Artist Eats: Matt Mignanelli

matt-mignanelli-artist-eats
 
For this installment of “Artist Eats,” we asked Matt Mignanelli to share his favorite place to eat. Matt is a New York-based artist, who paints entirely freehand, and strives for perfection in his execution. He has had solo exhibitions at galleries such as Richard Heller in L.A. and Dubner Moderne in Switzerland. Continue reading for his answer.

[Read more]

Burger Stuntin

undead-gaffigan-burger

The Undead Gaffigan Burger at Des Moines, Iowa’s Zombie Burger + Drink Lab

Five beef patties, cheddar, fried jalapeños, bacon, and baconnaise on grilled Texas toast

Picture of the Day

Jaimie-Warren

Jaimie Warren

Healthy New You

roasted-broccoli-soup

Roasted Broccoli Soup with Cashews

Morning Dose of Waffles

Extra syrup.

Choco Chicken

choco-chicken

Reason enough to visit Los Angeles

Chocolate fried chicken and sides including “white-chocolate mashed potatoes and bacon biscuits”

The Boiled Egg Time Chart

perfect-boiled-egg

Bon Appétit drops knowledge in the kitchen

Spaghetti No. 5

barilla-spaghetti-number-5

An illustrated trip to the Barilla Factory in Parma, Italy

Artist Eats: Evan Gruzis

artist-eats-evan-gruzis
 
For this installment of “Artist Eats,” we asked Evan Gruzis to share his favorite place to eat. Evan is a New York-based artist, who makes photorealistic ink paintings and awesome sculptures and has had solo exhibitions at SAKS in Geneva and The Hole in New York, among other galleries. Continue reading for his answer.

[Read more]

What’s in Cookie Dough Oreos?

Our overall willingness to be deceived.

Roger Gastman on European Cheese

roger-cheese

Really? The EUROPEANS have time to worry about the American use of their cheese names? Yes, that is a question and it is a hot button issue going on right now! No more Parmesan, no more Feta! We Americans and American cheese makers are hurting the European cheese market and costing them billions by stealing “their” names. I say screw them, they can keep their names, they can even keep Feta cheese forever, I never much cared for it anyway. Do the people at KRAFT really use the same recipe for their delicious shake cheese? I doubt it. Here are a few suggestions for Parmesan that are not really thought through yet, but you can use them as a starting point if America does gets banned from European cheese names.

AMAZING MELTY CHEESE ON MY PASTA

GRATY STUFF

YELLOW CHEESE

In the end – screw it, we have AMERICAN CHEESE.

Roger / @RogerGastman

Direct Connect

reeses-fresh-from-the-factory

REESE’S Fresh From the Factory

Page 29 of 176First...10...2728293031...40...Last Page »