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: https://t.co/f5PG1oRDzj
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
First Family Sourdough Starter: Kids Join Baking Adventure
I've never made bread at home before. But with 3 little kids, we do a lot of "science experiments". So this is our first family starter. It's Day 2. Any advice? https://t.co/VJAzugp6Fx
Chef Nobu's Essential Guide to Proper Sushi Etiquette
How to eat sushi the right way by renowned Japanese chef Nobu Matsuhisa 🍣 https://t.co/GLrlpbaT0B
Carbon‑Captured CO₂ Powers New IPA Brew
Hats off to @capture_air for brilliant new carbon-capture concept: IPA beer brewed with carbon dioxide collected by their novel system @AlmanacBeer https://t.co/AL6YnCtk9z
NYC Offers Eight Lox Varieties for Bagel Lovers
Only in NYC do you get to choose from 8 different types of lox for your bagel sandwich https://t.co/KrOIqUXyXE
New Chinatown Dim Sum Spot Worth the Visit
In case you missed it yesterday in my Substack, there's a marvelous new dim sum restaurant in Chinatown. https://t.co/ZEbQeKPGaB https://t.co/o2hJAuYWhF
I Tried Gordon Ramsay High—Was It Worth the Price?
A few weeks ago an ad for Restaurant Gordon Ramsay High popped up on my personal Facebook page. So I went. So you wouldn’t have to. I have no problem with spendy restaurants. It just has to be worth it. https://t.co/g5FQmFgezM...
Philly’s Food Scene Thrives Beyond Cheesesteaks
PSA for fans and colleagues in Philly: The food scene is far greater than cheesesteaks. Go to South Philly Barbacoa, an award winning taco shop, get pho/bahn mi in Little Saigon, great hotpot & dim sum spots, and dozens of...
Chinatown's New Dim Sum Hall Redefines Tradition
A new and innovative dim sum hall has opened in Chinatown. Here's an early review. [link in first comment] https://t.co/vIPDOemNPH
Better Meat, Not Less Meat, Will Reshape Food
The man quietly engineering the future of meat: Bruce Friedrich. This food systems scientist says we don't need people to eat less meat. We need better meat. Here are his 10 key insights on why alternative proteins will change everything: https://t.co/CDy9sXOh8J
Thighs Win, but the Sandwich Bread Disappoints
Doesn't everyone make their fried chicken sandwich this way? "chicken thigh brined in buttermilk, MSG and five-spice powder before being fried twice and dunked in chili oil laced with duck fat." That bread is a poor choice. Of course, chicken thighs...
Experience Authentic Tuna Tataki on a Private Japan Tour
Stop defaulting to tuna tartare. Tuna tataki is the move. This is Japanese cooking at its best... a mix of technique, restraint, and great ingredients. If this excites you, don’t watch it on your phone. Eat it in Japan. This summer, I’m taking...
Finally Discovered DC’s Best Empanadas at Brasero Atlantico
Why did I wait so long to try some of the best empanadas in DC? Dunno. But I’m glad I finally hit the handsome Brasero Atlantico in Georgetown, where I also devoured swordfish with squid ink linguini, drank...
Flat White Fans, Upgrade to the Ultimate Cortado
It’s time for all the Flat White drinkers on Threads to make their journey to the final boss of espresso + steamed milk: the cortado.
Bake Fresh Bread at Home, Save Money
Stop buying the bread in the store that’s expensive and never fresh. Here’s how to bake your own fresh bread. #recipe #men #dads #recipe
Fondue: The Timeless, Unforgettable Shared Meal
It isn’t called fon-don’t for a reason. Some dishes fade out. Fondue refuses. Fondue is one of the greatest shared meals on earth. A pot of melted Alpine cheese, good wine, and a table full of people still does dinner better...
Honoring Mom's Legacy with Homemade Cameroonian Ndole
What a special day… My mom passed down her recipe and taught me how to make “Ndole” — a Camerounian staple. It’s giving “Wifey” era ✨ My Camerounians, come and grade based on color and step-by-step 🥹
Elsewhere Wine Bar Launches in Napa with Chef Elliot Bell
We are excited to announce Elsewhere Wine Bar & Lounge that will be opening later this year in St. Helena, Napa Valley. https://t.co/KqaFcQjMNT I'm thrilled to be partnering with chef Elliot Bell (owner of Charlies) who does refined casual food as well...
Futurist Cookbook's Century-Old Rules Redefine Perfect Meals
The Futurist Cookbook – 11 rules for a perfect meal and an anti-pasta manifesto from a century ago https://t.co/Nxi6WI15Vq
Reflecting on Bizarre Foods' Lasting Cultural Impact
If I’m being honest… the final episode of Bizarre Foods wasn’t the one I would have chosen. If I had known it was going to be the final episode of Bizarre Foods, I would’ve wanted to redo the pilot. I’d revisit...
When Cooking Fails, Supportive Spouse Saves Dinner
Just spent 2 hours making Mediterranean chicken bowls and the chicken was way too spicy 🥵 Then I pivoted and made Asian ground beef bowls and the beef smelled off 🫠 My husband knew to say “Don’t worry babe, let’s go get...
Timeless Corned Beef: Classic Feast or Sandwich Delight
This is an old video, but the recipe is timeless. I’ve been making this corned beef every St. Patrick’s Day for as long as I can remember, and it never gets old. You can keep it classic and serve it with cabbage,...
Kitchen Signals: 1971 Lessons on Preparedness
The Kitchen Always Knows First: Eggs, Induction Stoves, and What 1971 Taught Us About Preparedness https://t.co/JRSce8qlRu
Free Substack: St. Patrick's Day Barbacoa Shepherd's Pie
Look for my free Substack on Monday, including, for St. Patrick's Day, this version of shepherd's pie filled with Mexican barbacoa instead of ground lamb. https://t.co/3xBf0pkbsj
Noma's Prestige Fueled a Culture of Abuse
What I kept thinking about, reading all these horror stories of working at Noma, is how the restaurant’s exceptionality, its sheer extraordinariness, was essential to its culture of abuse — the institution weaponized its status. My @newyorkermag column ⬇️
Sweetbreads Reimagine Buffalo Wings at Baby Bistro
My favorite dish at the cozy Baby Bistro: Gently crisp sweetbreads and soft-cooked carrots on a puddle of celery root puree sharpened with blue cheese — a convincing twist on Buffalo chicken wings. (Calabrian chile oil helped.)
Pete Wells Discusses New “Raisin D’etre” With Mikie Barb
.@pete_wells has a new raisin d’etre. A fun and meaningful conversation between the former food critic and @mikiebarb https://t.co/qrGi7STP3n