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. […]