Food Writing

Italian Subs, Crawfish Boils, and Drunken Hams: The Week in Food Writing

Will's Special
Will’s Special Photo: courtesy of The Paupered Chef

• Speaking of great Italian subs, Mike Gebert explored the offerings at Riviera Italian Imported Foods for Saveur. While he admits that “anything made on the premises is worth taking home,” the sandwiches — which are “piled with meats as speckled and varied as Italian marble” — are the real reason to go. [Saveur]

• When he’s not cooking at Big Jones, Executive Chef Paul Fehribach has turned into quite the blogger. Previously, he’s written about how the restaurant creates perfect bacon, but now he’s starting to dish out recipes for the home cook. Ever wanted to know how to have a Louisiana Crawfish Boil at home? Here’s the recipe. [Big Jones Blog]

• Here’s a challenge we’d like to have tried: In this week’s Key Ingredient column for the Chicago Reader, Cleetus Friedman from City Provisions Deli had to find a way to use bourbon. He came up with a Bourbon-Glazed Drunken Ham, though he proclaims that you’ll also need to pour a half cup of the liquor into a brandy snifter, and “set aside for sipping during preparation.” [Chicago Reader]

Italian Subs, Crawfish Boils, and Drunken Hams: The Week in Food Writing