Truly offal news

I’m not a big organ meat fan. Other than fatty foie gras I could easily go the rest of my life without eating it again. I tried to become a fan. When I was in chef school we learned how to prepare kidneys in classic recipes and I did my best to learn to like them. Same with heart and tripe, both which I’ve tried to cook myself and ordered at good restaurants to make sure I’d given the nasty bits the chance they deserve. I can’t say all of my organ experiments have been negative. On the p

SFist Drinks: The Promissory Note from The Alembic

Photo by bittermelon/Flickr If you break down contemporary cocktail culture as aficionados like Camper English are wont to do, you may be inclined to generalize that East Coast style (inspired lately by NYC joints like Milk Honey, Little Branch, Death Co., and Brooklyn's Clover Club) tends more toward spirit-driven drinks based on classic recipes, while West Coast style tends to be more about fresh, seasonal ingredients. The Alembic , up on Haight, might fall more in the forme

Spruce Up Iced Tea with Sweet Summer Flavors

Traditional brewed iced tea is a summer treat in itself, but if the classic recipes isn’t your cup of tea, spruce it up with some sweet natural flavors. Whether you love zesty citrus or fresh sweet fruit, these concepts will dazzle guests and sweeten up your summer. Frozen Fruit Cubes No matter the flavor of tea, sweet fruit-flavored cubes are sure to add frosty flavors from the summertime harvest. Chop or fresh fruit and fill ice cube trays with the pieces as well as fruit juice, Sprite, or

Spruce Up Iced Tea with Sweet Summer Flavors

Traditional brewed iced tea is a summer treat in itself, but if the classic recipes isn’t your cup of tea, spruce it up with some sweet natural flavors. Whether you love zesty citrus or fresh sweet fruit, these concepts will dazzle guests and sweeten up your summer. Frozen Fruit Cubes No matter the flavor of tea, sweet fruit-flavored cubes are sure to add frosty flavors from the summertime harvest. Chop or fresh fruit and fill ice cube trays with the pieces as well as fruit juice, Sprite, or

Free Library Festival: Molly O’Neill (Phillyist)

Food junkies, unite! In American Food Writing: An Anthology With Classic Recipes , food columnist Molly O’Neill has compiled the crème-de-la-creme from famous foodies everywhere. From Fast Food Nation author Eric Schlosser to the one and only Julia Child, from globe-trotting Anthony Bourdain to my personal Jesus, Michael Pollan - hail, hail, the gang’s all here! There are also some writers you ...