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Why Would Anybody Want to Eat Old Meat?

Just because it's aged doesn't mean it's rotten. READ MORE

Still Holed Up in Alabama

I spent a couple more days in Florence, Alabama, writing and trying not to eat anything noteworthy. On a wild compulsion, I had dinner at Grille 360, the revolving concrete monstrosity lurking far above my hotel. READ MORE

Attempted Culinary Seclusion

As I said in my last report, it was clearly time to quit while I was ahead and get out of Chattanooga. READ MORE

I’ll Have the Duck and Desperate Housewives

We haven’t yet reached the end of society as we know it—but you can see it from here! READ MORE

How to Fry a Turkey

How to Fry a Turkey

STEP 1: Gather all your equipment And decide where to place the fryer. All fryers are not created equal, so it's important to tho... READ MORE

His Knife Has Got Your Back

Butchers can do all kinds of things for you-- just ask. READ MORE

Tricks for Treats

Some Moscoto d’Asti with your candy corn, madam? Grown-up ways to deal with Halloween leftovers. READ MORE

Birria and House-made Tortillas

Baja Cactus serves great birria, a goat stew in a rich red chile sauce, says sricha. Try it with its preferred condiments–a squeeze of lime, diced onions, and cilantro. Mop it up with some of their thick, moist, perfect house-emade corn tortillas. And READ MORE

Timothy’s: Ice Cream Made by Hand in Bridgeport, CT

The old-fashioned ice cream at Timothy’s is one of Fairfield County’s best-kept secrets, says slowcali. It’s cranked out by hand from sweet cream and other fresh ingredients, including strawberries, French vanilla, and Dutch chocolate. Shakes, as you’d READ MORE

CSAs for Small Households

A CSA can be a great deal for people who are pro-local business, pro-sustainable farming, and pro-yummy. It’s short for Community Supported Agriculture, and it’s kind of like having season tickets to a farm–you buy your subscription, and every week the READ MORE