Adventures in Cartoon Eating

tmnt-pizza

Teenage Mutant Ninja Turtle Pizza Orders: IRL

The hungrier you are, the bigger the woman that you’ll be attracted to

hungry-men-big-women

A new study has found that a man’s preference for women sometimes depends on his own appetite.

Artist Eats: Robert Otto Epstein

artist-eats-Robert-Otto-Epstein
 
For this installment of “Artist Eats,” we asked Robert Otto Epstein to share his favorite place to eat. Robert is an artist based in New York City, who is currently showing work in a group exhibition at Mulherin + Pollard, and will have a solo exhibition at Matteawan Gallery in July. Continue reading for his answer.

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Life Chef

Focusing on one item at a time, Alton Brown is enhancing the way we prepare food. Here, Steak on Coals, which as an apartment bound New Yorker makes me jealous of those with room for a grill.

A Beer For Bicyclists

sixpoint-rad

With a light nod to Radlermass, Franz Xaver Kugler’s 1922 invention of a 50-50 beer & lemon soda drink for bicyclists that passed by his tavern, RAD is a new offering from Sixpoint that features a blend of fruit juices balanced by a smooth wheat beer base and very low ABV. Perfect for day-long sessions.

Foraged Cocktails

SoCal-Cactus-foraged-cocktails
 
Because sometimes you have to work extra hard for your drinks
 
The SoCal Cactus
created by Cocktail Consultant Matt Biancaniello in Los Angeles
 
Ingredients

2 oz. cactus infused Caorunn Gin (2 pieces of 5 inch tall cactus raw sliced up in one bottle of Caorunn for 1 1/2 weeks)
3/4 oz. lemon juice
3/4 oz. agave syrup (1:1 ratio of water to agave)
3 Meiwa Kumquats
1 oz. pickling liquid

Garnish: 2 Meiwa Kumquats sliced and one piece of cactus, pinch of Berbere Spice

Preparation

Add everything except infused gin into tin and muddle and then add cactus infused Caorunn into shaker with ice. Shake and strain into collins glass with ice. Garnish with kumquats, cactus and Berbere Spice on top.

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2 Coasts, 2 Weeks of Burger Madness

oink
 
Bicoastal gluttons rejoice, for eleven days straight you can feast on delicious burgers without having to explain yourself to anybody. Out in LA, The Oinkster’s much-loved Burger Week began yesterday with The Cheesesteak Burger of Philadelphia and continues through Sunday (6/8), culminating with a burger called the “Lucy Goosey.” The following day in New York, Shake Shack celebrates a “Decade of Shack” featuring 5 days of burger collaborations with Daniel Boulud, David Chang, Andrew Zimmern, Daniel Humm, and April Bloomfield. All the juicy bits to get your mouth watering, below.

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Cookie, Cookie, Koekje

black-and-white-cookie

The Curious History of the Black-and-White Cookie

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Artist Eats: Brian Scott Campbell

artist-eats-brian-scott-campbell
 
For this installment of “Artist Eats,” we asked Brian Scott Campbell to share his favorite place to eat. Campbell is currently living in Santa Barbara, CA, and has work included in an exhibition, Forever, which is curated by The Suzanne Geiss Company at the Metropolitan Art Society in Beirut, with Chris Johanson, Ryan Johnson, Mira Dancy and Kristin Baker. He has upcoming shows at CB1 Los Angeles, and TSA Gallery in Brooklyn. Continue reading for his answer.

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Ordered.

tabasco-sriracha

TABASCO Premium Sriracha Sauce

via, coolmaterial

Brothers Brunch

brothers-brunch
 
If you’re in Los Angeles on June 1st make sure you go enjoy a special pop-up brunch prepared by actual brothers Jason & Chris Stewart at the Underground Gallery. The menu includes some really interesting stuff like Spam Musubi, Crispy Lentil Hash and Fried Snapper Soft Scramble. I asked the bros a few questions about cooking together, developing a menu and opening a restaurant. They were also kind enough to share the recipe for the Stewtella & Pear Panini with whipped honey-thyme ricotta, which you can find below.
 
— Chris Black / @donetodeath
 
Did you guys cook a lot together growing up?

We didn’t cook together that much until high school, we were both vegan at the time, and we’d have our friends come over and cook veggie burgers and tater rots while we watched Martin Lawrence stand up DVDs.
 
The menu looks great. Which dish was the most difficult to develop?

Thanks! The most difficult dish to develop was probably the musubi. It’s a super simple dish but you really want to get the sushi rice just right, it takes chefs years to perfect their sushi rice, I’m still improving every time, thanks to some help from actual chefs and Japanese friends.
 
Should we expect to see a proper restaurant from you guys in the future?

We were originally planning on opening a proper restaurant, but since this is our first venture we wanted to pump the brakes a bit and start slow, give us a chance to make mistakes and figure out exactly what we want to do before making that huge leap.
 
Stewtella-&-Pear-Panini-with-whipped-honey-thyme-ricotta
 
Stewtella & Pear Panini with whipped honey-thyme ricotta
 
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Lunchtime Laughter

Eddie Murphy – Mama’s hamburger

Worth a Try

peanut-butter-sriracha-toast

Peanut Butter–Sriracha Toast can’t be any worse than My Grandmother’s Peanut Butter and Ketchup Sandwich. In fact, it’s probably better.

Photograph by Danny Kim

 

Artist Eats: Paul Wackers

artist-eats-paul-wackers
 
For this installment of “Artist Eats,” we asked Paul Wackers to share his favorite place to eat. Paul is a New York-based artist, who paints semi representational, geometric and fantastically full still lifes and landscapes. Continue reading for his answer.

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Morning Dose of FOOOOOOOOOOOD!

by Siqi Song

Learn Something New Every Day

wok-fried-peanut-butter

Alton Brown’s Wok Fried (Chunky) Peanut Butter

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Drinking in a World of Excess…

beer-foamer

The Menu Beer Foamer by Norm Architects allows you to add a draught-like foam to your beer.

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Schmacon!

schmacon

An all-beef alternative to traditional pork bacon.

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From Flesh to Steel, Forever

depp-winona-tattoo
 
In 2013, Barcelona-based artist duo Llobet & Pons created a series of work that involved engraving the tattoos of specific celebrities (Kate Moss, Johnny Depp, Melanie Griffith, and Mike Tyson) onto the steel surfaces of various cooking pots. The works were then placed on view at Fundació Tàpies in Barcelona for permanent contemplation.

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