As we prepare for the first day of summer, it seems the perfect time to offer our thoughts on policies and procedures for effective beach eating. Is a sandwich or wrap preferable? How to avoid sandy snacks? And how can ocean water be used as a seasoning? Photo: Flickr CC / therichbrooks
Jordan's from Chicago, but he sends us these pics of his morning tea and breakfast among the hills of tea country in Ella, Sri Lanka. I don't know which view is more beautiful, the hills or the food. /dan See the full gallery on Posterous
Dinner Party Downloadhosts Rico Gagliano and Brendan Francis Newnam join us to talk, well, dinner parties, including preparing, serving and of course, drinking. Fans of DPD? You have fine taste; thanks for checking out Sporkful. Don't know Brendan and Rico's certified awesome podcast? It's now 100 episodes strong and it's time you subscribe. They know dinner parties, but that's not what
Tia sends this photo and writes: This fried egg, cheese, and tomato sandwich on rye made for an awesome lunch today! The sandwich was replete with all good things: The all-important cheesy goodness, the tangyness of the rye, the crunchiness that comes from toasting the rye, the multifaceted texture of the fried egg, and the coolness of the tomato. It was awesome! Sounds
We received the above photo from Michael, an Eater in Maryland, who saw the videowhere we made "Cheese-Armored Grilled Cheese," which consisted of a grilled cheese sandwich encased in crispy burnt cheese. He writes, "You were right, the flip was perilous, my grease stained shorts are in the wash." But clearly, the end product was a success. Now as you know,
Dan and Mark explore the best and worst foods for outdoor eating, including picnic lessons from Yogi Bear and Dan's mom. /mark Photo: Flickr CC / 22244945@N00
Amanda in DC sent this along... I wanted to share something awesome that I stumbled upon over the weekend. It was my daughter's 3rd birthday party, and we grilled hot dogs for the occasion -- one of her favorite foods. I had also prepared asparagus wrapped in prosciutto for the grown ups -- a celebration of spring, if you will... So there I