Jackie, you and I are on the same page. That page being: some things are way more than just the sum of their parts. And in this case, those parts are two of our very favorites: type and sandwiches.
Typewiches is a new project by Jackie Ngo, a "hungry lady, who loves… read more
Recently, chefs all over the United States have been turning back to the classics and dressing up comfort foods - duck confit macaroni and cheese, shrimp and grits with circulator-poached eggs and radish kimchi, braised short ribs on everything.
And now, chefs take on the ultimate home cooked comfort food… read more
Like every informed person, Kelly understands that making a good sandwich is an art form. An adventure, even. So, she's set out to create a sandwich recipe to best represent each state in the U.S.A., using signature ingredients from each state, playing with regional flavors, and honoring the food traditionals that make residents… read more
Food writer extraordinaire Jonathan Gold has taken on a monumental task: cataloging the world's best of the world's best food. He says, "Let us pause to consider the sandwich, that magnificent unit of consumption, a construction so minimal that its form may be expressed as: Bread. Not-bread. Bread… read more
With the exception of a few aesthetic developments, there's been very little to no change to the design of the home toaster: a little lever, some heated wires, and after a few minutes, toast pops out. But, back when the appliance first came around, "eating toast was a social activity that took place on the breakfast table."
This totally different take on the toaster seeks to re-engage… read more
Loading recent content...
