Food & Dining

Patriots Versus Seahawks in a Battle for the Best Seven-Layer Dip

Seattle (L) and New England seven-layer dips. (AP Photo/Matthew Mead)
Seattle (L) and New England seven-layer dips. (AP Photo/Matthew Mead)

The Super Bowl isn’t just about the Patriots versus the Seahawks. It’s also about teriyaki-spiced crabmeat and smoked mussels versus baked beans, barbecue pulled pork,...


Most recent Food & Dining blogs and columns

  • 10961110_842795792445063_716680777_o

    How to Make: Ginger Tea Latte (+Gifs)

    A 3-ingredient ginger latte that’s dairy- and gluten-free and perfect for slow mornings or lazy weekend reading. INGREDIENTS –  1-1/2 cups almond milk1 TBS ground... Read more

  • (Samira Bouaou/Epoch Times)

    Jongro BBQ: A Korean Favorite Arrives in NYC

    When Jongro BBQ opened at the end of last summer in Koreantown, it filled up immediately. Its asset: name recognition—by Koreans, that is. A franchise... Read more

  • (Shutterstock*)

    Pie Day: Healthy Key Lime Pie Recipe

    By Derek Henry, Holistic Health Coach for Healing the Body Everyone seems to enjoy a good pie.  What’s not to like, right? The combination of... Read more

  • (Shutterstock*)

    Recipe: Fermented Beet Salad

    By Derek Henry, Holistic Health Coach for Healing the Body This is for the beet lovers out there. Especially for the beet lovers that are... Read more

  • (Shutterstock*)

    Quinoa… for Breakfast?

    Ever since I trained for and ran my first half-marathon last February, I have been extremely interested in experimenting with healthy recipes. One ingredient keeps... Read more

  • Duet Brasserie, in the West Village. (Samira Bouaou/Epoch Times)

    Art Exhibit: Duet of Art and Food

    Internationally acclaimed artist Anya Rubin, whose work is being shown at the Second International Biennial of Art in Palermo, Italy, will show highlights of her... Read more

  • Dana Cowin and Andrew Zimmern will speak about cutting edge food trends at 92Y. (John Kernick)

    Cowin and Zimmern to Discuss Cutting Edge Food Trends

    Curious about the future of food? Dana Cowin, editor-in-chief of Food & Wine magazine, and Andrew Zimmern, TV host on the Travel Channel, weigh in... Read more

  • Chilean Sea Bass. (Chris Manis)

    Village Prime Opens on Bleecker Street

    Village Prime, which opened this week, brings prime steaks and fresh seafood to Bleecker Street. Executive chef Rory O’Farrell offers USDA Prime meats, like the... Read more

  • (Shutterstock*)

    5 Healthy Soda Recipes

    For people who love soda – and many, many people do; soda manufacturers make enough soda for every man, woman, and child in the U.S... Read more

  • Wild Thing Texas Chili. (Rachel Ball/GrokGrub.com)

    Pick Up Your Clubs. It’s Time for a Caveman Super Bowl

    1. Crispy Fried Chicken SkinPamela Braun, MyMansBelly.com Fried pork skins are a thing. So why not fried chicken skin? For the recipe, click here.  2.  Wild... Read more

  • Crispy Fried Chicken Skin. (Pamela Braun/MyMansBelly.com)

    Crispy Fried Chicken Skin

    Bacon is soooooo last year. Seriously, when you find an ingredient shoved into every food out there, I think it’s time to declare that its... Read more

  • Wild Thing Texas Chili. (Rachel Ball/GrokGrub.com)

    Wild Thing Texas Chili

    This delicious, hearty Texas chili pairs game meat with a thick sauce of spices, onions, tomatoes, garlic, and bell peppers. Makes 6 servings Prep &... Read more

  • (Courtesy of Widmer Brothers)

    Super Bowl XLIX Top 10 Beer Picks—You’ve Got to Try These

    The Super Bowl is upon us. Don’t drink something mundane and predictable. With the current beer renaissance, there’s never been a better time to find... Read more

  • (Shutterstock*)

    Using ‘Snowpocalypse’ 2015 to Improve Your Relationship With Food

    Jena La Flamme explains how people can use “Snowpocalypse” 2015 to improve their relationship with food. Winter Vegetable Soup 6 cups bouillon 1 onion, chopped... Read more

  • (Shutterstock*)

    Easy to Make Gluten-Free Protein Pancakes (No Oats or Flour)

    For those looking to cut gluten from their diet, or grains as a whole, and still crave pancakes in the morning, this creative solution might... Read more

  • A young Ethiopian woman makes injera, a fermented bread made from the world's smallest grain. (SOLAN GEMECHU/AFP/Getty Images)

    Teff: Ethiopia’s Gluten-Free Gift

    Part of the allure of Ethiopian cuisine is dining without utensils. In place of spoons and forks, Ethiopians use injera—a spongy crepe used to grab... Read more

  • Duet Brasserie, in the West Village. (Samira Bouaou/Epoch Times)

    Art Exhibit: Duet of Art and Food

    Internationally acclaimed artist Anya Rubin, whose work is being shown at the Second International Biennial of Art in Palermo, Italy, will show highlights of her... Read more

  • Dana Cowin and Andrew Zimmern will speak about cutting edge food trends at 92Y. (John Kernick)

    Cowin and Zimmern to Discuss Cutting Edge Food Trends

    Curious about the future of food? Dana Cowin, editor-in-chief of Food & Wine magazine, and Andrew Zimmern, TV host on the Travel Channel, weigh in... Read more

  • A young Ethiopian woman makes injera, a fermented bread made from the world's smallest grain. (SOLAN GEMECHU/AFP/Getty Images)

    Teff: Ethiopia’s Gluten-Free Gift

    Part of the allure of Ethiopian cuisine is dining without utensils. In place of spoons and forks, Ethiopians use injera—a spongy crepe used to grab... Read more

  • Food labels seem so specific, but they’re not telling the whole story. (*Shutterstock)

    Why Most Food Labels Are Wrong About Calories

    Food labels seem to provide all the information a thoughtful consumer needs, so counting calories should be simple. But things get tricky because food labels... Read more

  • Burrata. (Courtesy of August)

    August Moves Uptown

    West Village eatery August has found a new home on the Upper East Side. Chef Josh Eden’s menu features favorites from the original location as... Read more

  • Salmon Lovers sushi box. (Courtesy of Sushi Shop)

    Sushi Shop Expands to UWS and Flatiron

    Sushi Shop, which specializes in fast casual sushi including grab-and-go sushi at lunchtime, will open six new locations in New York City in 2015. These... Read more

  • Seared Sea Scallops. (Courtesy of Lincoln Square Steak)

    A Classic Steakhouse for the Upper West Side

    Spacious steakhouse Lincoln Square Steak has recently opened on the Upper West Side. In a setting reminiscent of the ’60s, the steakhouse offers dry-aged steaks... Read more

  • A restaurant worker fills an order at a Chipotle restaurant on March 5, 2014 in Miami, Florida. (Joe Raedle/Getty Images)

    Chipotle’s No-Compromise Stand on Pork

    This week Chipotle announced it pulled Carnitas (“little meats” in Spanish) from the menu at a third of its restaurants because one of its suppliers... Read more

  • Screen Shot 2015-01-14 at 1.57.25 PM

    SD26’s Fifth Anniversary Bash on Jan. 20

    Tony and Marisa May, the father and daughter duo behind SD26, are celebrating the restaurant’s fifth anniversary with an affair to remember. The party on... Read more

  • (Courtesy of Cooper's Craft & Kitchen)

    Cooper’s Craft & Kitchen Comes to Chelsea

    Cooper’s Craft & Kitchen, whose original location is in the East Village, has opened a second location in Chelsea. This 118-person gastropub with an emphasis... Read more

  • (Courtesy of SRO)

    SRO, a Pizza Speakeasy, Opens on the Bowery

    SRO stands for Singular Room Occupancy, and it is where world-champion pizzaiolo Giulio Adriani exercises his trade. You can try his pizza—as long as you... Read more

  • (Courtesy of Café Clover)

    A Healthful Focus at Café Clover

    Café Clover opened earlier this week in the West Village. The new spot is focused on health. The menu from executive chef David Standridge includes... Read more

  • (Courtesy of Ramen Lab)

    Ramen Lab Now Open

    After months of delay from waiting for Con Ed authorization on gas, Ramen Lab is now open. The ramen bar is a project of N.J.-based... Read more

  • The patio. (Courtesy of Death Ave)

    Death Ave Opens Next to High Line

    Death Ave, a combination of a restaurant and bar, a brewery, and an adjacent café neio (coffee shop), has just opened right next to the... Read more

  • “1,000 Foods to Eat Before You Die” by Mimi Sheraton.

    Traveling the World in 1,000 Bites

    Where food is involved, New Year’s resolutions often mean eating less, or eating healthier. But Mimi Sheraton’s “1,000 Foods to Eat Before You Die” (Workman,... Read more

  • Benoit. (M. Piazza)

    2nd Annual National Cassoulet Day in NYC

    For some, nothing beats a cassoulet in winter. White beans; confit duck, pork, or goose; and pork sausage go into this hearty French dish from... Read more

  • (Shutterstock*)

    Pinot Days Comes to NYC

    Pinot producers from California, Oregon, and New Zealand will descend on New York on Jan. 18 to showcase their wines at City Winery (155 Varick... Read more

  • DF Mavens, in the East Village. (Courtesy of DF Mavens)

    DF Mavens in East Village Open

    DF Mavens has officially opened a brick-and-mortar store in the East Village. The Fal Foods brand makes vegan, dairy-free, gluten-free, kosher ice creams. In addition... Read more

  • FILE - In this Oct. 15, 2013 file photo, a cow eats in a feedlot at Suwannee Farms in O'Brien, Fla. Dietary guidelines released by the government every five years lay out recommendations for healthy eating. Next year's version may look at what is healthy for the environment, too.  The idea of looking at how food is grown _  not just how it is eaten _ has already provoked outrage from the agriculture and food industries and even Congress. They say an environmental agenda doesn't belong in what has always been practical guidelines for a healthful lifestyle.  (AP Photo/Tamara Lush, File)

    Guide for Healthy Eating May Consider Environment

    WASHINGTON— The government issues dietary guidelines every five years to encourage Americans to eat healthier. This year’s version may look at what is healthy for... Read more

  • Forest foods on display at the Forest Food and Ecology Festival on Dec.14, 2014, at Sri Aurobindo Society, New Delhi. Uncultivated forest foods are rich in micronutrients according to researchers and can help beat a nutrition crisis. (Venus Upadhayaya/Epoch Times)

    Forest Food of Indian Tribes Can Overcome Nutrition Crisis

    NEW DELHI—The World Health Organization estimates that more than 2 billion people in the world today suffer from micronutrient deficiencies, primarily in Asia and Africa... Read more

  • (Samira Bouaou/Epoch Times)

    Jongro BBQ: A Korean Favorite Arrives in NYC

    When Jongro BBQ opened at the end of last summer in Koreantown, it filled up immediately. Its asset: name recognition—by Koreans, that is. A franchise... Read more

  • Duet Brasserie, in the West Village. (Samira Bouaou/Epoch Times)

    Art Exhibit: Duet of Art and Food

    Internationally acclaimed artist Anya Rubin, whose work is being shown at the Second International Biennial of Art in Palermo, Italy, will show highlights of her... Read more

  • Dana Cowin and Andrew Zimmern will speak about cutting edge food trends at 92Y. (John Kernick)

    Cowin and Zimmern to Discuss Cutting Edge Food Trends

    Curious about the future of food? Dana Cowin, editor-in-chief of Food & Wine magazine, and Andrew Zimmern, TV host on the Travel Channel, weigh in... Read more

  • Chilean Sea Bass. (Chris Manis)

    Village Prime Opens on Bleecker Street

    Village Prime, which opened this week, brings prime steaks and fresh seafood to Bleecker Street. Executive chef Rory O’Farrell offers USDA Prime meats, like the... Read more

  • Wild Thing Texas Chili. (Rachel Ball/GrokGrub.com)

    Pick Up Your Clubs. It’s Time for a Caveman Super Bowl

    1. Crispy Fried Chicken SkinPamela Braun, MyMansBelly.com Fried pork skins are a thing. So why not fried chicken skin? For the recipe, click here.  2.  Wild... Read more

  • (Courtesy of Widmer Brothers)

    Super Bowl XLIX Top 10 Beer Picks—You’ve Got to Try These

    The Super Bowl is upon us. Don’t drink something mundane and predictable. With the current beer renaissance, there’s never been a better time to find... Read more

  • Chicken wings. (Courtesy of the Institute of Culinary Education)

    Super Bowl Snacks With Style

    Not sure where to start to prepare for the Super Bowl? Check out these recipes. 1. Perfect Chicken WingsChef James Briscione, Institute of Culinary Education... Read more

  • Chocolate Infinity Pie. (Courtesy of Grand Central Life & Style)

    Chocolate-Covered Katie: A World of Healthy Desserts

    For some, dessert is an occasional treat, decadent and rich. For others, like Katie Higgins, dessert is an everyday affair. No, scratch that: it is... Read more

  • Salmagundi: A Celebration of Salads From Around the World” by Sally Butcher.

    Salad, a State of Mind

    Now more than any other time of the year, conscience battles with comfort. Holiday eating and drinking excesses might call for restraint and a healthier... Read more

  • Farrotto With Acorn Squash and Red Russian Kale. (Excerpted from Heritage by Sean Brock (Artisan Books). Copyright © 2014. Photographs by Peter Frank Edwards.)

    Dishes to Get You Through the Winter—in 10 Delicious Ways

    Winter, even with its frigid temperatures and punishing winds, brings its own comforts. Bears may slumber for months, but our rhythm is different. Cooks conjure... Read more

  • Burrata. (Courtesy of August)

    August Moves Uptown

    West Village eatery August has found a new home on the Upper East Side. Chef Josh Eden’s menu features favorites from the original location as... Read more

  • Salmon Lovers sushi box. (Courtesy of Sushi Shop)

    Sushi Shop Expands to UWS and Flatiron

    Sushi Shop, which specializes in fast casual sushi including grab-and-go sushi at lunchtime, will open six new locations in New York City in 2015. These... Read more

  • Seared Sea Scallops. (Courtesy of Lincoln Square Steak)

    A Classic Steakhouse for the Upper West Side

    Spacious steakhouse Lincoln Square Steak has recently opened on the Upper West Side. In a setting reminiscent of the ’60s, the steakhouse offers dry-aged steaks... Read more

  • A malvasia vineyard on the island of Salina, Italy. (Manos Angelakis)

    Malvasia, a Grape Variety With Ancient Roots

    Malvasia is one of the grape varieties extensively planted in most of the countries bordering the Mediterranean. There are numerous clones of the basic malvasia... Read more

  • Striped bass with celery root puree. (Benjamin Chasteen/Epoch Times)

    Bright and Hearty Fare at Trattoria Bianca

    Chef Julian Clauss-Ehlers has traveled the world, cooking at five Michelin-starred restaurants in Europe, including La Côte St. Jacques and Les Prés d’Eugénie in France... Read more

  • Screen Shot 2015-01-14 at 1.57.25 PM

    SD26’s Fifth Anniversary Bash on Jan. 20

    Tony and Marisa May, the father and daughter duo behind SD26, are celebrating the restaurant’s fifth anniversary with an affair to remember. The party on... Read more

  • (Courtesy of The Rink at Rockefeller Center)

    New Year’s Fun at The Rink at Rockefeller Center

    If you can’t get away for ski season, there is always skating in town. At The Rink at Rockefeller Center, you can go for a... Read more

  • (Courtesy of Cooper's Craft & Kitchen)

    Cooper’s Craft & Kitchen Comes to Chelsea

    Cooper’s Craft & Kitchen, whose original location is in the East Village, has opened a second location in Chelsea. This 118-person gastropub with an emphasis... Read more

  • (Courtesy of SRO)

    SRO, a Pizza Speakeasy, Opens on the Bowery

    SRO stands for Singular Room Occupancy, and it is where world-champion pizzaiolo Giulio Adriani exercises his trade. You can try his pizza—as long as you... Read more

  • (Courtesy of Café Clover)

    A Healthful Focus at Café Clover

    Café Clover opened earlier this week in the West Village. The new spot is focused on health. The menu from executive chef David Standridge includes... Read more

  • (Samira Bouaou/Epoch Times)

    Jongro BBQ: A Korean Favorite Arrives in NYC

    When Jongro BBQ opened at the end of last summer in Koreantown, it filled up immediately. Its asset: name recognition—by Koreans, that is. A franchise... Read more

  • Chilean Sea Bass. (Chris Manis)

    Village Prime Opens on Bleecker Street

    Village Prime, which opened this week, brings prime steaks and fresh seafood to Bleecker Street. Executive chef Rory O’Farrell offers USDA Prime meats, like the... Read more

  • Striped bass with celery root puree. (Benjamin Chasteen/Epoch Times)

    Bright and Hearty Fare at Trattoria Bianca

    Chef Julian Clauss-Ehlers has traveled the world, cooking at five Michelin-starred restaurants in Europe, including La Côte St. Jacques and Les Prés d’Eugénie in France... Read more

  • Drumsticks in Hell's sauce. (Samira Bouaou/Epoch Times)

    At Hell’s Chicken, Korean Fried Chicken Goes Gluten-Free

    First came the calls. Sung Jin Min hadn’t expected them. And they kept coming: Was it true he was offering gluten-free Korean fried chicken? It... Read more

  • Octopus with smoked potatoes, watercress pesto, Meyer lemon, and avocado. (Samira Bouaou/Epoch Times)

    Cooklyn Grows in Brooklyn

    After a week of self-indulgent, celebratory holiday eating, my taste buds called it quits. I’m not one to utter the word “detox” voluntarily, but it... Read more

  • Limani's dramatic setting. (Benjamin Johnson/Shawmut Design and Construction)

    Limani: A Feast Under the Sea

    Greek restaurants often go with a cozy maritime aesthetic. Blues and whites, nautical details give diners a feeling of being on an island, or on... Read more

  • Samira Bouaou/Epoch Times

    Noodies: A Thai Restaurant That Marches to Its Own Beat

    Amy Kawpunna has an unaccountable love for noodles. Hand her a green curry chicken dish, for example, and she’ll take it with noodles over rice... Read more

  • Gambas al Ajillo, or shrimp in garlic sauce. (Samira Bouaou/Epoch Times)

    In Pursuit of Perfection

    Recently I went to Alcala hoping to get some recipes and tips from the chef and owner, Jesus Martinez. He let me into the kitchen... Read more

  • The signature butter chicken, Murgh Makhani Chicken. (Courtesy of Moti Mahal Delux)

    Moti Mahal Delux: Delicacies From the Imperial Mughlai Kitchens

    A small and unpretentious spot on the Upper East Side, Moti Mahal Delux serves Indian dishes with dazzling colors that showcase the Mughlai culinary heritage... Read more

  • (Clockwise) Skate Bites with Napa cabbage-poblano slaw and jalapeño mayo; Manhattan; Octopus, with confit potato, dried tomato, Meyer lemon, and mustard oil; Fall Salad; smoked almonds; Lentil Fritters, with cucumber-lime yogurt. (Samira Bouaou/Epoch Times)

    Chapter One: Auspicious Beginnings

    It was a dark and stormy night when I entered Chapter One. It really was—one of those dark and dreary evenings where you wonder why... Read more

  • Currywurst with double-fried French fries. (Samira Bouaou/Epoch Times)

    At Wechsler’s Currywurst, Sausage Is King

    In Germany, sausages are ubiquitous. Not just sold on street corners, or the small food shops called imbiss, but also splayed across the landscape of... Read more

  • Chef's Table at The Iron Room in Atlantic City. (Manos Angelakis)

    The Iron Room: Atlantic City’s First Speakeasy Since Prohibition

    With a nod to the Mark Twain quip: Reports of Atlantic City’s death have been greatly exaggerated. My wife Barbara and I recently visited Atlantic... Read more

  • Kara Ramen. (Samira Bouaou/Epoch Times)

    Ramen and Natural Go Together at Hinata Ramen

    When I encountered Hinata Ramen last week, I felt a wave of hope rise in my chest. You see, ramen and I have a troubled... Read more

  • County's executive chef Jon Feshan. (Samira Bouaou/Epoch Times)

    Exploring Fall’s Bounty With County Executive Chef Jon Feshan

    “Fall is a very tricky season, very tricky season,” Jon Feshan muses, as we walk through the Union Square Greenmarket. At first, I’m not sure... Read more

  • The Joshua Wilton House Restaurant and Inn, Harrisonburg, VA. (The Joshua Wilton House)

    Shenandoah Valley Dining Hospitality

    On a recent visit to the Shenandoah Valley, I took the opportunity to visit the Joshua Wilton House Restaurant and Inn for an evening meal... Read more

  • Chef-owner Carlos Campoverde at La Paella. (Samira Bouaou/Epoch Times)

    La Paella: Recipe for Romance

    Restaurant: La PaellaLocation: East VillageOpen since: 1995 Epoch Times: All the dried red roses hanging from the ceiling are striking. How many are there?Carlos Campoverde: 1,400. We... Read more

  • Cured Atlantic Salmon. ( Samira Bouaou/Epoch Times)

    Rouge et Blanc: A Culinary Tale of Two Countries

    Take a sip at Rouge et Blanc and you’ll be whisked off from SoHo to a vineyard in France.  The all-French wine list is meticulously... Read more

  • The Black Ramen, a take on the sweet-savory Korean jajangmyeon noodle dish. (Samira Bouaou/Epoch Times)

    Mokbar: A Ramen Bar With a Korean Heart

    At Mokbar, fermentation rules. The alchemy takes place discreetly out of sight, in pots and jars in a prep kitchen reachable through a labyrinthine path... Read more

  • The entrance at Sachi. (Courtesy of Sachi)

    Sachi: From Airy to Earthy

    Open in September in Murray Hill, Sachi finds inspiration from a variety of Asia’s cuisines. Andy Yang, of Rhong-Tiam, and Pichet Ong have been tapped... Read more

  • Blenheim has a clean, minimalist aesthetic. (Signe Birck)

    Blenheim: Beyond Farm to Table, Ingredients Grown to Order

    A sense of nostalgia engulfed me as I looked inside Blenheim. Inviting and warm, it gives a feeling of being on a farm with good... Read more

  • 10961110_842795792445063_716680777_o

    How to Make: Ginger Tea Latte (+Gifs)

    A 3-ingredient ginger latte that’s dairy- and gluten-free and perfect for slow mornings or lazy weekend reading. INGREDIENTS –  1-1/2 cups almond milk1 TBS ground... Read more

  • (Shutterstock*)

    Pie Day: Healthy Key Lime Pie Recipe

    By Derek Henry, Holistic Health Coach for Healing the Body Everyone seems to enjoy a good pie.  What’s not to like, right? The combination of... Read more

  • (Shutterstock*)

    Recipe: Fermented Beet Salad

    By Derek Henry, Holistic Health Coach for Healing the Body This is for the beet lovers out there. Especially for the beet lovers that are... Read more

  • (Shutterstock*)

    Quinoa… for Breakfast?

    Ever since I trained for and ran my first half-marathon last February, I have been extremely interested in experimenting with healthy recipes. One ingredient keeps... Read more

  • (Shutterstock*)

    5 Healthy Soda Recipes

    For people who love soda – and many, many people do; soda manufacturers make enough soda for every man, woman, and child in the U.S... Read more

  • Wild Thing Texas Chili. (Rachel Ball/GrokGrub.com)

    Pick Up Your Clubs. It’s Time for a Caveman Super Bowl

    1. Crispy Fried Chicken SkinPamela Braun, MyMansBelly.com Fried pork skins are a thing. So why not fried chicken skin? For the recipe, click here.  2.  Wild... Read more

  • Crispy Fried Chicken Skin. (Pamela Braun/MyMansBelly.com)

    Crispy Fried Chicken Skin

    Bacon is soooooo last year. Seriously, when you find an ingredient shoved into every food out there, I think it’s time to declare that its... Read more

  • Wild Thing Texas Chili. (Rachel Ball/GrokGrub.com)

    Wild Thing Texas Chili

    This delicious, hearty Texas chili pairs game meat with a thick sauce of spices, onions, tomatoes, garlic, and bell peppers. Makes 6 servings Prep &... Read more

  • (Shutterstock*)

    Using ‘Snowpocalypse’ 2015 to Improve Your Relationship With Food

    Jena La Flamme explains how people can use “Snowpocalypse” 2015 to improve their relationship with food. Winter Vegetable Soup 6 cups bouillon 1 onion, chopped... Read more

  • (Shutterstock*)

    Easy to Make Gluten-Free Protein Pancakes (No Oats or Flour)

    For those looking to cut gluten from their diet, or grains as a whole, and still crave pancakes in the morning, this creative solution might... Read more

  • Chicken wings. (Courtesy of the Institute of Culinary Education)

    Super Bowl Snacks With Style

    Not sure where to start to prepare for the Super Bowl? Check out these recipes. 1. Perfect Chicken WingsChef James Briscione, Institute of Culinary Education... Read more

  • Mini Mac & Cheese Cupcakes. (Courtesy of The Skylark)

    Mini Mac & Cheese Cupcakes

    Makes 30 cupcakes 8 ounces ditalini pasta 4 tablespoons butter (1/2 stick) 1 small onion, diced small 1/4 cup flour 2 cups whole milk Salt... Read more

  • Poppy Seed & Kale Salad Cups. (Luci’s Morsels)

    Poppy Seed & Kale Salad Cups

    Makes 20–24 cups Crust Cups1 cup flour1/2 teaspoon salt6 tablespoons vegetable shortening, cubed2–4 tablespoons ice cold water1 egg1 tablespoon half and half* Poppy Seed Dressing1/3... Read more

  • Paleo Bacon-Wrapped Salmon Stuffed Jalapeño "Poppers." (Rachel Ball/GrokGrub.com)

    Paleo Bacon-Wrapped Salmon Stuffed Jalapeño ‘Poppers’

    Here’s a Paleo version of “poppers” (jalapeño peppers that have been hollowed out, stuffed with a mixture of cheese, spices, and sometimes ground meat, breaded... Read more

  • Chicken wings. (Courtesy of the Institute of Culinary Education)

    Super Bowl Cooking Tips

    Not sure where to start to prepare for the Super Bowl? Below, James Briscione weighs in on the do’s and don’ts, and offers a few... Read more

  • (Shutterstock*)

    Raw Blueberry Frappe

    This creamy, frothy, blueberry drink. Ingredients include water, frozen blueberries, cashew butter, vanilla, agave, and a lot of blending. This article was originally published on... Read more

  • Chocolate Infinity Pie. (Courtesy of Grand Central Life & Style)

    Chocolate-Covered Katie: A World of Healthy Desserts

    For some, dessert is an occasional treat, decadent and rich. For others, like Katie Higgins, dessert is an everyday affair. No, scratch that: it is... Read more

  • (Shutterstock*)

    2 Simple Recipes for a Nourishing Lunch

    To avoid the afternoon energy dip that a carbohydrate-rich meal often imparts, my favorite lunch includes lots of protein and healthy fats and few grains... Read more

  • (Shutterstock*)

    Lentils 101: All You Need to Know

    By Magnus Mumby, Organic Lifestyle Magazine There are about 200 in 1cooked cup of lentils. There is no doubt that lentils are one of the most versatile... Read more

  • (Shutterstock*)

    Raw Strawberry-Filled Brownie Bites

    Raw Food Chef Megan Elizabeth makes Strawberry-Filled Brownie Bites (Serves 2) This video was originally published on www.GreenMedInfo.com. Join their free GreenMedInfo.com newsletter. *Image of... Read more

  • (Courtesy of Widmer Brothers)

    Super Bowl XLIX Top 10 Beer Picks—You’ve Got to Try These

    The Super Bowl is upon us. Don’t drink something mundane and predictable. With the current beer renaissance, there’s never been a better time to find... Read more

  • A malvasia vineyard on the island of Salina, Italy. (Manos Angelakis)

    Malvasia, a Grape Variety With Ancient Roots

    Malvasia is one of the grape varieties extensively planted in most of the countries bordering the Mediterranean. There are numerous clones of the basic malvasia... Read more

  • The bar at Molyvos. (Paul Johnson)

    Exploring Greece’s Undiscovered Wines at Molyvos

    An update of the interior of Molyvos in 2012 to look like a space reminiscent of the Greek islands, and the appointment of Diane Kochilas,... Read more

  • Hot Cocoa. (Andrei Jackamets)

    Festive, Warming Drinks for the Holidays

    Michael Gabriel from Rock Center Café offers recipes for a spiked hot cocoa and a hot toddy, while Scott Turnbull of Solbar at Solage Calistoga... Read more

  • Festive Drinks for Those Who Don’t Drink

    Chateau d’Estoublon has introduced Moukipic Rose & Blanc, a non-alcoholic sparkling beverage made of Muscat grapes. The bottle is gorgeous, and the bubbly grape juice... Read more

  • Daniel Fitzgerald on Wines to Offer (or Drink Yourself) for the Holidays

    Daniel Fitzgerald, Sommelier, Clay Pigeon Food and Drink, Fort Worth, Texas, on his holiday wine picks: Sparkling Bubbles for the Holidays The holiday season is... Read more

  • Mary Thompson on Wines to Offer (or Drink Yourself) for the Holidays

    Mary Thompson, Sommelier, Saint Martha, Los Angeles, Calif., on her holiday wine picks: For the Wine Aficionado Dario Princic Bianco Trebez Venezie 2006 “Orange wine”... Read more

  • Hai Tran on Wines to Offer (or Drink Yourself) for the Holidays

    Hai Tran, Advanced Sommelier at Herons, at The Umstead Hotel and Spa, Cary, N.C., on his holiday picks: Tasting Blind By now a lot of... Read more

  • We know different coloured plates can affect how food ‘tastes’ … and now we know that the same applies to coffee. (Pete, CC BY)

    Bitter Coffee Today? Try Changing the Colour of Your Cup

    In Australia, around a billion cups of coffee a year are consumed in cafés, restaurants and other outlets. Even Britain, a nation famous for its... Read more

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  • Bottles of bourbon are on display in a case at the Heaven Hill Bourbon Heritage Center in Bardstown, Ky., in this file photo. (AP Photo/Ed Reinke, File)

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  • [Photo Credits: Filin Ilia]

    8 Cool Summer Drinks to Try From Around The World (Recipes Included)

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  • A couple dining in a Paris cafe. Dining or drinking at conscientious places is getting easier using the Conscientious Customer app.

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