food Page 27 - Sports News, Headlines & Highlights
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....
We'll Pass, Thanks
This Colorado catering company's bad luck wasn't the unfortunate typo. It was having it spotted by a professional copy editor....
Our Month Without Booze Is Past The Midpoint. Shit's Getting Real.
Week Three. The Wall. We warned you that Week Three would be the hardest. The novelty of Drynuary definitely wears off by now, boredom creeps in with a vengeance, and somehow you have to negotiate the interminable two weeks between the NFL conference championships and the Super Bowl without your fav...
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...
Dear Humans: Do Not Eat Pizza With Utensils
Hey, homo sapiens! Let us embark upon an expedition of the mind. A mindspedition! ...
Over 2,500 American Breweries, On One Enormous Map
Continuing its excellent graphic beer coverage, Pop Chart Lab has put together a wall map of over 2,500 breweries across the United States. There are plenty of pockets of intense brewing activity—which are exactly where you'd expect them to be—but what's more fascinating are the lone outposts of pro...
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 Month Without Booze Is A Week Old. I'm Great! How Are You?
Hi ho campers, and welcome to Week Two of Drynuary. We think of Drynuary as being a lot like summer camp: you're out of your element, perhaps meeting new people. You're probably also discovering new activities to pass the time, or rediscovering old ones. There might be tears involved. If you're wri...
Chart: Does Your Choice Of Booze Reveal Your Politics?
The chart above, produced by the right-leaning research firm NMRPP and first published in the Washington Post last week, shows the comparative political inclinations (and relative voter turnouts) associated with the drinkers of various major liquor brands....
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....
I'm Going A Month Without Booze, For Some Reason. Join Me?
Drynuary. The reality is as unattractive as the word: An entire month* without alcohol. That means no beer in front of football, no after-work glass of wine. No going out for one too many drinks with that friend you haven't seen in ages but can pick up with like your last conversation was yesterday....
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....
McDonald's Has 10 Million Pounds Of Unsold Mighty Wings
This fall, McDonald's introduced Mighty Wings, those seasoning sticks vaguely flavored like chicken. Remember those commercials with Joe Flacco and Colin Kaepernick? They threw footballs for wings! What a world! Anyway, the promotion started with an inventory of 50 million pounds of wings, and ther...
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...