Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Discuss chow in general, including personal preferences (ketchup or mayo on fries?), national cuisines, discontinued products, and other sundries.
You are viewing page 1823
Reload from page 1
There was a wonderful little French restaurant, La
Gauloise, on 6th Avenue & 13th Street. It closed a
few years back, much to my dismay and my husband's.
My question is this: does anyone know...
Aleece Yim just emailed me from Korea, and has granted permission for me to reprint her great message here. Take it away, Aleece....
One of the primary joys about of being home in Korea (afte...
We can all relax now--Molly O'Neill is starting her own website, which must come as a relief to the three or four people in New York who just can't get enough of her dinner-party manifestoes. You c...
I chanced upon Alice Waters at the Union Square
Greenmarket this morning, where she was signing her new
and magical cookbook. I remembered reading about her
unprecedented (to say the least) appo...
Okay, call me crazy but I'm going to Times Square
on New Year's Eve. My friend has a shop in the
vicinity so we'll probably stay up in the shop
until about 10:30 p.m. and then go down into the
I only caught the last five minutes -- is there
any chance the show will be repeated? I'm so upset
to have missed it.
Welcome to Chowhound Starship Mellencamp.
Bob(TM) has added features that will make these boards much more convenient to use. We'll let most of them be pleasant surprises, but there are two thing...
Does any one know when the next edition of Gourmet
Magazine comes out? There is supposed to be an article
about New Jersey dining?
A disussion in a thread on Tiramisu inspired me to
email TVFN to ask them to archive their recipes. I
doubt my single request will get their attention, but
if everyone else who is interested in...
Is anyone familiar with a fish called corvino? Arthur
Schwartz describes it as "large flake white fish like
halibut but more buttery, although not as buttery as
Chilean Sea Bass" and he was told...
just wondering what everyone thinks about the slow
food movement? -r.l.
Now that their new Knopf book (JULIA & JACQUES COOKING
AT HOME) is starting to arrive in stores (I just bought
my copy at Shakespeare & Co.), does anyone know when
their TV serial is going to be...
You're not going to believe this, but somebody has
actually come out with a book that lists where chain
restaurants are located all across the country for
travellers who are stupid enough to wan...
Recently, to celebrate my birthday, Jeremy and I went
to La Luncheonette. The meal was nice - nothing
spectacular. But what really brought it down a notch
was the service. There was only one oth...
When I read about Josh getting food poisoning and
recall other posts of being served food that is too
greasy, or too dry, or just plain crappy food, I am
wondering if anyone ever says, "Look, I'...
Just what do we mean by "Islamic" or
"western Chinese" food in the USA? Does
it tend to be food from Mongolia, or further
west (Urumqi, Kashgar), or a completely
different new-world variant (o...
This summer I have been working in East Harlem, right
around the corner from Rao's. What is the fascination
with this place? Why is it so difficult to get a
reservation? Is it just because they ...
An interesting article on out-of-the ordinary (in
American terms) food. Jim is quoted, as is Barry
Strugatz. There's also some info on eating guinea pig
in Brooklyn (to continue a discussion f...
Check out the article on the front page of today's
Wall St. Journal about a new fast food chain in
China whose specialty is baked pig's head. It's the
new rage there and the recipe has been patent...
From the little blurbs in the 6 Aug NY Times (attributed
to Eric Asimov):
"In many ways, Gotham is the quintessential New York
restaurant, a vast comfortable space that manages to
Catch up on the latest activity across all community discussions.