Salon Directory › e › Eat and Drink (87 stories)

Eat and Drink

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Snobbery rules Snobbery rules
You love virgin olive oil and homemade fromage de tête. Does that make you a jerk? These guides say you should embrace your snobby self.
By Jonathan Beecher Field and Amy Monaghan Oct 9, 2007
The Breakfast Liberation Front The Breakfast Liberation Front
The food industry processes the life out of our flakes and puffs, then sponsors studies boasting of their health benefits. Isn't it time to rebel against breakfast cereal supremacy?
By Anastacia Marx de Salcedo Oct 3, 2007
Mister bean Mister bean
Ken Albala, author of "Beans: A History," discusses the social and culinary impact of the humble legume.
By Tracie McMillan Sep 11, 2007
Remembrance of tacos past Remembrance of tacos past
I may have grown up to be a foodie, but I still think fondly of Taco Bell and its mushy burritos and fast-food mission facades.
By Mark Dery Sep 5, 2007
Grape expectations Grape expectations
Global warming has blessed cool-weather wine regions with record vintages. But while savoring their gold-medal wines, viticulturists are looking to the future -- and it isn't pretty.
By Ann Bauer Aug 28, 2007
Oil and food don't mix Oil and food don't mix
Congress just handed petroleum- and chemical-guzzling industrial farms five more years of wrongheaded subsidies, but chef Dan Barber says sustainable, organic food will yet prevail.
By Eli Rosenberg Aug 23, 2007
Summer sips Summer sips
You wrote, we drank! Meet the winners of our first summer cocktail contest!
By Sarah Karnasiewicz Aug 17, 2007
Hunka hunka burnin' bacon Hunka hunka burnin' bacon
Elvis Presley was a connoisseur of macaroni salad, barbecue pizza and peanut butter. What other culinary catastrophes were hiding in his kitchen?
By Robert Sietsema Aug 14, 2007
No more gin and tonics! No more gin and tonics!
Labor Day is still weeks away and our summer cocktail repertoire is getting tired. Only you can help! Send us your favorite summer drink recipes -- and we'll pick a winner.
By Sarah Karnasiewicz Aug 8, 2007
It's always cocktail hour somewhere It's always cocktail hour somewhere
Paul Clarke, the blogger behind the Cocktail Chronicles, chats with Salon about classic martinis, lost ingredients and how rye whiskey changed his life.
By Robert Simonson Aug 7, 2007
Why I pick lettuce for the Black Panthers Why I pick lettuce for the Black Panthers
I worry that Alice Waters' crusade for local, seasonal food isn't reaching the people who really need it.
By Novella Carpenter Aug 1, 2007
The artful eater The artful eater
The Art of Eating's Ed Behr talks about the tyranny of top 10 lists and why we need a food magazine willing to run a 13,000-word story on Roquefort cheese.
By J.R. Norton Jul 26, 2007
My big, nasty Panamanian bride's cake My big, nasty Panamanian bride's cake
It was my turn to bake my grandmother's beloved recipe. But when I opened the oven, I had a pan of boozy fruit slop.
By Sarah Inez Levy Jul 24, 2007
Adventures in snail hunting Adventures in snail hunting
The slimy pests were destroying my vegetable garden, so I smashed them -- until I decided to cook them for dinner.
By Andy Becker Jul 20, 2007
The deep delicious South The deep delicious South
John T. Edge, America's bard of Southern food, talks about Kool-Aid pickles, eating with the KKK, and how okra might be the ultimate tool of integration.
By Adam Roberts Jul 17, 2007
Summer reading, summer eating Summer reading, summer eating
Elizabeth David's classic "Summer Cooking" is as fresh and enchanting today as it was 50 years ago, when seasonal food was still a subversive idea.
By Sarah Karnasiewicz Jul 10, 2007
A Bengali bounty A Bengali bounty
In Bengali mythology -- and in my mother's kitchen -- fish has always been a delicious symbol of prosperity, fertility and pleasure.
By Chitrita Banerji Jul 3, 2007
The mama chef The mama chef
Do female chefs cook differently from male chefs?
Catherine Price Jun 26, 2007
Will Cambodian food ever catch on in America? Will Cambodian food ever catch on in America?
Thai restaurants are a dime a dozen, but 30 years after Pol Pot, Khmer cuisine is still hard to find in the U.S. Why hasn't it become the next big thing? Plus: A recipe to try at home
By Matthew Fishbane Jun 26, 2007
The end of the line The end of the line
Author Charles Clover on the scourge of overfishing, disgraceful restaurants, and yes, sustainable McDonald's.
By Samuel Fromartz Jun 20, 2007
Dark chocolate goes green Dark chocolate goes green
The tiny, eco-friendly, politically correct Grenada Chocolate Co. is winning awards, but can it survive in a Hershey's world?
By Meera Subramanian Jun 12, 2007
Scum-sucking epicure Scum-sucking epicure
I'm secretly addicted to spirulina. It tastes mossy, costs a fortune and makes my lips green, but this highbrow pond scum may turn out to be a wonder algae.
By Ann Bauer Jun 5, 2007
The king of summer comfort food The king of summer comfort food
Jasper White, author of "The Summer Shack Cookbook," chats about trading in haute cuisine for casual fare, how to eat lobsters, and his friendship with Julia Child.
By Adam Roberts May 29, 2007
A Summer Shack feast A Summer Shack feast
Jasper White shows you how to turn your kitchen into a seafood haven with these recipes for clam chowder, lobster rolls, lobster salad and whoopie pie.
By Jasper White May 29, 2007
The man who made Gordon Ramsay cry The man who made Gordon Ramsay cry
Marco Pierre White, the original bad-boy chef, talks about taking over "Hell's Kitchen" from his rival, his scorn for molecular gastronomy and kitchen rage.
By Alex Koppelman May 22, 2007
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Salon Directory › e › Eat and Drink (87 stories)

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