News Feed: September 15, 2011

by jbfauthor on September 15, 2011

Who needs O.J. when you can pair these beers with your breakfast? [WSJ] Four granola recipes made with unusual grains. [Chow] Jonathan Waxman searches for Manhattan's best meatballs. [NYM] Wild mushrooms takes the grilled cheese sandwich to another level. [Gilt Taste] Chicken fingers for grown-ups. [Saveur]

Comments (0)

On the Menu: Italian Luncheon

by jbfauthor on September 14, 2011

At charming West Village newcomer Spasso (Italian for “amusement”), executive chef Craig Wallen has created a crowd-pleasing menu of traditional and contemporary regional dishes. A Michael White protégé who also cooked with Mario Batali at Lupa, Wallen knows his way around an Italian kitchen and delivers the seasonal, osteria-inspired fare to prove it. If you're looking for a leisurely way to spend this Friday's lunch hour, we invite you to join us at the Beard House for an Italian meal prepared by Wallen. Click here to make a reservation. Hors d’Oeuvre Chicken Liver Crostini Lardo Fried Oysters with Lemon–Caper Crema Stracciatella Cheese on Grilled Bread Pairings: Opera 02 Lambrusco Rosé 2009; Opera 02 Lambrusco Amabile 2009 Luncheon Rabbit

Comments (0)

Eat this Word: Kabayaki

by jbfauthor on September 14, 2011

WHAT? Slithery sustenance. The Japanese love kabayaki—grilled eel in a sweet, soy-based sauce—so much, they have even dedicated an entire day to eating it. On Ushinohi, which is celebrated in August, eel restaurants all over Japan do a booming business; politicians are sometimes photographed smiling as they dine on their kabayaki; and, according to Charmaine Solomon’s Encyclopedia of Asian Food, 900 tons of eel are consumed. The eel is served over rice and is thought to be restorative in the enervating August heat. A Dictionary of Japanese Food calls kabayaki "one of Japan’s great treats," and a Japanese friend confirms that Japanese people would consider it right up there with sushi and tempura as a representative food of their country. These days though, she confesses, not everybody eats kabayaki straight from the grill as a connoisseur would insist. "Nowadays you can buy it in the supermarket and microwave it." WHERE?

Comments (0)

News Feed: September 13, 2011

by jbfauthor on September 13, 2011

This pie chart (er, cookie chart?) breaks down sales of various Girl Scout cookies. [Wired] Official In-N-Out app helps you find nearby locations for your next Animal-Style fix. [LAT] Food & Wine picks the best new restaurants in Paris. [F&W] Buffalo wings, potato skins, and other pub staples to make at home. [Chow]

Comments (0)