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Are Honey Nut Cheerios Healthy? We Look Inside the Box - The New York Times
Previously, I assumed Honey Nut Cheerios was a slightly sweeter Cheerios, but you learn things when you finally get around to reading the back of the box. It actually has about nine times as much sugar as plain Cheerios, per serving. An Environmental Working Group analysis of a number of popular cereals — a report that linked sugary cereals to the “nation’s childhood obesity epidemic” — put Honey Nut Cheerios’s sugar content second only to Fruity Pebbles. The same group found that one cup of the cereal had more sugar than three Chips Ahoy! cookies.
health  food  honeynutcheerios  nytimes 
november 2017 by brendanmcfadden
How Big Business Got Brazil Hooked on Junk Food - The New York Times
As growth slows in wealthy countries, Western food companies are aggressively expanding in developing nations, contributing to obesity and health problems.
brazil  junkfood  food  nytimes  nytimesmag  health 
november 2017 by brendanmcfadden
Christ in the Garden of Endless Breadsticks - Eater
The agony and the ecstasy of America’s favorite chain restaurant.
eater  food  restaurants  chainrestaurants  olivegarden 
october 2017 by brendanmcfadden
Christina Tosi Has a Cookie - Eater
Milk Bar gave us crack pie, cereal milk, and bagel bombs — now can it conquer the world without losing its soul?
christinatosi  milkbar  food  eater  restaurants 
october 2017 by brendanmcfadden
For Chicken-Fried Steak, Too Much Is Just Enough - The New York Times
Years ago, on a hot afternoon in a suburb of Dallas, I sat in a restaurant called Babe’s with the Texas food historian Robb Walsh and ate an enormous quantity of chicken-fried steak
food  samsifton  chickenfriedsteak  texas  southernfood  nytimes  nytimesmag  recipes  cooking 
october 2017 by brendanmcfadden
Westfield Santa Anita Adds Sichuan Kungfu Fish to Its Restaurant Collection | L.A. Weekly
For those who remember pre–civil rights–era Los Angeles, it's ironic that communities that once did not allow Chinese people to reside within their borders now sport a significant Chinese-American population: San Marino, South Pasadena and Rancho Palos Verdes, for example. But the greatest irony is that of Arcadia, which once vehemently excluded Chinese-American residents but now has become the face of the globally known San Gabriel Valley Chinese-American community. A
laweekly  losangeles  sangabrielvalley  chinesefood  sichuanfood  sichuanchinese  santaanitamall  food  restaurants  arcadia 
september 2017 by brendanmcfadden
The Superfood Gold Rush - The New York Times
Like quinoa before it, açaí has become a craze among health-conscious Americans — creating a bonanza in the regions where it’s grown.
health  superfoods  acai  nytimes  nytimesmag  food  brazil 
september 2017 by brendanmcfadden
Loss of Fertile Land Fuels ‘Looming Crisis’ Across Africa - The New York Times
Climate change, soil degradation and rising wealth are shrinking the amount
of usable land in Africa. But the number of people who need it is rising fast.
nytimes  climatechange  africa  agriculture  food  foodshortages  hunger 
september 2017 by brendanmcfadden
Mohonk’s Farm-to-Table Rebirth - The New York Times
The executive chef at the venerable Hudson Valley resort infused a “dependable” menu with purely regional flavors. The results are delicious.
hudsonvalley  monhonk  travel  upstatenewyork  nytimes  newpaltz  newyork  dining  food  restaurants 
september 2017 by brendanmcfadden
How to Make Real Texas Nachos | Serious Eats
Real Texas nachos need nothing more than fresh fried tortilla chips, melted cheese, pickled jalapeño, and—if you insist—beans
seriouseats  nachos  texas  food  cooking  recipes 
september 2017 by brendanmcfadden
Sesame Noodles with Chili Oil and Scallions Recipe | Bon Appetit
Spicy Sichuan pepper will leave your lips buzzing. Use any leftover chili oil from this sesame noodles recipe in dressings or marinades.
bonappetit  cooking  food  recipes  sesamenoodles  chilioil  scallions  sichuancooking  sichuan  sichuanpepper 
august 2017 by brendanmcfadden
Why We Love Bread Cheese - Bon Appétit | Bon Appetit
If you're so lucky to come across a package labeled "bread cheese" the next time you hit up the cheese counter, don't ask questions—just buy it. Bring it home and heat it up however you'd like—in the toaster oven, microwave, sautéed in a pan, or thrown on the grill. Once it's heated through and glossy, slice it into strips, eat, and thank us later.
breadcheese  halloumi  food  recipes  cheese  cooking  bonappetit  carrvalley 
august 2017 by brendanmcfadden
The Collard Green Melt Recipe | Bon Appetit
If you want to go for the full effect and make a sandwich as similar to the restaurant’s as possible, griddle the bread in some butter before assembling. It takes a little while to griddle all the slices, but it’ll add a lot of richness and flavor. And you can do all of the other components ahead of time. This recipe is from Turkey and the Wolf in New Orleans, our #1 Best New Restaurant 2017.
turkeyandthewolf  bonappetit  recipes  cooking  sandwich  sandwiches  food  collardgreens 
august 2017 by brendanmcfadden
America's Best New Restaurants 2017 | Bon Appetit
Food should be inspiring. Food should be innovative. And yes, food should be delicious. But more than ever this year, we decided food should be fun. Thanks to these ten fine establishments, this year was hands down the best time we’ve ever had while choosing the country’s best new restaurants. On our cross-country travels, we met the first- and second-generation immigrants giving faraway cuisines an all-American twist; the chef reviving a members-only Italian social club in Philadelphia; and the badass New Orleans crew who made the humble fried-bologna sandwich king. So here’s to the reinventors, the romantics, the renegades—and all the outrageously great food they’re making this year. Welcome to Bon Appétit’s best new restaurants in America 2017!
restaurants  food  bestnewrestaurants  bonappetit 
august 2017 by brendanmcfadden
Pan-Seared Eggplant with Buttermilk Dressing Recipe | Bon Appetit
Eggplant gets a big lift from buttery avocado and an irresistibly kicky, creamy sauce.
eggplant  buttermilk  dressing  avocado  salad  food  recipes  cooking  bonappetit 
august 2017 by brendanmcfadden
Pan con Tomatillo Recipe Recipe | Bon Appetit
In this riff on the Spanish tapas pan con tomate, you want to make sure the bread is really crisped through.
tomatillos  tapas  bonappetit  food  recipes  cooking 
august 2017 by brendanmcfadden
Tomatoes with Garlicky White Sauce Recipe | Bon Appetit
This sauce tastes like a cross between ranch and Alabama white sauce, which means you can basically put it on anything.
bonappetit  recipes  cooking  food  tomatoes  garlic 
august 2017 by brendanmcfadden
Chicken Salad with Miso Dressing Recipe | Bon Appetit
Smoky bacon, crunchy shredded lettuce, and an addictively zesty dressing—what’s not to like? This recipe is from Cassia in Santa Monica, CA.
food  cooking  recipes  bonappetit  salad  misodressing  chickensalad  bacon  cassia 
august 2017 by brendanmcfadden
Garlic-Chile Ground Pork Recipe | Bon Appetit
This savory, larb-esque pork mixture makes for the ultimate all-purpose grain bowl topper. This recipe is from Cassia in Santa Monica, CA.
recipes  cooking  asianfood  cassia  garlic  chile  groundpork  pork  bonappetit  food 
august 2017 by brendanmcfadden
Instagram Food Is a Sad, Sparkly Lie - Eater
How influencers transformed eating from an activity into an aesthetic
instagram  food  socialmedia  culture  eater 
july 2017 by brendanmcfadden
How Social Media is Changing Mini Kabob, an Old-School Kabob Restaurant | KCET
It’s hard not to notice Glendale’s growing transformation as buzzed-about restaurants like Shake Shack, Eggslut and Tsujita Ramen have been moving into the neighborhood. But just around the corner from the bustling Americana and Glendale Galleria is a longstanding, mom-and-pop kabob restaurant that’s finally starting to get the attention it deserves — with some help from social media.
kcet  food  minikabob  restuarants  losangeles  glendale  socialmedia 
july 2017 by brendanmcfadden
The Most Important Taco of the Day - Texas Monthly
Breakfast! A multi-generational history of the breakfast taco, via Austin institution the Tamale House. Excerpted from the new book "Austin Breakfast Tacos."
breakfast  breakfasttacos  tacos  food  mexicanfood  texmex  texas  austin  tamalehouse  restaurants  foodculture  texasmonthly 
july 2017 by brendanmcfadden
Jianbing Is a Delightful Savory Crepe Filled with Flavor | Bon Appetit
Keep an eye out for jianbing (pronounced gin-bing), the savory Chinese crepe popping up more and more stateside. The soft mung bean wrapper, typically layered with eggs, cilantro, scallions, tangy bean paste, and a crispy wonton cracker, is a popular breakfast in Beijing and Tianjin, but here it’s catching on as a portable anytime snack.
jianbing  food  chinesefood  crepes  bonappetit 
june 2017 by brendanmcfadden
The Necessary Prep Step That Makes Dinner Easier All Week | Bon Appetit
Do yourself a favor: Rinse off your herbs as soon as you get home from the market or store
herbs  food  cooking  bonappetit 
june 2017 by brendanmcfadden
Bucatini with Lemony Carbonara Recipe | Bon Appetit
Lemon makes the perfect foil for carbonara’s salty richness. You may never go back.
bucatini  carbonara  lemon  bonappetit  cooking  recipes  pasta  food 
june 2017 by brendanmcfadden
Generation Next - Bon Appetit
If you want to know who’s running the buzziest, most boundary-pushing restaurants in the nation, look no further than the children of immigrants. From a Texan take on ramen to a vegan Polish joint in Pittsburgh, young chefs and restaurateurs are transforming the cuisines they grew up eating into something undeniably modern and uniquely American. Here, in their own words, is how they’re creating the most dynamic food scene in the world.
bonappetit  food  restaurants  immigrants  firsgenerationchefs 
june 2017 by brendanmcfadden
The History of Maldon Salt, the Stuff You Already Put on Everything | Bon Appetit
Once upon a time, salt was just salt. It was the stuff in shakers and canisters, the gustatory equivalent of the treble dial. You used more, or you used less. Whether it was a little girl with an umbrella, a toss over the left shoulder to ward off bad luck, or a nontaster’s affront to the chef, it was all just salt.
food  salt  maldonsalt  gary  bentley  foodhistory  bonappetit 
june 2017 by brendanmcfadden
One-Skillet Roasted Butternut Squash with Spiced Chickpeas Recipe | Bon Appetit
Stop struggling to peel and slice superfirm squash. Just roast it whole, tear up the flesh, then sear it off in a skillet.
recipes  butternutsquash  oneskillet  roasted  chickpeas  bonappetit  food 
june 2017 by brendanmcfadden
A Korean Fried Chicken Bender in... Korea | Bon Appetit
It’s Monday night, and the Korean salarymen swarm the seats of Geosung, with its tables lit beneath an amber glow. The restaurant is a few blocks away from Gwanghwamun Square, the plaza where a Saturday protest against the president had drawn millions. But as the work week begins again, so do the comforts and routines of daily life. It’s time for chimaek, a tradition that combines the Korean term for beer, maekju, with the English loanword for chicken
koreanfriedchicken  koreanfood  food  bonappetit  friedchicken  seoul  southkorea 
june 2017 by brendanmcfadden
Tofino, the Canadian Surf Town Seafood Lovers Need to Visit | Bon Appetit
Tofino may be heaven on earth. If heaven were a tiny surf town in British Columbia surrounded by ancient rainforests, pristine coastline, and pine-covered peaks. chef Nick Nutting of local favorite Wolf in the Fog invites us along for an afternoon of foraging, driftwood-fire cooking, and plenty of fried oysters down by the water
tofino  britishcolumbia  canada  travel  food  bonappetit 
june 2017 by brendanmcfadden
5 Chile-Spiked, Cilantro-Laden Recipes from Win Son | Bon Appetit
Thanks to Josh Ku and Trigg Brown, you can travel halfway around the world without leaving your kitchen. The duo share the recipes that fuel their addictive Brooklyn-based Taiwanese restaurant, Win Son.
win  son  recipes  food  cooking  taiwanesefood  taiwanesecooking  taiwaneserestaurant  brooklyn  new  york 
june 2017 by brendanmcfadden
Oaxaca: The Most Colorful City in Mexico | Bon Appetit
The art world has Mexico City. The fashion crowd takes Tulum. And for true food lovers? Oaxaca is the essential Mexican pilgrimage: a legendary destination for deep-flavored moles, brothy posoles, and more.
oaxaca  mexico  travel  food  bonappetit 
june 2017 by brendanmcfadden
The Best Biscuits in Georgia Are at the Gas Station - Bon Appetit
Felicia Doster arrives at 4:30 a.m. to start making the day’s biscuits. The first batch, mixed from scratch and rolled out by hand, will number about 50. By the day’s end, a little after lunch, she’ll have sold 300 crackling, butter-brushed biscuits stuffed full of split-pork sausages or tenderloin or, of course, bacon, egg, and cheese.

For years, her regulars, everyone from construction workers to bank executives to farmers, knew where to find her: at the back counter of the Chevron at the corner of U.S. 78 and Troy Smith Road, just east of Between, GA. When she moves her operation a few miles down the road to the Marathon station in Monroe in June, many will follow. Another Chevron in Between makes biscuits from scratch too, but they aren’t as good as Felicia’s.
bonappetit  food  dining  georgia  biscuits  gasstation  gasstationfood 
june 2017 by brendanmcfadden
How the Oldest Cooking Method Became the (Literal) Hottest Trend in Cooking | Bon Appetit
If there’s one ingredient that defines restaurant cooking right now, it’s the logs that fuel all those burnished, smoke, live-fire flavors.
cooking  food  woodfired  bonappetit 
june 2017 by brendanmcfadden
Chickpea Sundal Recipe | Bon Appetit
Serve this light snack warm, room temp, or cold; just make sure you give it a generous dose of acid and salt. This recipe is from Gunpowder, an Indian restaurant in London.
food  recipes  cooking  bonappetit  chickpeas  gunpowder 
june 2017 by brendanmcfadden
Roasted Eggplant and Crispy Kale with Yogurt Recipe | Bon Appetit
Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy. This recipe is from Gunpowder, an Indian restaurant in London.
recipes  cooking  food  bonappetit  roasted  eggplant  kale  yogurt  gunpowder 
june 2017 by brendanmcfadden
Grilled Apricots with Almond Cream and Fregolotta Recipe | Bon Appetit
For this dessert recipe, the dough for fregolotta, an Italian cookie, is broken up into small pieces, then baked. And you may end up with some extra. Save it in an airtight container at room temperature for up to three days. It’s great over ice cream and Nutella.
grilledapricots  grilling  grilledfruit  cooking  recipes  food  almondcream  fregolotta  bonappetit 
june 2017 by brendanmcfadden
Summer Squash and Basil Pasta Recipe | Bon Appetit
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
bonappetit  summersquash  basil  pasta  cooking  recipes  food 
june 2017 by brendanmcfadden
The Chicken Katsu Recipe Every Kid (and Adult) Will Love | Bon Appetit
Every Sunday night, my wife and I take our son, Marlon, to the sushi spot down the block from our apartment. But he never gets sushi. Instead, he always asks the waitress for his usual: “Cranberry juice on the rocks and chicken katsu, please.”

I can’t knock him—I tend to order the same thing: a tender, juicy chicken cutlet enrobed in a crisp golden jacket of panko breadcrumbs. A mound of nicely cooked sushi rice, bright green pickles, and a bowl of addictive Japanese-style barbecue sauce round out the meal.
bonappetit  food  recipes  cook  chickenkatsu  japanesefood  japanesecooking 
june 2017 by brendanmcfadden
On a Georgia Island, a Lot of Good Food and Plenty of Nothing - The New York Times
Cumberland Island offers memorable meals, finefishing, wild horses, empty beaches and a rich history
georgia  travel  cumberlandisland  food  nytimes 
june 2017 by brendanmcfadden
An Adriatic Feast on the Italian Coast - The New York Times
For those pitiable souls suffering from a lifelong aversion to seafood, I propose Italy’s Adriatic coast as the place to get over it. Many times over the past two decades, I’ve navigated the trek from Venice to Trieste, two of Europe’s most bewitching cities. It was along this arc that I came to appreciate how Italy’s core culinary principle — a reliance on the freshest of ingredients — extends to the sea. Anyone who thinks that anchovies (alici) taste fishy, or that calamari is palatable only if it’s fried, or that the only worthwhile fish on an Italian menu is sea bass (branzino), needs to feast on Adriatic cuisine for a proper disabusing.
travel  food  italianfood  italy  adriaticcoast  seafood 
june 2017 by brendanmcfadden
Modern Dumpling Wonderland Gets Rolling in San Francisco - Food & Wine
Dumpling Time, the San Francisco hot spot that Omakase Restaurant Group opened last week, is a “filling-forward” modern Asian restaurant with a glorious dumpling obsession. On the menu, you’ll spot spinach-skin seafood gyoza and har gow filled with shrimp and pork, every piece hand-rolled.
foodandwine  sanfrancisco  california  food  restaurants  dumplings  dumplingtime 
june 2017 by brendanmcfadden
Nashville to Oxford: The Tastiest Southern-Fried Road Trip You'll Ever Take
Biscuits. BBQ. Bourbon. This is how to eat your way from Nashville, Tennessee, to Oxford, Mississippi.
southernfood  food  restaurants  nashville  tennessee  oxford  mississippi  memphis  GQ 
june 2017 by brendanmcfadden
The Hidden Radicalism of Southern Food - The New York Times
AMERICA reacts with vigor to the South, for the nation has long recognized its deepest problems here. H. L. Mencken parodied a poverty-wrecked and racism-ruined South as “The Sahara of the Bozart.” Modern debates about malnutrition have shifted from hunger to obesity. Different Southern deserts have come into focus.
farming  history  gardening  food  culture  nytimes  johntedge  southernfood 
june 2017 by brendanmcfadden
Peach Icebox Pie - Taste of the South
Creamy and cooling, this Peach Icebox Pie from The B.T.C. Old-Fashioned Grocery Cookbook is a delicious and seasonal take on a classic. Be sure to use fresh peaches!
tasteofthesouth  food  cooking  recipes  dessert  pies  southernfood  southerncooking 
june 2017 by brendanmcfadden
The New Essentials of French Cooking - NYT Cooking
From a simple omelet to stunning soufflés, The New York Times presents the definitive French dishes that every modern cook should master.
cooking  food  recipes  frenchcooking  frenchcuisine  melissaclark  nytimes 
may 2017 by brendanmcfadden
The 21 Best New Restaurants in America - Eater
From Seattle to Miami, the hottest, coolest, most delicious restaurants that have opened in the last year.
eater  restaurants  bestnewrestaurants  billaddison  bestnewrestaurants2016  food 
october 2016 by brendanmcfadden
The People's Cheeseburger
The most important fast food restaurant in America is a radical burger joint in Watts
eater  locol  watts  losangeles  foodeserts  roychoi  danielpatterson  california  fastfood  food  restaurants 
october 2016 by brendanmcfadden
A Slice of Heaven in Pittsburgh
Somehow, over the past few years, Neapolitan pizza — gooey, thin, soft-crusted, mozzarella-and-tomato-only — has become the ideal. In a way it’s understandable; pizza had strayed so far from its roots that the classical model was bound to come back.
pittsburgh  pizza  breadandsaltbakery  nytimes  food  restaurants 
february 2016 by brendanmcfadden
The 13 Hottest New Restaurants in Pittsburgh Right Now
Today, Eater returns to Pittsburgh, Pennsylvania to focus on the city's newest restaurants earning serious buzz. As like last time around, Pittsburgh Post-Gazette dining critic Melissa McCart has kindly offered her picks for the hottest dining and drinking establishments her city has to offer, and she notes that Pittsburgh's on an upswing of sorts. "While hotel restaurants have made the biggest splash this season, homegrown restaurants continue to open at a fast clip," McCart says, "with more to come." (Eater's Bill Addison agrees, asking earlier this year if Pittsburgh is indeed "the country's next destination food town.")
eater  pittsburgh  food  restaurants  lists  foodlists  restaurantlists 
february 2016 by brendanmcfadden
Caramelized Corn With Fresh Mint Recipe
This is an invincible weapon in the culinary arsenal: whole corn kernels, simply tossed in a hot skillet of melted butter, and showered with fresh mint when they start to pop and turn brown. It's sweet and savory all at once. And it's divine.
recipe  cooking  food  corn  mint  nytimes 
february 2016 by brendanmcfadden
Infographic: Learn About 188 Pasta Shapes and How to Cook Them
Think you know everything there is to know about pasta? Think again. Chasing Delicious has put together this visual encyclopedia of 188 different shapes you might encounter in Italian cooking
kcet  thenosh  food  recipes  cooking  italianfood  pasta 
january 2016 by brendanmcfadden
Meet David R. Chan: The Man Who Has Eaten at Over 6,000 Chinese Restaurants
David R. Chan can't use chopsticks. "I can't hold them properly," Chan says. "It hasn't really been a problem, though. Chinese restaurants usually have forks available." He's checked in 6,090 Chinese restaurants, to be exact -- a number that just keeps on growing.
laweekly  clarissawei  food  chinesefood  restaurants  davidrchan 
january 2016 by brendanmcfadden
JGold Scouts: Inside Jonathan Gold's Hand-Picked Network of Food Tipsters
With more 10,000 restaurants, Los Angeles requires more belly space than one man can muster—even the legendary food critic Jonathan Gold. We take a look at the team of savvy experts he relies on to show him the latest (and greatest) eats.
firstwefeast  jonathangold  food  foodwriting  foodcritics  foodcriticism  restaurants 
january 2016 by brendanmcfadden
How L.A. Became A Powerhouse for Chinese Food
When it comes to Chinese food, the conversation in urban centers of America has long moved past chow mein and into more nuanced arguments about variations of xiaolongbao. But even with cooking shows from icons Martin Yan and Ming Tsai—not to mention Julia Child’s confession that she’d “be perfectly happy with only Chinese food”—awareness didn’t reach its smoking point until the 2000s.
food  losangeles  chinesefood  culture  california  southerncalifornia  restaurants 
november 2015 by brendanmcfadden
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