food Page 11 - Sports News, Headlines & Highlights
I Will Ride For Gwyneth Paltrow's Cookbook
Most modern cookbooks are too complicated. With the rise of the celebrity chef and the attendant fetishization of foodie culture, everyone gets their own shot at the genre nowadays, and the results are mostly worthless. Inevitably, they attempt to replicate restaurant dishes that necessitate restaur...
Spaghetti Squash Is Fantastic, So Long As You Don't Turn It Into Spaghetti
Nothing will make you appreciate the amazing chew of delicious pasta quite like substituting the sad, overmatched strands of spaghetti squash. Awful....
Pizza Box Is Neither Pizza Nor Box
Almost every day, we see people peddling novelty foodstuffs with dreams of virality. To offer some pushback against this desperate search for e-relevance, we often need to ask some hard questions. Today’s culprit is the Pizza Box—a box for pizza that is, itself, a pizza....
Some Questions We Have About "Clothing-Optional" Pop-Up Restaurants
The Bunyadi, a “clothing-optional” pop-up restaurant coming to London this June, is not just a titillating concept a la Sex And The City’s Club BED or S&M-themed bar....
Let's Make Compound Butter, Because Butter Is Good, And This Shit Is Even Better
A dumb thing to do, here, would be to tell you that the basic goodness of compound butter, its fundamental appeal, is much of anything other than that it is butter. It’s butter! That’s it. Butter good....
How To Enjoy Some Delicious Beef Tongue
With the exception of some Jewish Americans, some Latin Americans—whose food culture may often include it—and some LA supper club hipsters, diners in the United States don’t really seek out beef tongue as a dinner item. I get it: Enjoying the taste of something that some other living, breathing bein...
Classic Ballpark Food, Ranked
Classic is the key word here. These days, you can probably get sushi at Yankee Stadium, and ballparks take particular pride in their unique offerings—as they well should. If you go to Citizens Bank Park to watch the Phillies lose and don’t get the Chickie’s and Pete’s Crab Fries, you’ve made a mista...
Master Poached Eggs And Never Go Hungry
Maybe you already know how to poach eggs. Perhaps you were inspired by my esteemed colleague Albert Burneko’s missive a few years ago, and now you’re pretty confident you can poach any old egg, no problem. (Note: always poach fresh, new eggs.) You feel a little smug about it, actually—waiting for un...
What Is The Best Non-Meat Sandwich Filling?
We had sandwiches for lunch at the office today, and they were all really delicious, except for the vegetarian options, which were frankly kind of weak and unsatisfying. Which got us to thinking—briefly—how to best construct a sandwich without meat....
Peanut Butter Is Your Salvation In a Jar
“This advice can be fatal,” wrote Dr. Henry J. Heimlich to the New York Times in 1981, protesting their suggestion to pregame with peanut butter to curb overeating. “We have records of persons choking to death after eating peanut butter off a spoon. The problem is that the thick substance becomes lo...
Get Some Onion Goggles, Ya Babies
The quickest way to improve your cooking—besides throwing a stick of butter into everything—is to throw onions into everything. Onions work with every cuisine, they’re versatile, and they taste amazing. However much onion a recipe calls for should be doubled, at least, no matter the recipe....
Bougie Food Review: Creamed Honey
Someone—or, more likely, several dozen someones—died so you could enjoy mushrooms. Thousands of years ago, people learned which mushrooms were poisonous after some brave soul got sick or died. This knowledge spread, and now we know that crimini mushrooms are both non-toxic and delicious....
Make Your Own Ramen, A Rich, Hearty Tribute To Your Terrible, Broke-Ass Meals Of Yesteryear
It seems like real-deal ramen has become a thing, which is cool. Ramen is great. Here’s an especially cool thing about ramen, though: we all get to say we were down with ramen before it was cool, because we were all slurping down bowls of ramen when it was just about the least cool thing imaginable....
Embrace Anchovies
Yo, anchovies, they’re foul, right? Nasty little briny cretins smiling up at you from their orange-oiled death tub. Let’s just stick to safe, wholesome backyard classics, like miscellaneous swine parts stuffed into intestinal casing, or pucks of meat-paste grilled into grayness....
Some Things That Could Be But Hopefully Are Not #OceanMeat
So someone at Arby’s apparently couldn’t remember the word “fish.”...
Peeps Are The Worst Seasonal Candy
Easter is upon us. You know this—even if you don’t have a grandmother sending increasingly frantic texts asking what time you’ll be there for dinner on Sunday—because the commercials have all gone pastel and there are goddamn Peeps everywhere. If you don’t care about the religious significance, East...
Butter Crocks Are A Crock Of Bullshit
Butter is practically perfect in just about any form. Anyone with tastebuds knows this. But if, like many Americans, you’re storing your butter in the refrigerator, you’re screwing up. And if you buy a $25 trinket in which to store your room-temperature butter, you’re screwing up even worse....
I'm Obsessed With The Nashville Hot Chicken That Almost Killed Me
As a baby I gnawed on lemons with joy. I‘ve never been kind to my taste buds. Chain-eating Warhead candies, nibbling habaneros, taking dares on wasabi globs. Short of the really inhumane—nuking your innards with genetic monstrosity Scoville-freak peppers, which some people do, voluntarily, on camera...
Let's Make Some Delicious Meatballs, And Not Be Dumbass Purists About It
Authenticity is an interesting thing, where food is concerned. We’ve reached a point, now, where it is possible to strive for authenticity in the construction of a thing while completely missing what is authentic about its origin, its nature....
How To Make Oatmeal Good
I’ve been perfecting this for a long time....