I’m not sure this should be in the "recession special" category. Here’s (most of) the prices: http://www.lobsterbarnyc.com/DailySpecials.html Doesn’t seem like that good a deal to me, honestly.

I liked the Recession Vodka thread and started thinking (I know, “Dangerous”) what about other spirits? What’s a good gin that won’t bankrupt me? (Tanqueray is simply too offensive and Beefeater so close to...

I guess I probably should have made this clearer: I have only tried Smirnoff out of all of those that I thought of off the top of my head, and I although I certainly found it acceptable, at 15 dollars it’s certainly on the...

. But that’s another story. For me, the ultimate recession buster remains the banh mi at PhoViet: it’s gone up seventy-five cents since I started eating them, to a whopping $3.25, but it’s still the best cheap...

I had lunch today at the dear old Red Apple, 3121 N Milwaukee. Had not been there in a while and the price has gone up to $9.49 lunch, $9.99 dinner, $10.95 “weekendy”, but here is what you get: an all-you-can-eat...

Cormick’s it will not be at eye level. Look down toward the floor and you might find it. Good luck on finding it and lets pray this recession is short and not too deep.

After watching the Dow plunge yet again, I am finding myself much more open to recession wines. Wine lovers, any favorites? I’m open to red or white, any varietal. In this case, I’ll set the bar at $15 and under and...

If in NYC there’s always the recession special at Gray’s Otherwise check out from the library the jacques pepin book “cusine economique” for good yet thrifty menus

This is just a point of information for all of us that was so happy about having recession dinner prices. For next two weeks you should call ahead to make sure they are still have the specials during the next two weeks. During...

Semifancy wines to drink over the holidays.

Economical, festive, and good for Sundays.

This week’s mission: single-origin candy bars.

Shaking up an early drink can get the blood flowing again.

They’re often made by big-name brands, but without the actual branding.

Dale DeGroff on his new book and the perils of mixology.