I’m such a homebody, I dread book tour trips and typically stress about them, and I nearly always return thrilled to have gone and surprised and amazed by what I encountered. Last week was Chicago and the schedule was so tight that I took a taxi from O’Hare straight to the Chicago Tribune’s test kitchen where Monica Eng, formerly a food reporter now on the investigative beat, reverted to her former purview to join me in making an easy Coq au Vin from Ruhlman’s Twenty (I forgot how good it was till I tasted it—haven’t made it since Donna took the pix). I had time for a quick lunch after across the street at The Purple Pig (pig ears and the artichokes), excellent casual place recommended by a twitter friend. That night there was a Read On »

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Video: Daniel Klein is in Vermont experiencing farms using draft power and making farmstead cheese, via The Perennial Plate.

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Learn how the Alaskan Inupiat Eskimos hunt whales in this day and age, by using modern technology, via NYT.

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Delight in these tasty morsels when you visit theses cites across the world, via New York Times.

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Chef Phillip Foss & Andrew Brochu share their ideas on cuisine, check out his new menu items too, via The Pickled Tongue.

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