This photo comes to us from Keith Dixon, author of the excellent new book "Cooking for Gracie: The Making of a Parent from Scratch", who writes: I made something this morning that reminded me of my all-time favorite Sporkful video, the ultimate grilled cheese. I made some Sullivan Street Bakery cheese bread, and all the pecorino melted through and basically crisped
In our Easter show, Mark said he always imagined the Easter Bunny being somewhat like a dragon, because both are known for guarding things that they acquired, but did not create. In the case of the Easter Bunny it's eggs, of course, and in the case of a dragon, it's treasure. Well listener Jane emailed us this photo, of one
Dan M. was at our recent New York meetup, but apologized that he couldn't stay long because he was due to meet friends for a massive steak dinner. No apology was needed, since that's a perfectly valid reason to skip out of a Sporkful event. Before he left, we had a conversation about favorite steak house sides. I professed my
Paul in Chicago sees no reason why whiskey, bacon and pie should live in separate worlds, so he signed up for a pie contest: There was bacon and bacon fat cut into the crust and a tablespoon of whiskey in the pecan filling. . . This was a nerve racking event for me because it was the first time I ever
We did a video a few months ago in which we tested various ways to get crispy burnt cheese into your grilled cheese sandwich, inspired by a listener who pokes holes in grilled cheese bread to get the cheese to seep down to the pan and end up crispy and burnt. That came after another listener called in to tell
Theresa from Ohio dug our recent episode with comic Todd Barry about eating alone. One issue we talked about was where to sit when dining solo -- facing the street outside, or the rest of the restaurant. Her take: The restaurant view because I love watching the servers interact. I worked in the service industry for a long time and I
We have a fierce debate on the merits of cherry tomatoes, and also discuss what constitutes a salad, the best temperature for salad ingredients, and more, all with our friend Win Rosenfeld in house. In part two (to come in a couple of weeks) we'll cover croutons, cheeses, and whether a salad should ever require a knife. Photo: Flickr CC /