Food Arts Recent Articles 2014-09-10T14:33:51-04:00 Copyright2014, M. Shanken Communications tag:foodarts.com,2012-06-12:2014-09-10T14:41:59-04:00 John Washko 2014-09-10T14:33:51-04:00 2014-09-10T11:56:03-04:00 tag:foodarts.com,2012-06-12:Article34223 <a href="http://www.foodarts.com/people/silver-spoon/34223/john-washko"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/34223/THUMBNAIL/rt.png" /></a><hr>Food Arts presents a special Silver Spoon Award for sterling performance to John Washko, vice president of operations for Auberge Resorts Carolyn Jung Rose Knows: The Value of Honey 2014-09-08T12:57:35-04:00 2014-09-08T12:57:23-04:00 tag:foodarts.com,2012-06-12:Article34172 <a href="http://www.foodarts.com/menu/the-pros/34172/rose-knows-the-value-of-honey"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/34172/THUMBNAIL/afsda.png" /></a><hr>Honey can serve as an excellent sweetener for baked goods. In addition to sweetness and extra flavor, it has great moisture retention and lends a lovely color to breads and cakes. Rose Levy Beranbaum Dîner on the Hudson 2014-08-27T16:13:01-04:00 2014-08-27T15:30:49-04:00 tag:foodarts.com,2012-06-12:Article34130 <a href="http://www.foodarts.com/news/views/34130/dner-on-the-hudson"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/34130/THUMBNAIL/jhygtfr.png" /></a><hr>Was it a Renoir painting come to life? Some sort of cult gathering? New Year’s Eve on the beach in Rio? A Great Gatsby soirée? Beverly Stephen Sunflower Seed Fried Rice 2014-08-27T11:35:24-04:00 2014-08-25T15:51:18-04:00 tag:foodarts.com,2012-06-12:Article34121 <a href="http://www.foodarts.com/recipes/recipes/34121/sunflower-seed-fried-rice"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/34121/THUMBNAIL/friedrice.png" /></a><hr>By chef Josh Galliano of The Libertine in St. Louis Josh Galliano The Libertine, St. Louis Deep Dish: September 2014 2014-08-25T12:33:14-04:00 2014-08-05T14:17:53-04:00 tag:foodarts.com,2012-06-12:Article33856 <a href="http://www.foodarts.com/news/features/33856/deep-dish-september-2014"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/33856/THUMBNAIL/dirty-habit.png" /></a><hr>Chefs’ comings and goings Kelley Sparwasser NOLA’s Brooklyn 2014-08-25T12:31:28-04:00 2014-08-05T13:44:14-04:00 tag:foodarts.com,2012-06-12:Article33842 <a href="http://www.foodarts.com/news/front-burner/33842/nolas-brooklyn"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/33842/THUMBNAIL/gfrde.png" /></a><hr>Nearly overnight, the Bywater neighborhood changed. Todd A. Price Let Me Count the Ways 2014-08-25T12:31:02-04:00 2014-08-05T13:46:20-04:00 tag:foodarts.com,2012-06-12:Article33844 <a href="http://www.foodarts.com/news/front-burner/33844/let-me-count-the-ways"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/33844/THUMBNAIL/3ert.png" /></a><hr>As if we were in danger of running out of single-item eateries, with a list that includes macarons, cupcakes, potato dishes, meatballs, French fries, mac and cheese, risotto, and cannoli, you can also add that revered French favorite, the croque-monsieur. Gary Tucker Spanish for Sandwich 2014-08-25T12:28:03-04:00 2014-08-05T13:53:20-04:00 tag:foodarts.com,2012-06-12:Article33848 <a href="http://www.foodarts.com/news/front-burner/33848/spanish-for-sandwich"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/33848/THUMBNAIL/gfrde.png" /></a><hr>If Francisco Javier Cernuda has his way, the montadito will soon be as familiar as a sub or a hero. Beverly Stephen Pastry Buzz 2014-08-25T12:23:57-04:00 2014-08-05T13:55:45-04:00 tag:foodarts.com,2012-06-12:Article33850 <a href="http://www.foodarts.com/news/front-burner/33850/pastry-buzz"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/33850/THUMBNAIL/re.png" /></a><hr>Gotham’s sweets aficionados are talking about a conversation, or rather, La Tarte Conversation. Meryle Evans Change Is the New Normal 2014-08-25T12:23:15-04:00 2014-08-05T13:47:48-04:00 tag:foodarts.com,2012-06-12:Article33846 <a href="http://www.foodarts.com/news/front-burner/33846/change-is-the-new-normal"><img width="300" src="https://s3.amazonaws.com/b.assets.cmshanken.mshanken.com/foodarts/article/33846/THUMBNAIL/gfrd.png" /></a><hr>Worried how California’s drought will impact your business? Monica Velgos