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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Watch Lars Erikson of the Guardian forage with the Noma staff in Copenhagen, Denmark, via Guardian UK.

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Video: watch the Kocurek Family discuss the history of charcuterie and their business, via Huffington Post.

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Taking a breather and have have been eating load upon load of NC clams. So good and so delicious.   The Perfect Way To Cook Clams Use the little guys, little necks or cherrystones. Saute some garlic in a big pot in some butter or oil. Add a cup of white wine and a cup of water (all depends on your pot, you want plenty of steam). Throw in some fresh thyme, dump in your clams, cover and cook on medium high or high. Melt some butter. When the clams open they’re done. If you have a lot, take out the open ones so they don’t over cook. Eat them standing up, dipping clams in butter. If you want, strain the pot liquor through a coffee filter and use to make a clam chowder or Read On »

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