Baby, we were born to runza - revisiting a Nebraska favorite
October 24th, 2012
03:45 PM ET
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Food in the Field gives a sneak peek into what CNN's team is eating, and the food culture they encounter as they travel the globe. Today's contributor is CNN photojournalist Ken Tuohey.

I was just 10 years old when my dad was accepted to the University of Nebraska to complete his Masters degree. I didn’t want to leave the sunny beaches of Southern California, but as a kid, moving halfway across the country sounded exciting. I know better now.

I vividly remember driving through the seemingly endless cornfields, wading thru the city streets with snow up to my waist as we walked to an evening matinee and the fanatical “Big Red” fans who made the town of Lincoln look as if the apocalypse had whenever a football game was in town.

And there was one other thing: the runza.

It’s a delicious hot pastry, filled with ground beef, onions, and cabbage, and was brought by German-Russian immigrants to the United States. It’s a close cousin to the Kansas favorite, the bierock, and it’s m-m-mmm good.
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Filed under: 100 Places to Eat • America • Food in the Field • Hungry for Home • Nebraska • Regional Sandwiches • Sandwiches • Think • Travel


Win or lose, these comfort foods will see you through
October 22nd, 2012
02:00 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.

It’s all happening right now. The election! MLB playoffs! The heat of the NFL season! BCS rankings! You’re probably either euphoric or miserable about something out there, whether it’s your guy’s/the other guy’s masterful debate performances; your team’s outstanding pitching/ineffective hitting; your team’s/the other team’s last second field goal; the Crimson Tide...I could go on.

Instead, I’ll offer some comfort foods that swing both ways: They can put the exclamation point on your party, or divert attention from your despair after you've thrown your flat screen to the ground.
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Filed under: Bite • Burgers • Content Partner • Grilled Cheese • Sandwiches • Tailgating


Barbecue Digest: Snoot sandwich
October 4th, 2012
10:30 AM ET
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Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. Dig in.

If you make your way to St. Louis, Missouri, any time soon, ask a local to show you one of their barbecue specialties: snoots. In both editions of the classic guidebook Real Barbecue (1988 and 2007), authors Greg Johnson and Vince Staten put it this way: "First we'd better deal with 'snoots.' Snoots are part of the soul-food barbecue scene in St. Louis that will stare at you at the C & K, as well as any number of other places in town and across the river in East St. Louis. Snoots are deep-fried pig noses."

At Smoki O's, another St. Louis barbecue joint, they smoke their snoots for a couple of hours instead of frying them. Whether boiled, fried, or smoked, snoots get doused with barbecue sauce and are meant to be eaten right away.
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September 18th, 2012
08:00 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.

September 18 is National Cheeseburger Day.

Ah the cheeseburger. It's as American as, well, American cheese. But that’s as far as the patty’s origin gets narrowed down. Various eating establishments (mostly in California) claim to have invented the cheeseburger. The Pasadena Sun did due diligence in investigating the burger’s background and while it heavily leans toward one over the other, it’s left undecided.

Top 10 cheeseburgers around the country
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Filed under: Breakfast Buffet • Burgers • Food Holidays • News • Sandwiches


Sandwiches with a little something extra
September 7th, 2012
04:00 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.

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.  
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September 6th, 2012
09:45 AM ET
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White wine is a winner with burgers
August 27th, 2012
10:00 AM ET
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Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

I believe it was in elementary school math (or perhaps junior high school - this was a ways back) where they sat us down and taught us about sets. You remember sets. For instance, the set of men who are over 6'9" and the set of men who have under size six feet rarely intersect; if they do, you’ve got a guy who falls over a lot. This approach to understanding life is handy when it comes to hamburgers and wine.

Consider: there is the set of people who like hamburgers, which is large. There is also the set of people who only like white wine, which is also large (and includes but is not limited to several of my in-laws). The shaded area where those two overlap is the set of people who like hamburgers but only drink white wine, and for whom saying something like “Hamburgers go great with Cabernet” is about as useless as legs on a fish.
 
For those folks, the appropriate advice is more the following: hamburgers can also go great with a substantial white wine that nevertheless has good acidity, since you need something to cut through the fat. Chardonnay has the substance; grow the grapes in a cool climate - for instance, Oregon, the far coast of Sonoma, or western Australia - and you’ll get the requisite acidity, too. A little oak doesn’t hurt either, as it goes well with the smoky char from the grill. Here are a few good options:
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Filed under: Burgers • Content Partner • Food and Wine • Sip • Wine


National sandwich month
August 1st, 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.

It’s the best thing since sliced bread - August is National Sandwich Month!

First century B.C Rabbi Hillel the Elder is credited with coming up with the sandwich concept. He put bitter herbs between two matzos during Passover. The Hillel sandwich is still popular at Passover feasts.

The name “sandwich” has a slightly more scandalous beginning. Sandwich is the name of a place in the county of Kent, England. In the late 1700s, the Fourth Earl of Sandwich, John Montague, was known to be an avid gambler. He would spend so long at the card table that eventually his hunger would get the better of him. For sustenance, he asked for bread, meat and cheese. Because he needed a hand free for his cards, he put the meat and cheese between the bread. Other players saw this convenient snack and asked for the same.
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Filed under: Bite • Breakfast Buffet • Food Holidays • News • Sandwiches


It's too hot to grill at home - go grab a burger
July 2nd, 2012
10:00 AM 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.

Americans are the world’s burger experts. If you doubt this for one minute, consider the way they do things at Burger King Japan.

Novelty burger options include a pizza-sized burger that’s almost nine inches and costs $33.

In April, BK Japan offered a deal, where, for $1.37, you could add 15 strips of bacon to your burger, at which point your burger disappears. One customer took things way too far and added 1,050 bacon slices to his Whopper (spoiler alert: He didn’t finish it).
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