What We're Reading: September 29, 2014

 

Popeye’s new beer can chicken isn’t actually made with beer. [USA Today

 

Is there a worthy domestic alternative to imported Parmigiano-Reggiano? [Serious Eats

 

Cantonese carbonara? Rich Torrisi and Mario Carbone open up shop in Hong Kong. [Eater

 

Meet marasca, the cherry behind maraschino liqueur. [The Kitchn

 ... Read more >

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What We're Reading: June 18, 2014

The science behind the myriad colors of fish flesh. [NPR

 

Mark Bittman looks at how we get Big Food to change its strategy. [NYT]

 

As the economy picks up, fast food chains like McDonalds and Taco Bell fall out of favor with consumers. [NBC]

 

The Brewers Association has expanded the definition of “craft beer,” leading some big name beers to sport it on their labels. [... Read more >

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November's Best Recipes

French Onion and Mushroom Soup with Bourbon and Swiss Cheese

Here are our favorite recipes from the past month: French Onion and Mushroom Soup with Bourbon and Swiss Cheese Earthy mushrooms boost the umami quotient in this bistro staple. Fried Chicken Biscuit Sandwiches with Wildflower Honey and Chile Flakes Two of our favorite comfort foods come together in this recipe, which can be prepared as canapés or full-sized sandwiches.

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Recipe: Fried Chicken Biscuit Sandwiches with Wildflower Honey and Chile Flakes

Fried Chicken Biscuit Sandwiches with Wildflower Honey and Chile Flakes

Crunchy fried chicken hugged in a flaky biscuit—is there anything better? We dare you say otherwise after trying these satisfying biscuit sandwiches from Abraham Salum of Dallas's Komali and Salum. Instead of smothering the chicken with gravy, Salum glosses it with a chile flake–speckled honey. Get the recipe here.

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