How To Grill A Flank Steak, The Steak For Socialists

We are Americans (no, not you, Canadians) (OK, you too, c'mon over here ya big galoots), and we like big hunks of steak*. To be precise, we like our own big hunks of steak: We like to saunter into Bob's House of Steak all bowlegged and gimlet-eyed like John Wayne and order for ourselves some great obscene wad of… » 4/12/14 1:32pm Saturday 1:32pm

Map: Atlanta Has Too Many Waffle Houses

In the mood for extraordinarily cheap, generally tasty breakfast food? The map above—by mapsbynik—shows the density of Waffle Houses across the U.S. circa 2012, with the height of each bar representing the number of locations in each USGS 30x60 quadrangle.* » 4/08/14 1:38pm 4/08/14 1:38pm

So You Want Cream Cheese And Fish Eggs In Your Pizza Crust, You Say

Looks like you'll have to travel to get it (and also it looks like you might be a lunatic): Pizza Hut locations in Hong Kong are now selling the uncreatively named Fish Roe Salmon Cream Cheese Pizza. As its name suggests, this is a pizza with salmon-flavored cream cheese and roe inside its crust, waiting to emerge and… » 4/03/14 3:54pm 4/03/14 3:54pm

How To Fry Brussels Sprouts, And Learn To Love Them At Last

You think of Brussels sprouts and you think of misery. When you were a kid, some damn do-gooder grownup nuked a frozen bag of them in the microwave , and scooped a bunch of them onto your plate next to your delicious SpaghettiOs, and laid some bullshit on you about how eating them would make you grow up big and strong… » 3/29/14 1:59pm 3/29/14 1:59pm

Skyline Figures You'd Like Blue Noodles Under Your Diarrhea Sludge

Would you get a load of that horror. I mean lean on in here and get a nice big load of it. That is a pair of tubs of pasta, dyed red and blue by Louisville's Skyline Chili locations as a... what? celebration? like hell! ...of the upcoming Louisville-Kentucky Sweet 16 matchup. Because Skyline Chili figures that if you… » 3/25/14 5:40pm 3/25/14 5:40pm

How To Make Sausage Gravy, And Shave A Few Years Off Your Lifespan

Sausage gravy is deeply, deeply disreputable food. In its typical presentation, slopped across biscuits in some charmingly run-down roadside diner with Patsy Cline playing on the jukebox, it is, in essence, flour on flour, dressed up as actual sustenance by the inclusion of token quantities of butter and pork—which,… » 3/22/14 9:41am 3/22/14 9:41am

How To Make Linguine With Clams And Bid Farewell To This Goddamn Winter

Groundhog meteorologists notwithstanding, seasons are shapeless, poorly defined things. To wit: Traditionally, in North America, the "winter" season is regarded as beginning at some point in the back half of December (the solstice) and extending into the back half of the following March (the equinox)—and yet, somehow,… » 3/15/14 1:00pm 3/15/14 1:00pm

Let's Try Chips Ahoy! Ice Cream Creations, A Dessert-Flavored Dessert

Remember ice cream? Oh man, ice cream. There are so many wonderful things to remember about ice cream, but first and foremost—more than the carnival of flavors and colors; the various zany, luxurious toppings and swirls; the fun presentations (Sundae! Banana split! Ice cream cone! Ice cream cake! Root beer float!); the … » 3/08/14 1:00pm 3/08/14 1:00pm

16 Hours in the Cactus League: A Guide to Arizona Between Baseball…

In 1946, Bill Veeck, baseball's maverick owner, had a bold idea that changed the national pastime forever. Disgusted with the racial segregation of the game in the South, Veeck, then owner of the Cleveland Indians, proposed relocating his team's spring home from Ocala, Florida, to Tucson, Arizona. When he convinced the … » 3/07/14 12:21pm 3/07/14 12:21pm

Braised Boneless Short Ribs And A Chat With L'Artusi's Erin Shambura

A few years ago my wife and I were introduced to L'Artusi, an Italian place down on West 10th street in the Village. We rarely have the chance to dine out, but we've been back to L'Artusi a dozen times since that introduction. We feel welcome there—it's a place that makes us happy. The environment is elegant but not… » 1/27/14 2:23pm 1/27/14 2:23pm

How To Cook Chicken Cutlets, And Give Yourself A Reason To Keep Living

These are dark times, friends. Literally! It's dark as hell all the time, because it is winter, and everything is polar vortices and bitter bullying winds and frostbite and uncontrollable sobbing and making a fort out of couch cushions and hiding inside the fort shrouded in sweaters and jackets and layers upon layers… » 1/18/14 12:00pm 1/18/14 12:00pm