L' Age de Thé is on a mission to convert even the most ardent coffee-drinkers.
April 2010 Archives
With the 136th Kentucky Derby this weekend there's extra incentive to break out the Woodford Reserve. Just because you can't make it down south doesn't mean you can't celebrate (or don a festive hat).
Lamenting our losses.
Los Angeles chef David Myers is about to add three big-deal ventures to his already enviable portfolio (Sona, Comme Ca, and Pizzeria Ortica).
The green wine movement is certainly building momentum, from independent organizations like Oregon Certified Sustainable Wine to all-organic wine lists at restaurants like San Francisco's Millennium. Now, there's eco-conscious glassware to match.
This year, I opted out of my local CSA but I've found something even better - at least for someone like me, who has a wacky schedule and a poor memory.
Around the office, we have a saying: "What Would Wendy Do?" It came about because Wendy Perrin is the ultimate authority on all things travel - where to go, how to get there, what to do when things go awry....
Pizza-master Mark Bello turns even the most ardent Chicago deep-dish love into a New York pie addict.
Brooklyn, April 24, 2010, 6:30 p.m.Last year, my friends John and Judy took a roadtrip honeymoon through New Orleans. They ate spectacularly--including one epic meal at Cochon--but left unfulfilled because they didn't experience a true crawfish boil (the little guys...
Chef Randy Zweiban took on the task of constructing his new restaurant up to the highest environmental standards. His Province was recently awarded the LEED Gold certification, making it one of a handful in the country.
As much as I love carbs, cupcakes, and cocktails, I have just as much appreciation for a bountiful salad and an endorphin-raising yoga session. And I'm not the only one - everyone seems to have wellness on the brain.
I'm not sure how you train for a marathon, but I can tell you how you eat for one. This past weekend, I was in Boston helping my little sister gear up for her first-ever marathon (yay!).
At Pizza a Casa in Manhattan’s Lower East Side, where the motto is “Better Dead Than Deep Dish,” founder Mark Bello just opened a hands-on pizza workshop last Thursday.
Everyone likes ragging on the cupcake trend, but show me someone who says they don't like pretty cake treats and I'll show you a liar. Now one of my favorite New York cupcakeries, Baked by Melissa, is taking its lilliputian treats nationwide.
Well, Moveable Feast fans, today is the day I bid you adieu.
When shooting Condé Nast Traveler's video on collecting contemporary art in New York, the people at blue chip gallery Lehmann Maupin told me about Kreëmart, "a creative enterprise that gives opportunities to artists to explore dessert as a medium."
Enter our "Maximize Your Miles" Contest, and you might win two business-class tickets to the culinary destination of your wildest dreams.
Which part of Pies 'n' Thighs is better: the crunchy, salty, fried chicken that comes with a biscuit and a side of your choice (cole slaw, grits, pinto beans)? Or the sweet slice of key lime, cheddar apple, or sour cherry that comes just after?
Oregon’s best winemakers just visited New York to tout their exceptional Pinots and Chardonnays and they had brought typical Pacific Northwest weather with them. No complaints here.
We find a reader's favorite recipe at her old Palo Alto haunt.
You're forgiven if you don't immediately associate Alaska with cooking schools. Salmon and bears, yes; professional-level pastry courses, not so much. But that's about to change, with the opening of chef Kirsten Dixon's cooking school at Tutka Bay Lodge (which she owns with her family) this June.
Now, bread master Jim Lahey has set his sights on the two pillars of Italian food: salt and olive oil.
Layne Mosler rarely knows where her next meal is coming from. That decision is up to her cab driver. Mosler writes a blog, Taxi Gourmet, where she chronicles her adventures discovering cabbie hotspots throughout New York City.
Written by Spanish cooking experts Simone and Inés Ortega (with an intro by José Andrés), The Book of Tapas's cheery easy-on-the-eyes yellow pages are filled with classic recipes such as gambas al ajillo (garlic shrimp), patatas bravas (potatoes with spicy sauce), and pan con tomate (bread with tomato).
User-friendly Go Coffee Go lets caffeine fanatics search for their favorite U.S. micro roasters by company, region, or body; then they can have them shipped to their homes in whatever order they please. Think of it as an indie-only Netflix for coffee.
What is Moveable Feast having for lunch today? A crumbly, gooey, chocolate-dipped, fantastic mess of an Argentine cookie called an alfajor.
There wasn't any lamb or asparagus at my Easter feast—and come to think of it, there weren't any chocolate bunnies either.
Michael Paley runs the kitchens at Louisville's 21C Musem Hotel, which won top honors in Condé Nast Traveler's 2009 Reader's Choice Awards, a fine feat for a 90-room boutique property. In addition to a jaw-dropping modern art collection and seamless service, the hotel has arguably the area's best restaurant, Proof on Main.
What happens when you're somewhere with less than delicious tap water? Enter the Bobble.
Every year, the Oxford American publishes a special food issue. This is a very big deal. The Oxford American is the New Yorker of the south, and Southerners know how to eat and cook...you see where I am going. Not...
Inside the recently opened Andaz Wall Street, Bar Se7en Five takes loose cues from the romantic era of luxury train travel and speakeasy bars.
After working as a pastry chef at Chez Panisse for twelve years, David Lebovitz went out on his own and began spreading the gospel of wonderful desserts through cookbooks, culinary tours, and his blog. The Paris-based chef now has a brand-new cookbook, Ready for Dessert: My Best Recipes.
In addition to rocking an awesome Salvadore Dali-esque moustache, Nashville chef Tyler Brown has some exciting plans for the Hermitage Hotel’s Capitol Grille.
"There are 24 potential slider combinations alone," said my math-inclined friend as he gazed down at his menu with a crinkled brow. Such are the dilemmas at New York's new Meatball Shop, a warm Lower East Side restaurant devoted to the art of spherical protein.
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