The Internet Archive’s staggering trove of old MS-DOS computer games offers a bounty of food-and-drink-themed contests. Gaming nostalgist Drew Lazor scrolls through all the chintzy graphics and primitive sound effects to find the most tantalizing of the bunch. Here are his top 10.
If the New York Rangers fail to repeat as the NHL's Eastern Conference champions this year, at least the team has stepped up its game in the arena of cooking. In recent weeks, several Rangers players have curiously appeared in cooking videos. Goaltender Henrik Lundqvist joined celebrity chef Mario Batali in making gnocchi, while forwards Carl Hagelin and Mats Zuccarello prepared steaks at Danny Meyer's North End Grill.
Imagine honey, fresh from the hive, straight from a tap — without bugging a single bee. Two Australian beekeepers have taken the legwork out of a process that used to take hours of intensive labor (and involve bee stings). The Flow Hive is astounding bee scientists and beekeepers alike. What are you going to do with your beekeeper garb? Well, it'll be Halloween eventually. You need to see this to believe it.
Taken individually, bourbon and country ham are both quite lovely gifts from nature to humanity, and they have a lot in common. Each starts out as a mundane farm foodstuff (corn, barley, swine) and, with deft handling and time, is converted to a truly special product that's much sought-after by epicureans. Not coincidentally, the commonwealth of Kentucky is well known as a source of both premium country ham and the finest bourbons. So it stands to reason that Kentucky’s two most famous exports that aren’t equine should taste great together, and boy, do they!
Chefs Heinz Beck and David Posey team for greatness
Mar 2, 2015 10:30 am
The "Taste of Waldorf Astoria" event partnered emerging James Beard Foundation chefs with chefs working at Waldorf properties around the globe. Each of five teams was tasked with creating a signature recipe to be featured on menus at 29 Waldorf Astoria restaurants worldwide. The event culminated last Thursday evening at the Waldorf Astoria in NYC, where all five teams presented their dishes to a panel of esteemed chefs, editors and industry experts. So who won?
Tangy Middle Eastern spice adds a big flavor punch
Mar 2, 2015 9:00 am
If you have ever dined in a Middle Eastern restaurant, you probably noticed the dark red powder that dusts everything from salads to meat to baklava. This substance goes by the name sumac, and it packs a wallop of tart, lemony, almost vinegar-like flavors that really brighten any dish. It's the type of spice every kitchen should have, and one that isn't as hard to come by as you might think.
It’s not uncommon for us to talk about incredibly good things to eat and drink. It’s kind of the point of us editors waking up in the morning, taking the subway to the office and punching in at Food Republic HQ. But for some reason, we decided to step up our game this week. We published a recipe for fried Oaxacan cheese sticks and profiled the man behind Benton’s bacon, which might be our favorite bacon ever. We also spolighted what might be our favorite charcuterie plate around — the work of Charleston, South Carolina, chef Craig Deihl. Fried cheese and cured meat. Not such a bad combo.