4 hrs ago
Charleston City Paper
Meat Scientists exist, and we're thankful for that.
"Wine is an essential part of the meal," said Chad Melville of Melville Vineyards as everyone at the table followed a bite of seared sea scallop with a sip of Pinot Noir.
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Sun Mar 09, 2014
The New Zealand Herald
Recipe: Black Estate duck rillette
Leave for 24 hours, covered. Rinse the salt off and put duck legs into a deep braising dish.
Delhi's delis boom: India's growing gourmet food market
Breeding animals for food is a pretty extreme way to make sure that what ends up on your dinner plate is up to the standard you want.
Sat Mar 08, 2014
O. Fournier Wine Dinner at Blue Morel
This coming Thursday, March 13, 7:00 p.m., the Blue Morel Restauran t, 2 Whippany Road, Morristown, New Jersey, will welcome Jose Manuel Ortega Fournier, founder of O. Fournier Winery, for a special wine dinner.
Ragu Alla Veneziana
You can create a menu to plan your next party or event and publish it to share with friends - for FREE! In northern Italy, ragus tend to be more about the meat and aromatic herbs that flavor them than about the tomatoes.
Fri Mar 07, 2014
Impress with Gressingham duck breast with mint, lemon and red chilli
Then finely chop the mint and chilli and mix with remaining oil and lemon juice, and set aside.
Fortune cookie's numbers add up to $2M Powerball win for woman, 75: Eat more Chinese for lottery luck?
You know the lucky numbers tucked inside those dry-as-bone fortune cookies they hand out at Chinese restaurants? Well, a 75-year-old Bronx woman didn't just throw hers away on her finished plate of Peking duck.
Thu Mar 06, 2014
To Dunk or Not: Some of SF's Best (and Newest) Donuts
Doughnuts. Cops aren't the only ones who love 'em. Of course we all adore the institution that is Bob's on Polk, but here's a roundup with some newcomers on the scene, plus other doughnut stars around town.
A Hamburger Today
Six Great Picks for San Diego CityBeat Burger Week
From March 7-16, several local restaurants will serve a featured burger for just $5 during San Diego CityBeat Burger Week .
Phoenix New Times
Virtu Honest Craft in Scottsdale: Simple, Exquisite Food
The reason is simple enough. You might recall chef Gio Osso's name from his executive chef position at the now-defunct Estate House - but it's more likely you don't.
Baru 66 celebrates 4-year anniversary with special deal
Award-winning Windsor Heights French contemporary bistro Baru 66 is celebrating 4 years in business this month, and Chef David Baruthio wants you to come in and celebrate with him.
The Takeaway is a national morning news program that invites listeners to be part of the American conversation.
Wed Mar 05, 2014
Wall Street Journal
Care for Camembert or Cassoulet? Say Bonjour to a French Soldier
French army officials claim to have the best quality combat ration packs. Top British chef Chris Galvin and his French general manager Fred Sirieix taste-test their respective army's ration packs and find a surprising "entente cordiale."
Epic Roasthouse update: View elevates restaurant's food
The outside patio of Epic Roasthouse restaurant on the waterfront features an unparalleled view of the Bay Bridge.
Vegetables play a starring role in hearty stews
There's an extreme version of just about every stew you can name - beef stew, Irish stew, curry, cassoulet, bouillabaisse - in which vegetables are used, if at all, as "aromatics."
Louisville Restaurant News | New chef rolls out menu at The English Grill
Brown Hotel executive chef Josh Bettis, who took the reins late last year, has introduced a new menu at The English Grill, 335 W. Broadway.
Tue Mar 04, 2014
Crispy, Lacquered, Tender, Smoky Duck Recipes
The argument could be made that duck is the best poultry of all the poultries. The duck is in possession of the most fat, the most forgiving meat and possibly the most flavor per square inch of any other fowl.
Troegs Brewing Company takes fastnachts to extreme with ice cream sandwich
The Tasting Room at Troegs Brewing Company in Hershey has created a fastnacht ice cream sandwich which will be served on Shrove Tuesday, March 4. Leave it to the chefs at Troegs Brewing Company in Hershey to concoct one of the greatest inventions ever using fastnachts.
Mon Mar 03, 2014
The Atlanta Journal-Constitution
Sweet Auburn Barbecue open in Poncey-Highland
Known mainly as a food truck and catering operation in recent times, Sweet Auburn Barbecue has quietly opened a new brick-and-mortar restaurant in the former Pura Vida space on North Highland Avenue.
Restaurant Review: Roast Restaurant & Bar in Downtown Sarasota
Hallelujah! A restaurant worthy of the fine old building adjacent to the Sarasota Opera House downtown has finally arrived after a years-long string of disappointments.