To Dream of Caramel

by C.C. February 23, 2012

“And so they did enjoy that whole box in every way: the salty and the sweet, the chewy and the melty, the silky, smoky, richness of chocolate-covered caramel. And C.C. knew she could have her chocolate and caramel, too.”

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

Parents Need to Eat Too!

by Casey Barber February 20, 2012

“I don’t pretend to speak for the singular kind of exhaustion that comes from adjusting to life with a newborn, but I do believe this book is going to save many lives.”

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

Eating My Words: Dracula’s Chicken Paprikash for Two

by Rebecca Peters-Golden February 16, 2012

“And, of course, it’s a quick hop from martyrs and massacres to . . . you guessed it: Vlad the Impaler, or Dracula, when he’s at home. You want romance? That’s romance. And it all starts over a modest bowl of thick, velvety Chicken Paprikash, a traditional Hungarian stew.”

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

Unfolding the Story of the Heart-Shaped Box

by Casey Barber February 13, 2012

“As his daughter, Joanne Okuhn, tells the story, her great-uncle Adolph Klein had been the founder and proprietor of a small company specializing in heart-shaped boxes since the very early 1900s. Adolph’s nephew Ehrenfeld had been in dental school but came aboard to help out, and ended up expanding the business to become the premier Valentine’s box manufacturer in the country.”

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

Cracker-Thin Pizzas at Pete and Elda’s

by Good. Food. Stories. Contributor February 9, 2012

“If you can polish off an entire XXL thin-crust pie by yourself, the staff will bestow upon you one of its latest T-shirts (scroll down for photos). Many a football or field hockey team has entered, and many a player has exited with an addition to his or her wardrobe that quickly became part of the gym class clothing rotation.”

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

Trenton’s Tomato Pies

by Casey Barber February 6, 2012

“When traveling through Trenton, the two magic words you need to know are “tomato pie.” A golden, crunchy, olive oil-brushed crust is first topped with mozzarella cheese and then a vibrantly red sauce, so brilliantly colored because it’s made from canned crushed tomatoes that haven’t cooked down for hours.”

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

Hot and Sexy Italian Fish Stew

by Christine Galanti February 2, 2012

“Regardless of the questionable origin of its name, cioppino is without a doubt the sexiest of soups and the perfect choice for a romantic winter meal.”

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

Sports Illustrated’s Best Kept Secret: Hot Corn Dip

by Casey Barber January 30, 2012

“Busted. The crinkled and yellowing page stuck on the fridge for reference wasn’t from Gourmet or Saveur, nor even a printout from Epicurious, but an Emeril Lagasse story on his Super Bowl prep after the New Orleans Saints’ 2006 comeback run.”

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

Take a Taste of Dragon’s Breath

by Good. Food. Stories. Contributor January 26, 2012

“I felt like I was searching for contraband and not organic food. Then located in a nondescript part of Chinatown�up a staircase, behind a heavy door and down a long corridor�the only thing missing was the secret knock.”

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

Building the Bar: Casey’s Favorite Glassware

by Casey Barber January 23, 2012

“Today marks the first in a series on building your home bar. I won’t be sharing construction blueprints (and if you’ve ever tried to work with me on a home improvement project, you’ll know why—I’ve accidentally drilled holes into the adjacent room before), but I’ll cover almost everything else, from liquors and house wines to bar hardware and accessories while continuing our database of cocktail recipes.”

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

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