Stocking up was a bad idea.
On the book “Eating Animals” by Jonathan Safran Foer and the act of eating animals.
Burt and Natasha Likko prepare for a Thanksgiving feast that promises to be a bit… eccentric.
The founder of Latinos for Trump on Thursday warned that if his candidate loses, America faces an uncertain future in which Mexican food is far too easily available.
No matter what your opinion on Chili’s, you’re a phony-populist snob.
Reflections on Anya von Bremzen’s memoir of “food and longing.”
Where one generation has honored traditions, the generation at hand is whimsical, unorthodox, and living in a fantasy world that may be likened to a saloon, gaining the reputation of “anything goes” over the years. But anything does not go. It shan’t not go.
That’s not how you do it.
This is how you do it.
So you say your significant other is sick with a sandpaper throat. Or, perhaps, you and your family are doing the low-carb thing and it’s winter. Have I got a recipe for you!
Burt Likko nearly cheats on his abstention vows.
Burt Likko thought he’d found an obscure and delightful piece of Americana. Turns out he was only half right.
We have moved one step closer to being in the best of all possible worlds.
Home cooked edition
It’s a beautiful dream, coming true, in our very lifetimes!
Will you want rum?
Oh, you’ll want rum.
It’s actually harder than it sounds.
Kimmi breaks down the third chapter in her series on the perfect pie.
Kim adds sauce to the previous recipe on dough.
No kneading, no special equipment, and less than ten minutes labor.
Tod’s method for making bread is the perfect gourmet recipe for someone that has never set foot in a kitchen before in their life… and for everyone else , too.
This is how New Englanders traditionally make cranberry sauce.
Christopher Carr asks: where do you stop?
Lots of links about food! Fill your mind and fill your belly!
When I was 18, my mother insisted that I needed to know how to cook for myself. She insisted that I know five recipes. My reaction was that of the typical teenager, and for posterity’s sake, it is archived forever on YouTube. One of the five was her very simple rice pilaf. I am now…
Memories of a co-worker with some noxious beliefs.
Is there a better summertime barbeque than pork back ribs? Learn how to make pork back ribs the Burt Likko way. Or use the comments to explain why your ribs are superior.
Mmmmm, soup. Is there anything better than a delicious, piping hot bowl of soup on a snowy winter’s day? (Note to our SoCal contingent: “Winter” is when the air turns cold and our precipitation comes in the form of tiny ice crystals. Second note to our SoCal contingent: “Precipitation” is when water falls from the…
Come meet Kazzy’s meat.
That’s good eatin’.
The Earl of Sandwich ain’t got nothin’ on me.
A new weekly feature wherein everyone gets mad at each other yelling about something meaningless. This weeks’ topic? CANDY!
It’s Linky Friday and now you have a way to malinger productivity while reading random links embedded in wry comments that are only funny after you read the articles!
We start our cooking school with one of the youngest cooking methods there is: Roasting.
In which we take a peek at an upcoming series that will teach the seven cooking skills you need to know in order to make great, healthy food on a budget.
What do chefs in French restaurants do with their roast chickens that you don’t? A cheap, easy and delicious addition to a roast chicken dinner that kitchen staffs hoard for themselves.
This appears to be the trendy item to have in your kitchen this season. But, what to do with it?
(Please note: if photos of raw meat turn your stomach, this isn’t going to go well for you.) No food makes me happier than spaghetti with red sauce. I recognize in a modern world of the fanciest foods, I am duty bound to like more exciting things, but spaghetti with red sauce reminds me of…