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Special Report Moschino Rewrites the Recipe
New York Times MILAN — The invitation to the Moschino show was a blue booklet filled with hand-written recipes for classic Mediterranean dishes. … |
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For kosher consumers wondering whether they’re missing out by forgoing the delicacies at The Cheesecake Factory and never sinking their teeth into a bucket of fried chicken at KFC, take heart.
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In 2003, a rent increase forced Michael Otsuka and Diane Forley, above, to close Verbena, their restaurant on Irving Place. They moved to California, but came back to the New York area in 2007 when Mr. Otsuka became the chef for Goldman Sachs. This year the couple began working on recipes for breads, sweet and savory tarts and other baked goods, and now have opened their own business, Flourish …
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Joseph Leonard may become as adept at feeding its Greenwich Village clientele as it has been at gauging their taste in antiques.
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Little actual cooking goes on in the kitchens of New York City public schools. M.S. 137 in Queens is one of the exceptions, making lunch from scratch for its nearly 2,000 students.
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Quick, fetch the sous chef! Word reaches us of an almighty culinary row threatening to bubble over between staff at Norman Tebbit’s office and an upmarket restaurant, over what appears to be an attempt to rope the former Conservative cabinet minister into a bizarre publicity stunt against his will.
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The creative team behind Park Slope’s acclaimed Stone Park Café are planning to open an affordable Chinese restaurant just blocks away their much-loved New American eatery.Stone Park co-owner and chef Josh Grinker told The Brooklyn Paper that the new…
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By Liz Biro, Liz.Biro@StarNewsOnline.com Endless summer, mondo waves and a sweet seaside shack – exotic location, please – fill surfers’ fantasies. Some riders follow the desire; most stay close to home shores like Surf City, where the “shack” is Thai Grille.
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Estimating U.S. retail sales of packaged snacks at $68 billion in 2008, projected sales are near $82 billion by 2013, a total market increase of 20%. Despite the dampening effects of global recession, consumers are snacking more than ever, thanks to pull-backs in restaurant dining, harried lifestyles that reduce opportunities for sit-down meals, and a growing consensus that several small meals …
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