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Restaurants Are Dirtier Than You'd Like to Know
A recent study by the Center For Science in the Public Interest (CSPI) has shown that restaurants are incredibly dirty. From moldy refrigerators to live cockroaches to unsanitary prep and cook surfaces, the study illustrates the huge number of restaurants that are cited with health-code violations. Sarah Klein, an attorney for the CSPI, explains why most restaurants have a long way to go before they meet the Food and Drug Administration's health codes: Restaurants aren't motivated to pass a very high safety bar.
Food Sizes Shrinking, Prices Stay the Same
On Friday afternoon I was in the ice cream aisle at my local grocery store. Since food is incredibly pricey these days, I was searching for the cheapest vanilla ice cream. As I reached for what I thought was the cheapest, my bff pointed out that it was actually a smaller container with a more expensive price tag!
Cheers To Peanuts
On today's date in 1965, the characters of the popular cartoon comic strip, Peanuts, were on the cover of Time magazine. Peanuts was arguably the most popular of comic strips, and created solely by cartoonist Charles M. Schulz.
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Happy Hour: The Normandy
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.
Would You Care if Tipping Didn't Exist?
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.
Reader Recipe: Black Bean Tortilla Soup
This story was written by member SweetPeasMom and comes from the Kitchen Goddess group in the YumSugar Community. The soup looks like it would make a wonderful cold-weather dinner. It's quick, simple, and perfect for busy weeknights.
Food Section Sampler — Nov. 4, 2009
- 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.
Stun Friends With Martha Stewart's Snake Cake
Sometimes I'll be flipping through a cooking magazine and see an item, say a chocolate cheesecake with a ganache glaze and a green sparkly sugar snake, and think, I'm going to make that. The majority of the time I rip out the recipe, add it to the "must-make" stack, and forget about it. But, sometimes the stars align and I do end up making said item.
Reese's Peanut Butter Cup Blondies. Enough Said.
When I saw this recipe on the last page of October's Everyday Food magazine, I knew, instantly, that I had to make it. Reese's Pieces are my favorite Halloween candy and the thought of their crunchy shell and peanut butter filling in combination with brown-sugar blondies was too good to be true.
Unfortunately, the day I planned on making them, I couldn't find Reese's Pieces anywhere and didn't have time to run to another grocery store.
Yummy Links: The Food World Mourns Gourmet
- 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?
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