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Chris Jacob
@YervantScapula: I see wine and general meals for home and at restaurants. Nothing about apples. Or did you expect them to go through the recipe apps and take out all the ones with apples? That's just crazy talk.
Oh, you mean because the US Open is held in the Big Apple. Good point. What's up with that Giz?
A nice looking app, but I think I'll wait until peripheral device control in iPhone 3.0 allows them to hook this up to a Star Trekian replicator that delivers the food as well as the recipe.
As much as i admire Ruth Reichl, I just don't see myself spending an afternoon cleaning leeks, rehydrating morels, reducing vermouth, or double sifting cake flour.
@Noobs-R-Us: I wouldn't say "professional" or they wouldn't sell many magazines. I like to cook, and I get a lot out of Gourmet—though I HATE the fact that they pay models to pose eating food. Takes it down a notch on the classy scale. (Best food mag ever = Saveur)
@Wilson Rothman: Whaaa??!! I thought you would have been a "Cook's Illustrated" man! No ads, they tinker with each recipe in their test kitchen like engineers, section on obscure and other gadgets, emphasis on substance over glitz with simple graphics and black and white images, etc.
I don't have an iPhone and don't plan on getting one anytime soon (I refuse to sign with AT&T), but I do have a shitload of cooking recipes that I'd like to catalog and store electronically.
Can anyone suggest a dedicated device that would do that well?
I LOVE epicurious. I must ask, are all those recipes stored in memory or is it all over edge/3g/WiFi? I have a feeling that its all in memory but damn, if its not, 25000 is a big number...
08/28/09
08/28/09
Oh, you mean because the US Open is held in the Big Apple. Good point. What's up with that Giz?
08/28/09
(This should say "Where do you TAKE a date" I believe)
Anyways, I like a lot of these apps, thanks!
08/28/09
08/28/09
And the ones that I don't own, I'm off to get right now.
Except VegOut, my vegetarian friends can eat bread and a salad and like it, or pick the damned restaurant themselves.
04/30/09
As much as i admire Ruth Reichl, I just don't see myself spending an afternoon cleaning leeks, rehydrating morels, reducing vermouth, or double sifting cake flour.
04/30/09
04/30/09
04/30/09
04/30/09
Can anyone suggest a dedicated device that would do that well?
04/30/09
04/30/09
04/30/09