‘Round the Corner, Marmalade
The final step includes adding sugar and bringing the marmalade to its setting point, somewhere just north of the boiling point of water. Of course where there is room for human error, I will find a way to make it.
Author: Jim Behymer
Manhattan(s) in Indianapolis
Like other comfort foods, the Manhattan is fatty and carby, rich and warm and filling, and not especially challenging. It is the culinary equivalent of a warm blanket and a snuggly dog.
Lampredotto? Maybe Not Though
This is the essence of street food, a hot, dripping handful of cheap but delicious food, slathered with condiments, its only significance to bring joy into someone’s life.
Gilgeori Toast: Korean Street Eats
The crunch of cabbage in a breakfast sandwich is brilliant. It introduces an element of textural variance that is both surprising and needed.
Hungarian Lángos
The bread is just a little salty, the crisp-crusted but chewy outer edges giving way to a thin and cracklingly crunchy center topped with garlic and cheese.
This Lao Baguette is no Bagatelle: Khao Jee Pâté
Jeow Som is magical. It is, all at once, hot, sour, salty and sweet, an encapsulation of the flavors that make the cuisine of Southeast Asia so exciting.
Breakfast in the Golden Peninsula: Kaya Toast
The similarity of Kaya to the sweet Portuguese egg sauce Doces de ovos has been noted, as well as to Crème anglaise, which takes its name from the English habit of putting custard on everything.
Polish Kanapki
For someone who likes Polish cuisine and wants to try a lot of it, there are few better places to live than the Chicago area.
Sandwich Tribunal Presents: A Guy and the Kaiser
Between the anchovy paste, Gruyere, chicken, ham, egg and cottage cheese, I can’t help feeling this sandwich needs something acidic to cut through all that rich meatiness.
Kabuli Burgers: Afghani Street Food from Pakistan
It’s funny to us here in America to see what is essentially a wrap called a “burger”–we invented the hamburger, after all, and we are protective of it.
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