I’ve been craving Indian food all weekend. I don’t know if it’s because I’m sick to death of stuffing and green bean casserole, or because I saw Life of Pi over the weekend (it was the dinner-at-home-in-India scenes, not the marooned-on-a-life-raft-in-the-middle-of-the-ocean that did it), but I can’t stop thinking about vegetable curry. And naan. And dal. And mango lassis.
Continue Reading Meatless Monday: Saag and Paneer
At a time when technology and food are rapidly becoming intertwined, New York City’s MONO+MONO stands out as a unique bar and restaurant that is throwing back to an earlier time of scientific know-how. On December 1, this Korean eatery will premiere its menu on 3-D View-Masters (pictured above). While other restaurants are offering their menus on apps and iPads, owner M.J. Chung (above) says that his Korean restaurant is “proudly old-school.” M.J.’s impressive collection of View-Masters showcase beautifully photographed images of MONO+MONO’s nightly specials (Garlic Soy fried Chicken, anyone?). If the menu, which features delicate crispy beef buns and Korean fried chicken, is not tempting enough on its own, seeing it in 3-D will surely push you over the edge.
But the View-Master menu is not the only unique feature that MONO+MONO boasts.
Continue Reading Back to the Future: Restaurant Has Menus on 3-D View-Masters
It should come as no surprise that London boasts one of the best culinary scenes on the planet. After all, it’s one of the world’s most vibrant and multicultural cities. So chefs from around the globe have made this rainy corner of the world their home and created a unique restaurant scene that, despite local fare’s boring reputation, rivals those in other bustling metropolises. Simultaneously nodding to the past and playfully looking to the future, British cooking today includes both a widening scope of global culinary traditions and a rustic simplicity that pays tribute to the island nation’s roots. And it is most certainly paying off. Michelin stars abound in London nowadays, and some of the best restaurants can be found at our favorite hotels. Dig in!
Continue Reading Oyster.com’s Favorite Michelin-Starred Restaurants in London
I don’t know about you, but after Thanksgiving I can only handle one day of turkey-cranberry-stuffing sandwiches. After that, I start to get bored — and bloated.
Instead of treading the same-old leftover route, turn your Turkey Day extras into something different with Turkey Tacos (shown above). They’re great with white or dark meat; it doesn’t matter. Just reheat the meat in a saute pan with onions, coriander, cumin and chile power, wrap it up in corn tortillas and top with whatever you like: lettuce, sour cream, lettuce; maybe some picked carrots and jalapenos for a little punch.
Continue Reading Leftover Makeover: Tasty Thanksgiving Remixes
One of the best things about our lives is that we eat for a living. We travel the country for Unique Sweets eating the best desserts each city has to offer, and then we get sent to Manhattan to get made up all purty and talk about what we ate on camera. We sip cocktails at some of the best and most innovative watering holes in the world, and even get to banter with the brilliant bartenders slinging those libations. Before you think we’re bragging, let’s talk about: our muffin tops, dresses that don’t fit, and a general feeling of malaise that comes with eating like you mean it. It’s not all sunshine and cupcakes.
So after our final trip for this season of Unique Sweets — currently airing Sunday nights at 10:30pm ET — Georgia decided that the best way to get back into the swing of things was a good ol’ juice cleanse. (Note: we live in L.A. Can you tell?)
Continue Reading How to Survive a Juice Cleanse
Immersion Blender: We make a lot of soups, many of which need to be pureed. Transferring the mixture to a food processor is not only messy, but can be dangerous if the mixture is still hot. An immersion blender takes care of both of those problems.
Lemons, Lemons, Lemons: We make sure we’re never out of lemons. We use the zest to garnish and brighten the flavor of all sorts of dishes. If we don’t need the juice right away, we freeze it in ice cube trays. And we don’t even throw away the juiced carcass; we use them with salt as an easy way to keep our copper polished.
Continue Reading The Fabulous Beekman Boys’ 10 Essential Kitchen Items
Right now you might be feeling like you just want to hibernate for several weeks. Maybe it’s the amino acid tryptophan in all those turkey slices. Maybe it’s a subconscious way of avoiding seeing another stick of butter for a month. Or maybe you should have avoided that fourth slice of pie. In any case, you’ve recently consumed a great amount of food and you might be looking to detox. But it might be hard giving up comfort food after such a fantastic food frenzy. The good news is you don’t really have to.
Starting at 4pm ET, Cooking Channel is airing 12 back-to-back episodes of Not My Mama’s Meals hosted by Bobby Dean. Tune in to get his delicious lightened-up versions of your favorite comfort classics. For instance, his New School Sweet Potato Pie pictured above has only 290 calories per serving — not bad for something so good. Watch him make it on the episode Super Southern at 5:30pm ET. Throughout the day, he’ll be serving up a Monster Mushroom Burger, Pot Roast Stew, Meat and Mushroom Lasagna, and much more.
Cooking Channel’s Not My Mama’s Meals marathon starts at 4pm ET.
By far, the most common question we get asked is whether Josh is able to be on the farm full time yet.
The answer to that is … no.
Like many entrepreneurs, we were grossly delusional when estimating how quickly the business would grow.
Even when calculating in the capital investments in starting a farm or the ongoing recession, we never considered that our “year of sacrifice” would stretch into five.
The health center project that was supposed to happen in Sharon Springs unfortunately never materialized, so Josh continues to work in the city. We continue to work towards the goal of our “rural reunion” and get closer every single day.
So for all of you who wonder what has happened since we left you at the end of Season 2 of The Fabulous Beekman Boys
, life goes on.
But you haven’t missed that much (yet).
Thanksgiving is a holiday full of traditions, and the most universal tradition of all is leftovers. (Vegetarians may not serve turkey, but they serve plenty of everything else!) In fact Thanksgiving isn’t really just a one-day holiday. It keeps going until there’s no food left.
But dispensing of leftovers shouldn’t be a chore, it’s a treat. So here are some clever ways to share the Thanksgiving bounty with your departing guests.
Continue Reading Thanksgiving Leftovers Made Fresh Again
You’ve ordered your organic heritage turkey.
You’ve Sandra Lee’d your table-scapes.
You’ve even figured out your signature cocktail using the cocoa-chile d’arbol bitters you’ve been brewing.
But have you figured out your digestion plan?
Continue Reading The Great Digestion: How Not to Overeat on Thanksgiving