There was a story in the NY Times this week about the guy who makes the possibly-best-pizza-I-have-ever-had. Nice to know the story of the genius behind the port-o-oven.
I ate at Noodle Pudding once. I expected great things. I was underwhelmed. After reading this post by Mark Bittman, though, I think I need to give it another try. I mean, orichette with broccoli rabe and croutons, come on!, that sounds awesome. But of course, he injects his food writing with so much character and atmosphere, he could write about eating cheese whiz from a can and make me crave it.
Food Mayhem made maple-pecan sticky buns for the comfort-food-themed election party. Lord, they look amazing. I wish she had come to my election night party. Like, seriously, that would have been cool.
The Kitchn addresses the eternally important Thanksgiving meal question: How do you keep the mashed potatoes warm?
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