The Feed

Thursday Night Improv

Daniel, my partner, and I have been eating out far too many nights in a row, and we both feel the need for something real, something hot, something cooked in our own kitchen, something nourishing and quick and simple. I throw open the fridge and assess the options again. Continue...

pasta italian Photo: James Oseland
Source: Saveur
Spinach and Egg Salad Sandwiches

Egg salad, that sandwich staple, takes on a livelier character with the addition of a little harissa or Sriracha hot sauce. Continue...

Spinach and Egg Salad Sandwiches Photo: bitchincamero
Source: Saveur
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Cod Cakes

The recipe for these cod cakes hails from Cape Breton, Nova Scotia—more precisely, from the files of home cook Eva Murphy, whom Sasha Chapman profiled in "August's Feast" (August/September 2009). Continue...

cod cakes Photo: Andre Baranowski
Source: Saveur
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Roast Pork with Rosemary
Roast Pork with Rosemary Photo: Brian Doben

A whole pork loin and some rosemary, salt, pepper, and oil are all that's needed for this simple centerpiece dish. We recommend serving whole roasted apples as an accompaniment. Continue...

Source: Saveur
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Fish Tacos

Adding beer to the batter will help the fish for these tacos fry up golden brown. Continue...

fish tacos Photo: Penny De Los Santos
Source: Saveur
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Chocolate Cream Pie

A crunchy crust and pudding-like filling make this pie a standout. This pie should be well chilled before it’s served. Continue...

Chocolate Cream Pie Photo: Michael Kraus
Source: Saveur
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Sweet Drink from Thailand

Looking like Strawberry Quik but tasting way more interesting—tangy, floral, and even a bit smoky—Pinky Milk is made with Hale's Blue Boy Brand sala syrup, a magenta-colored, toothachingly sweet, artificially flavored syrup that approximates the taste of the fruit of a branchy palm tree that’s native to Thailand. Continue...

pinky milk Photo: Anna Stockwell
Source: Saveur
Smooth-Edge Can Openers Photo: Kuhn Rikon
TOOLS AND GADGETS
Smooth-Edge Can Openers

by Karen Hammonds

Smooth-edge openers cut the can open from the side as opposed to the top, so the lid comes off with a smooth edge, rather than a jagged edge. Another advantage is that the cutting wheel never comes into contact with food, so less cleanup is involved. Continue...

Source: Saveur

TOOLS AND GADGETS Karen Hammonds is a food editor and writer.   Read all posts from Tools and Gadgets
INGREDIENT
Anchovy Paste

by Allison Fishman

Anchovy Paste Photo: Camera One/NYC

Anchovies are possibly my favorite dirty-secret ingredient, and I’m not alone in keeping my love closeted. How can we help the ones we love to get over their fear of anchovies? Continue...

Source: Saveur

INGREDIENT Allison Fishman is the owner of the Wooden Spoon Cooking School and host of Cook Yourself Thin.   Read all posts from Ingredient
Chicken Fried Steak

The thick, crunchy crust is one of our favorite things about this classic Southern-style chicken fried steak. Continue...

chicken fried steak Photo: Andre Baranowski
Source: Saveur
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