?
Alexander Wang
Opening Ceremony
Fat Face