by Christine Galanti
August 4, 2011
“While the recipes vary, the end goal is the same for all: savory, juicy, tender meat magic. An emulsion of juices drips from freshly grilled steak and, when combined with cheese, transforms itself into a buttery jus you’ll have no choice but to lick from your fingers. The soft, fresh interior of the Italian roll sops up this quasi-gravy, without you even having to wipe a plate.”
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by Danielle Oteri
December 1, 2009
“The bread is on the thin side, making the experience of eating your hoagie an oozing, decadent affair that requires your full concentration, and the occasional mission to recover dropped pieces of steak. It’s similar to balancing the thin slices of rye bread on which good hand-cut pastrami is served. You’re gonna need a big pile o’ napkins.”
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