An episode of The Experts has been recognized in the Informational/Instructional category The nominations for the 2024 New York Emmy Awards were announced on Friday, and an episode of Eater’s The Experts was nominated in the Informational/Instructional — Short Form or Long Form Content category. The Experts series brings audiences behind the scenes of top restaurants across the country. The nominated episode, “How a Legendary NYC Deli and Grocery Store Sells 4,000 Pounds of Fish per Week,” takes viewers into Zabar’s, a popular NYC store and deli known for their coffee and smoked fish. Open si ..read more

https://punchdrink.com/articles/best-gimlet-cocktail-recipe-gin ..read more

Lille Allen The sticky-sweet sauce popularized in the Philippines and Caribbean goes with everything My first taste was in 2017, in the balmy city of Castries, St. Lucia. Fresh off a lengthy booze cruise, I stumbled toward the resort buffet and noticed a small placard that read “banana ketchup.” The combination seemed contradictory, but curiosity called me closer. I placed a dollop on my plate and dipped a still-sizzling fry into the mound of yellow sauce, fully prepared for a cloying sweetness. But what I got was just the opposite: a potently spiced surprise with a rich but balanced flavor. I ..read more

Going back for more bananas, probably. | Zhao Wenyu/China News Service/VCG via Getty Images America is shipping peanut butter, Australia has a barista, and Japan has requested miso As Estelle Lamotte, Sodexo’s director of Olympic Village, told Eater earlier this summer, Olympic athletes are going to eat about 3 million bananas during the games. But athletes cannot survive on bananas alone. “At peak time there will be 15,000 people living in one place. So that means per day, at peak time, we’re going to go up to 40,000 meals. At the end of the entire journey, it’s over 1.2 million meals,” she s ..read more

Analy Leehttps://pdx.eater.com/2024/7/24/24205334/portland-vietnamese-cafe-coffee-tea ..read more

Jose Luis Chavez leans into his Peruvian roots to create tiradito and chaufa In this episode of Give a Chef: a Steak, chef Jose Luis Chavez turns a T-bone steak into, not one, but two distinct meals. Celebrating his Peruvian roots, Chavez uses aji amarillo, a signature chili pepper in Peruvian cuisine, to turn the steak into tiradito and chaufa. To start his process, Chavez expertly cuts away the tenderloin and the strip off the T-bone. He then generously salts and peppers the strip before searing it in a hot cast-iron pan. “The only way you’re gonna know it’s really hot is, you have to put y ..read more

https://punchdrink.com/articles/matcha-old-fashioned-cocktail-recipe ..read more

Lille Allen/Eater Nah, but they’re really nice to have I am not what you would describe as an organized person, but I’m trying to be better — especially in my kitchen. That’s the space where I typically feel the least organized, due in large part to my insistence on owning every condiment and sauce available on earth. My fridge and pantry are constantly overflowing with ingredients for new recipes I want to try and leftovers from said recipes. Despite my best efforts, the only thing that brings some semblance of order to the chaos is my label maker. I have tried every basket and bin. Chic cont ..read more

Unlike many political food photo ops, Cooking With Kamala makes the politician seem normal. | Daniel Acker/Bloomberg via Getty Images Most politicians fumble when it comes to food. Could Kamala Harris be the exception? We’ve made the claim before at this publication that “maybe politicians should just stay away from food.” Too often, they fumble; instead of using food to convey relatability and authenticity, they highlight the gap between us (normal people with correct opinions on how to eat a steak) and them (people who order their dry-aged New York strip well-done and covered in ketchup). Fo ..read more

East Fork Potteryhttps://ny.eater.com/2024/7/23/24204607/eastfork-pottery-opening-brooklyn-store-fall ..read more