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If it's faux, is it not still food? (San Jose Mercury News)
Why must man make mock food? Especially since it tends to be eminently more mockable than the food being mocked? "Because we can," says one food scholar.
Read more...From vegetarian to double beef, one simple method produces countless chilis (San Francisco Chronicle)
Years ago, my friend Karin invited a small group of women over for a dinner party. She's one of those untrained cooks who churn out fabulously elaborate meals with little effort, so I eagerly anticipated a gourmet feast. As the evening approached, thoughts...
Read more...Conspicuous Consumption - People's Poll (Metro Times Detroit)
BEST NEW RESTAURANT Maria's Comida 11411 Joseph Campau, Hamtramck; 313-733-8406 Mexican food on Hamtramck's Polish strip? It might have sounded odd a decade ago, but among our readers it has a serious following.
Read more...Veggie Pasta is a hit with meat lovers (St. Louis Post-Dispatch)
Grilled squash, eggplant and bell peppers are among the ingredients in Iron Barley's Veggie Pasta. (Robert Cohen/P-D) QUESTION There's a great restaurant called Iron Barley Eating Establishment in St. Louis. They do a wonderful veggie pasta dish, and I would love to have the recipe.
Read more...Garden-fresh cauliflower in cast iron (MSNBC)
Phil Lempert “steals” this week’s recipe from California's Ubuntu restaurant, which is a restaurant, yoga studio and biodynamic garden all in one. Here, try a recipe for chef Jeremy Fox's curry-spiced cauliflower in a cast-iron pot.
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