International Wine News : Food

Hotels Aim to Attract Foodies Traveling on Business

NYT > Dining & Wine — Mon, 13 May 2013 19:54:39 GMT

A push for local foods helps hotels differentiate themselves in a crowded marketplace, where catering to business travelers is a priority. Read More......(read more)

It’s the Economy: The Food-Truck Business Stinks

NYT > Dining & Wine — Tue, 07 May 2013 09:00:10 GMT

Why lukewarm hot dogs still rule the streets of New York City. Read More......(read more)

Shakshuka, a Traditional Baked Egg Dish

NYT > Dining & Wine — Fri, 03 May 2013 20:22:47 GMT

Melissa Clark shows how to make a classic Middle Eastern dish featuring a spicy tomato sauce with eggs baked on top. Read More......(read more)

Personal Journeys : Learning to Love ‘the People’s Food’ in Ho Chi Minh City, Vietnam

NYT > Dining & Wine — Thu, 02 May 2013 23:30:49 GMT

At Vietnamese restaurants in America, all kinds of foods are served together — noodles, soups, stir-frys, spring rolls. But in Vietnam, restaurants are often devoted to a single dish. Read More......(read more)

A Bid to Put Money Behind Slow Food Movement

NYT > Dining & Wine — Thu, 02 May 2013 01:42:08 GMT

The Slow Money National Gathering in Boulder, Colo., brought together small and local food enterprises with financiers as an antidote to big agriculture. Read More......(read more)

Venture Capitalists Are Making Bigger Bets on Food Start-Ups

NYT > Dining & Wine — Sun, 28 Apr 2013 23:59:45 GMT

The ultimate goal of venture capitalists in Silicon Valley, who funneled about $350 million into food projects last year, is to transform the food industry. Read More......(read more)

DINING: The Fastest Way to Caramelize Garlic

NYT > Dining & Wine — Fri, 19 Apr 2013 21:01:13 GMT

Melissa Clark shows how to caramelize garlic cloves while keeping their insides soft and sweet. Read More......(read more)

Up Close: Danielle Chang of LuckyRice - Up close

NYT > Dining & Wine — Tue, 16 Apr 2013 23:26:51 GMT

The founder of the popular New York Asian food festival has branched out to four other cities. Read More......(read more)

DINING: Chocolate-Crusted Banana Blondies

NYT > Dining & Wine — Fri, 12 Apr 2013 17:11:40 GMT

Tired of banana bread and banana muffins? Melissa Clark presents another sweet option for ripe bananas. Read More......(read more)

DINING: How to Cut Up a Whole Chicken

NYT > Dining & Wine — Fri, 05 Apr 2013 16:05:54 GMT

Not only do you save money by cutting up a whole chicken yourself, but you also get the backbone to make stock. Melissa Clark demonstrates how. Read More......(read more)

The Troops of the Red Rooster

NYT > Dining & Wine — Thu, 04 Apr 2013 19:03:49 GMT

It takes an army to feed a village. Or in this case, the Saturday-night dinner rush at Harlem’s hottest restaurant. Read More......(read more)

This Is Who Rules the Bars of New York

NYT > Dining & Wine — Thu, 04 Apr 2013 18:58:45 GMT

And these are their hidden talents. Read More......(read more)

The Transformational Power of the Right Spice

NYT > Dining & Wine — Thu, 04 Apr 2013 11:01:26 GMT

With a sprinkling of Lior Lev Sercarz’s pixie dust, almost anything might be edible. Read More......(read more)

One Tiny German Town, Seven Big Michelin Stars

NYT > Dining & Wine — Thu, 04 Apr 2013 11:01:01 GMT

There is a very good reason to visit the obscure Black Forest Village of Baiersbronn. Read More......(read more)

Yes, Healthful Fast Food Is Possible. But Edible?

NYT > Dining & Wine — Wed, 03 Apr 2013 11:00:02 GMT

Time to supersize your bean burger and sweet potato fries. Read More......(read more)