The San Francisco Chronicle tasks its Taster’s Choice panel with ranking the turkey bacon brands. Short version? If your fork can’t touch pork, Oscar Meyer’s Louis Rich brand wins by, like, a lot. And if you shop at Kroger, definitely skip the house label. (via) (photo)
“It takes a special kind of nutjob to attempt every recipe in The French Laundry Cookbook,” Carol Blymire writes on French Laundry at Home, where she did exactly that. Start with her recap and retrospective, then work your way back through all the brilliant success and maddening kitchen sadism. (via) (pic)
Zilly Rosen, a cake artist from OBK’s home base of Buffalo, NY, leaves us nearly without words with her 1,250-cupcake Obama portrait. Read how she did it at Cupcakes Take the Cake.
A candle at the Leveres’, a simple image of winter reflection.
In the year this food blog has existed, some 30,000 people have stopped by on various days. Several of them were not my mom. To them, I say: Thank you for your interest, and come back, you hear? (To mom: I didn’t mean to [...]
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Egg Nog, by Flickr user Jocelyn | McAuliflower.
The holidays are about special times - and special times sometimes call for special efforts.
Special, meaning something that isn’t easy, something you wouldn’t do every day, or every month for that matter. In that vein, one of the holiday favorites I have developed newfound respect for [...]
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Once you roast the grape tomatoes, putting a plateful of these little beauties together is a snap.
Another reason the New York Times is celebrated for its food writing is Mark Bittman, who a few times a year has articles that you must print out and keep. They’re like little Swiss Army knives of [...]
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Combine in a storm, by flickr user JBAT.
Amid our holiday feasting, New York Times writer Michael Pollan offers a few important questions about the fragility of the American food system.
Pollan isn’t shrieking that The End Is Near, but he has been focusing on some related questions, like: If the complicated industrial processes that [...]
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A lovely dose of ruby-red grapefruit neatly balances out the porkishness.
Lauren Newkirk Maynard is an editor and food writer in Buffalo.
As a native of Philadelphia and part of a family who enjoys many Pennsylvania German specialties, I’m biased about scrapple. I grew up eating thin slices of it, fried crisp in its own fat. Most [...]
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O’Connell’s serves a lunch that’s an unbeatable value, with steak frites, scallops, risotto and more - topped off with a $3 creme brulee.
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It takes a few minutes to caramelize the sugar with the cinnamon stick, but if this isn’t the best pot of hot chocolate you’ve ever had, I want your recipe.
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Our Mexican fiesta included pickled jalapenos, al pastor tofu tacos, Mexican rice and dulce de leche cookies for dessert.
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