I bumped into an interesting little story while doing research for the current D Magazine cover story on eating healthy. Mark Herrin, owner/nutritionist of Sundrops Vitamins & Nutrition, is working on the menu at Mudhen, Shannon Wynne’s new restaurant under construction in the Dallas Farmers Market.Full Story
Last week I told you I was stepping down as D Magazine’s lead dining critic because of a treatable medical condition. Today the story of my health crisis is online. It’s not pretty, but it’s honest.Full Story
We’ve seen the rise of healthy fast food in Dallas with Start on Greenville Avenue, and the business model is clearly working. That drive-thru line at Erin McKool’s first restaurant is always packed.
Now former president and chief operating officer of McDonald’s Corp., Mike Roberts, is leading the charge for healthy fast food on a nation-wide scale. LYFE (Love Your Food Everyday) Kitchen specializes in good-for-you menu options that don’t have any cream or butter in them. There are gluten-free, vegan, vegetarian, and meat options. LYFE Kitchen started in California in 2011, and three North Texas locations are supposed to open this summer.Full Story
One of my best friends in college was a guy named Oshri. As the beekeeper of the Duke Gardens, he had it something bad for those pointy little bugs.
During one of his honey-collecting trips, I suited up in a white space suit outfit and helped him bottle raw honey into a hundred plastic containers. Some containers had dead, crystallized ants in them. Others didn’t. I remember taking home a bottle with one of the dead bugs and feeling proud of it.
Raw, unfiltered honey is one of the best things we can enjoy. It helps with allergies, it has changed the economy of Sierra Leone, and it makes our world a better place. All the honeys we taste-tested this week were so different from each other, it’s kind of incredible.Full Story
Mornings that start off with a bowl with plain vanilla yogurt, honey, and granola are perfect.
But the type of granola makes all the difference. Crunchy, chewy, or nutty—we have our preferences. To me, granola is a personal thing, a personal choice.
To make your mornings even better, we tasted five different types. Since granola choices are overwhelming and limitless, I decided to stick with plain, original recipes that A) use coconut and B) have nuts. You can judge me all you want for my criteria. I like coconut and nuts. What can I say.Full Story
The charismatic founder of Half Pint Palates, a direct-delivery frozen-baby-food company that began service in 2013, started her culinary education on a livestock farm in western Kentucky. Growing up with a garden that produced most of the veggies her family ate exposed her to quality you can’t get at most grocery stores. “That’s where I learned my passion for food and flavor,” Anderson says.Full Story
The Greenville Avenue restaurant, headed by execuchef Patrick Stark, is heading in a bold new direction that capitalizes on some of our biggest food fears: genetically modified foods.Full Story
Back in October, City of Ate reported that Origin Natural Food (4438 McKinney Avenue, Suite 150) was closing down its takeaway-food-and-coffee program, changing things up, and re-opening as a restaurant serving breakfast, lunch, and dinner.
Well, today is the big day.Full Story
Dipping baby carrots into a mash of chickpeas/garbanzo beans is probably one of the finer things in life. We taste-tested five hummuses to find out which one is the best in Dallas.Full Story
For a city starved of good, build-your-own salads, there’s a new option in town. Crisp Salad, a fast-casual restaurant across the street from Greenville’s buzzing Trader Joe’s, opens today at 11 a.m.Full Story
I get emails all of the time from companies selling gluten-free products. I usually forward them to my sister who is researching gluten-free food because one of her daughters is highly sensitive to gluten. My 14-year old niece tested negative for celiac, but once my sister put her on a gluten-free diet, my niece’s body […]Full Story
Serves 12 INGREDIENTS For the collard greens: 1 cup bacon, diced 4 ounces butter, unsalted 1 cup yellow onion, chopped 3 pounds collards, stemmed and cut into 1-inch square pieces For the broth: 8 cups water 1 tablespoon salt 3/4 cup brown sugar 2 tablespoons smoked paprika 1 tablespoon garlic powder 1/3 cup cider vinegar […]Full Story
Salad eaters, you’re in luck. A hip, new green spot is opening across from Trader Joe’s at 2020 Greenville Avenue. The signage is up, but the food’s not ready yet. Not until December 4, that is. By then you’ll be stuffed like a Thanksgiving turkey and ready to shed a few pounds before your Aunt […]Full Story
On top of the rumor that we consume approximately 10 spiders a year while we sleep, now there’s more bad news. “Nearly 12 percent of spices imported into the U.S. each year are contaminated with insects, animal feces, rodent hair, or other contaminants, including feathers and rubber bands, according to a Food and Drug Administration report released […]Full Story
Just when you didn’t think Preston Center could fit any more restaurants, a new one squeezes in. True Food Kitchen from Fox Restaurant Concepts is opening insideon the bottom floor of the new University Park Library’s building at 8383 Preston Center, Suite 200, on November 19. I think this makes that five-story building the library […]Full Story
Remember Green House, the food truck? Now the team behind it is opening a restaurant inside NorthPark, tucked away behind the movie theater. Instead of junk food, movie-goers can grab a healthy bite to eat and avoid the food court area before they gorge on popcorn. Green House Market should be open by mid-November. The […]Full Story
There’s lots of stuff to do this weekend. More importantly—there’s lots of stuff to EAT this weekend. Whether you’re a sausage freak or a veg-head, there’s a place for you. Gather up the family (yes, even Fido), and enjoy a festival or two. There are more than plenty to choose from. FRIDAY The Bloomin’ Bluegrass […]Full Story
If you haven’t met Rosalind Lynam yet, you’re missing out. Even though she’s the beautiful wife of Matt Pikar, execuchef/owner of Nora and Afghan Grill, she definitely runs the kitchen at home. Her four-person unit (which includes her two young daughters, Stella and Nora) is a snacking family. They love all things healthy. In the […]Full Story
What most people who claim to be “foodies” or “victualizers” or “glutonians” don’t know is that much of the produce you’ll find at Dallas restaurants is distributed by a company called FreshPoint. It acts as the middleman between local vendors and local restaurants. On Wednesday, a sea of chef coats congregated at the FreshPoint facility for […]Full Story
I’ve got a lovely bunch of coconut waters… diddly-dee. There they are, all standing in a row! Tasty ones, gross ones, ones as weird as your head! Give them a sip, a nip of the lip That’s what the drinkers said. Now that I’ve sang a song for you, hopefully you’re in the same coconut-y […]Full Story