Hot Off the Presses

A Whole Grain Fruit Tart for Any Season

rustic whole-grain fruit tart, via goodfoodstories.com

“This tart could just as easily be made with all all-purpose flour or a half-and-half blend of all-purpose and whole wheat, but if you’ve got odds and ends of random whole-grain flours taking up space in your fridge or freezer, feel free to play around with this recipe to use them and clear out a little extra room. It’s also totally fine to use whatever fresh or frozen fruit you have on hand—sweet plums and nectarines mixed with last year’s frozen raspberries, or the first fresh blueberries with frozen peaches are equally appealing.”

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Still Tasty

sour cherry pierogies from Pierogi Love: New Takes on an Old-World Comfort Food by Casey Barber - via goodfoodstories.com

Sour Cherry Pierogies from Pierogi Love: New Takes on an Old-World Comfort Food

“Pierogi dough recipes are like red sauce recipes (or pot roast recipes, or spanakopita recipes, or latke recipes)—if it’s been passed down through generations of family cooks, every single version is going to be a little different from someone else’s. It’s like playing recipe telephone, basically. Without a Polish babcia to show me the One True Way, I never had the burden of tradition weighing upon me when I started experimenting with various pierogi doughs, and this is what I’ve come up with as my go-to recipe.”

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smoky micheladas, via goodfoodstories.com

The Bar Cart: Smoky Micheladas

“It’s an ideal make-ahead drink for picnics and outdoor gatherings—just mix it in a lidded container like a half-gallon mason jar and store in the fridge until you’re ready to pack up and go. A tiny hit of chipotle powder is all you need to turn these into smoky micheladas; adjust to your taste or try out smoked paprika for a slightly different tack.”

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mango avocado fish tacos, via goodfoodstories.com

Mango Avocado Fish Tacos: The First Lesson in Learning To Love Fish

“The second I got wise to mango avocado salsa (yes, I know, way late to the party, but so glad I showed up), my fish tacos became magic. When I made the first batch I was struck, before I ever tasted them, by how gorgeous they were: a riot of red, yellow, green, and orange that I couldn’t wait to eat. And, yes, they were everything I hoped they would be. Now I make fish tacos at least once a week when it’s warm out.”

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Duckfat in Portland, Maine - via goodfoodstories.com

Will Fly For Fries: Duckfat, Portland, Maine

“Duckfat calls itself a sandwich shop, but I’d expand the definition a bit to think of it as an upscale diner. The sandwiches, as wonderful as they are, are only part of the attraction—menu items like “duck in a jar” with rhubarb and foie gras, creamy tomato-fennel soup with grilled cheese croutons, or creamsicle milkshakes made with scoops from Gelato Fiasco down the street, will force serious decisions on the final food tally.”

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Rainbow Room from Sleepless in Seattle, via goodfoodstories.com

Nora Ephron’s New York: The Ultimate Rom-Com Walking Tour—With Food!

“In addition to When Harry Met Sally, You’ve Got Mail and even Sleepless in Seattle share that sincere spirit. And as I walk around New York, my mind flickers like a film reel as I remember key moments from all these movies—the moment that ‘someone is staring at you in Personal Growth’ or seeing a butterfly on the subway that’s likely on its way to Bloomingdale’s.”

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