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Good Eats

"My doctor told me to stop having intimate dinners for four. Unless there are three other people." -Orson Welles

Stories

Stories 81 - 100 of 195

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  • July 2008

    • Brown-Bag Boom Makes for Stinky Office Fridges

      Chicago Tribune  |  Jul 16, 08 6:35 PM CDT

      Brown-Bag Boom Makes for Stinky Office Fridges

      (Newser) - A rise in brown-bag lunches is turning office fridges nationwide from a munchies Mecca into an oversized Petri dish—and workers are crying foul, the Chicago Tribune reports. Booming food prices and health concerns are increasing bring-your-own numbers, but the good stuff doesn't always get eaten. "I've found things like liquefied carrots," says one refrigerator cleaner. More »

    • Le Burger Sizzles in Paris

      New York Times  |  Jul 16, 08 8:57 AM CDT

      Le Burger Sizzles in Paris

      (Newser) - Parisian gourmands might still revile McDonald's, but the lowly hamburger has become a mainstay on some of the best menus in the City of Light. From cafés on the Left Bank to top tables showered with Michelin stars, the quintessential American dish has undergone a French transformation. "The burger has become gastronomic," one chef told the New York Times . More »

    • Rome Cracks Down on Revelers

      Reuters  |  Jul 11, 08 5:50 PM CDT

      Rome Cracks Down on Revelers

      (Newser) - Rome's residents and visitors had best behave themselves for the next 4 months: An experimental ordinance bans eating and drinking in the streets of the Eternal City, and cracks down on hooligans who want to "shout, sing or be noisy," Reuters reports. The newly elected mayor enacted the law, which applies through October in "areas of historic, cultural or artistic value." More »

    • What to Do With That Skin? Get Crackin' on Cracklins

      Gourmet  |  Jul 11, 08 3:38 PM CDT

      What to Do With That Skin? Get Crackin' on Cracklins

      (Newser) - Faced with a heaping pile of chicken skin and fat after using the rest of the bird in some healthy dish? Those squishy, sallow leftovers, Francis Lam writes in Gourmet , present the perfect opportunity to cook up "the noblest form of chicken byproduct": cracklins. With that extra skin and fat all crisped up, Lam drools, "imagine … sneaking the best part of fried chicken into everything." More »

    • We Live in a Time of Bacon— Resistance Is Futile

      Salon  |  Jul 10, 08 8:33 PM CDT

      We Live in a Time of Bacon&mdash; Resistance Is Futile

      (Newser) - Everywhere Peter Meehan looks, he sees bacon. Fatty, salty, bombastic, and blissfully delicious bacon. The Salon writer tries to figure out "where we are in the bacon bonanza"—he cites bacon spray, scented candles, trendy recipes, even a bacon-of-the-month club—and reaches out to experts "to see if there's relief from or more fervent bacon mania on the horizon." The upshot: Bet on the bacon. More »