Good. Food. Stories.

Bloody Mary Tomatoes and More No-Cook Appetizers

by Casey Barber December 12, 2011

“It’s sort of an edible shot glass for my favorite brunch drink, dousing crunchy celery in vodka, horseradish, and Worcestershire sauce before stuffing the soaked-up bits into fresh grape tomatoes.”

15 comments [Read the whole good food story...]

Buried Treasure in a Recipe Binder

by Good. Food. Stories. Contributor December 8, 2011

“The half sheet of paper had a grease thumbprint smack in the middle of the page, a grocery list on the top, and a reminder to email my book club. My cursive writing—which would place last in any penmanship contest—was a struggle to decipher.”

5 comments [Read the whole good food story...]

Measure for Measure, Here’s the Weigh to Go

by Casey Barber December 5, 2011

“Until we can get every cook in America comfortable with the tare function, we can at least talk about which measuring cups you should be using for which ingredients—and why adding your ingredients to the measuring cup in a certain way makes a difference.”

7 comments [Read the whole good food story...]

Getting Lost for a Good Meal in Venice

by Good. Food. Stories. Contributor December 1, 2011

“”Ah, you did find it!” exclaimed our proprietor, host, and, as it turns out, waiter. “Please, sit right here,” motioning us to a table already set for six. We understood his fretting about holding the table for a group that might or might not succeed in finding their way—there were only about ten other places for diners in the tiny establishment!”

5 comments [Read the whole good food story...]

Ou Est Le Boeuf? Non, Ou Est Le Foie?

by Casey Barber November 28, 2011

“A sliver of cured foie gras tart, slathered with garlic- and cheese curd-infused mashed potatoes is one of those dishes that causes involuntary noises of pleasure. Though the entire tart is the size of a Pizza Hut personal pan pizza, its over-the-top creamy savoriness should be split with someone appreciative to avoid any fatty luxury overdose.”

4 comments [Read the whole good food story...]

(Almost) Pure Cranberry Spread

by Casey Barber November 21, 2011

“More than the hilarious and captivating noises or the Sour Patch Kid-esque overtones of its texture, there was just a little extra poppiness to the cranberry’s taste after it made the transition from raw to cooked.”

8 comments [Read the whole good food story...]

Hold the Tums and Reach for “Italian Pop Rocks”

by Danielle Oteri November 17, 2011

“When all else fails, there is one final option that I like to call “Italian Pop Rocks.” My grandparents always had a large blue jar in their cupboard, filled with what looked like white cheese doodles.”

9 comments [Read the whole good food story...]

Try a Dry Cider this Thanksgiving

by Casey Barber November 14, 2011

“This isn’t the sugary, boozed-up apple juice that’s mass-marketed to your local watering hole. The cider I’m talking about is fragrant and bubbly like sparkling wine, with a price point to match.”

7 comments [Read the whole good food story...]

Uncommonly Good in San Francisco

by C.C. November 10, 2011

“C.C. isn’t really equipped to talk about all the wonderful things happening at Commonwealth; for her, a visit to Commonwealth must be like an expedition to Galapagos is to the average hiker—who’s the booby now?”

4 comments [Read the whole good food story...]

Brining a Turkey for Happier Dining

by Casey Barber November 7, 2011

“Brining is an insurance policy against dry, overcooked meat. It’s a way of infusing moisture and flavor into meat from the inside out—the anti-marinade, if you will.”

6 comments [Read the whole good food story...]

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