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.
It doesn’t seem fair to wait until November 3 to celebrate National Sandwich Day. (I’ll tell you why we celebrate sandwiches on November 3 - it’s the birthday of John Montagu, Earl of Sandwich. He’d be 294 this year.) Maybe it’s because the new school year always signals sandwiches in my head, but I say we celebrate Sandwich Day early. Like right now.
Here, some phenomenal new sandwich spots across the country, each with something cool that, while we’re on the subject of school, earns them Extra Credit from me.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
As fall approaches, grocery store shelves start to look a little different. Among the newbies, you’re sure to find a small variety of squash. You’re probably most familiar with the butternut squash, and maybe even the spaghetti squash, but let us draw your attention to a smaller variety - the acorn squash.
Named after its shape, this smaller gem is as American as it gets, and was once considered a staple of the Native American diet. While it’s considered a vegetable by many, it’s actually really a fruit. And, although it shows up in the colder months, it’s really related to the zucchini and crookneck or summer squash.
Being that acorn squash is a good source of fiber and potassium, it fills you up and is good for your heart. Acorn squash is easy to prepare - you can simply cut it in half, scoop out the seeds and roast or steam it. Or, you could stuff it.
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