Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!
Oxford American Food Issue
Guest editor John T. Edge puts together an issue all about food in the American South, from haute soul food to the apparent controversy of the heritage of Creole cuisine, concluding that "food is calori...
To eat well in England you should have breakfast three times a day.
- W. Somerset Maugham
I survived my half a year in England on a diet of boiled potatoes, canned peas, Heinz beans, and 99p egg and cress sandwiches I purchased from a convenient store. The dollar was nearly worthless next to the mighty pound at that time, and I hoarded what little cash I could for bus passes and the od...
Pasta Carbonara with Leeks
This take on pasta carbonara adds some caramelized leeks to lend a slight sweetness.
Moroccan Ragout with Poached Eggs
Some spicy lamb sausage called merguez helps transform this Moroccan version of eggs in p...
We assembled at 11 a.m., seven hungry men, at J. P. Graziano's. This unadorned storefront in the restaurant supply district of Chicago's West Loop seemed like an odd place to begin a journey to find the best Italian sub in Chicago. The shop's exterior had no tell-tale signals that it made sandwiches--just a sign stating their business as wholesale importers. The interior contained no vine...
Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!
Whale: To Eat, or Not to Eat?
Should whale be served at restaurants? Some people think it is more ethical than beef.
Jonah Lehrer on The Philosophy of Cooking
"To cook is to insist that every hunger is a potential occasion,...
Pimento Cheese Burger
Who needs ketchup, when you've got this incredible southern spread as a condiment?
Sardines with Lemon and Mint Salsa
Blake finds an salsa with "cutting brightness and acidity" to dress up these fresh sardines.
I'm tired of people lying about cassoulet. Every recipe I've ever read calls it a "peasant dish," and the fact is, cassoulet is really, really expensive to make. You need duck confit, which, if you don't buy pre-made, costs you either in the form of overpriced duck fat or the need to buy a whole duck to render it yourself. Then, you need fancy sausage, preferably the garlicky "Toulouse" vari...
Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!
Straining Valentine's Day with Thomas Keller
Are Thomas Keller's damned recipes worth it, or just overcomplicated? Sky Full of Bacon's Michael Gebert attaches his erudite crankiness to Chicken and Dumplings and inquires....
I should apologize in advance for this fast food rant. I've never indulged in such a tirade before, but I simply couldn't resist this one. Regularly scheduled content will return later this week, I promise.
The Mac Snack wrap is the stupidest, most idiotic, dumbest fast food creation I've ever seen. It purports to be a Big Mac in flour tortilla, except it betrays logic and any culinary...
Our weekly roundup of what the two of us have written over on Serious Eats.
Spicy Black Bean Cakes
Though suspiciously close to a veggie burger, this meal made from pantry staples is moist and flavorful.
Tomato Sauce with Mushrooms and Anchovy
Adding two known "umami-bombs" to a simple tomato sauce elevates t...
Blake and Nick live in Chicago and have written for The Paupered Chef and other publications since 2006.