The Street Art Helping NYC Restaurants Stay Alive

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Bill Tsapalas, a longtime resident of the Tribeca neighborhood in NYC, saw so many neighborhood restaurants shutter amidst COVID-19. Hoping he could help, he used his skills as a creative director and marketer to pair up restaurants struggling to pivot to outdoor dining with visual artists, and helped turn makeshift plywood dining structures into giant curbside street art installations. Seeing how successful the initiative was in Tribeca, Bill became the force behind the Neighborhood Curbside Canvas Project, a New York City-wide volunteer project that helps provide art, opportunity, and hope to restaurants, artists, and residents alike in neighborhoods all across the boroughs.... Read More إقرأ المزيد | Share it now!

The Best Fried Chicken Sandwich in Rome, Italy

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On this episode of Banana Eats, Giuseppe di Nola, aka Banana, a food enthusiast and DJ for Italian rapper Coez, visits Legs, a fried chicken restaurant located in Rome’s Centocelle neighborhood, to learn how they make their famous fried chicken sandwich. Banana follows chef Francesca into the kitchen as she demonstrates how to make this “Italian style” fried chicken sandwich with Legs’ sauce, a spicy homemade mayo with rosemary infused oil.... Read More إقرأ المزيد | Share it now!

Use Your Leftovers To Make This Steakhouse Hash | The Cooking Show

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Farideh demonstrates how to transform your steakhouse dinner into a decadent hash in this episode of The Cooking Show. Using typical steakhouse leftovers of rib eye, baked potato, creamed spinach and mashed potatoes Farideh forms a flavor-packed patty that then gets topped with a fried egg, resulting in a quick and savory dish that can be eaten any time of day. Check out the recipe here: https://www.vice.com/en/article/wx8xnz/steakhouse-hash-recipe... Read More إقرأ المزيد | Share it now!

Momofuku’s Eunjo Park Makes Kalguksu, A Korean Soup | Quarantine Cooking

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Eunjo Park, the executive chef at Momofuku’s Kawi makes Kalguksu, a Korean soup with chewy, knife-cut potato noodles and a slightly sweet, spicy broth. She starts by making the noodle dough, which consists of flour, potato, and water. Eunjo then makes an aromatic oil infused with garlic, ginger and scallions, which she uses to cook the chicken. Using mirin to deglaze the pan, Eunjo brings the broth together with chicken stock and kelp before adding in the noodles and topping each bowl with chili crunch, garlic, nori and vinegar. Check out the recipe here: https://www.vice.com/en/article/v7mk89/kalgukso-doenjang-chicken-soup-with-korean-knife-cut-noodles-recipe... Read More إقرأ المزيد | Share it now!

The Rotisserie King of San Francisco | Street Food Icons

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Third-generation master butcher Thomas Odermatt is the mastermind behind Roli Roti, a mobile gourmet rotisserie that’s been serving the Bay Area and beyond since 2002. Thomas’ humble concept is to serve high-quality rotisserie cooked meats like whole chicken and massive porchetta, a hand rolled pork tenderloin packed with spices and cooked until the skin is crisp. Roli Roti’s meat sandwiches and potatoes cooked with pork and chicken drippings have made him famous around San Francisco, and Thomas’ passion and spirit have kept the business going despite setbacks (like one food truck hijacking). ... Read More إقرأ المزيد | Share it now!