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Happy Hour: The Normandy

YumSugar — Mon, 02 Nov 2009 14:00:03 -0800

Over the weekend, something monumental happened: I discovered what is quite possibly the world's most perfect Fall cocktail. The Normandy, as it's called, has cool weather written all over it, with ingredients like cranberries, green apples, and Calvados, a type of French apple brandy from - you guessed it - Normandy.

The tipple balances all the elements you'd ever hope for in a drink. It's simultaneously cool and warm, sweet and tart. Despite being incredibly basic, its elegant simplicity has more sophistication than most of today's overthought cocktails. My only problem? Now that the pursuit for The Thanksgiving Cocktail is over, what do I look forward to? The drink to end all other Autumn drinks, when you read more.

Would You Care if Tipping Didn't Exist?

YumSugar — Tue, 21 Oct 2008 12:30:59 -0700

A provocative article that appeared in a recent issue of the New York Times Magazine broaches the question of whether America should still require tips.

The idea behind tipping is that it improves service by rewarding good waiters and punishing bad ones. But advocates for eliminating tipping say this logic is false, and they believe working for tips discourages teamwork. What's your two cents?

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Food Section Sampler - Nov. 4, 2009

YumSugar — Wed, 04 Nov 2009 11:30:07 -0800

Isaac Mizrahi is now hawking plaid cheesecakes for QVC. - Women's Wear Daily
Did Gourmet magazine die by trying too hard to be all things to all people? - Los Angeles Times
One Brooklynite re-creates the famed St. Louis gooey butter cake. - New York Times
The economy hasn't quelled America's appetite for luxury foods. - San Francisco Chronicle
The science behind how gelatin works. - Boston Globe
Look forward to enjoying new cocktail classics. - Washington Post
Restaurants have a new way to cut back: Re-creating recipes to conserve on ingredients. - Wall Street Journal

Yummy Links: The Food World Mourns Gourmet

partysugar — Wed, 07 Oct 2009 04:00:58 -0700

Looking back at 68 years of covers. - Eater
Go inside the first magazine ever, 1941's holiday issue.- Serious Eats
Alice Waters remembers the first time she read it. - Grub Street SF
What's next for Ruth Reichl? She'll write a book about her 10 years at Conde Nast. - Diner's Journal
The empty cubicles mark the end of an era. - Gawker
All of the recipes will continue to live on Epicurious. - The Epi-Log
What New York City's chefs are saying about it. - Grub Street NY

Yummy Links: From Brian Boitano to Meryl Streep

partysugar — Fri, 07 Aug 2009 07:00:42 -0700

Check out the trailer of Brian Boitano's new Food Network show. - New York Magazine
Possible disguises for Sam Sifton, the New York Times new restaurant critic. - Eat Me Daily
Give classic caprese salad a stone-fruit twist by making it with peaches. - Serious Eats
Bon Appétit has named the nation's best new restaurants. - Bon Appétit
10 of Julia Child's most prolific quotes. - Chow
Learn how to turn a strawberry box and strawberries into a beautiful centerpiece. - Design*Sponge
5 reasons that explain why Meryl Streep played Julia Child perfectly. - The Hungry Beast

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Sam Sifton Is New York Times's Next Food Critic

YumSugar — Wed, 05 Aug 2009 15:00:22 -0700

When Frank Bruni announced he'd be stepping down as the New York Times's restaurant critic, readers were left with a pressing question: Who will step up to the dinner plate? The food world waited collectively with bated breath until the answer was announced today: Sam Sifton, the paper's current Culture editor, will begin reviewing in October.

The blogosphere wasted no time compiling critical stats on Sifton, and Gawker has already come up with a slew of potential dining guises for him. One thing's for sure: The role of restaurant critic is evolving. Even execs at the Times admit critics don't wield the power that they used to, and with photos of him already abundant on the web, dining incognito will be virtually impossible.

Sifton may be new to the position, but he's no novice - in fact, he was rumored to have turned down the job once before. In addition to being the culture editor at the Times, he's contributed to the $25 and Under column, reviewed restaurants before Bruni's arrival, and even served as Dining editor. In last month's New York Times Magazine, he detailed making meatloaf for Nora Ephron. What do you think of the news? At a time when media is evolving so rapidly, does the role of restaurant critic still have a place in the food world?

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Yummy Links: From Julia Child to Grilled Cheese

partysugar — Tue, 21 Jul 2009 07:50:19 -0700

Julia Child was not impressed with Julie Powell's blog. - Eat Me Daily
The Oscar Mayer Weinermobile has crashed into a home in Wisconsin. - The Feedbag
Learn how to become a regular. - Grub Street
Former New York Times Magazine food editor Amanda Hesser is launching a new food website. - Serious Eats
Ten tips for taking food outside. - Bon Appétit
A man in Long Island has found the recipe to KFC's secret 11 herbs and spices mix. - NY Post
Tips for making the perfect grilled cheese Laura Werlin style. - Chow

Yummy Links: From Bacon to Imitation Crab

partysugar — Tue, 14 Jul 2009 07:50:56 -0700

Has bacon mania run its course? - The Feedbag
Kelly Choi's twittering is out of control - it might be time for a twittervention. - Eater
The pastes of Provence: learn the difference between tapenade, pistou, and aioli. - Serious Eats
Grub Street, New York Magazine's food blog, has gone national. - Grub Street
Celebrate Bastille Day by making a French 75. - Gourmet
Can you really seal the juices into meat? - Chow
A traumatizing behind-the-scenes look at imitation crab manufacturing. - Eat Me Daily

Yummy Links: From Margaritas to Tom Colicchio

partysugar — Tue, 05 May 2009 08:00:46 -0700

A simple tip for keeping your blended margarita colder longer. - Chow
Speaking of margaritas, here are ten unique flavors to experiment with. - Hostess with the Mostess
Pinkberry, the frozen yogurt chain, announces plans to expand in the Bay Area and the Middle East. - Eater SF
Catch up with New York City's ex-Top Chef contestants. - The New York Times
Only the trailer has been released, but the movie Julie and Julia is already getting criticized. - Eat me daily
What Obama's first 100 days as president mean to serious eaters. - Serious Eats
Find out what's inside actress Jennifer Garner's kitchen. - Bon Appétit
Tom Colicchio talks guitars, tuna, and tequila. - The NYT Magazine

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Rachael Ray: Love Her or Leave Her?

partysugar — Sat, 07 Mar 2009 04:00:17 -0800

Earlier this week celebrity "cook" Rachael Ray appeared on ABC's Nightline. She spoke about how her $18 million empire makes her queasy, how she's not embarrassed to promote Dunkin Donuts, her love of Anthony Bourdain, and her pictures in FHM. With the recession, Ray - who's known for her fun affordable meals - is extremely accessible.

After the show aired, everyone from Epicurious to The New York Times wondered if the food world is finally starting to accept, and possibly adore, Ray for who she is. The Feedbag's Josh Ozersky even declared that "Rachael Ray is now officially cool."

I've been a fan of Ray's since day one and continue to enjoy 30 Minute Meals and her magazine on a regular basis. With so much industry talk about her lately, I want to know: How do you feel about her, readers?

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