Recipes
Olive, Tomato, and Millet-Stuffed Zucchini
A substantial side dish that doubles as a main
Videos and media
Q&A; Podcast
On Padma and Her Cellulite
Emily Sprissler lets loose after being dropped from “Top Chef”
Stories
The Grinder
Well, It's Sorta Like Restaurant Food
On Monday, Slashfood’s Jonathan Forester wrote a post about the recent explosion of “make-and-take” food-assembly stores in the U.S. He’s so confident these chains will take off that he wants to buy into a franchise. Is he crazy?
Read more »
Posted by Christy Harrison
Friday, November 10 at 11:21am | Comments (1)
Use the Force, Lucques
It certainly shaped up to be a Lucques-cullian sort of week, didn’t it?
Read more »
Posted by Stephanie V.W. Lucianovic
Friday, November 10 at 10:11am | Comments (0)
Next Up: A Robot That Powers Itself by Eating Kittens
Terrified by robots? If so, please don’t read the Wired blog entry about robots identifying human flesh as delicious bacon.
Read more »
Posted by James Norton
Friday, November 10 at 6:30am | Comments (1)
Battle Foie Gras Is On
Take two food bloggers, give them each a free hunk of foie gras, and what do you get? An online cooking competition where they try to outdo each other in making the best Thomas Keller-style torchon.
Read more »
Posted by Tea Austen Weaver
Thursday, November 9 at 3:15pm | Comments (0)
