A team of researchers claims enzymes in the fruit's roots and stems could be an effective alternative to antibiotics.
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The first in series! Just like the Food Chain, only with booze!
It's an eggy puffed pancake, served at brunch, studded with bacon and topped with maple syrup and ricotta.
"It's like, 'Why can't I always eat my burgers in Brooklyn?'"
Caitlin Freeman doesn't remember much from her Chicago trip, but she does remember the ham.
The S.F. baker loves this Arborio rice-based cake doused in brandy, only available now at Blue Bottle's S.F. locations.
And Tartine's Chad Robertson responds.
Nudel Chef Bjorn Somlo Apologizes to Himself Before Eating the Pork-Belly Sandwich at Patois in New Orleans
"It's this big sloppy pork belly, with fried green tomatoes and egg."
"They take 24 carrots and juice half of them, and then they cook the rest in the juice, so it’s a very intense and concentrated flavor."
Jacob Sessoms of Table in Asheville, North Carolina, Is Inspired by the Farm Egg at Chicago’s North Pond
"I think what opened my mind up when I ate it was, most importantly, that I could start making my own English muffins."
"The egg was charged in a canister and piped out. You had these little blob dollops that were like a hollandaise, almost."
"They really have the texture of perfectly scrambled eggs."
Ashley Christensen of Poole’s Diner in Raleigh Loves the Brininess of the Anchovy Pizza at Nashville’s City House
"It hits all the palate spots."
"It’s this kind of high-end thing in this shabby-chic luncheonette."
"Who knew falafel could taste like this? Sweet, a little spicy, and hauntingly delicious."
"The jowl was a confit, with extra crispy skin and the meat was very moist; and the loin was roasted. And then you had some braised belly. And then a pig jus with a little bit of sauerkrauet."
"The terrine was incredibly balanced in flavor and equally as intricate and appealing in presentation."
"The flavors are simple and precise."
"It was probably inspired by our boar-hunting trip to Mongolia last year. Or at least Anita was probably inspired to send it to me for that reason."
A Portland chef finds a perfectly executed classic in S.F.