Monthly Archives: March 2008

New restaurants, openings, and other food news.

Croissants at Rheon Cafe are formed by robotic machines so that the dough is not toughened by overhandling.

A heavy-duty mortar and pestle, with a flattened head on the pestle, can pound mustard seeds and peppercorns without them flying around the kitchen.

The team behind In Vino, an East Village wine bar, has expanded its franchise with Alphabet City Wine.

WANT to get fit in some exotic locale – on someone else’s dime? Don’t tell anyone, but it’s pretty easy. I have debated whether or not to share the details of my recent “teaching vacation.” However, as a yoga aficionado, … Continue reading →

Give me the second-tier joint; the burger kings can take care of themselves.

When the economy is falling down all around you, it is only natural to want to protect yourself with some austerity measures.

Manischewitz, which manufactures the bite-size matzos, installed a new production oven, but it wasn’t ready in time for Passover.

By the end of the year, Burger King will introduce open kitchens, circular chrome countertops and plasma televisions that play looped videos of open flames.

She equates feeding her family with love, which is why she cannot imagine stopping cooking after the nest has emptied.

Self-respecting Italians don’t sprinkle cheese on seafood pasta. Too bad for them.