Monthly Archives: May 2010

A company whose mobile app lets diners order takeout has raised $7 million to expand beyond chain restaurants into independent eateries.

The salt industry is working overtly and behind the scenes to fend off public-health attacks on salt, using a shifting set of tactics that have defeated similar efforts for 30 years.

New Yorkers preparing food over an open flame will make do with tiny balconies, rooftops, even fire escapes.

A growing number of tasting bars in Northern California and Oregon combine a hyperactive tap list with an exhaustive selection of bottled craft beers.

John Besh has been critical of BP’s role in the Gulf oil spill, but he’s also a spokesman for the propane industry.

Braising is a technique that works well with artichokes and produces an easy-to-eat vegetable.

New Yorkers preparing food over an open flame will make do with tiny balconies, rooftops, even fire escapes.

Tweaking a tiramisù recipe by subtracting the espresso and adding strawberries and wine.

Strawberries pile in with the ladyfingers and the mascarpone, and a fizzy moscato stands in for the espresso.

Braising the season’s fresh batch of artichokes.

Braising gives artichokes more flavor than steaming in about the same time.

Sam Sifton recommends restaurants for a couple celebrating their 54th anniversary, a narrow-minded eater and a vegetarian.