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'Wich of the Week: Navajo Taco
Countless sandwiches are native to America, but the Navajo Taco is a Native American sandwich in the strictest sense of the word. Made by piling New Mexican taco fixings onto traditional Navajo frybread, this scrumptious sandwich is a specialty of Arizona, so on a recent trip to Phoenix, I stopped by The Fry Bread House to do some firsthand research.
My first question, of course, is why a Navajo Taco — also called an Indian Taco — is considered a sandwich rather than a taco.
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Wolfgang Puck's Newest Venture: Iced Coffee
Watch out, Frappuccino. There's a new iced coffee in town, and it's been created by world famous chef Wolfgang Puck. Amidst a nasty lawsuit, guest judging on Top Chef, and juggling his nearly 20 restaurants, the celebrity chef is rolling out a new line of ready-to-drink iced coffees.
Noteworthy Nibbles — Sept. 1-8, 2009
Even though Memorial Day seemed like yesterday, Labor Day's already crept up on us. If you don't have major travel plans for the long weekend, celebrate Summer's last hurrah with a gaggle of glorious food festivals, big and small.
Enjoy potjie, a three-legged South African cooking pot, in Texas, butterbeans in Alabama, and hamburgers in Pennsylvania.
Noteworthy Nibbles — Aug. 11-18, 2009
If you don't have any solid plans for this weekend, don't let the food festivities pass you by. From New Mexico's Hot Chili Days, Cool Mountain Nights event to an Iowa homage to sweet corn, August is packed with distinctive culinary celebrations.
Personally, I wish I could attend North Carolina BBQ pitmaster Ed Mitchell's dinner at the James Beard House — but I'll happily settle for a local lesson in making Summer farmers market cocktails.
Must Read: Simply Mexican
To many of this country's home cooks, Mexican food is a genre reserved for dining out and perhaps the occasional Americanized taco night. But one nutritionist, Lourdes Castro, wants to change that with her new book, Simply Mexican ($16.47). Castro, who is neither a trained chef nor Mexican herself, aims to teach readers how to enjoy the authentic flavors of Mexico using techniques such as roasting, grilling, and stewing.
Food Section Sampler — Apr. 22, 2009
- Planting your own garden isn't just good for the environment — it's also easy on your wallet. — Wall Street Journal
- Six budget-friendly meat cuts for thrifty home cooks. — Chicago Tribune
- Make the right choices when it comes to the complex issue of sustainable eating.
Jean-Georges Creating "the Applebee's of Haute Cuisine"
Famed chef and restaurateur Jean-Georges Vongerichten is up for one of this year's most prestigious James Beard Awards, but that's hardly the biggest thing on his mind. Fortune profiles the New York chef and his aggressive plans to open 50 new restaurants in the next five years.
Vongerichten, who already has 24 restaurants under his belt, has created a joint venture, Culinary Concepts by Jean-Georges, with Starwood Hotels and Catterton Partners, a private equity firm credited with turning P.F.
What's Cooking at Slashfood
We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds:
- Take a tour of Mexico City's San Angel Market.
- Comfort food reaches new heights with this cheesy sausage potato mountain.
- Noilly Prat, makers of dry vermouth — a crucial component in the popular dry martini — will change its US formula.
- PETA's now lobbying to replace the word "fish" with "sea kittens."
Is Your Local Starbucks Closing?
By now you must have heard that Starbucks is closing 600 of its stateside coffee shops. Last week Starbucks released the official list of the closing stores with a grand total of 616 closures. The closing stores are company-operated stand alone locations; no bookstore, super market, or airport Starbucks will be shuttered.
Noteworthy Nibbles — Sept. 9-15, 2008
Events are all over the map this week, especially in New York and California. As usual, there's no shortage of festivals for the oenophile. The other activities, however, really demonstrate our country's appreciation for regional American foods, from shellfish on the Eastern seaboard to kolaches in Texas.
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