| Dec 27, 2012
| 5:33 PM
(Reuters) - After interviewing food historians, scholars, cooks, doctors, activists and consumers for his new film "Soul Food Junkies," filmmaker Byron Hurt concluded that an addiction to soul food is killing African-Americans at an alarming rate.
| Apr 24, 2013
| 7:10 AM
266 College St., New Haven, (203) 891-7155, briqrestaurant.com
If you're out and about downtown, possibly on a fancy date, celebrating a milestone or catching a meal before a show at the Shubert, you should make Briq a part of your...
| May 13, 2013
| 11:01 PM
Mighty Melon, Light-speed Lemon and Tornado Tomato have joined forces with three Valley restaurants to help encourage young children to make healthier food choices.
The collaborative effort is part of the Power Up campaign, a program that launched...
| May 14, 2013
| 2:45 PM
It takes careful balance to maintain favorite family culinary traditions while exploring new foods. But that’s what Hagerstown resident Sally Poole has done.
“My husband’s family had gathered for oyster stew and ham sandwiches on...
| May 16, 2013
| 12:00 PM
This year I think we’ll break our Father's Day habit of staying close to home and take my husband to the Addiction Bistro, a little café on La Cienega Boulevard that serves burgers and sausages, chili and ice cream.
I found the Addiction Bistro...
| May 17, 2013
| 7:00 AM
Soup. It's the perfect one-dish meal. A little of this, a little of that -- before you know it, dinner is served. It's simple. But perhaps the best thing? Soup always seems to taste best the next day, after the flavors have really had a chance to marry....
| May 7, 2013
| 11:41 AM
This is a favorite easy-to-make menu from the Orlando Sentinel test kitchen files. The Chicken With Prosciutto & Havarti Cheese makes a nice presentation when served with instant brown rice, a baby spinach salad, fresh fruit (we think watermelon pairs...
| May 9, 2013
When you think of fried chicken, try to resist imagining the Colonel and try focusing on New York. As in, NY Chicken & Biscuit.
After expanding in the mid 2000s, NYCB (as it is lovingly referred) sold off its restaurant on Park Street and the flagship...
| May 8, 2013
| 1:50 PM
Soon after opening Stout Irish Bar & Grill 13 months ago, the owners changed the name of their restaurant to Stout Sports Bar & Grill.
Owner Ed D'Ottavio and his three partners — all of them Irish — realized that customers were looking for...
| Apr 29, 2013
| 6:02 AM
Want to impress your company? Here's a way to do it without a lot of extra work. Our Fancy Fast Chicken will get you rave reviews and you won't even break a sweat. Now, that's impressive!
Cooking Time: 35 min
What You'll Need:
| May 2, 2013
In the last six months, three highly regarded restaurant chef/operators — Stephanie Izard of Girl & the Goat, Graham Elliot of his eponymous restaurant, and David Flom and Matt Moore of Chicago Cut Steakhouse — have opened sequel restaurants,...