Cooking Blog : Archive of ‘Food Finds’ Category

30Aug2004

A New Nobu

Post Author: Marcel Bienvenue

Attention New Yorkers or visitors to the Big Apple! If you’re a fan of chef Nobuyuki Matsuhisa’s new-style Japanese cuisine, and find it difficult to get reservations at Nobu and Next Door Nobu in TriBeCa, just cool your jets. It’s been announced that Nobu 57 will be opening at 40 West 57th St. (between Fifth Avenue and the Avenue of the Americas) with close to 13,000 square feet of space. But, you’ll have to be patient. It won’t be ready until next May.

30Aug2004

Circle Kabobs

Post Author: Marcel Bienvenue

I’m not much of a kitchen gadget collector. I admit to owning a food processor, blender, and a very small microwave. I have one set of good knives, a vegetable peeler, and several rubber spatulas in different sizes. And that’s about it.
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23Aug2004

Dish Wear

Post Author: Lorin Gaudin

This gourmet girl is one conspicuous consumer! At a recent jewelry show I found wearable art with a dining component. Here’s the dish.
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19Aug2004

Lemonade Ice Cubes

Post Author: Marcel Bienvenue

FOOD & WINE Magazine offers this great idea. Make lemonade ice cubes to add to drinks such as a French Kiss.
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18Aug2004

High End Sushi

Post Author: Marcel Bienvenue

If you have the money, Masa Takayama has the time, ingredients and talent to prepare a shushi meal that can cost up to $1,000 for two (includees wine, tax and tip) at his New York restaurant.
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30Jul2004

The butter did it…again

Post Author: Lorin Gaudin

As it is, my fridge is a chocolate U.N., housing varieties of chocolate from virtually every country in the world. Then a package arrived at my door; a gift from someone who knows I like to spread it around - a gift that sparked a churning desire for dairy.
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08Jul2004

Mafongo

Post Author: Lorin Gaudin

Any trip to Puerto Rico is incomplete without trying the native dish, mafongo.

Mafongo is mashed and fried green plantains pressed into the shape of a bowl leaving a well in the center. Either left as is or filled with chicken, beef, shrimp, or pork, the bowl-shaped mafongo is turned out onto a plate and resembles a dome. The top is lightly splashed with a tomato, peppers and onion “Creole” sauce, and a shredded lettuce salad is typically served alongside.
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29Jun2004

Central Market

Post Author: Marcel Bienvenue

If you’re traveling in and around Austin, Dallas/Fort Worth, Houston, San Antonio, or Plano, Texas, I urge you to make it a point to visit Central Market in any of these cities. You’re in for a real treat.
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