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Seriously Delicious Holiday Giveaway: Bacon of the Month Club

Seriously Delicious Holiday Giveaway: Garrison Confections Ultimate Chocolate Cooler

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham

brie, mustard, pressed in a baguette.

Seriously Delicious Holiday Giveaway: Southside Market Sausage

memphis minnie's, sf

Cook the Book: 'The Bacon Cookbook'

Seriously Delicious Giveaway: Zingerman's Gift Certificate

Seriously Delicious Holiday Giveaway: Bacon of the Month Club

crispy! i grew up on deep-fried bacon.

Seriously Delicious Holiday Giveaway: A Year of Chocolate

Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham

oxford sandwich shop style: mustard, brie, on a baguette.

Cook the Book: 'Think Like a Chef'

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

your perfect burger : only 3 toppings +1 Cheese

sauteed onions, bacon, avocado, blue cheese.

Weekend Book Giveaway: The Oxford Companion to Italian Food

Cook the Book: Asian Flavors of Jean-Georges

my dad's singapore mai fun

Win Your Thanksgiving Turkey!

People just pretend to actually love macaroons, right?

I've been reading Nabokov's Pale Fire for class today and came upon this line that made me laugh aloud. It involves a character who must get rid of a paper with secret info on it: "No, the slip was not for keeps. He could keep it only while memorizing t. This brand of paper (used by macaroon makers) was not only digestible but delicious."

Serious Sandwiches: Östermalms Korvspecialist

Ohh so many good memories from when I had a similar sausage-in-baguette experience, except my sausage was filled with cheese. So very very delicious.

Weekend Book Giveaway: 'The Amateur Gourmet'

I came home after a night out and decided to make a cheese omelette. What I didn't realize until I actually tasted it was that I had accidentally poured way way waaaayy too much salt in the egg mixture. To remedy this, using all of my skewed logic, I decided to make two more plain omelettes to put on top of the super salty one. Obviously, this didn't actually help at all.

Cook the Book: 'Beard on Food'

My dad. He's amazing.

Cook the Book: 'How to Pick a Peach'

Cooking: spinach
Raw: golden kiwifruit

Weekend Madness: Win an Autographed Copy of 'United States of Arugula'

The first time I feel that I really had argula, truly tasted and appreciated its buttery pepperiness, was a year ago while studying abroad at Oxford University. I had it in a crusty whole grain baguette with fig jam and goat cheese from one of many of Oxford's sandwich shops. Simply amazing.

We're Giving Away a Truly Great Steak This Weekend

Knickerbocker's porterhouse with fried onions and creamed spinach!

Cook the Book: 'Eat This!'

The Blue Benn in Bennington, VT. Nothing beats a hot, greasy Sunday Brunch after a long night out.

Food Poems

As both an English major and self-proclaimed foodie, I believe I've read some of the best food writing in lines of poetry. One of my favorites is Li-Young Lee's "Persimmons": http://poetryfoundation.org/archive/poem.html?id=171753.

I just stumbled onto Daniel Hall's "Mangosteens" and am still looking for an online-text version. Anyone else have favorite food poems? Or even bits of food writing that sing like poetry?

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