Food

Cool It, Mr. Bourdain

Tara Taghizadeh

As his fame escalated and Anthony Bourdain made the leap from cult hero to mainstream giant, his formerly delightful cynicism and off-color humor turned sour, and, for lack of a better word, dull. Fans have come to expect his highly vocal and frequently profanity-laced criticism as a given, but lately, Bourdain has hit other culinary luminaries below the belt, and now the tide is turning. What were once considered clever jabs and witty repartee are now merely irritating, irate rants, similar to scratchings on a chalkboard.

New York City's Dreams on Wheels Wake Up to Reality

Carol Berens

Turning lemons into lemonade may be an aphorism, but apparently some people prefer a more literal interpretation. After being laid off from a law firm in 2009, Alex Rein decided to make lemonade—as well as Spicy Ginger, Tangy Citrus and Green & Black Tea Slushes—and less than one year later, Kelvin Natural Slush Co. won Best Dessert in a 2010 New York street food competition.

 

Sam Sifton's Greatest Hits

Tara Taghizadeh

Sifton, who has been the New York Times restaurant critic since October 2009, has a certain flair for the written word. His reviews are frequently, for lack of a better word, flowery, and replete with vivid descriptions –sometimes apropos, other times downright odd – that add a certain flavor to his prose (pun intended). 

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