Food Stuff

Guanciale Comes to America

By January 30, 2014 132 comments Permalink

Credit: Katherine Frey / The Washington Post / Getty Images Hog’s have faces that only a gourmand could love. Though still rare in America, cured porcine jowls have long imbued great Italian dishes with an intense earthy saltiness. The cut, known as guanciale adds more flavor to dishes like bucatini all’Amatriciana and spaghetti carbonara than…

WhistlePig Creates Classic American Rye

By December 15, 2013 31 comments Permalink

WhistlePig Straight Rye Whiskey Rye, the backbone of the original recipes for the Manhattan, Sazerac, and Old-Fashioned, spent much of the last few decades losing ground to bourbon and Tennessee whiskey. Now, the most American of liquors – George Washington distilled the stuff at Mount Vernon – is having a resurgence, thanks to a modern mix of…

Where the Hunt for Mamaliga Ends

By October 15, 2013 117 comments Permalink

A Restaurant in Brooklyn Offers the Food and Feeling of Moldova In the heart of old Brooklyn, on a prosaic stretch of Coney Island Avenue that runs through Midwood, among auto body shops and fast-food joints and commerce catering to Orthodox Jews, you will find what looks like a village house in the old country,…

Two Languages for Every Child

By May 17, 2013 153 comments Permalink

Getty Images As a little kid, I was exposed to the Sicilian dialect that was my grandfather’s only language, though none of it stuck beyond his imperatives of “Mangia. Mangia.” When my grandfather died, when I was 10, the second language of our family died as well. In high school and college, I was a…

An Interview With Dennis Lehane

Getty Images Dennis Lehane is the author of ten novels — including New York Times bestsellers Gone Baby Gone, Mystic River, Shutter Island, The Given Day, and Moonlight Mile, as well as Coronado, a collection of short stories and a play. His latest bestseller, Live By Night, recently won the prestigious Edgar Award for “Best…