Soup’s On!

* Soup is on for this chilly time of year. Soup Revolution’s truck is serving it indoors and Blue Planet Grill is serving it all-you-can-eat. The green restaurant at Aksarben Village is serving bottomless soup each Wednesday through April for $7.29. It rotates its offerings weekly but always serving something for the vegetarians. Visit blueplanetnaturalgrill.com or call 218.4555 for more information. * January is a rough month in the restaurant biz, and 2011 has clocked in its first official restaurant closing. Husker-themed bar/restaurant 94/95 (named to commemorate National Championship years for the football team) closed the first week of the year and its equipment and furniture was...

entered on 01/12/11 at 08:31 PM | read more »


Stay Sharp!

You’ve probably heard that it’s better to cut yourself with a dull knife than a sharp one. The reason for that is that when you’re using a dull knife, you usually have to press down with greater force to make your cuts. Therefore, if you cut yourself with a dull knife, the wound is usually much worse. It’s not that hard to keep your knives sharp, and you don’t have to have top-of-the-line knives or sharpening equipment. If you’re the DIY type, there are many sharpening tools on the market. If you’re not, many grocery stores will offer knife sharpening once or twice a month. If you're not good with calendars, you can always take your knives to a retailer, such as Sur La...

entered on 01/12/11 at 08:30 PM | read more »


Top five food predictions for 2011:

Tipplers will be able to order a proper cocktail. Instead of reaching for a jug of neon green liquid when making a daiquiri, bartenders will instead opt for fresh lime juice, rum and simple syrup. We’ll see more from-scratch cocktails and less reliance on mixes and pre-made drinks. Keep it close. We’ll continue to see locally sourced ingredients on menus, from meat and vegetables to beers, spirits and cocktails. I have a coupon for that … Sites like Groupon and Restaurant.com enable diners to try restaurants outside their comfort zone at a discount, giving them a reason to try a new place or dish they’ve been curious about. More and more eaters will be stretching their palates...

entered on 01/05/11 at 07:01 PM | read more »


Sandra Lee’s Godawful Kwanzaa Cake

* Gluttons for punishment and those with an affinity for culinary traffic accidents are likely familiar with Food Network personality Sandra Lee’s godawful Kwanzaa cake, an unholy adulteration of angel food cake that Anthony Bourdain claimed would make unlucky viewers’ “eyeballs burst into flames.” Turns out America’s favorite can-opening sweetheart didn’t even come up with the recipe — or any of her “recipes,” from the sound of veteran food writer, food stylist and recipe developer Denise Vivaldo’s article on Huffington Post last week. In it, she takes responsibility for that monstrosity as well as Lee’s Hanukkah Cake, begging forgiveness from readers. The story’s...

entered on 12/29/10 at 07:28 PM | read more »


Think Yourself Thin?

* Worried about gaining 20 pounds over the holidays? Imagine yourself eating as much as you want instead of actually doing it and you might be able to keep the pounds off. Researchers at Carnegie Mellon University in Pittsburgh discovered that repeated exposure to a certain food decreases your desire to eat more, even if you’re not eating anything, according to the latest issue of Science magazine. In one experiment, researchers asked half their participants to imagine eating 30 M&Ms and inserting three quarters into the slot of a laundry machine. The other half was told to envision themselves eating three M&Ms and inserting 30 quarters. Then, all the subjects were allowed to eat as...

entered on 12/22/10 at 05:54 PM | read more »


Grey Plume is Green!

* The Grey Plume, which opened Dec. 10 at Midtown Crossing, was recently awarded three stars in sustainable building by the Green Restaurant Association, the organization's highest honor. In fact, The Grey Plume is the first restaurant in the country to receive such a rating. The restaurant is considered the greenest and most sustainable in the country and is the first in the world to meet SustainaBuild standards set out by the Green Restaurant Association. It's interior was built and furnished with repurposed and recycled materials, including salvaged wood and post-consumer recycled materials. It also recycles glass, paper, aluminum and plastic and uses recyclable and/or compostable...

entered on 12/15/10 at 08:21 PM | read more »


Page 19 of 22 pages ‹ First  < 17 18 19 20 21 >  Last ›