food Page 10 - Sports News, Headlines & Highlights
As a follow-up to yesterday's Great Chili Super Bowl Roundtable of 2014, Kissing Suzy Kolber's Sarah Sprague has curated a dozen delicious chili recipes from assorted internet food types (including me), in the Great Chili Super Bowl Recipe Roundup of 2014. Go check it out. There's sure to be a chili...
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 ...
How To Make Risotto, The Foodstuff Of Love
Albert Burneko is off. Your guest Foodspinner this week is longtime friend of the program Miserable Shitehawk....
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 an...
Hungry? NOT ANYMORE
From the Deadspin group chat:...
How To Make A Cheesesteak, And Probably Get Crap From Pennsylvanians
Hey, let's make a goddamn cheesesteak. If we do it quickly, we can get finished before the city of Philadelphia declares war....
The Main Ingredient: A Representative Slice
All I wanted was a slice. That's not too much to ask, is it? ...
How To Make Steamed Pork Dumplings, Like My Great-Grandfather Did
Albert Burneko is off. Your guest Foodspin columnist today is KSK and SB Nation contributor Eric Sollenberger....
How To Eat The Raw Oyster, Goodness In Its Pure Form
No one has moderate feelings toward the raw oyster (except perhaps for the terminally indifferent, may they ride the Meh Bus straight to hell): Either you ohmigod love love loooooove them, or you think they are gross little brine-loogies and have bad taste in things....
Hellmann's Mayo Is 100 Years Old, And People Like It A Lot
Many fun things will catch your eye in this celebration of Hellmann's mayonnaise from Slate, on the occasion of the product's centennial. A professional chef referring to the stuff as a "gateway mayonnaise," which inevitably conjures forth imagery of shifty-eyed condiment dealers stalking schoolyar...
The Main Ingredient
Over at a cool site called Forty-Sixth at Grace, check out the "For the Love of Pie" series....
How To Make A Ragù, Which Has Nothing To Do With Jars
By now you're likely well aware that the word ragù—although perhaps most frequently encountered with its accent symbol flipped over, emblazoned across ten thousand jars of tomato products in your local supermarket—has its own non-commercial definition, other than "bad-tasting Italian-themed ketchup....
How To Make Bourbon Balls, And Be A Holiday Hero
Would you like to be the MVP of this holiday season? And get loaded on bourbon while achieving this lofty state? Yes, I bet you would. And I'm here to tell you how you're going to get there: You're going to make bourbon balls, and serve them to friend, family, and foe alike. Because you, Sir or Mada...
How To Make Scrambled Eggs, Most Controversial Of All The Breakfasts
Did you know that people do not all make scrambled eggs the same way? Did you know that they even occasionally disagree about how best to make scrambled eggs? It's true. True and intolerable. True and intolerable and horrifying....
Got Thanksgiving Cooking Questions? Come Chat With Some Food Types
We're pleased to be joined by Sarah Sprague of KSK, Spilly of SB Nation, and Amanda Hesser, former food editor of The New York Times Magazine and founder of Food52. Jolie Kerr, Will Gordon, and I are here, too. We're all hanging out down below in the discussion, awaiting your Thanksgiving food and...
The Main Ingredient
The emmis according to chef Sara Jenkins:...
How To Make Mashed Potatoes (Because That's All They'll Let You Make)
Insofar as your entire life, to this point, can be understood as a series of undertakings begun in earnest, gradually disintegrated by pressure and time, and then finally destroyed with sudden, spasmodic violence, you—exactly you, you there, reading this now—are the perfect person to make and bring ...
How To Make A Fish Sandwich. (You're Not Too Good For A Fish Sandwich.)
Oh, what, so you think you're too "good" for a fish sandwich? Oh, so fish sandwiches are for "weird leathery shore-people" with "wiry fisherman physiques" and "hairdos from the mid-1970s" and "scars from old knife fights"? Oh, so you "didn't actually say any of that" and I am "having this argument w...