Serious Eats Road Trip: Tarry Lodge
Opened in the fall of 2008 by chef Andy Nusser (opening chef at Babbo) with Mario Batali and Joe Bastianich, Tarry Lodge is a less urban incarnation of that team's now-familiar aesthetic. If you're familiar with Otto in New York's West Village, you'll walk in and feel right at home. But Tarry Lodge has an energy all its own, as was clear at 1:00 PM on a Tuesday—when the place was packed to the brim.
Cook the Book: Irish Apple Cake
This Irish Apple Cake from Forgotten Skills of Cooking by Darina Allen, is like a giant scone with a clove-scented apple filling.
Meltaways were one of the first cookies I made when I began my professional baking career. They're incredibly easy and their delicate, crumbly texture makes them terribly addictive. In this version, I made them with lime zest. But if you'd prefer another flavor—like lemon, vanilla bean or even black pepper—go for it.
Hot Dog of the Week: Red Snapper
In this week's edition of Hot Dog of the Week, we get a taste of Maine's famous red snappers, which are made with natural casing beef and pork franks and a healthy dose of FD&C Red #40. Why red? There's no definite answer, but the stories range from a simple marketing scheme to the legend that butchers were trying to hide the gray color of wieners made from old meat.
Parsley: It's More Than Just a Garnish
Parsley's got personality—namely, a clean bright flavor and a lettuce-like crunch. So how about we start treating it like what it is: an herb. It's one of few herbs you can find fresh at any time of year in most supermarkets. There are two types: flat leaf (also called Italian parsley) and curly leaf. In a pinch, either is fine, but note the differences between them.
uh... are those jujubes in the middle?? am i missing something?
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...oberweis?