Joe Ray, a food and travel writer with Wired claims some of the nation’s top eateries are quietly embracing extreme data mining to maximize profits in a tough economy. Ray claims software systems like Compeat, Hotschedules and Eatec help restaurants … Continue reading →

When I was about 6 or 7, I remember getting into a fight with my best friend, Mike. He went home and all I remember is being really upset. The next thing I can remember is making chicken cutlets with my mom … Continue reading →

I love the holidays. It’s the time when lots of yummy recipes come into my inbox for sharing. This one came in a few days ago, and I thought I would share. It’s Gail Simmon’s version of the Kentucky Derby classic … Continue reading →

If you feel like celebrating Cinco de Mayo, but are no fan of tequila; this cocktail may be just the thing. You can head to one of Haru’s participating locations (Gramercy Park, Wall Street, Broadway, and Sake Bar) and pick one … Continue reading →

Michael Steinberger is an author and for nearly ten years was a wine columnist at Slate. Steinberger also contributed to publications such as The New York Times, Food & Wine, New York Magazine, Wine Spectator, The World of Fine Wine, … Continue reading →

I have never liked scallopini. It’s seriously too acidic for me. Antonio loves it, so I make it from time to time. Yesterday was his basketball night which means our meal needs to be full of protein so he can … Continue reading →

There I was, standing in front of a wine display at a liquor store, wondering which of the white wines available would taste as good as that last glass of wine I had at dinner the other day. I was … Continue reading →

Nettie Cronish, co-author of the cookbook Everyday Flexitarian: Recipes for Vegetarians & Meat Lovers Alike, is an avowed vegetarian; so when her young children began eating and sampling various meats outside the home — and loved them — Nettie was … Continue reading →

This is a guest post by Ivan Pavlov, the mind responsible for Pavlov’s Blog. Pavlov was raised in New Hampshire, attended Culinary School in Birmingham, AL a virtual hotbed of culinary talent. Ivan lives and tries to write in Portsmouth, NH. His favorite foods are … Continue reading →

According to a study by professor Mildred Horodynski of Michigan State University’s College of Nursing, a mother’s eating habits has a huge impact on whether her child consumes enough fruits and vegetables. The study was published in the journal Public … Continue reading →

Click the image for the even bigger full-size version Embed this image on your site! Via: Restaurant Coupons Love this infographic? Spread the Love!

Antonio plays basketball every Saturday evening. I like to have a nice meal ready for him to help him replenish calories. This past Saturday, he asked for a cassoulet. I had never made one before, but I knew exactly who … Continue reading →

If you are not familiar with Tim Ferriss, you should be. He is the Author of the 4 Hour Work Week (Read the book…I’m still working way more than 40 hours weekly), the 4-Hour Body and now the 4-Hour Chef. … Continue reading →

On March 6th, Oreo cookies turned 100 years old, and are now sold in more than 100 countries around the world. More than 490 billion Oreos have been sold since first introduced at the Nabisco factory in New York in … Continue reading →

Slick Wall Street players have found yet another way to game the system — only this time instead of exotic financial derivatives, and robo-signers, it’s unlimited lobster, steak and beer from a web based restaurant menu. Seamless is an online … Continue reading →

Blanca came back from a meeting a few days ago and stopped by one of my favorite bakeries. It’s Bakeri in Williamsburg, Brooklyn. Their bread is just like the baguettes in France. Bakeri’s baguettes last surprisingly long. I have a … Continue reading →

Renaissance Hotels all over the U.S. have started a great cocktail program to celebrate St. Patrick’s day. They were kind enough to share some of their cocktail recipes with us. If you’re home and want to get a little funky on … Continue reading →

I adore mayonnaise. I hardly ever eat it because of its health (and waistline) implications. When I do it is a treat and I make a ritual out of it. Basically, this means I make my own. It’s actually quite … Continue reading →

Recipe on the bottom. I had the honor of meeting Chef Claude Godard recently. Outside of being an incredibly nice person, he’s also a killer Chef. This Burgundian Chef was born into a family of chefs which included his grandfather, Gaston … Continue reading →

I am not a soda drinker. I used to be. I stopped drinking soda for various reasons including the high caloric intake and the amount of harmful ingredients in your standard brands of soda. I would make an exception for … Continue reading →

If you’re like me, you’ve decided to stay home on Valentine’s day. I think it makes for a perfect excuse to spend all day cooking and baking. I received two great recipes from The American Culinary Federation just for the … Continue reading →

This is another of my grandmothers/mother’s recipes. Colombians use pretty much every part of the cow. When you go to the galeria (the farmer’s market) you will find all yummy parts that are unusual to people in the US: brain, … Continue reading →

Christmas and Hanukkah have past, but there is still another reason to rejoice. 2012 is the Year of the Dragon (along with 1928, 1940, 1952, 1964, 1976, 1988 and 2000) and it starts on January 23.  It is said that … Continue reading →

This may seem like common sense stuff to most people, but for newbies getting in the kitchen, these are essential pieces of knowledge. If there’s something I have missed; or tips you have learned throughout the years, please add them … Continue reading →

Many people are intimidated by cuts of meat they are not familiar with. I know when I started to get into cooking lamb was one of those meats that intimidated me. That was until I was given this recipe. It’s … Continue reading →

There are lots of different choices you can make in oils. If you are deep frying, you need to select an oil that has a smoke point that is higher than the frying temperature. For example, if a recipe instructs … Continue reading →

This is a guest post by Roger Edison, the mastermind behind the Cowboys and Chuckwagon blog which was chosen by the FriendsEAT community as one of the best food blogs of 2011 (#11 to be exact). Chuckwagon cooking is something that most … Continue reading →

If you thought I was only going to recommend leafy greens for 2012, you were wrong. There are plenty of other delicious and colorful things you should include in your diet. To start 2012 the right way, pick up some … Continue reading →

After becoming addicted to the scotch eggs at Sweet Revenge, I knew I had to learn to make them. These delicious morsels are great for a fancy brunch, but work well as a to go snack. I know they are … Continue reading →

This is an incredibly easy (and healthy) recipe. I learned this recipe from my (now ex) step dad who is from Lefkada in Greece. Try it out over the holidays, it will be a hit. Ingredients 1 pint of plain … Continue reading →

I am usually a homemade kinda girl; but tonight I was in a bind. I took a few shortcuts to create a super tasty side dish inspired by my trip to Tuscany. If you want to make this a more … Continue reading →

Many of us will start the New Year with a hangover. You could try one of our tips on preventing a hangover, but if you happen to have skipped that one; you use one of our hangover cures or could … Continue reading →

Each year we come up with a list of Champagne cocktails for you to try in the new year. This year we have an even bigger list. Keep in mind that while these are “Champagne” cocktails, you can always substitute … Continue reading →

When my mom married into a Greek family, I had no ideas about their culture. I was about to become a teenager and basically all I knew was that Greece was the birthplace of democracy and that they once believed … Continue reading →

Mulled Cider is a holiday classic. No home should be without a batch of this on Christmas morning. Heck, even if you don’t celebrate Christmas, this is something you should incorporate into your December schedule. It’s comforting and delicious. Ingredients … Continue reading →

As an immigrant from Colombia, when I came to the US in 1987, I was amazed by food in boxes and cans. I was used to going to the galeria to pick up all our goods from farmers in the … Continue reading →

In the states, when one says the word “egg” one thinks of chicken eggs. But if you’re bored of the same old thing and you want to try something new, there are plenty of others you can try: Bantam: These … Continue reading →

In a comprehensive piece published in Slate, Nadia Arumugam, a New York City-based food writer, points out that the food expiration dates printed on food packages and cans have little meaning, and notes with the exception of infant formula and … Continue reading →

I’ve been obsessed with Italian cooking ever since I came back from Italy this summer. I’ve been playing with basics and not so basics. I think I’ve finally perfected the Carbonara after trying out lots and lots of recipes. Ingredients: … Continue reading →

Working on a beautiful Thanksgiving turkey can be quite tricky even for experts in the kitchen. More so, if you’re hosting Thanksgiving for the first time. It is the most significant dish on the table this holiday, and making sure … Continue reading →