'bologna' on Serious Eats

In the Midwest, Great Bologna Is a Way of Life

"The problem right now is that there is no such thing as artisanal bologna," said avowed bologna fan David Chang in his GQ column back in March. "This blows my mind—we have craft doughnuts, beet pickles, beef jerky...but no bologna?" Wrong, David, my friend. You just have not been looking in the right places. Legions of Midwesterners, plain and fancy, have savored top-notch, locally-made bologna for years. We won't be stopping anytime soon. You're welcome to join us. More

Smoked Bologna

While the meat can't absorb much smoke, cooking a whole bologna low-and-slow transforms the outside into an incredibly crisp and smoky treat that added a lot of flavor and texture to the slab of bologna meat. More

Dinner Tonight: The Dagwood Sandwich

Have you have ever actually eaten a Dagwood? I could picture it in my head, and immediately thought of the Blondie comic strip character that it was based on, but I'd never actually sunk my teeth into one. I expected it to be a total and complete disaster. Yet, against all odds, it works. Like the Chicago dog, its many different components combine to create something that's more than the sum of its parts. More

Hot Dog of the Week: Ring Bologna with Pickles and Fried Onion Straws

Ring Bologna is best described as the missing link between hot dogs and baloney, a cousin to German fleischwurst. Finely ground pork and beef are stuffed into a natural casing, lightly smoked, and looped into a ring. Thicker than a hot dog, fully cooked and super garlicky, ring bologna is often found in parts of the country with a German deli and hot dog culture. More

Snapshots from Italy: Eating Well On the Cheap at Aperitivi Time

Editor’s Note: Serious Eats correspondent Carey Jones, eating her way around Italy, will be reporting back from Rome, Bologna, Tuscany, and Puglia. "For those who like to taste and nibble without committing too much money or stomach space, it’s a dream come true." Americans have their happy hour bar snacks; the Spanish, their tapas. But no one does a drink-and-nibble like the Italians and their aperitivi. Starting around 6 p.m, give or take a few hours, most bars deliver a small tray of bite-sized stuzzichini (appetizers) with your drink—a pair of eggplant-ricotta rolls, say, or a few prosciutto crostini. And an increasing number of bars are laying out full-scale buffets of enticing finger foods, included in the price of your... More

Guide to Gelato in Bologna

This past June when my friend Morten brought up the idea of joining him on a two-and-a-half week vacation in Bologna the first thought that popped in my head (aside from, "Hell yeah, I'm going") was, "What's the greatest amount of gelato that I can consume without tearing a hole in my stomach?" More

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