The best bites in baseball
April 12th, 2012
03:45 PM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

Now that we’ve celebrated Opening Day, it’s time to start talking about the real news this baseball season. No, nothing about Marlins' manager Ozzie Guillen’s political opinions, or how long it will take the Boston Red Sox to have a winning record.

The real news is how exponentially better it is to eat and drink in baseball stadiums than ever before. No doubt, ballpark food has been steadily improving for years (credit Boog’s BBQ in Camden Yards in the 90s with starting the trend). But this is the best time ever to be eating and drinking while you keep your eyes on home plate.
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April 12th, 2012
12:30 PM ET
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Bourbon renaissance? We'll drink to that.

Previously - Bourbon beyond the glass and Bourbon for beginners

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Filed under: Sip • Spirits • Think • Video


Box lunch: Chorks and beer-fueled brains
April 12th, 2012
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • Meet the newest peacekeeper in the fork vs. chopstick battle: the chork. - Gizmodo


  • Nicholas D. Kristof asks you to consider whether your eggs in the morning are worth jamming 11 hens into a 2 feet by 2 feet cage. - New York Times


  • So, y'know that Kobe beef slider you've been raving about? It's not real Kobe beef. In fact, nothing in the United States legally is. - Forbes


  • For bakers, recipes are a source of immortality. - Gilt Taste


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Filed under: Box Lunch • News


National grilled cheese day
April 12th, 2012
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Hot off the press: April 12 is National Grilled Cheese Day!

Whether you call it a cheese toastie or a grilled cheese, odds are you're going to love the magic that happens when you simply melt your favorite cheese between two toasty pieces of bread. Other ingredients are up to you, but they all begin with the same kind of deliciousness.
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