Roots and Grubs

Today on Gourmet:

A Soondae Supper

“It’s a place that specializes in blood sausage.” “Okay, you go, I’ll stay here with Mama.”

Recently on Serious Eats:

Funny Fortunes

In five minutes, you will be attacked by a pear. It will eat you because you were going to eat it.

Today in the Seattle Times:

For brunch, a cheese-filled blintz is bliss

So, thanks to Manushkin and Leventhal, blintzes have become part of our regular breakfast repertoire — a tough lineup to crack, I have to say. We even have a blue tablecloth, just like Rosy’s, and we eagerly lined up our first round of […]

This month in Culinate:

Mighty Milk: What makes good milk good?

I had no idea what silage was until I looked it up. It’s fermented grass or grains. To a cow, I imagine this is the equivalent of cheese.

This was a really fun piece. I am now an insufferable milk snob.

If you didn’t see it yesterday, check out this great interview with Tom Colicchio in the New York Times:

Even Top Chefs Have Picky Kids

Here’s Colicchio talking about his teenage son:

But at the same time, there are some flavors kids just don’t like. For him, he’ll eat peas, but he doesn’t like broccoli. Green […]