In Mamas Kitchen was born in the experience of living in New York where a bodega exists within blocks of a Jewish deli which is around the corner from an Italian salumeria which shares space with Chinatown which abuts Soho's gourmet stores. While this speaks of the legendary variety available in New York, it also tells of similarity, for in every bodega, every salumeria is someone shopping for the food that sustains physical life with a recipe that nourishes our hearts.
posted by netbros on Dec 15, 2008 - 11 comments

David Fishman, 12-year-old food critic, takes himself out to dinner.
posted by ThePinkSuperhero on Nov 17, 2008 - 90 comments

Pocketful of dough - an article on where the art of, er, tipping up front can get you. Originally printed in a year 2000 edition of Gourmet. Via Juicy Tidbits.
posted by nthdegx on Oct 10, 2008 - 59 comments

The Near-Fame Experience: A fascinating interview with former contestants of Bravo reality television shows Project Runway and Top Chef, presenting the fickle nature of fame and how it can come at significant professional and personal cost, if at all.
posted by Blazecock Pileon on Aug 24, 2007 - 26 comments

Famous Fat Dave is an NYC cabbie. Try his Famous Fat Dave's Five Borough Eating Tour on the Wheels of Steel (myspace, embedded theme song). (via)
posted by bardic on Feb 15, 2007 - 8 comments

How to make pizza. Jeff Varasano has finished his recipe, and his page now includes everything you need to know about making a real pizza.
posted by rxrfrx on Sep 16, 2006 - 69 comments

Those crazy PETA kids, well, now they've gone and done it. They've admitted that being a vegan is punishment, by sending a letter to the NY Prison Commissioner telling him that "Feeding inmates exclusively vegan food sends a message to inmates and the public that our society isn't molly-coddling them..." Funny, funny PETA people, hoisted by their own celery stick, as it were. I'm guessing that being that anemic makes them a little short on irony.
posted by dejah420 on Feb 24, 2003 - 32 comments

In the long stretch of culinary history, the creation of the menu was a notable development. In the U.S., New York is the restaurant capital, and the New York Public Library has an enormous collection of menus, many of which they are currently displaying in a third-floor gallery. If you're in NYC (or will be visiting this winter) and are interested in such things, don't miss it; it's showing until March 1.
posted by languagehat on Nov 20, 2002 - 14 comments