It's three of your favorite ingredients in one: bacon, maple syrup, and hard liquor! Just in time for maple syrup season, New York Magazine shares Don Lee's recipe for his bacon-infused bourbon and maple syrup cocktail served at East Village bar PDT.... More
Sizzling hot: Bay Area chefs and diners rediscover the irresistible appeal of fried chicken by Amanda Byrne: "The weird thing about chicken at Town Hall is that I couldn't sell it before," says chef-partner Mitchell Rosenthal. "Then I put this fried chicken on the menu, and now I sell upwards of 35 orders a night." Really thorough article that manages to also be mouth-watering—I'm having fried chicken for lunch today as a result! There are great tips at the end on frying chicken plus four recipes, in case you'd like to make your own, and also a selected listing of SF Bay Area restaurants that serve fried chicken. Other highlights: Marlene Sorosky Gray, on how real maple syrup isn't just... More
