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Delays erode competitiveness of New York airports

Delayed flights at Kennedy International Airport and the region's other major airports has cost passengers nearly $200 million in lost productivity this year.

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Added on: Dec 3, 2007 in Category: Regional Cusine

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10 Step Detox Program By Dr. Janet Hull. Detoxification Program For: Body Toxins Click Here!

Other News in the Regional Cusine category

1. On Dining: Feedback: El Gaucho takes the high road   Restaurant critics appreciate feedback. So do good restaurateurs. Category:   Regional Cusine 2. Tried 'n' True: Make Tiger (Elephant) Ears with the kids   When I was a 4-H leader, we were going to need to raise money. Here at West Union, Ill., we had a fall festival up town. The kids tried to think of something to have different. Being cold, we had hot chocolate and hot cider, cookies and we had tiger ears (now called elephant ears). Category:   Regional Cusine 3. Restaurant Inspections: Published Aug. 27   Establishment inspections for July 30 through Aug. 3 Category:   Regional Cusine 4. Dine on a Dime: Va Bene   Category:   Regional Cusine 5. Frullati Cafe Reopens At Park Plaza Mall   Frullati Cafe has reopened in the food court of Park Plaza Mall in Little Rock Category:   Regional Cusine

Other News

Nutrition Notes: Going Against the Gain By Karen Collins, MS, RD, CDN - The average adult gains one to two pounds a year beginning around age 30. According to researchers, adult weight gain is a health risk - even for those who are not currently overweight. While losing excess weight is recommended, perhaps we are best advised to prevent weight gain in the first place. If not, a small annual weight gain could easily escalate into 30 to 60 extra pounds over the course of several decades. Category:   News Vegetables That Cut to the Quick By Barbara Damrosch, published Thursday, August 23, 2007 in The Washington Post As a gardening cook, I always say that flavor is everything, but my evil twin, the lazy cook, knows otherwise. Sometimes I just want vegetables that are easy to slice. Cooking is all about cutting things up, and a cylindrical variety that yields uniform slices -- quick to do, tidy on the plate -- is what I reach for on a busy day. I'll choose a long, slender beet such as Forono over a round one. I'll grab tapered radishes such as red-and-white D'Avignon, or a daikon, to slice for salad. I might even forgo my favorite Brandywine tomato (delicious but a bit lumpy) in favor of a paste type that makes quick, round disks. I'll skip the flying-saucer-shaped pattypan squash and reach for zucchini. Chop, chop. Pattypans, like round tomatoes, are great for stuffing. But stuff anything on a day when there's 10 for lunch? Not a chance. Category:   From the Garden Everyday Menus: Steak on the Grill At least once this summer, cook an excellent steak on the grill (with or without herb butter) and serve it with two of the best side salads I make. For... Category:   Cooks Discussion