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Michele Kayal

Mix classic and modern without sacrificing tradition

Some cooks like to change up the Thanksgiving meal – a sous vide turkey here, a sweet potato souffle there. But on a holiday dedicated to tradition, innovation can spark revolt. “...

DATE: Nov 12, 2013 | CATEGORY: Food

Sriracha shortage panic? There are tons of options

Is a meal without Sriracha worth eating? It’s a quandary that recently took on real and scary proportions for fans of the wildly – perhaps even weirdly – popular tangy Thai hot sauce. ...

DATE: Nov 5, 2013 | CATEGORY: Food

Fish sauce: Is it having a kale moment in U.S.?

Six months ago, New York chef Marc Forgione had hardly heard of fish sauce. Then he watched his chef-partner Soulayphet Schwader using it to flavor nearly every dish at their new Laotian res...

DATE: Oct 14, 2013 | CATEGORY: Food

Moosewood turns 40, offers fresh take on veg life

In the bearded, Birkenstocked ’70s, the Moosewood Restaurant in upstate New York was more than a vegetarian eatery. It was the standard-bearer of a movement, iconic of a lifestyle, an ethic ...

DATE: Oct 1, 2013 | CATEGORY: Food

Americans are increasingly hungry for hipster foods

So maybe the chance to taste the flaky spawn of a doughnut and croissant won’t get you lining up at the crack of dawn. Maybe you’re holding out for a burger nestled between fried ramen noodl...

DATE: Sep 24, 2013 | CATEGORY: Food

Anchovies make a move into the mainstream

Maligned and misunderstood, anchovies have long been those stinky little fish that sneak into Caesar salad or top some adventurous person’s pizza. “My father would eat them out of...

DATE: Aug 20, 2013 | CATEGORY: Food

Magazine fights child obesity 1 recipe at a time

Healthy choices teaching kids how to cook

DATE: Jul 16, 2013 | CATEGORY: Food

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