Jordan Zimmerman

I'm a Junior at Yale University who's convinced her faculty to let her focus her American Studies major in food. I'm Southern to the core and I can't stand the sound of fizzy drinks being poured. I make a mean Bourbon Chocolate Pecan Pie. Just sayin.

  • Location: New York, NY
  • Favorite foods: Shrimp and grits, raw cookie dough, fried peanut butter and jelly sandwiches, Lardo di Campanello on toasted Italian foccaccia with truffle salt.
  • Last bite on earth: Punch-you-in-the-gut pungeunt Roquefort blue washed down with a glass of Prosecco and St. Germaine.

A Sandwich a Day: The Spicy Sabih at Bite Soho

@gargupie, I, personally haven't tried Taim's sandwich. I try and try to order anything but the green falafel sandwich, but I fail. Every time.

Robyn, however, reviewed their sabich a couple of years ago. Check it out here:

United States of Pizza: Louisiana

I vote Reginellis. Add a beer from nextdoor's Bulldog bar and your set for one tasty treat!

Behind The Scenes At Baked, Red Hook, Brooklyn

It's certainly worth the hike for a taste of their legendary Sweet and Salty Brownie. A glass of whole milk along with sure hits the spot. Thanks, Baked, for a lovely, tasty Sunday afternoon!

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Visiting the Fisheries of Southern Louisiana: Seafood Is Still Strong

After a whirlwind tour through the cities and fisheries of Southern Louisiana a couple weeks back, it's clear to me that the flow of misinformation and apprehension about the quality of the seafood coming from the Gulf of Mexico has been far more detrimental to the industry that the oil itself. Tasting my way through cities like Lake Charles, Houma, New Iberia, and New Orleans, it's clear that seafood is the heart and soul of the Cajun and Creole cuisine of the area—indeed, for a solid five days, I had blue crab in some form or another at every single meal (breakfast, lunch, and dinner) not to mention copious amounts of local shrimp, oysters, fish, and crawfish. More

Hansen's Sno-Bliz in New Orleans

Shaved ice in Louisiana is a simple affair of ice and flavored syrup, yet not just any shaved ice joint can produce a cone as fine as Hansen's on Tchoupitoulas Street in New Orleans. Hansen's stainless steel ice-shaving machine is the key to its success. This beast yields shavings of ice as light as snowflakes, finer than any I have tasted before. More