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Grey Dresses & Mussels in White Wine

28 Nov

Written by Brandon MayaEntertaining Channel

Sharing is a tricky bird especially when EmilyRyan’s Spiral Pleats Dress is a one-off. She only made one and it’s @ Nope, I didn’t squirrel it away for myself, though my hand was uncontrollably twitching for my wallet. Continue reading

Rethink Bread: You Don’t Knead Dough

28 Nov

Written by Mei Chin


(Re)consider the loaf. This is what Jim Lahey asks us to do, over and over again, in his new book: My Bread: The Revolutionary No-Work, No-Knead Method. Recipes based around his no-knead bread, first made famous in Mark Bittman’s “The Minimalist” column in The New York Times in 2006, Continue reading

How Coffee Was Discovered from a Bean

28 Nov

Written by Andrea Scalici

I don’t know if it’s my inquisitive nature or my obvious love of food but I often find myself pondering the origins of some of my favorite, can’t live without, treats. Like coffee for example; who would have thought that simply roasting some beans would turn into this amazing black elixir I couldn’t start my day without? And so began my quest to finally uncover such answers… Continue reading

Weird Food Customs, Reader Discretion Advised

28 Nov

Written by Andrea Scalici

In the Land of the Free where we eat what we please, it is hard to imagine using more of a product than the same ol’ thigh, breast, or wing. But all over the world, cutting up a fish or animal and using every single part is common practice. While the varieties run the gamut, I have broken it down so it’s easier to stomach. Blood, Brains, Body, and Booze. (Reader discretion advised…) Continue reading

Sex, Food and Photography.

28 Nov

Written and photographed by Rebekah Peppler
As you read, please enjoy my current fetishes throughout…
Giada, Nigella and Rachael are all doing it, heck even Thomas Keller is doing it. It glistens, it envelops, it’s like velvet on the tongue. Are we talking about the same thing here? Continue reading

Season Tasting: Spring, Summer, Fall & Winter

28 Nov
Written by Andrea Scalici

Winter, Spring, Summer, Fall Seasonal Eating…
What tastes like Spring
Vegetables like artichoke, spinach, kale, watercress, radishes, broccoli, cauliflower, new potatoes, onion, rhubarb, bamboo shoots and asparagus, garnished with bountiful parsley. A great drink to enjoy outside, mojitos are back with fresh mint to wash down that big bowl of guacamole. We can also enjoy the beginnings of fruit harvests for strawberries, great to replace the end of blood oranges. On the protein side of things, nothing says Easter like Spring Lamb but it’s also great to fire up the pot for the last of the mussels or the incoming crabs. Now is also the time to experiment with grouse, and hare, or maybe some salty sardines. Continue reading

Hummus, Too Good for Hannibal

28 Nov

Written by Erin Merhar

Amidst 36°F weather at the end of March, I write this with wishful thoughts of blooming daffodils, jacket-less Sundays, Prosecco al fresco and picnics in the park… Spring is around the corner and with its sunshine it brings a gamut of refreshing ingredients.

Swap Jerusalem artichokes and for a buttery, tender baby artichoke. Go green with spring peas and asparagus. And as you open your closets for spring cleaning, pod a fava bean and explore the nutty, buttery tenderness of an old world tradition.

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