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Wednesday, December 29, 2010
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Our bartender offers concrete proof that it's good to be a night owl—and not a teetotaler
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Steak for 50 cents!: Restaurant lets you pay anything. Good luck with that. about 12 hours ago
Food laws, cookbooks, and windowsill herbs: 7 food lessons from 2010. 1 day ago
Modern desserts--demystified: "Birthday cake is the most denatured thing on earth." 1 day ago
Just give us a grilled-cheese sandwich: A writer stands up against the "fussiness" of foodies. 1 day ago
Tasmanian farmers to get high?: These culinary devils want to make hemp ice cream legal for Australia. 2 days ago
I second her annual extravaganza. But of course I cavil too! And give some of our own great gift suggestions.
I get to go to one Thanksgiving today and cook for another, tomorrow, all with family—and look to the Food Channel for inspiration to give me an edge in the friendly competition
Corby and Katherine Mangu-Ward, of Reason magazine, discuss cranberry sauce and debate regulating tap water and Four Loko
mikecogh/flickr
Her kitchen in turmoil, a chef imagines fleeing to a colonial villa—but knows that pressing forward is what her job is all about
Regina Charboneau
An antidote to a busy winter schedule: A night by the fireplace with your significant other—and a sexy crustacean
Chloé Rossetti
Lessons from a day with organic farming pioneer Eliot Coleman: Work with nature, rotate crops, and scare deer with talk radio
Dos Cafeteras
Specialty foods rarely unite compelling flavor with a compelling creation myth. These Spanish coffee caramels succeed.
Andrew*/flickr
With artisanal food producers, "smaller is better" is practically a mantra. But small distilleries often come in second—to big ones with years of practice.
KNOW MALTA by Peter Grima/flickr
A classic article from The Atlantic: Corby chronicles the fight to bring back America's favorite winter nut
Naima Green
A peculiarity of urban farming: Even when nearby land is freezing, the city is warm—until frost makes the carrots sweet
dane brian/flickr
Even if you can't fly first class, there is an easy solution to extruded chicken bits. So why don't airlines implement it?
Aglaia Kremezi
Stave off cookie boredom with Aglaia Kremezi's gingerbread-like melomakarona, made with orange, honey, and spices
EatingWell.com
Recipes for smoked salmon tartare, artichoke and goat cheese dip, lemon-garlic shrimp, and other dinner-party-ready first courses—each with only five ingredients
Carol Ann Sayle
Old eggs in the attic foreshadow frozen ground and lettuce protected by plastic—but some of the leaves are "flying naked"
Gabrielle Emanuel and Michael Solis
Mokhtar Sherif has sold food—and listened to his customers—at a single D.C. intersection for more than 20 years
Gabrielle Emanuel and Michael Solis continue their series by speaking with Mokhtar Sherif about his Washington, D.C. hot dog and snack stand
