Here's your winner of Serious Eats' chain burger tourney. On Tuesday, KFC rolled out its Double Down chicken sandwich — I really ought to put quotes around the word "sandwich" for this bun-less creation — and the food media immediately tore into it. Today, cardiologists everywhere are celebrating. More on that in a moment — the [...]
"We gathered Belgian golden ales and their foreign relatives as if they were snowflakes, aware that each was so unusual, and often so beautiful in a singular way, that it would resist any but the roughest categorization." So writes Eric Asimov in tasting-note piece on Belgian golden ales in The New York Times. Of course [...]
Well, that was quick. Though the New York Times sort of predicted it three months ago. WaPo's Tom Sietsema tweeted earlier this afternoon that D.C. might be the beneficiary of this ill-fated relationship: Food lovers, cross your fingers. Chef Fabio Trabocchi emails me that he's "Looking at more than one option and DC is one [...]
My first thought when I saw this grind clock perched atop the meat display counter at the Whole Foods in Tenleytown was the obvious: This has to be a reaction to the New York Times' October investigation into the ground beef business, which revealed, among other things, that "a single portion of hamburger meat is often [...]
If you haven't yet had a chance, like Y&H, to watch the Iron Chef America episode in which the not-so-secret ingredient is the White House vegetable garden, you might want to stop reading now. Otherwise, you'll never forgive me for what I'm about to do: reveal the winner in the star-studded cook-off that pitted Mario "Orange Crush" [...]
Y&H will try to ignore the Times' annoying habit of making every story they publish sound like the first word on the subject. After all, as revealing as Natalie Angier's report is, it still follows the more groundbreaking work of writers like Michael Pollan and Jeffrey Steingarten (whose somewhat tongue-in-cheek essay, "Salad the Silent Killer," [...]
All local foodies today were focused on the breaking news at Equinox, where a fire destroyed the downtown institution's kitchen. Y&H has fire department reports and pictures from the scene. In the meantime, here are the top blog posts of the week: Say Hello to the Inaugural Class of the D.C. Dish Hall of Fame [...]
Julie Powell made a name for herself by turning Julia Child's masterwork, Mastering the Art of French Cooking, into a confessional, super-human, freak-show challenge, which didn't do much to endear Powell to the late author. Powell's latest, Cleaving: A Story of Marriage, Meat, and Obsession, apparently plumbs even darker recesses of the author's psyche. (Y&H [...]
Y&H reader, Sean Hackbarth, obviously doesn't get much sleep, perhaps because he stays up thinking about the profit margins of gourmet cupcake shops. Hackbarth wrote to Y&H at 12:15 this morning to throw cold water on the theory that these cupcakeries are living on small margins, as implied or downright postulated by a recent New [...]
If you didn't see it, the New York Times chimed in last week on the gourmet cupcake trend. The story takes a look at the difficulties in turning a profit by selling little baked goods at $3 a pop. Reporter Elizabeth Olson gets the owner of Lovely Confections Bakery in Denver to break down the retail [...]
