What We’re Reading this Weekend

Posted on July 25, 2014
MOUNTAIN LAKE

I have a confession to make: I still haven’t put away my snow shovel. Or my winter jacket, or the box of mismatched gloves and wool socks sitting in the corner. The last time it snowed was in late May, but I have this feeling that the second I put these cold-weather items into storage, some freak blizzard’s going to hit. But now that my son is 11 months old, crawling and getting into anything he can, his mother demanded they be taken to storage by the end of the weekend. So if it starts to snow at any point over the next few days, I’d like to offer a hearty apology.

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The FSW Guide to Egg Cooking

Posted on July 25, 2014
Egg Cooking Guide

But mom!" I said, pleading from the kitchen. "Gaston doesn't cook his eggs!" There's a part in Disney's Beauty and the Beast where Gaston, the perennial (albiet handsome) antagonist, eats about 4 raw eggs by nonchalantly tossing them in the air and swallowing them whole. As an impressionable 5 year old, I thought mimicking the behavior would make me big and strong like Gaston, and perhaps I'd even gain a blustering vibrato in the process.

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Five Flavor Mash Ups That Will Blow Your Mind

Posted on July 23, 2014
Bacon wrapped banana

If you’ve ever watched Food Network’s Chopped, you’ve probably sat at the edge of your seat wondering how the heck those chefs make such delicious-looking meals from ingredients that probably shouldn’t go together. Or so you thought. But, from a gastronomical stand point, there are both scientific and cultural reasons why certain flavor combinations just, well, work.

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State of Franks: The Best Regional Hot Dogs from Around the Country

Posted on July 23, 2014
State of Franks Banner

Hot dogs are a language here in the USA. Taking a bite out of a dog safely nestled in a bun is like silently saying “Hey, this is America. And we’re going to have a good time.” And like the varieties of dialects and accents of language across the states, each locality sports their own uniquely delicious brand of regional hot dog to call their own. From the simple New York style dog (mustard, saurkraut) to the Polish Boy of Cleveland (kielbasa, cole slaw, fries, BBQ sauce, hot sauce), we put together a guide to the very best regional hot dogs from around the country for you to drool over.

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52 Ingredients: Okra

Posted on July 22, 2014
Okra

The first time I had okra was just west of Tulsa on a family road trip. Driving through Oklahoma is like chasing the metaphorical carrot on a stick—you keep going, going and going without ever getting anywhere. That made the gas station/roadside stand we stopped at like a pot of gold at the end of the rainbow. In fact, it was better than gold, because I was about to have golden-fried okra for the first time.

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