Let them eat macaron!
Mar 11, 2010For years it was held as something of a special treat, being associated with Ladurée, Pierre Hermé and the chicest Parisian patisseries. These days it’s a 90 cents side dish to your Big Mac. Whatever happened to the macaron? (> more)
When architecture meets ice cream
Mar 3, 2010What happens when you merge a love of ice cream with architecture? You get Coolhaus, trendy Los Angeles ice cream establishment. Founders, Natasha Case and Freya Estreller are spearheading the 'Farchitecture' (food+architecture) movement, incorporating design into their frozen treats. (> more)
The New York legend who put art on the menu
Feb 16, 2010This is French cuisine with a bittersweet aftertaste: Chanterelle, a NYC restaurant at the top of its game for no less than 30 years has recently experienced a sad closure; in celebration of three decades of happy diners it is auctioning some its famous menu covers designed by leading contemporary artists. Art never tasted so refined. (> more)
Chinese New Year-Food philosophy
Feb 11, 2010February 14, 2010 is not just Valentine’s Day but also Chinese New Year or otherwise referred to Spring Festival. The Chinese culture is rich in both culture and ancient tradition. Aside from sharing fascinating folklores, the Chinese culture gives meaning behind various dishes that we would’ve otherwise dismissed as just a meal. (> more)
Super Bowl Sunday: Kick the junk food habit
Feb 5, 2010This weekend hosts the much anticipated Super Bowl Sunday. Whether you’re a Saints or Colt fan, everyone can agree that putting on some post-Super Bowl fat is never a fun thing. Swide offers some healthy alternatives to the usual hot dogs and pizza. (> more)
A chocolate obsession reaches new heights
Jan 28, 2010Do you remember that moment growing up and realizing that the lyrics to that popular children's song, “If all the raindrops”, would be nothing more than an unrealistic dream? Unwillingly believing that a world full of candy and chocolate is merely a place that we imagine and never actually see. Beijing has found a sweet way to tend to that neglected inner-child. (> more)
Drunch: The new dining trend
Dec 31, 2009As the world keeps saying recession can sometimes be a good thing - creativity levels surge and the world is forced to get inventive. Gone it seems are the days of brunch - welcome ladies and gentlemen to drunch. (> more)
Twecipes - the micro recipes
Dec 24, 2009Much as stalking celebrities makes Twitter very "useful" - Twitter recipes are tweets you can legitimately follow because they're actually, well, useful. Plus follow leading chef Jamie Oliver's tweets as he cooks for Obama. (> more)
Bon appetit from Swide as we review the foods of 2009!
Dec 3, 2009For all the talk of recession and penny-pinching we've still enjoyed our food like there was no tomorrow this year. (> more)
My cupcake is smiling at me... Enough with the cute food?
Nov 25, 2009These days it's increasingly likely you'll next be sitting down to a smiling meal. Are we so shallow we need style over substance even in our plates? (> more)
The White House state banquet: Curry's comeback
Nov 17, 2009As the battle commences between Michelle Obama and Jacqueline Kennedy as to who will win the chic-race to the most legendary state banquet, Michelle has made an unlikely ally, in the humble curry. (> more)
McLouvre: Le Big Mac and a side of culture
Oct 7, 2009America's fast food temple is celebrating its 30th anniversary in France with the opening of its 1,142nd Gallic outlet a few yards from the world's most visited museum. (> more)
Michelin inspectors remove anonymity with Twitter
Sep 23, 2009Accessibility appears to be the buzzword for even the world famous foodie Michelin guides. As they prepare for the New York guide’s fifth edition, and San Francisco’s fourth, the inspectors reveal their cyber faces. (> more)
Virtual foodies:The tweetadations
Jul 17, 2009When you need a restaurant recommendation faster than a guide book, try Twitter. For some curious reason, people love to tweet their food tips and we've rounded up the week's culinary hot picks. (> more)
NY brunch gets a makeover
Jun 15, 2009Bar Artisanal is a new TriBeCa bistro and bar and dressed down version of the acclaimed Artisanal Fromagerie, Bistro & Wine Bar. Using only artisanal, and organic products, Swide licks their plates clean. (> more)
Veggies never felt so dirty
Mar 4, 2010It’s a common misconception that being vegetarian means having to sacrifice foods full of flavor. New York restaurant, Dirty Candy, is changing the way we look at vegetables. Dirty Candy cooks with the philosophy that “vegetarian food can be an indulgence”. (> more)
Attack of the coneheads
Feb 24, 2010There used to be a time where waffle cones were used to serve just ice cream, but the trend these days have cones being incorporated into the realm of fast food in intriguing and creative ways; while some being more practical than others. (> more)
A pill a day keeps the frowns away
Feb 11, 2010Fashion week has arrived and so has the stress. Swide explores the newest form of medication to treat any fashion related illness. Unlike other drugs on the market, increasing prescribed dosage intake is encouraged here. (> more)
Dining in secrecy
Feb 9, 2010We all love a good scavenger hunt, but what about when the hunt is finding your dinner? Not knowing where your dinner is puts some excitement into what could be a mundane activity. As a result, numerous secret supper clubs have surfaced from warehouses to forests. We let you in on the newest club to hit the secret dining scene. (> more)
Museums replace bland cafeterias
Feb 1, 2010Hours of wondering in awe and amazement of a museum’s beauty can leave one with an indescribable hunger. The trend in museum dining is changing the way we look at food possibilities during our visits to museums. (> more)
Is 2010 time for a locavore backlash?
Jan 12, 2010Only weeks ago we were exposing a new trend of urbanites-turned-hunters for the sake of eating local. Yet we already seem to be witnessing a backlash as more and more start to question and downright reject locavorism. Is eating turning into a crime against the envrironment? (> more)
How to become a water sommelier
Dec 30, 2009Mineral water isn’t comparable to any other drink: H2O is cheaper, has zero calories, and, with a bit of knowledge, as varied as wine. Swide discovers a new course to improve your enjoyment of the source of life. (> more)
Power of the Peeps: When marshmallow met America
Dec 19, 2009When one thinks of destination stores usually one imagines racks of designer clothes and expensive candles. Marshmallow Peeps, animal-shaped confectionery sweets in a variety of pop colors has just opened a stand-alone store in Washington DC and the hysteria (> more)
Hunting for food in the urban jungle?
Dec 1, 2009Hunting is creating a buzz but this time it's not the fox-lovers we're hearing; a new brand of eco-conscious urbanite is daringly redefining the old hunter gatherer paradigm... (> more)
New York's Indochine restaurant celebrates 25 years in style
Nov 25, 2009New York is not kind to those disposed to nostalgia, and, frankly, it shouldn't be. But after the sad and unceremonious demise of Florent, there's been keen sense of wanting to treasure those few places that, without them, the city's modern history might have been considerably more, well, dull. (> more)
Nylon food fads: The return of retro
Nov 12, 2009Once upon a time when in New York or London it was all about visiting a hot new fusion. Times it appears however has changed as the latest food fads are reported to be macaroni cheese and...boiled sweets. (> more)
Morgue chocolate & friends: Stephen J Shanabrook
Sep 30, 2009If you’re thinking about having taking a chocolate fix, it might not be such a good idea to look at Shanabrook’s art first. His sugar coated artworks may give the kiss of death to your taste buds. (> more)
A square drink
Aug 28, 2009Drinking fruit juice is not normally considered an out there statement, that was however until Japanese industrial designer Naoto Fukasawa created these brilliant juice boxes. (> more)
Turn over a new leaf
Jul 2, 2009Despite having the hardened edge of an urban dweller – we’ve spotted some unlikely smiles of late coming from city people spotting the new sight of growing potatoes. Swide brings you the alternative guide to the good life. (> more)
Why supersize is the new size zero
May 1, 2009If you're experiencing super-healthy, zero fat, vegan fatigue. If a fast food salad or low-calorie burger has you reaching out for the mayonnaise feel free to take a fat moment out with us. (> more)
Madonna isn't just a friend, muse and model to Domenico Dolce and Stefano Gabbana; with new eyewear brand MDG she has become a fellow designer, ready to wow us with shades fit for a film noir screen siren, of which we exclusively reveal a few models.
Hula-hooping, a widespread beloved childhood pastime is quickly becoming a new fitness craze that celebrities are obsessing over, even first lady Michelle Obama is jumping on the bandwagon. Swide takes a look at what all the hoopla is about.
This spring is all about celebrating our great sportsmen - just out of the Olympics with the Football World cup to look forward to. GQ got Noah Mills and his fellow male models to hit the gym.
No.448 in a limited series - For the girl who wants to look as lavish as the event she’s attending. The right mix of sweet lace and stand-out accessories will make her the belle of the ball.
Swide caught up with Susanna Lau during her first ever Milan fashion week. She discusses her transition to becoming an editor, bloggers finally being accepted and the much hyped Nowness.
This year marks the 20th anniversary of Dolce & Gabbana's menswear. We are pleased to announce Another Man has joined the celebrations in releasing a short film featuring the brand's menswear, directed by Pierre Debusschere.
Online fashion editor at fashionista.com, Lauren Sherman discusses the Dolce & Gabbana heritage, those sexy Dolce & Gabbana men and why the future of fashion writing is online.
A happy Swide managed to steal a moment with super-busy Tabitha backstage at Dolce & Gabbana; a Swide-favourite for her exquisite shoes, exquisite taste and exquisite beauty, she managed to charm us into stuttering our words no less... Those feline eyes!