Letter from the Editor: On the backstretch (maybe) near the far turn
Last Saturday and Sunday, my wife, Mary, and I donned our masks, picked up flyers, and spent the mornings knocking on doors (maybe a hundred by the end of the weekend) in Clifton and...
Humor: Disruptive restaurant tech that I’d like to see
Ironically, the biggest disrupter of all for the food service industry has proven to be viral (quite literally) and not technological -- something our columnist could not have foreseen only a year ago when...
Afternoon Archive: Get on the gravy train
Gravy? It's what makes comfort food comforting.
Gravy is such an accepted aspect of American cookery that the word – and the food concept behind it – has embedded itself in the American idiom. Boomerang...
Letter from the Editor: Food, foodways and their social markers
In 1749 the pseudonymous French cookbook author known as Menon published a work called La Science Du Maître D'Hôtel Cuisinier (roughly, The Skills of the Steward Chef). In it, Menon documents a form of...
Cooking at home? Don’t follow the trends — rediscover the classics
Don’t Follow the trends. Rediscover the classics. Or, whatever happened to boeuf bourguignon?
One of the more entertainingly silly food stories that appear regularly in newspapers’ food sections and cooking magazines is the annual prognostications...
Sweet tea is the house wine of the South
It starts making its appearance as you cross that mythical, yet definitive boundary that is the acclaimed Gateway to the South — the Mason-Dixon line. It is found in the land where the term...
Afternoon Archive: As American as French apple tarts
As Ron Mikulak explains, the two-crust apple pie familiar to generations of Americans can trace its origins to the European single-crust fruit tart.
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An earworm from the past has haunted me lately, a 50-year old...
Letter from the Editor: Third party food delivery apps under the microscope
A headline in last weekend’s Washington Post was stark: “Restaurants are barely surviving. Delivery apps will kill them.”
To many Food & Dining Magazine readers this may come as a surprise. Over the last few...
Letter from the Editor: Soft openings, and a few harder ones
Soft openings are a common ritual in the food and dining business. Every smart restaurateur knows that first impressions are critical to the success of a business – especially in the era of social...
So why shouldn’t veggies glow in the dark?
It is no secret that guys avoid eating fruits and vegetables whenever possible. And who can blame them?
Frankly, eating produce can be extremely dangerous. Nature has spent millions of years equipping her plants with...
