September 30th, 2011
05:00 PM ET
Share this on:

Biscuits. Everybody has an opinion on them - particularly in the South where nary a country breakfast spread exists without a steaming batch fresh out of the oven.

They're also served hot with a side of controversy: lard versus butter, White Lily flour versus run-of-the-mill, twisting or not twisting the biscuit cutter. Generations of home cooks, like Lisa Fain, have sat around the table buttering up their own version and debating the right way to make them.

Fain - a Texas native-turned-New Yorker - writes the Homesick Texan food blog, and has now compiled those nostalgic recipes she grew up with into “The Homesick Texan Cookbook.”

She's not claiming her biscuits are the end-all be-all, but you can bet your cowboy boots they're pretty darn delicious.

FULL POST

Posted by:
Filed under: Baked Goods • Biscuits • Bread • Dishes • Favorites • Make • Recipes • Step-by-Step


Blogger Spotlight: Sis. Boom. [blog!]
September 30th, 2011
02:30 PM ET
Share this on:

We're highlighting local and regional bloggers we think you ought to know about. We can’t be everywhere at once, so we look to these passionate eaters, cooks and writers to keep us tapped into every facet of the food world. Consider this a way to get to know a blog’s taste buds, because, well, you should.

Meet today's featured bloggers and blog:
Who: Trevor Kensey, of Sis. Boom. [blog!]
Where: Southern California
Twitter: @SisBoomTweet
FULL POST

Posted by:
Filed under: Blog Spotlight • Blogs • Think


Box lunch: Rethinking wine and smoking servers
September 30th, 2011
12:00 PM ET
Share this on:

Sink your teeth into today's top stories from around the globe.

  • You can chill your red wine and drink pink Champagne. (Wine) Rules are meant to be broken. - GQ


  • Eat like a chef: A new app switches it up and lets the professionals offer their reviews. - Bon Appétit


  • How do college football players construct a game-winning strategy? Apparently by way of crab legs and sushi. - Wall Street Journal


  • Something's burning in the kitchen: Food service workers - along with construction workers and miners - are among the occupations that smoke the most. - Business Week


  • The real underlying themes at popular chain restaurants. - Gawker
Posted by:
Filed under: Box Lunch • News


Fancy-pants french fries
September 30th, 2011
10:00 AM ET
Share this on:

Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to get our grub on, we listen up.

When it comes to French fries, I’m pretty much a purist. I’m perfectly happy with the Thrice-Cooked Chips (translation: twice-fried fries) at New York City’s The Breslin. But for many, that’s way too simple. Let’s look at a few enterprising places that get creative with their fries.

Thrasher's French Fries, Ocean City, Maryland
Thrasher’s has been serving fries on the boardwalk since 1929. The fries come in cup sizes: 16 ounces, 32 ounces and 53 ounces, at which point you’re basically in supersize popcorn bucket territory. Thrasher’s doesn't offer ketchup – only apple cider vinegar.

"We have no catsup, because we don't want anything competing with the wonderful taste of the French fried potato," owner Buddy Jenkins has said.
FULL POST



Pinterest
| Part of
Follow

Get every new post delivered to your Inbox.

Join 6,569 other followers