Links We Love
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Credit: Design*Sponge
• Herb-infused vodkas are simple to make, taste beautiful, and look fantastic while they're steeping. [DesignSponge]
• The French Culinary Institute's resident mad scientist Dave Arnold imagines "the burger of the future": a veal stock soup dumpling with bacon, Comte cheese, and pickles. [Eater National]
• Cue up the DVD player and dive in to Food52's Vicky Cristina Barcelona dinner party menu. [Food52]
• It's a culinary axiom: Everything tastes better on a stick! MattBites believes in it so deeply that he wrote an entire cookbook celebrating the perfection of wood-mounted foods. [MattBites]
• This visual guide to the taxonomy of pasta helps you tell your fusilli lunghi from your fedelini. [Charming Italy]
• It's the end of an era. Slice and A Hamburger Today founding editor Adam Kuban is leaving Serious Eats full time. [Serious Eats]
• Grapevines are being planted on royal property in the UK, with plans to produce a royal sparkling wine. [UK Telegraph]
• Roger Ebert writes, frankly and eloquently, about his life eating through a G-tube, a plastic feeding tube semi-permanently attached to his stomach. [Sun-Times]
• Beloved Chez Panisse chef David Tanis (author of A Platter of Figs, a favorite cookbook of certain Saveur.com editors) is leaving the restaurant; his next gig is a regular column for the New York Times. [SF Gate]
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