Hard to say. And the record album in the back was an inexplicable gift from Jonathan; I can’t justify it any more than you can. Rupa Bhattacharya, Culinary Writer

Here’s another Cheap-Ash Meal (check out the first one here), just in time for  Valentine’s Day. 4 courses of dinner, then breakfast the next day, for 2 people: Crispy Shallot and Watercress Salad with Lemon Vinaigrette Warm Green Beans and New Potatoes with a Poached Egg and Bacon Vinaigrette Grilled Skirt Steak with Roasted ShallotRead more »

“While clams and onions last, the chowder shall not die, neither shall it sink into the limbo of denatured, emasculate, forgotten things.” -Louis P. DeGouy (1949) Jonathan Milder, Research Librarian

Best website ever. [via] Rupa Bhattacharya, Culinary Writer

It also works with beer. And apparently makes you look like a sweaty lunatic, if you’re not Dave. Rupa Bhattacharya, Culinary Writer

Via CHOW comes word of one of the most devastating restaurant reviews I’ve seen in ages (that wasn’t written by AA Gill) — the intro alone reads as follows: When the culinary highlight of your three-course meal is the breadsticks, you won’t be recommending the restaurant anytime soon. When the check is an eye-popping $606Read more »

That maple syrup smell Shirley was talking about? It’s New Jersey’s fault. And apparently it’s fenugreek. One of our colleagues totally smelled like maple syrup for a while after making a habit of drinking fenugreek tea; we should have made the connection sooner. Rupa Bhattacharya, Culinary Writer

My wife is from Kentucky and we get down there several times a year. The good news for me is that the in-laws are avid hunters and are not only open to — but apparently look forward to — my experiments with wild game. I always lay down the challenge: “if you kill it, I’llRead more »

Sick, I know, but my initial reaction upon learning of this WW2-era grenade disguised as a chocolate bar centered on cacao content. My second thought was sorrow over such maltreatment of the food of the gods. No chocolate deserves such a cruel fate. Perhaps this might be one time (the only time) when carob makesRead more »

So I’ve spent a not-small amount of time in Sheffield in the last bit. While there, one of the things I’ve had cause to contemplate is the uniquely British culinary magic whereby fundamentally inoffensive raw ingredients are transformed into, well, this.* Gordon Ramsay, who is clearly a better man than I, seems to have figuredRead more »