dining

(Newser) - Modern Indian restaurants bent on messing with millennia-old recipes must "coax Indians into accepting the changes they make with beloved dishes," or continue to face the wrath of the "Authenticity Police," writes Shoba Narayan in Gourmet after an evening spent analyzing the paneer at Bangalore's upscale...

(Newser) - Obscure ingredients, tedious techniques, and absurdly complex prep—cooks say some recipes push them to the boiling point. Any step too impractical, time-consuming, or just plain unpalatable can make even the most accomplished cooks hang up their aprons, writes Kim Severson in the New York Times. Even food critics balk...

(Newser) - Borrowing some of Gordon Ramsay's favorite vulgarities, Rob Lyons lashes out at the famous chef's push for British restaurants to use seasonal, local foodstuffs. "There have been plenty of people lining up to point out the hypocrisy of Ramsay’s position," Lyons writes in spiked, pointing to observations...

(Newser) - Grocery-shopping in New York City takes a hefty toll on one’s pocketbook, Henry Alford writes in the New York Times, but at 99-cent stores, more diamonds in the rough exist than one might expect. Alford embarked on a challenge: to craft a week's worth of meals made mainly from...