“A good chicken fried steak is a thing of beauty. It is golden brown and crispy outside; moist and tender but toothy inside; it’s peppery and plate-filling; and it comes slathered in cream gravy. It will scare the hell out of your favorite nutritionist.”—says Thomas O. Ryder in ‘A Tribute to the Everlasting Beauty of Chicken Fried Steak’
“I’ve been on a David Chang whirlwind tour in the past 30 days. Mind you, it’s not my first tour of the different Momofuku outposts… But I only lost my Ko virginity a few days ago at a 17-course lunch, and it inspired a culinary retrospective.”—says the Gutter Gourmet in ‘Momo-Obsessed: The Momofuku Checklist’
Last week, when a British man was stabbed in a take-out pizza and doner kebab shop, his first instinct was to reach for his kebab. James Hobbs, 37, used the sandwich to plug up the 5-inch gash in his throat while he waited for the authorities to arrive. It took 27 staples to seal the wound. (The Sun)
“The chef at El Racó, I learned when he came out to chat after my meal, was a self-taught local boy — he was born in the building that now housed his restaurant — who was fiercely devoted to the raw materials of his immediate surroundings: Santi Santamaria.”—Death of a Great Catalan Chef (Colman Andrews, The Daily Meal)
It’s a headline that should be well familiar to people by now — the reference, of course, is to Diet Pepsi’s new “taller, sassier” can design. (Released to coincide with New York Fashion Week, no less). From print ads featuring “suicidal calories” to an allegedly racist Super Bowl commercial, here is a look at five of Pepsi Co’s most controversial marketing campaigns.
Long associated with passion, chocolate has been thought to be a potent source of vitality, energy, and power since the days of the Aztecs, who often consumed it as a spicy drink to fortify the body before revelry-filled nights. While the chocolate consumed today is not served as it was back then, the much-sweeter confections we reach for on a daily basis are just as irresistible.
To learn more about how some of our favorite Valentine’s Day treats — like chocolate bars and chocolate-covered almonds — are made, we turned to New York City’s own Mr. Chocolate, Jacques Torres. One of the top pastry chefs in the world, and the youngest chef ever to earn the prestigious Meilleur Ouvrier de France distinction, Jacques is now owner and Master Chocolatier at his own New York-based chocolate factory, Jacques Torres Chocolate.
While Jacques was busy getting ready to open his latest shop in Rockefeller Center, we met with his right-hand man, Christophe Toury, who oversees the production of the molded, dipped, and rolled chocolates in the Hudson Street store. With Valentine’s Day a mere two weeks away, the factory was busy turning out chocolate confections of all kind — yet, we were lucky enough to get a behind-the-scenes tour to see how some of our favorite chocolates are made.
The National Peanut Board and New York sandwich shop Peanut Butter and Co. have recently announced the opening of the Nutropolitan Museum of Art next month. The culinary exhibit and gallery will celebrate the art of the peanut butter and jelly sandwich. PB&J lovers are not the only ones who can enjoy learning about their favorite foods — there are museums dedicated to a host of culinary delights, such as the Currywurst Museum in Berlin, or the Jell-O Gallery in Le Roy, New York. Here is a lookat some of the most over-the-top food museums.
Taking your kids on their dream vacation and enjoying top-notch dining? Sounds like an oxymoron. But actually, spending time at Disneyland or Walt Disney World doesn’t mean you have to resort to hot dogs and pretzels for lunch (though don’t miss out on the cream cheese-stuffed pretzels at Disneyland). Instead, food options abound, often leaving visitors feeling overwhelmed when it comes to deciding where to take the next meal.
To help you navigate Disney's dining offerings, we’ve put together some of our theme-park favorites, from unforgettable fine dining experiences to the character breakfasts you and your kids will not want to miss (you’ll have to get that picture of dad gnawing on that jumbo turkey leg, Flintstones-style, another time).
For food lover couples seeking adventure on Valentine’s Day, a handful of chefs across the country have created dishes just for you. Sure, a plate of oysters, or chocolate-covered strawberries may set the mood, but a meal featuring heart will surely get the blood going. Whether beef or duck these restaurants are preparing innovative heart dishes fit for this special occasion.
Russell House Tavern in Boston will serve braised Vermont beef heart ravioli with red wine demi, crispy pecorino, and tart pear as a first course on their Valentine’s Day prix fixe.
Union Bar and Grill in Boston features a Valentine’s Day menu with an appetizer of smoked braised beef heart in a sourdough tartine with Tarentaise and crispy shallots.
Fig in Los Angeles will serve a meat market-themed Valentine’s Day menu. Duck heart tartare is one of seven offal selections.
The comfort food trend still has legs. Why not? Updating traditional comfort dishes with subtle, intriguing twists can breathe life into classic nostalgia foods. Here are three Washington, D.C. restaurants doing just that.
Ardeo Restaurant and Bardeo Wine Bar recently combined to become Ardeo + Bardeo. The new menu features classic comfort foods executed in playfully non-traditional ways. From scallop schnitzel and a take on steak and eggs (featuring a barrel-cut ribeye), to disco fries with ricotta salata, there’s a wide selection.
Grilled cheese tops the list when it comes to comfort foods, and Chef Michel Richard takes this classic to a new height at Central. The new grilled mushroom and cheese includes meaty slices of a house-made mushroom duxelle terrine and Gruyère. The sandwich is served with fries and a four-cheese dipping sauce.
One of the latest additions to the growing D.C. food truck scene is Purveyors of Rolling Cuisine (known less formally as PORC). The mobile barbecue joint is slated to open for full-service in the next week or two with a menu of innovative sandwiches. Offerings for meat-eaters include a rotating selection of sausage sandwiches (such as chorizo with Cabrales cheese and saffron rouille) and a 16-hour brisket sandwich. Meat-free eaters can enjoy a house-made veggie burger, which includes 12 different vegetables.
Can you guess which member of The Daily Meal’s 50 Most Influential People in Food is represented in the photo below, and where they rank on the list? Here’s a hint: This notable restaurateur is expanding his chain of “fast food” restaurants at a rapidly growing rate.
This one may take you a while. Can you guess which member of The Daily Meal’s 50 Most Influential People in Food is represented by the photo below? Hint: This chef and activist was awarded the French Legion of Honor in 2009.
Which of The Daily Meal’s 50 Most Powerful People in Food is represented by the photo below? Here’s a hint: When you need to grab a bite before your flight, there’s a very good chance that you’ll find a meal at this chef’s restaurant.
Which influential individual on The Daily Meal’s 50 Most Powerful People in Food list does this photo represent? Hint: This food industry mogul is known to wear a particular brand of shoes, the color of which matches his distinctive hair.
Take a crack at this one. Who is represented by the photo below, and where do you think they rank in The Daily Meal’s 50 Most Powerful People in Food list? Hint: Although this powerful woman claims that french fries are her guilty pleasure, spreading the benefits of a nutritious diet is one of her primary causes.
Over the next few days we will be previewing a handful of the folks who will be featured in The Daily Meal’s50 Most Powerful People in Food. The full list will be launched Tuesday, January 18th. See if you can guess who made our list and where they rank based on the posted photo.
Can you guess which powerful person in food this photo represents?