Vinaigrette: Not Just A Salad Dressing

It's the social butterfly of the condiment world
Apr 2, 2014 11:30 am

Vinaigrette is not that goopy syrupy-sweet yet tongue-curlingly acidic sludge distributed over the spring mix on one side of your plate. That is fakeass salad dressing. Vinaigrette is not there to make your spring mix palatable. It's the fairy godmother of the condiment world. It can grant whatever acidic wish any dish desires. And now, a bunch of ways to address the matter at hand.

Recognition Of The Love That Went Into These Veggie Patties

A Meatless Monday tribute to Swedish veggie burgers
Mar 31, 2014 11:30 am

If you've ever tried to develop your own veggie burger recipe, you know how difficult it can be to just keep the thing together in the pan, let alone have it turn out so delicious you'd make it again. Food Technology majors at Sweden's Lund University may have solved that problem. And this one's vegan, too.

Hawaiian Hot Dogs? Yes, It's A Colombian Lunch Specialty You Need To Know About.

Crushed up potato chips, fresh pineapple. Mmm.
Mar 24, 2014 12:00 pm

Back from the land of the damned (populated by those with colds), I just received my sense of taste back this morning. Never one to ease back into things, a Colombian-style hot dog is on my mind. Actually, it's Colombian by birth but ethnically Hawaiian. Sounds sexy, right? It is. 

Your Lunch Needs A Custom Compound Butter Pairing

No matter what your lunch, a butter buddy awaits
Mar 20, 2014 12:00 pm

I love making compound butters, softened butter blended with something else, then re-firmed up and used liberally. Wow, that sounds like an "occasion food!" It's not. Butter is about as simple, cheap and abundant as it gets (which makes it decidedly not an "occasion food") and breaking out the food processor or stand mixer, while occasionally cumbersome, is nothing to write home about. 8 custom blends to enhance your lunch, after the jump.

Steak Tartare, A Flashback From My Training Blog

Or, "none of my friends would eat what I made."
Mar 19, 2014 2:30 pm

My very first blog post seemed popular enough on Facebook, lots of comments arguing whether shotglasses filled with sea urchin, ponzu and sake were gross or delicious, so I followed it up with steak tartare. Most of my friends had tried the uni shooters with enough coaxing. But nobody would try the tartare, which was disheartening. Here's how I won that game.

In Staunch Defense: Pairing American Cheese and Ketchup

If the combo doesn't melt you, you're made of stone
Mar 17, 2014 11:30 am

I developed an intimate relationship with grilled cheese sandwiches in high school. In an act of unprecedented faith, the dining hall provided an electric griddle where you could burn-it-yourself. It was there I discovered an unglamorous pairing with a heart of gold. If you've ever dipped something in ketchup, read on.

A Peanut Butter Burger Conversation At The Airport Bar

What's the public consensus on the PBB: yay or nay?
Mar 12, 2014 11:30 am

Reeling from the delightful excesses of the Charleston Wine and Food Festival, I hit the airport bar with the intention of enjoying naptime on the flight back exactly just the right time for an epic conversation. This chat surprised me for a number of reasons. Every person at the bar (and those behind it) participated, the crowd was split 50/50 on opinion, and everyone was being SO NICE about their disagreements. So: peanut butter burger, or not?

Frog Balls: A Tribute To Pickled Brussels Sprouts

For we who are approaching good vegetable season
Mar 10, 2014 11:30 am

Well can you think of a better name for pickled Brussels sprouts? Cause I can't. All I can do is think of a handful of ways to incorporate them into your lunch, because we'll be knee-deep in spring produce before we know it and forget all about the frog balls and potatoes this winter has thrown us. The time is now.


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