Departing National Managing Editor Erin Zimmer talks shop with the new kids on the block.
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I can't claim to be from Kentucky or any state south of the Mason-Dixon (southern California doesn't count right?) but I've been to a few Derby parties in my day. I've worn a few wide-brimmed hats. So let's waste no time and start with mint juleps, then move on to beer cheese, Kentucky Hot Browns, bourbon balls, and more for your Race Day spread.
The most popular tourist destination in Ireland? Nope, not the Book of Kells at Trinity College or the Blarney Castle. It's the Guinness Storehouse in Dublin. Situated on St. James Street in an industrial complex overlooking the rest of the city, this is where Guinness has been brewed since the stout's inception in 1759. But to clarify, the Guinness Storehouse that's open to visitors is not the physical brewery; it's a six-story (pint-shaped!) museum full of interactive exhibits explaining the Guinness brewing process and its Irish heritage.
Popping out of the 74th Street-Broadway station in Jackson Heights, chef Andy Ricker of Pok Pok was ready to take us on a Thai market tour around the neighborhood. We traipsed up and down the aisles of a few markets specializing in Thai products as he pointed out the ones he likes (frozen coconut milk) and those he really doesn't care for (canned curry pastes; "don't ever buy them, please.").
I was only vegan for a month. February—the shortest month of the year—at that. Not long enough to comprehensively explore the many vegan options in this city, but long enough to befriend some new favorites that I otherwise might have scanned past on a menu as a flexitarian.
Knowing how to properly hard-boil an egg is a life skill you should always keep in your back pocket, especially this time of year when you need to make perfectly un-crackled Easter eggs. If you want to go au natural with dyes (no offense Paas—we had many good years together on the kitchen countertop), all you need are a couple beets, some ground turmeric, and a head of red cabbage.
Whenever St. Paddy's time rolls around, corned beef and potatoes seem to be the only "Irish food" people can jabber on about. Well, as many Irish people will tell you, they hardly even eat corned beef (potatoes, on the other hand, they can't get enough). As the resident Irish-American editor on staff here, I felt it was my duty to share some of the many lesser-known Irish food gems.
Who's watching the Oscars this Sunday? Does anyone else view the awards ceremony as a prime opportunity to think up geeky puns for the nominees? On the menu for this meal: Beets of the Southern Wild, Djambalaya Unchained with a side of Leek Misérables, and Life of Pecan Pie for dessert.
We like to stay on top of our yogurt news here. The latest: new Chobani flavors were released in select stores in January. Maybe you've spotted them? Not only have they introduced new flavors (fig! pear!), but also some new sizes, shapes, and granola receptacles.
What's the first Vietnamese food that pops to mind for you? Phở? Bánh mì? Spring rolls? All of these are quintessential dishes to be sure—and you've already knocked off three of the 20 in this list—but we've only just begun.