food

The Real Reason I Miss Restaurants Has Nothing to Do With Food

Photo credit: Getty
Photo credit: Getty

From Esquire

Photo credit: Getty
Photo credit: Getty

With the flick of a knife, I felt transported back to my childhood.

Melted butter, flecked with fresh herbs, poured out of a cut in a breaded chicken breast and formed an amber pool on my plate. I was in a new restaurant in New York City, Verōnika, which occupies the second floor of a cool new photography museum, Fotografiska, but I had ordered a dish that I first encountered at some moment in the 1970s when my parents took me to a fancy restaurant that probably specialized in the same sort

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What’s the Best White Wine for Cooking? Here Are the Top Bottles (and How to Choose Them, According to 3 Food Pros)

You’re whipping up a classic chicken Marbella, and the Ina Garten recipe you’re following calls for “dry white wine.” You can’t exactly phone the Contessa herself, but come on, Ina: What the heck does that even mean? Pinot grigio is dry…but so is sauvignon blanc. What givesCooking with wine can be totally confusing. While you might be tempted to grab whatever is hanging out in the back of your fridge, it actually does matter which bottle you choose—to an extent. We asked three food professionals (including a master sommelier, a chef and a nutrition director) to find out once
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These 4 words can help you avoid food poisoning this summer

While summer brings us the welcome chance to socialize outside and even (carefully) dine together, the season brings risks when it comes to enjoying those al fresco meals. Just because we’re focused on a pandemic doesn’t mean other dangers just disappear. In fact, having an outbreak, like the Cyclospora one we’re seeing right now in bagged salads, on top of COVID “is really bad,” said Ben Chapman, Ph.D., a professor and food safety extension specialist at North Carolina State University who co-authors www.barfblog.com and co-hosts a food safety podcast.

“There’s only a finite amount of public health resources,” Chapman

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The Biggest Misconceptions About Chinese American Food

Left to right: Eric Sze and Lucas Sin (Photo: ILLUSTRATION: YENWEI LIU/HUFFPOST; PHOTOS: ALEX LAU)

Chinese chefs Eric Sze and Lucas Sin both immigrated to the U.S. in 2011 for college — Sin studied cognitive science at Yale and Sze studied hospitality at NYU. Both were born in 1993. Neither has professional culinary training. Lucas was born and raised in Hong Kong, and Eric was born and raised in Taiwan. In 2015, Sin founded Junzi Kitchen and in 2018, Sze, along with partner Andy Chuang, opened Manhattan-based Taiwanese eatery 886, named after Taiwan’s international calling code. Before the pandemic,

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How to Make the Most of YourFood Processor

what it can do

Dice / Chop / Slice / Emulsify / Blend / Knead Dough

What to cook

Sauces / Purées / Salsa / Dough / Ground Meat / Coleslaw / Nut Butter / Breadcrumbs / Hummus

Trendy small appliances come and go, but the food processor is one that’s a proven mainstay.

This workhorse can chop, slice, shred, and purée many different ingredients—and probably far faster than you can with a knife and cutting board. Some models can even knead dough and grind meat. It’s definitely a lifesaver when cooking for a crowd or preparing multiple batches of

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Inside the Brighton community food hall opening for the first time on 4 July

Shelter Hall Raw Brighton – Christopher Pledger

For the majority of hospitality businesses opening their doors on 4 July, its a chance to dust off tables and switch on ovens that have remained dormant for the past few months.

However, for Shelter Hall Raw, a food hall built in a Victorian rotunda on Brighton’s seafront, Super Saturday is a grand opening for the very first time – even if the builders are still there. In fact, the project – which has been in the planning for a year – has so sped up proceedings to be ready for this weekend

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