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history of plated food presentation
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Meal prep was the name of the game.
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Oysters were shucked, photos were ‘grammed, and celeb outfits reminded us of our recipes. Take a look at how the evening went down.
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Comfort food was the move.
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(137)
Lifestyle
From the towering feasts of Versailles to the natural foodscapes of Noma, a historical look at how we serve fancy food
Michael Y. Park
Lifestyle
The strawberry-topped "Food" issue of Lapham's Quarterly just hit newsstands.
Guest
Culture
From prehistoric squash to the invention of sliced bread, all the way to the California roll.
Alex Beggs
Lifestyle
This morning the USDA and Michelle Obama revealed a new plate symbol to inspire healthy eating choices at every meal...
Michael Singer
Culture
See some outtakes from the cover of the new New York Times Magazine food issue.
Emily Fleischaker
Cooking
Editor in Chief Jamila Robinson talks about how art influences everything we eat.
Jamila Robinson
Videos
(298)
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Watch as kids try and react to 100 years of school lunches! Which decade featured boiled steak in school lunches? When were kids routinely served liver loaf?
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Join Chrissy Tracey, Melissa Miranda, Brad Leone, Rachel Gurjar, Kendra Vaculin and Chris Morocco in the Bon Appétit test kitchen as they debate the merits of popular food trends from the 1950's to today. From gelatinous tomato aspic to Hamburger Helper™ and avocado toast, see if you agree with the pros on which trends still deserve a spot in the limelight and which should fade away into history.
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Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Andy Baraghani, Sohla El-Waylly, Amiel Stanek, Carla Lalli Music, Priya Krishna and Christina Chaey at home as they show us the oldest food in their kitchens. Whether it's smuggled lardo or ten year old fruitcake, there are a probably a few items here that may be a health hazard.
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Join Carla Lalli Music, Alex Delany, Sohla El-Waylly, Amiel Stanek, Priya Krishna, Molly Baz, Chris Moroccco, Rick Martinez, Brad Leone and Claire Saffitz for another episode of Test Kitchen Talks. On this episode, we challenged everybody to plate an avocado in one minute.
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How does a high-end, perennially busy Chinese restaurant in New York City keep the plates coming? Emmeline Zhao, Managing Partner at Silver Apricot in New York's West Village, leads us behind the scenes for an all access look at how the staff handles a busy Friday evening rush, serving hundreds of consistently high-quality small plates a night from their 90 square foot kitchen.
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Chef Justin Severino from one of this year's best new restaurants, Morcilla, tells us why he was inspired to open a Spanish restaurant in the Steel City and how to put together a delicious plate of charcuterie.
Full article: http://weightloss-tricks.today/story/morcilla-pittsburgh%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">