What I'm reading: Sam Choy, Chef and ...
05.11.08, Honolulu Advertiser
What I'm reading: Sam Choy, Chef and restaurateur What are you reading? I read a lot of food trend and industry magazines, and I like to get the new cookbooks and see where people...
American Kobe-style beef has replaced...
05.11.08, North County Times
print this story A herd of Wagyu Kobe cattle run through a pasture at a Yama Beef ranch in Trinidad, Texas on Tuesday, Nov. 29, 2005. For the first time in four years, a gourmet extravagance _ authentic Japanese Kobe beef _ is allowed back into the...
Home-grown strawberries are full of f...
05.10.08, Orange County Register
It's strawberry season, and nothing tastes as powerfully strawberry as home-grown fruit. Yours are the strawberries most of us are hoping to sink our teeth into when we buy that basket at the grocery...
World's giants to alter food equation
05.10.08, Chicago Tribune
BEIJING Nothing about the lunch rush at a McDonald's in China would feel out of place in America: Students huddled around video games and fries; a computer salesman scarfing a chicken sandwich; a teacher lingering over a hamburger and...
Bolivians Serve Up Thousands Of Spuds
05.10.08, WSMV
Bolivians Use Thousands Of Potato Varieties Mary Stucky, Contributing Writer Nowhere is the lowly potato more revered than in the Andes of South...
$1,000 Sushi - Foie Gras High Roller...
05.9.08, Trend Hunter
Im a passionate sushi connoisseur, but even I couldnt fathom spending $1,000 on a roll. Apparently the chefs at Koi in New York didnt have customers like me in mind when concocting the High Roller, an ultra luxury sushi roll stuffed with foie...
Recipes lost - and found
05.8.08, Philadelphia Inquirer
Wax poetic if you must about the good old days, but some of great-grandmama's recipes should probably not be revived - even for Mother's Day, says writer and food historian Laura...
Add some variety to old potato salad ...
05.7.08, Signon San Diego
I never imagined I would be reporting on the latest trends in potato salad. I don't even like potato salad. At least I don't like the kind that usually turns up at picnics, made with mushy potatoes, too much mayonnaise and extra-hard-boiled...
'Trendiest' S.F. Eateries
05.7.08, SF Gate
The 'trendiest' restaurants in San Francisco Kim Komenich/The ChronicleThe bar area at Laiola represents the trend of dining in the lounge of San Francisco...
Paninis: Tempt taste buds with presse...
05.7.08, El Paso Times
There are several books specifically devoted to the newest trend in cooking -- panini. Goodbye grilled cheese -- hello panini! In Italian, panini means small breads or rolls (not necessarily grilled or cooked).
Junk food: bad for students, good for...
05.7.08, Philadelphia Inquirer
Banning soda and snack food from the Philadelphia School District in 2006 was meant to make students healthier, but it has also had an unintended effect: the loss of $2 million to $3 million in revenue to the district each...
Culinary heirlooms: Favorite dishes c...
05.7.08, New Jersey Online
BY MARY ANN CASTRONOVO FUSCO FOR THE STAR-LEDGER Families today are looking back to favorite dishes made by Mom or Grandma as they move forward, re-connecting to their culinary heritage by preserving beloved recipes and the unique family traditions associated with...
Tea revived as trendy ingredient in d...
05.7.08, Home News Tribune
Tea â from ancient Asian brew to stodgy English drink to today's health elixir â changes its image as easily as a runway model. Its latest incarnation: trendy ingredient.
Eateries replacing pricey dishes, ing...
05.7.08, nhregister.com
NEW YORK Struggling with soaring food costs and cashed-strapped customers, restaurants across the country are swapping expensive ingredients for cheaper fare and adding new dishes that wont break their bottom...
A foodie's guide to Montreal -- a hav...
05.7.08, Miami Herald
Montreal may sound like Paris, but it tastes like poutines. A mess of french fries, gravy and cheese curds, this signature dish of French-speaking Canada's largest city captures its engaging and independent culinary...
To Dine at Momofuku Ko, First You Nee...
05.7.08, The New York Times
WHAT youre about to read may prod you to try for a reservation at Momofuku Ko, so its incumbent on me to say this right off the bat: Best of luck.