Top Countries Driving Global Coffee Consumption Revealed
Discover which nations are leading in global coffee consumption ☕ #CoffeeCompanions #coffee @AlbertoEMachado @Eli_Krumova @postoff25 @Khulood_Almani @anand_narang @NutritiousMind @baski_LA @TanyaSinha_ @devaang @AlAmadi1 @jeancayeux @enilev @efipm @mvollmer1 @Nicochan33 @RagusoSergio @FrRonconi @Shi4Tech @sallyeaves @LaurentAlaus @Fabriziobustama @smaksked @MargaretSiegien @PawlowskiMario @gvalan @Ym78200 @mikeflache @EduardoValenteI @ipfconline1 @kalydeoo @chboursin @cleartechtoday @SpirosMargaris @CurieuxExplorer
Gramercy Tavern Delivers Unmatched Hospitality, Vibe, and Flavor
Lunch at gramercytavern … not enough superlatives in the dictionary for how I feel about the hospitality, vibe and food at this amazing restaurant. chefmikeanthony @aretahettarh Gougere with ricotta Citrus Salad Oysters 2 ways Charred Broccolini salad Skate with mussels I mean… wowowowow...
Recreating a 1865 Family Babka Recipe Today
Today I will be trying to recreate this recipe from a family cook book that dates back to 1865 for a “very good babka”. Wish me luck. https://t.co/MH1rOe8zg3
Marcus DC Delivers Unforgettable Crab Rice and Chef Charm
Finally tried Marcus DC. Best part- got to chat with Chef Anthony Jones, sooooo nice but also warned us that we ordered a lot of food lol 10/10. Still dreaming about the Crab Rice. And the duck dish came with...
30-Day Dry-Aged Bone-In Rib Steak Scores 11/10
Bowery Meat Company, NYC. We shared the 30 day dry-aged bone-in rib steak. 11/10 https://t.co/f5PzyvcZLl
Discover Somni: A One‑of‑a‑Kind LA Dining Experience
Visiting my Chefs-Friends in Los Angeles. First stop at restaurant Somni for a fantastic, one of kind experience 🤩😍
Nostalgic Flavors and Smoke Transport Me at Osteria Vibrato
For today’s @ftweekend I’m at Osteria Vibrato swooning over still warm Amaretti biscuits, revelling in a white courtyard ragu, and being transported to my youth by the smell of cigarette smoke from outside in the way many who used...
Robots Revolutionize Home Cooking with Automation
#Robots Take Over the Kitchen: #Automation Meets Cooking by @lukas_m_ziegler #Robotics #EmergingTech #Technology #Innovation #TechForGood https://t.co/cudLbqtuZ5
Is Moxie's Worth the Hype? Users Question
Is Moxie’s really that good? The way y’all are constantly posting that you’re eating there.
From Kid's Sushi Toast to Chef's Refined Creation
Sushi Toast?? This is how I cooked when I was first started as a kid. After becoming a chef, going in with a blank chalkboard mentality, and now using my training. I still find myself able to create and explore...
Discuss NYC Chinatown's Past, Present, Future with Grace Young
Join us on Monday April 13th at 12 pm for a conversation with Grace Young about the present and future of the NYC Chinatown. The event is open to the public; please RSVP at https://t.co/p1jNrYfRoL https://t.co/WTzkW3w4bf
Rye Bunny Reinvents Fine‑Casual with Counter‑First Dining
The format at the beloved Tail Up Goat in DC wasn’t sustainable. So the owners switched gears. The new Rye Bunny, from chef Jon Sybert and hospitality ace Jill Tyler, finds diners ordering food and drink from a counter, then...
Simple, Restrained Saltimbocca Proves Classic Dishes Belong Back
They don’t make dishes like this anymore… which is exactly why you should. Saltimbocca is what happens when restraint wins. A few ingredients, no showing off, and a result that still outperforms half the menu. Crispy prosciutto. Sage in hot butter. Veal...
Guess the Year NYC's First Japanese Restaurant Opened
If you had to guess what year the first Japanese restaurant opened in NYC, what year would it be? https://t.co/176nmHPxWX https://t.co/yyQrwyEtcS
Taste History at the City’s Oldest Japanese Restaurants
Today's Substack touts the city's oldest Japanese restaurants, where you can enjoy a meal from the past. https://t.co/176nmHPxWX https://t.co/KUN2O2CjB7
Japan's Mid‑Priced Italian Beats San Francisco's Finest
The average mid-priced Italian lunch place in Japan is better than the best Italian restaurant in San Francisco
Original Seafood Spaghetti: Pure Simplicity, Timeless Flavor
This is the dish that started it all. Mama Lou’s Spaghetti Seafood Olio created by Mama Lou herself, unchanged since day one. No cream, no shortcuts. Just olive oil, fresh seafood, and the kind of restraint that takes real confidence to...
Teen's First Sourdough: Dense Yet Delicious Success
The 13YO has spent a week on her first sourdough loaves, & the results today are impressive. She's upset it's not perfect (she's right - it's a little dense), but it tastes great - esp for a first try. But I...
Dos Toros Returns to Chicago After Closure
We had a Dos Toros (@DosToros) right across from our office that closed a couple of years ago. Glad to see they're coming back to the #Chicago market. https://t.co/r468kvvIBn
Swig Pioneered Dirty Soda Trend, Still Rapidly Expanding
Swig essentially created the "dirty soda" trend, now nearly every #restaurant is doing it (especially within #fastfood). And Swig is growing like crazy even as this new beverage category is becoming more ubiquitous. https://t.co/L4IjIvvaM3
Perfected COVID‑Era Steak Recipe, Now Free for Grilling Season
I spent most of COVID trying to perfect a steak recipe. 200 attempts later, this is where I landed. In honor of kicking off grilling season, I gift it to you. Hope you enjoy.
Boutique Hotel Restaurants Are Getting More Intriguing
Why Boutique Hotel Restaurants Are More Interesting Than Ever - Stories - HIP Hotels https://t.co/dQmTfwoMTH
Discover Montreal Eats and a Fresh Recipe in Next Course
Check out my new online newsletter, “Next Course” on Beehiiv, for this great recipe, plus tips for where to eat in Montreal.
Host Lamb Burger Nights with Top Montreal Spots
An easy recipe for bringing folks together: Lamb Burger Nights. Plus, three great places to eat in Montreal. #montrealeats #mtlfood #lamburger https://t.co/203amunhpp
Raleigh‑Durham: East Coast’s Underrated Culinary Gem
Raleigh-Durham might be the most underrated food city on the East Coast right now. And if you’ve been paying attention, you know that’s saying something. This is where serious chefs are doing thoughtful, ingredient-driven work without the noise. Where global flavors...
Planning Future S‑Tier Steaks with Galician Cattle
if im in your insta DMs im probably working out a deal to raise galician cattle in usa for s tier steaks (10yrs from now) https://t.co/AF4Ri493i6
Beverage Category Becomes Restaurants' Innovation Battleground
I continue to believe that the beverage category is the innovation battleground in #restaurants today. This article from our sister publication @RB_magazine lays out how some smaller coffee shops are innovating (warning: pay wall for non-subscribers.) But here are trends:...
Finding Authentic Hummus Abroad Sparks Pure Joy
My vibe when I encounter good hummus outside of the Middle East is like https://t.co/4IUabv8KjB
DIY Chemical‑Free Rice Krispies in Minutes
I don’t eat cereal like that .. but.. this could be an easy way to make chemical free Rice Krispies
Philly & South Jersey Pizza Rival Top U.S. Classics
The thing about Philly and South Jersey is that while we are known for cheesesteaks, we actually have some of the best pizza in the country. Plenty of Italian pros here. When I’m asked NYC or Chicago Pizza, my answer is...
Governments Back Alternative Proteins for Food Security and Jobs
6 years ago, zero governments were supporting alternative proteins. Now the goveernments at countries like Singapore, Israel, India, Brazil, Japan, South Korea, China, the UK, and the US are providing funding for it. There are a few driving forces behind it -...
From Texas BBQ Roots to Tokyo Teppanyaki Heights
my two most memorable/notable meat eating restaurant experiences in US and Japan: 🇺🇸 Black’s BBQ Lockhart - oldest family owned bbq in the US. used to be a meat market that started in 1932. they have this giant wooden block as...
Korean Fried Wings: Restaurant‑Quality Made Easy at Home
Made Korean style fried chicken wings tonight. First time, and it was shockingly easy to get really good results. I’d assumed this was one of those it’s-never-as-good-as-the-restaurant dishes, but no, it’s actually one of those you-can-totally-do-this-at-home dishes
World Record: Most Michelin-Starred Meals in One Day
Who knew there was a World Record about how many Michelin starred restaurants you could eat at in a day? Also, the amount spent seems pretty reasonable but it’s clear he was eating a lot of small plates.
Big Bag of Tumso: Festival Food Essential
Heading to a food festival today means we’ve got to bust out the big bag of @tumsofficial
Older Diner Pushes Back Against Intrusive Waiter Questions
I have a second piece in today’s @ftweekend in which I rant about waiters asking intrusive questions. Because I am old, and have lived too much life for this malarkey. https://t.co/bAPwIWdjXX https://t.co/FZ92RNSLJB
Aces Food Craft: Must‑Visit Japanese‑Inspired London Eatery
For today’s @ftweekend I am at Aces Food Craft in London’s Fitzrovia, a terrific Japanese inspired restaurant which is very much worth your time (and, if you have it, money) https://t.co/en3A2z7fl5
Finding the Perfect Cloud‑Like Matzoh Ball Soup
You’re not supposed to remember your first meal. I do. It was matzoh ball soup. A Passover staple that’s equal parts nourishment and medicine, this is the dish that raised me. It’s still one of the five best things I know...
Biotech Solution Enables Instant Caramelized Onions
Ok, here's my free idea for someone with more time than I: a bioproduct to create near-instant caramelized onions. Let me explain 🧵
Exploring Global Ground‑Cooked Culinary Traditions
I'm writing about cultures around the world where some dishes are cooked in the ground and I'm open to suggestions via lolaannmendez@gmail.com #prrequest #journorequest #sourcerequest
Slow, Low‑heat Onions with Butter Transform Every Dish
Biggest culinary upgrade for me in recent years was lowering the cooking temperature for onions and taking lots of time (and, of course, butter). Makes any and all dishes better. Can't rush aromatics.
Returning to Baking: My First Sourdough Bagel in Months
Even I'm not sure of my next move sometimes... First time baking in 9 months, casual little sourdough bagel aka "sourdagel" attempt Will be covering with copious everything bagel seasoning pre-bake, naturally https://t.co/nTBn5JFImO
Crisp Pinot Grigio Perfectly Balances Creamy Lemon Pasta
Feeling summer vibes today, so currently cooking a creamy lemon pasta and pairing it with a Pinot Grigio from Veneto🥂 Fresh, crisp, the wine cuts through the creaminess and works perfectly with the lemon. What would you pair this with?
Exploring BTS’s Favorite NYC Eatery in New Substack Feature
In tribute to the new BTS album, a visit to their favorite NYC restaurant will appear on Friday in my Substack, Robert Sietsema's New York. https://t.co/GzIfm1wxUP
New Next Course Newsletter Debuts with Noma LA Review
I recently launched a thing: An online newsletter, “Next Course,” featuring essays, simple recipes, travel advice, and more. Please check it out. My debut column looks at the most controversial restaurant in the world: Noma L.A., where I lunched last...
Italian Wine Splits: North Fresh, South Rich
Most people think Italian wine is one thing, but it actually completely depends on climate. North = fresh, high acid wines South = richer, riper wined And that’s just the beginning of how complex Italy really is 🇮🇹🍷
Bomb Bomb Bar: South Philly’s Must‑Try Italian Feast
A must-taste in South Philly: Bomb Bomb Bar for old-school Italian-American cooking and hospitality. Pro tip: Go with a group and order … everything. bombbombbar thechefassembly
Gordon Ramsay's Petrus Dazzles with Smoked Eel Masterpiece
Swipe for the details…one of petrusbygordonramsay most beautiful dishes, it’s stunning smoked eel with Oscietra caviar, celeriac and apple !
First-Time Short Ribs Turn Dinner Into Breakfast
Making short rib for dinner, for the first time. Started at 6pm. Seems like I might be having short rib for breakfast. 😭🙃
Try Emilia’s Standout Dishes in Kensington, Philly
Heading to Philly? Make time for the handsome Emilia, the latest from veteran chef Greg Vernick and team in Kensington. My cheat sheet: fried artichokes, sea scallop crudo with burrata, mushroom bolognese, wood-roasted eggplant. #phillyeats