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    Blog Posts by Gourmet

    • The End of Parsley as a Garnish?

      By Gourmet | Shine Food – Fri, Oct 8, 2010 9:42 PM EDT

      --By Kelly Senyei, Gourmet Live

      "Parsley, be it in sprig or confetti form, serves no purpose - not on a Rooty Tooty breakfast at IHOP, nor on a more expensive entrée anywhere else. The immediate instinct is to pluck it from the plate or to push it aside. I have once in my life used parsley for its historically intended purpose, to cleanse one's palette. That error resulted in a bitter taste and an embarrassing remnant left wedged in my incisors for near eternity."

      In the first in the series Five Food Trends that Need to Die, Gourmet Live explores the evolution of the standard parsley garnish while calling for an end to chefs on autopilot.

      For the full story, download the free Gourmet Live app.


      Photo Credit: Conde Nast Digital Studio

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    • Inside Eataly

      By Gourmet | Work + Money – Mon, Oct 4, 2010 11:24 PM EDT

      Mario Batali opens a 42,000-square-foot food emporium during one of the worst recessions in American history. Is it smart thinking or destined for disaster? New York City's culinary scene may never be the same, and the rest of the country could be next:

      " … It just so happens the team is already entertaining the idea of national expansion. Lidia Bastianich says she was unsure of whether growing would be possible until she saw the impact of the opening. Now she's getting requests to go to Los Angeles, Chicago, Atlanta. Pasternack contends it could do well in any city in America. It's not the new incarnation of Whole Foods or Trader Joe's just yet, but the idea of Batali making cameos at megamarts across the country doesn't seem that far-fetched at this point."

      Amanda Kludt of Eater NY takes you inside the walls of the Italian warehouse where the prosecco has been flowing non-stop since its opening last week. But will shoppers take to excess in a time of economic trouble?

      For the full

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    • The Death of Tipping?

      By Gourmet | Shine Food – Thu, Sep 30, 2010 10:40 PM EDT

      --By Foster Kamer, Gourmet Live guest columnist

      America is one of the last industrialized nations in the world still desperately holding on to tipping wait staff. Gourmet Live guest columnist Foster Kamer comes up with some pretty bold theories this week as to why American restaurants should put an end to tipping.

      1. Tipping isn't fair:

      Aside from the fact that it's been proven that more attractive people get better tips, waiters who don't necessarily work harder but serve more expensive items are rewarded. And the "tip pool," where the wait staff pools tips and divides them evenly, is even more unjust.

      Moreover, Kamer explains, the tip has constructed a system whereby waiters are paid tragically low wages and consumers are expected to make up for it, often feeling awkward and guilty enough to tip even if the service was sub-par.

      2. Tipping deprives tax-payers their rightful dues:

      Service industry tips were estimated to be at $26 Billion in 2008. If-to be kind-one in every twenty

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    • Tailgating Touchdowns

      By Gourmet | Work + Money – Mon, Sep 27, 2010 11:34 PM EDT

      By Kelly Senyei

      "The food is phenomenal' good not just for a parking lot but better than many meals you might get in a restaurant … Despite the good cheer, there's a wistful undertone to the proceedings. That's because one of the crew's original organizers, James Beard-award-winning chef Bradford Thompson, is notably absent."

      Move beyond the brats and beers stereotype of dining on asphalt with an inside look at tailgating, the gourmet way. Adam Kuban of SeriousEats.com went to the front lines of football to document the tailgating experience. The result is an insider's guide to the ultimate tailgate, loaded with tips, tricks and an original recipe for Big Blue Barbecue Sauce.

      For the full story, download the free Gourmet Live app.





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    • Executive Decision: How President Obama is Shaping a New Culinary Capital

      By Gourmet | Shine Food – Fri, Sep 24, 2010 5:51 PM EDT

      The President's plate has undoubtedly made waves in Washington. From chili to ice cream and every choice in between, what President Obama is eating has come to represent more than the preferences of his personal palette:

      "While Obama's been eating, he's also slowly teased a culinary identity out of DC, an unintentional but pivotal side effect. In a place that's not quite northern or southern, DC has historically had a hard time expressing an epicurean self. It doesn't really have a signature dish, like the Baltimore crabcake or Maine lobster roll. The closest is the half-smoke, the sausage/hot-dog hybrid that Obama had at Ben's Chili Bowl. But to most Washingtonians, it's something that comes out of a warm-water bath from a sidewalk vendor. Most can't even identify what's in it or what should go on it."

      Gourmet Live unveils how The Commander in Chief's culinary choices are shaping a new culinary capital in America.

      For the full story, download the free Gourmet Live app.

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