A stiff drink comes with a stiff tax in Pittsburgh and surrounding towns these days, and that has made the county executive public enemy No. 1 in some quarters, reviled by name in song and on bar bills.
Even comedians have gotten into the act, complaining that rising drink tabs meant fewer people coming to see [...]
Mohan Ismail seared thinly sliced beef tenderloin as he dodged flames shooting from the side of a red-hot wok ring.
The Singapore-raised chef was working on a recipe that reminded him of the flavors his mother once created. Ismail mixed the meat with red onions, fish sauce and lemon grass. Seconds later, he placed the almost [...]
Papa Gino’s Goes Biometric
Password nightmares led fast food chain to convert to Trusted Computing fingerprint scans
MAY 16, 2008 | 2:00 PM
By Paul Korzeniowski
Contributing Editor,Dark Reading
It had become an annual event: Papa Gino’s calling up temporary workers to reconstruct work sitting on users’ computers. The army of reinforcements was required because employees had forgotten their passwords [...]
The Alabama natives first restaurant Highlands Bar and Grill, which opened more than 25 years ago, is known for its blending of the traditions of the southern regions of the United States and France.
Stitt, who runs two other eateries in Birmingham, traveled extensively before returning to Alabama. His journey took him to the University of [...]
Around the corner, in a plain little basement bar, chef Nobuhiro Ando quietly prepares small portions of salt-grilled prawn and julienned potatoes with spicy cod roe.
While gourmet guides such as the Michelin are spreading Tokyos reputation as one of the worlds culinary capitals, a new book explores the lesser-known corners of the food scene here: [...]
Around the corner, in a plain little basement bar, chef Nobuhiro Ando quietly prepares small portions of salt-grilled prawn and julienned potatoes with spicy cod roe.
While gourmet guides such as the Michelin are spreading Tokyos reputation as one of the worlds culinary capitals, a new book explores the lesser-known corners of the food scene here: [...]
Burbs Bistro %26amp; Bar
Cuisine: Contemporary bistroOwners: Kevin and Drew Brown, opened December, 2005Location: 1900 Dixie Rd. N., south of Finch Ave., Pickering, 905-839-2506, burbsbistro.com.Hours: Monday to Thursday: 11:30 a.m. to 11 p.m., Friday to Saturday: 11:30 a.m. to 12 p.m., Sunday brunch: 11 a.m. to 3 p.m., Sunday dinner: 4 p.m. to 10 p.m. [...]
There’s only one way to tell a real Sichuan restaurant from a fake.Take a fresh Sichuan pepper, inhale its woodsy, citrusy aroma. Pop it in your mouth for a minute and crush it gently with your teeth. Spit it out, and your tongue will be paralyzed. Your lips will be on fire. Now order a [...]
Sugar cream, rhubarb, blackberry – they all flavor the authentic taste of Indiana.
To better promote and preserve Hoosier food culture, the non-profit Indiana Foodways Alliance is creating online “culinary tourism trails†that feature key food-related businesses around the state (www.indianafoodways.com ).
Using the motto “Real food. Real Indiana,†the alliance seeks to “brand Indiana foods the [...]
Foreman%26#39;s eateries offer a diverse range of styles from French bistro to southern cooking and emphasize natural flavors from seasonal, locally-grown products, this recipe for magret of duck is a perfect example of the couple%26#39;s philosophy.
INGREDIENTS
1 magret duck breast24 each fingerling potatoesfresh black truffle (one the size of a golf ball)6 medium shallots3 oz. high-fat [...]
