It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
Amazon Books has curated an interactive map that shows who’s invigorating regional cooking. And there are some surprises: Texas is moving beyond barbecue, while charcuterie is cool in California.
Buttermilk Pie? What? It sounds weird, but apparently it has a cult-like following in the longhorn state. It’s essentially a simple buttermilk and brown sugar custard pie, often flavored with a bit of vanilla and sometimes citrus zest. Kim Laidlaw decided to take it upon herself to come up with the ultimate version for the holidays.
As we were all gathered around the coffee table chatting, I asked my friend Rebecca what she had been up to.
She told us she had recently worked some swank party for 500 or so guests that had employed some 80 chefs, Rebecca being one of them. Apparently, it was so swank that she was not allowed to specify names or locations. What she did mention, however, was that she was in charge of making fritto misto for all 500 guests. In other words, fried seafood platters for the entire population of Dow City, Iowa.
“Wow. five hundred?” I asked, “How many bags of Fritos did you go through?”