Marion's work has been featured in Time Out, Bustle, InsideHook, Brooklyn Magazine, Huffington Post, Foodbeast, and Wine4Food. Contact her at marion [dot] bernstein [at] gmail [dot] com.
You know the saying “The whole is greater than the sum of its parts”? Nowhere is that phrase truer than inside of a steaming hot bowl of ramen. It’s Japan’s comfort food of choice. It got you through college. And now, it’s the number one form of currency in American prisons. The dish is undoubtedly well-known and -loved the world over. But when it comes to the details, how much do you really know about this slurpable noodle soup?
We all know that too much instant ramen will supply you with nothing more than a one-way ticket to boot hill. That’s why we’re encouraging you, devoted noodle soup-slurper, to forego the sodium-laden flavor packet in exchange for the magical one-pot meal genie that is the slow cooker.
There are few things we love more than the taste of a juicy sirloin fresh off the grill. One thing we don’t love, though? The lingering bite of chemical grill cleaner residue on said juicy sirloin. So since we value the health of our bodies — and the environment — we’re happy to put forth a little creative elbow grease to ensure our backyard bounty stays naturally flavorful and toxin-free this weekend.
The summer seafood season is nearly here, but that doesn’t mean you have to swap out your reds for whites. That’s right, we’re throwing the rulebook out the window, displaying absolutely no regard for polite company, and pairing our maritime bounty with red wines. And you can, too.
Tomorrow (May 28) is National Burger Day and we're celebrating with ... you guessed it, burgers. With a little creative inspiration from Travel Channel’s Burger Land host George Motz and his recently released Great American Burger Book, we've grilled up three delectable patties that deviate from the predictable beef-cheese-bun norm.
Seasons change, but your health should remain constant. We know that you’re eager to get outside and get moving again. But take heed, young grasshopper. Spring’s fluctuating temps and intermittent rains can easily put you back indoors with cold- and flu-like symptoms. The solution? Eat and drink to your health.
This year in wine is going to be big. Huge. Why? Because the wine industry is evolving. Gone are the days of ruling Napa Cabs, black-tie-only Champagnes and out-of-reach organics. When it comes to wine, 2016 is all about accessibility, and the industry is proving to us, bottle by bottle, that it’s opening up its wrought iron gates.
Who doesn’t love a good hot toddy? Whiskey, honey, lemon — it’s a thing of wintry beauty. But what if we told you there were renegade barhands out there mixing up alternative toddies comprised of black tea, brandy and rye? We're telling you that's a thing. We're also telling you it's delicious.
As the holiday season looms, so too does the prospect of being stuck in an airport with a layover to kill and bellies to feed. If the thought of one more stale $12 turkey and brie baguette brings you to your knees, you’re not alone. Precisely why we’ve compiled our go-to dishes from the best airport restaurants and bars across the U.S. Skip the Terminal B Au Bon Pain and beeline it straight for these trusted transit hotspots instead.