Cook the Book: Wine Bar Food
Duck prosciutto and lomo on the charcuterie plate at my local wine bar. Mmmm.
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Cook the Book: The River Cottage Cookbook
Zucchini, tomatoes and two different kinds of basil. I could eat zucchini every day for the rest of my life...good thing those plants like to over produce!
One Trick Pony Restaurants
From the time I spent in Scotland, it seems to me like "jacket potato" shops are quite common there. My favorite was always beans and cheese.
Washington D.C. Cherry Blossoms Not Related to Cherries, But Yum
Brasserie Beck has 2 cherry beers on draft - Kasteel Rouge and Bacchus. Yum!
Cook the Book: 'Panini Express'
Cuban. One of my fondest memories is eating Cuban paninis (although I just thought of it as jazzed up grilled cheese) on the back porch with my mom, pretending we were old Cuban men and playing dominoes.
Cook the Book: 'The Vegetable Dishes I Can't Live Without'
Zucchini and carrots sauteed with some olive oil and lemon juice. I could eat it all day, every day.
Cook the Book: 'The Food You Crave'
Zucchini (sliced) with turkey pepperioni, in little stacks. Yum.
Michael Pollan's Twelve Commandments for Serious Eaters: Can You Live By Them?
Re: #7-
Pollan is quick to mention that this is not feasible for everyone. I think he makes a good point, however, in pointing out that a lot of households (I won't say the majority) that couldn't necessarily afford to "eat less, pay more" can afford cell phones or cable TV. Is having VH1 really more important that eating decent food? Besides, these are general recommendations. I think the real takeaway is simply to care more about what goes into our mouths, no matter what the income level or socioeconomic status.
Also, I love the suggestion that farmers' markets and CSAs should accept food stamps- my local market in DC (before it closed for the winter) did. That requires some intervention from the government however. Several markets geared towards low income customers have had to close, simply because they couldn't make ends meet.
Seriously Delicious Holiday Giveaway: Southside Market Sausage
Stamey's in Greensboro, NC
Rocklands in DC is the best I've had in the city.
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
Crispy for breakfast, pliant and chewy for sandwiches.
Responses to Comments by negociants
Cook the Book: Wine Bar Food
a nice not-too-sweet fruity dessert. But I think I've had champagne most often with wedding cake, and not very memorable wedding cake, at that.
Cook the Book: Wine Bar Food
Another vote for peaches &/or strawberries. Add a little dark chocolate and it's the best.
Cook the Book: Wine Bar Food
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Cook the Book: Wine Bar Food
pizza, steak sandwich or salmon salad and crackers
Cook the Book: Wine Bar Food
Oysters are ideal, but I'll settle for almost anything: last time it was antipasti, next time it could be grilled fish -- who knows? It's a not-too-decadent indulgence to break out a bottle of something with bubbles for no good reason every now and then...the world needs more bubbles!
Cook the Book: Wine Bar Food
OYSTERS, CAVIER, CHESSE... WELL ANYTHING THATS EDIBLE AS LONG AS I HAVE CHAMPAGNE
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