Thumbnail image for Pretzel Bread: A New Twist

Pretzel Bread: A New Twist

Casey Barberby Casey Barber March 25, 2013

“Here’s the deep, dark secret: making pretzel bread is much easier than shaping, twirling, and poaching smaller pretzels. With a larger loaf shape, you’re not stuck at the counter, molding small pieces of dough into different shapes. You’re making an oval: one and done.”

9 comments [Read the whole good food story...]
Thumbnail image for In Edinburgh, the Graves Call Louder than the Food

In Edinburgh, the Graves Call Louder than the Food

Rebecca Peters-Goldenby Rebecca Peters-Golden March 21, 2013

“We’d both been to Edinburgh before and, really, we wanted a chance to see what it might be like if we actually lived there. So on this trip, we mostly ate where we found ourselves, popping into likely looking places after getting off the city bus from our latest jaunt.”

8 comments [Read the whole good food story...]
Thumbnail image for Quick Pasta Fagiole and One-Skillet Suppers

Quick Pasta Fagiole and One-Skillet Suppers

Casey Barberby Casey Barber March 18, 2013

“Though pasta fagiole is traditionally simmered for hours as dried white beans turn soft and plump, creating a creamy sauce, this version might make your grandma blush. I’m cheating by using canned cannellinis, creating a hearty and satisfying stew that cooks in less than an hour.”

8 comments [Read the whole good food story...]
Thumbnail image for Another Apple Pie and Ice Cream: Jack Kerouac and Food

Another Apple Pie and Ice Cream: Jack Kerouac and Food

Casey Barberby Casey Barber March 14, 2013

“Food is mapped across the American landscape as clearly as interstate highways, and as Jack Kerouac crisscrossed the country innumerable times over the course of two and a half decades, what he ate and where he ate it became part of his life’s story.”

16 comments [Read the whole good food story...]
Thumbnail image for Groundnut Cakes and More from The Lee Bros. Charleston Kitchen

Groundnut Cakes and More from The Lee Bros. Charleston Kitchen

Casey Barberby Casey Barber March 11, 2013

“Groundnut cakes are essentially peanut praline cookies, named after an archaic term for the legume. Made from freshly chopped peanuts instead of peanut butter from a jar, and folded gently with brown sugar and egg whites, they’re like Southern florentines, lacy and crisp and impossible to get away with eating only one. Or two.”

14 comments [Read the whole good food story...]
Thumbnail image for Portuguese Octopus on a Roof Tile

Portuguese Octopus on a Roof Tile

Good. Food. Stories. Contributorby Good. Food. Stories. Contributor March 7, 2013

“The bar buzzes with rapid-fire conversations, hearty laughter, and huge plates of bacalao and other specialties being devoured in industrial quantities. If I hadn’t pulled of the Jersey Turnpike, I would swear I was in Lisbon.”

3 comments [Read the whole good food story...]
Thumbnail image for Lemon-Champagne Cake for a Sourpuss

Lemon-Champagne Cake for a Sourpuss

Casey Barberby Casey Barber March 4, 2013

“But this year’s birthday is kind of a big one, and I thought it was high time to come to terms with my ambivalence about the whole “it’s your special day” thing. So I did what any food-loving misanthrope would do: I made a cake for myself, by myself, in the exact flavors I wanted, and ate it myself.”

13 comments [Read the whole good food story...]
Thumbnail image for Chicken and Waffles the Amish Way

Chicken and Waffles the Amish Way

Casey Barberby Casey Barber February 28, 2013

“This time, it’s chicken and waffles—not the famous Southern version with fried chicken and maple syrup, but the kind I grew up eating with roasted chicken, yellow gravy, and sometimes, for that extra helping of carbs, a scoop of mashed potatoes.”

10 comments [Read the whole good food story...]
Thumbnail image for The Bar Cart: The Dirty Shirley

The Bar Cart: The Dirty Shirley

Casey Barberby Casey Barber February 25, 2013

“When adding booze to a Shirley Temple, the Dirty Shirley, as it’s commonly called, keeps things equally straightforward. No citrus, bitters, brown liquors, or other flourishes of flavor are added to the sugary drink. Vodka, that high-octane tabula rasa, typically does the trick. But if we’re going to the trouble of mixing up a drink like a proper adult, I can think of a few ways to make it even better.”

7 comments [Read the whole good food story...]
Thumbnail image for Good. Food. Stories. Potluck: Links from Around the Web

Good. Food. Stories. Potluck: Links from Around the Web

Casey Barberby Casey Barber February 21, 2013

“Welcome to another round of the Good. Food. Stories. Potluck, where I serve up a heaping helping of links to stories I’ve worked on for other online publications. They’re too good not to share with all of my dear funny Valentines here—and since February’s a short month, we’ll keep this short and sweet as well.”

1 comment [Read the whole good food story...]