Recent Episodes

 

Dwight Furrow, the author of American Foodie: Taste, Art, and the Cultural Revolution, talks about the philosophy of food. We discuss everything the impact of everything from automobile to Alice Waters to the Slow Food movement have shaped the way Americans think about food.
 
 
 
 

 

Inbal Baum, the Founder of Delicious Israel, joins us to talk about where foodies should eat when they travel to her country.

• Shakshouka is a popular dish in Israel
• Israeli Breakfast is a distinct and important meal
• The modern cherry tomato has roots in Israel
• Tel Aviv and Jerusalem top the list of cities you should visit
• Beach season runs from April to October
• Rosh Hashana is a great time to visit Israel
• When you visit Tel Aviv, go to the Carmel Market, the Levinsky Market
• Try the date syrup, Silan

 

 

Food for Thought

• Q: After pita bread, what is the most common food used to “wipe” humus?
• A: Raw onion.

 
 

Out of the Frying Pan

• Favorite Spot for Outdoor Dining: Milgo & Milbar
• Favorite Place to Buy Spices: Cafe Arma in Levinsky Market
• Herbs to Try: Za’atar and Hawaij (in Yemenite Coffee)
• Favorite Winery: Sphera
• Favorite Place for Dessert: The Malabia
• Favorite Food Experience for Kids: Max Brenner
• Chef to Watch: Eyal Shani
• Dish to Try at Different Places: Shakshouka and sabich

Bennet Jacobstein, author of The Joy of Ballpark Food: From Hot Dogs to Haute Cuisine, talks to us about what foodies can find at different baseball stadiums around the country.

• Hot dogs and sausages are not the same thing.
• The quality of ballpark food was elevated in the 90s as new stadiums were built and food television shows took off.
• Stadiums have highlighted regional foods.
• Gordon Biersch‘s founder Dan Gordon introduced garlic fries at Candlestick Park in 1994.
• The song “Take Me Out to the Ballgame” was written in 1908.
• The Yankees replaced Cracker Jacks at one point, but brought it back after a public outcry.
• 

  San Francisco Giant Gordon Biersch Garlic Fries

  Veggie Happy spearheaded the movement to get veggie dogs sold at ballpark stadiums.

• Andrew Zimmern has a stand in the Minnesota ballpark.
• Rocky Mountain Oysters are bull testicles.
• “The Big Six” are the food companies that service the major ballparks.
• As you go from ballpark to ballpark, try the hot dogs at each to see how they’re done differently.
• Proceeds from Bennett’s book go to Second Harvest Food Bank.

 

Food for Thought

• Q: In what year were Cracker Jacks first served at a baseball game?
• A: 1896 in Atlantic City.

 

Out of the Frying Pan

Here’s what Bennet recommends you try at each ballpark:

• Yankees Stadium in New York City: Chicken and Waffles.
• Fenway Park in Boston: Lobster Roll and a cuban sandwich.
• Wrigley Field in Chicago: Chicago-style hot dog with Vienna beef.
• Turner Field in Atlanta: Boiled peanuts.
• Marlins Park in Miami: Cuban dishes.
• Safeco Field in Seattle: The Ivar’s hot dog (with fish) and cream cheese hot dog.
• Nationals Park in Washington D.C.: A cauliflower hot dog and presidential cupcakes.
• 

  Chicago White Sox Chicago-Style Hot Dog

  Busch Stadium in St. Louis: The BBQ.

• Dodger Stadium in Los Angeles: Tommy Lasorda Spumoni ice cream.
• AT&T Park in San Francisco: Crab salad, lamb sausages, and Gordon Biersch garlic fries.

Try a Food Tour

Top 5 Lists

The Latin Quarter encompasses much of the 5th arrondissment (district) of Paris, with the Sorbonne University as its center. Back in medieval times, the slope on which the Sorbonne stands was covered with schools to which students from all over Europe came to study. The common language that they spoke was Latin, hence the name Latin Quarter. Today, the hill is still covered with schools, ranging from elementary to university. But one doesn’t have to be a student to enjoy the vibrant night life that spills out onto narrow streets on weekends. There are a number of fine neighborhood restaurants in the quarter whose mid-range (€€) and higher (€€€) prices are probably too steep for students to frequent, but travelers to Paris who have an adequate budget will find any of the five that I list a great place to begin their French dining experience.
 
 

1. Le Resto

Le Resto has been one of my favorites for many years. It stands on a side street around the corner from the lively rue du Pot de Fer. A handsome façade with curtainless windows trimmed in grey and a grey awning trimmed in burgundy welcome diners. The interior boasts bare-stone walls, exposed ceiling beams, a hardwood floor, and table tops made out of riddling boards covered with clear glass. The overall effect is rustic and reposing—as if one were dining at a country inn. I recently went there for lunch and ordered Pasta sotto de cavatappi au poulet et tomate ancienne. Three generous portions of tender, sliced chicken breast were served in on a bed of pasta that had been tossed in melted Parmesan. Slices of green, orange, and red tomatoes added color and flavor to the dish. It was a delicious, satisfying meal.
 

$$
8, rue de Tournefort, Paris
http://www.lerestoparis.fr/

 
 

2. Le Pré Verre

I have dined at Le Pré Verre many times over the years. I especially like the two-course, 14.50€ lunchtime menu that includes a glass of wine and an espresso. In the evening, a three-course menu (without beverages) runs 30€. The specialty of the house is Cochon de lait fondant aux épices douces et choux croquants. You get a wide-brimmed, shallow bowl containing a bed of lightly cooked cabbage upon which rest two slices of tender, milk-fed pork, all in a broth of light cream, white wine, and juices from the piglet. Flavored with cinnamon and star anise, this dish is exquisite.
 

$$
8, rue Thénard, Paris
http://www.lepreverre.com/

 

RELATED: Where to Eat in France.

 
 

3. Aux Verres de Contact

Aux Verres de Contact stands at the corner of boulevard Saint-Germain and rue de Bièvre. Its curtainless, sparkling-clean, tall and wide windows offer a view of its smart interior to passersby. Step inside to see a handsome zinc bar as you pass though to the main dining room. There, grey wallboards and room dividers trimmed in cherry; wallpaper displaying stylized glasses of wine; reddish-orange and bare-stone walls; and polished dark tables provide reposing atmosphere. The night that I dined there, popular music played over the sound system, including a song by the Temptations. For the main course, I chose Joue de bœuf façon pot au feu. The waitress asked me if I liked os à moelle, and I responded positively. When she returned, she presented me with a generous portion of stewed beef cheek, a cut of beef bone containing marrow (the os à moelle), and chunks of cabbage, carrot, small potatoes, leek, and turnips. This was a wonderful dish perfect for a chilly winter’s evening. I enjoyed it immensely and you will, too!
 

$$$
52, boulevard Saint-Germain, Paris
http://www.auxverresdecontact.com/

 

4. Le Buisson Ardent

A cheery red façade makes this bistrot stand out among the commercial establishments along the south side of rue Jussieu. Inside, the walls display painted murals on a forest-green background. The cherry-red and burgundy benches lining the periphery of the front dining room are comfortable, and the lacquered wooden tables lend elegance to the place. This restaurant was once a coaching inn. Its 1925 décor has been preserved. My choice for the main course was Noix de gigot d’agneau rôti à basse température, crème de pois chiches au cumin et polenta aux raisins secs. The boneless cut of tender leg of lamb was served rosé (pink), just as I had ordered, and was accompanied by a lovely cream of chick pea sauce. Alongside rested a large dollop of fluffy polenta (which was surprisingly light) studded with yellow raisins. The combination was simply delicious.
 

$$$
25, rue Jussieu, Paris
http://www.lebuissonardent.fr/

 
 

5. Le Reminet

A royal purple façade sets the tone for the fine dining experience that you will enjoy when you enter this small restaurant. Tables are set with tall candles and roses; gilt-framed mirrors hang on the walls; and spotless glassware stands on white tablecloths—diners will appreciate all of this and good service and great food, too! My main-course choice was called Filet de canette en croûte de lard et noisette, choux rouge croquant au vinaigre de Xérès et patate douce rôtie aux épices. I received a filet of duckling breast covered by a crust of breadcrumbs and bacon bits resting on a bed of cooked, crunchy, shredded red cabbage. The duck breast was tender, but nonetheless somewhat chewy (I had ordered it “rosé”). The red cabbage added color and texture to the dish and was quite flavorful on its own. Alongside lay a delicious wedge of roasted sweet potato cut lengthwise. Superb!
 

$$$
3, rue des Grands Degrés, Paris
http://www.lereminet.com/

 

RELATED: The Art of French Eating.

 

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About Tom Reeves

Confirmed Francophile Tom Reeves is the co-founder of Discover Paris! and the author of two books: Paris Insights – An Anthology and Dining Out in Paris: What You Need to Know before You Get to the City of Light.

 

As the souvenir t-shirt states, “Maryland is for crabs.” And around these parts, those crabs are blue crabs, aka Callinectes sapidus. Once plentiful in the Chesapeake Bay, pollution and over-fishing have caused Marylanders to resort to importing blue crabs from the Carolinas and the Gulf of Mexico. No matter–wherever they come from, blue crabs are some of the most flavorful shellfish around.
 
While we like to eat them simply steamed, encrusted with a spicy salty seasoning blend, sometimes we prefer the more expedient/less messy way of getting crab into belly–crab cakes. Here in Baltimore, the largest city in Maryland, we have several fine examples of the crabby patty, and many restaurants brag that theirs are the best in town. But whose crab cakes really are the best? Well, that may be a matter of personal taste. Some people prefer their crab cakes to be nothing more than a pile of crab meat, held together by sheer will. Others don’t mind if their cakes are a little on the saucy side. Seasoning differs from restaurant to restaurant–not everyone uses the ubiquitous Old Bay–but no bell peppers, please. They detract from the delicate flavor of the crab.
 
So who has the best crab cakes in Baltimore? Here are five of our favorites.
 
 

1. Koco’s Pub

This award-winning, fist-sized beauty is a hefty 11 ounces of luscious and sweet jumbo lump blue crab. The restaurant buys the best crabmeat they can get, and they form the cakes in small batches every day. The first thing you’ll notice about Koco’s crab cakes, after the size, is that they’re broiled to a beautiful brown shade (some places don’t leave their cakes under the broiler quite long enough for my taste). Breaking into it, you’ll find tons of sweet lump crab, very little filler, and a saucy binder. “Saucy” means more wet than dry, in crab cake parlance, and to our minds, makes for a rich and creamy texture.
 

$$$
4301 Harford Rd, Baltimore, MD
(410) 426-3519
http://www.kocospub.com

 

 
 

2. Pierpoint

Chef Nancy Longo puts a twist on her classic crab cake–she gently smokes the crab meat with fruitwood before assembling her cakes. Longo uses a combination of lump and claw meat, and a filler of “butter-style” crackers (aka Ritz). Charm City Cakes owner and Food Network personality, Duff Goldman, puts Pierpoint’s crab cakes at the top of his list, calling them “ridiculous.” If you can’t make it to Baltimore to try Chef Longo’s crab cakes, you can make them yourself from her recipe in Baltimore-centric cookbook, Baltimore Chef’s Table: Extraordinary Recipes from Charm City and the Surrounding Counties.
 

$$$
1822 Aliceanna St, Baltimore, MD
(410) 675-2080
http://www.pierpointrestaurant.com

 
 

 

RELATED: Where to Eat in Baltimore.

 
 

3. Pappas

Stepping into the original Parkville location of Pappas is like stepping into a time machine. While the decor is on the old-fashioned side and the customers are, too, their lumpy 8-ounce crab cakes are a thing of beauty. They use colossal lump crab and darn little filler. They’re not overly spiced, either, so the sweet sweet flavor of the blue crab shines. If you’re looking for a pile of unadulterated crab, Pappas’ is your place.
 

$$
1725 Taylor Ave, Baltimore, MD
http://pappasparkville.com

 

 
 

4. Great Sage

I’m now going to make your head spin. While there are plenty of really good crab cakes around that use actual crab, one of my all time favorites is a crab cake made with no crab at all. That’s right–a vegetarian crab cake. Vegan, to be exact, because Great Sage, in Clarksville, about 25 miles outside of Baltimore, serves no animal products of any kind. Their “crab” cake is made with shredded hearts of palm, the moist texture of which mimics crab in a quite convincing manner. Bound with vegan mayo and seasoned with Old Bay, Great Sage’s crab cakes are delicious enough to make even this picky Baltimorean’s top five list. The recipe for this veggie delight is also in Baltimore Chef’s Table: Extraordinary Recipes from Charm City and the Surrounding Counties.
 

$$
5809 Clarksville Square Dr, Clarksville, MD
(443) 535-9400
http://greatsage.com/

 

 
 

5. Gertrude’s

Baltimore’s first real celebrity chef is John Shields, he of the PBS shows Coastal Cooking with John Shields and Chesapeake Bay Cooking with John Shields. He also has multiple cookbooks under his belt and is one of the nicest people you’d ever want to meet. His restaurant, Gertrude’s, at the Baltimore Museum of Art, offers several different crab cakes. The one always available is Gertie’s crab cake, an all-lump beauty made from his grandmother’s recipe. Often there’s a special crab cake, like Mrs. Tawes’ or Clayton’s Cambridge, all made with Maryland blue crab meat (Gertrude’s is one of the participants in the True Blue Maryland Crab certification program) and various, yet still authentic Maryland, seasonings.
 

$$$
10 Art Museum Dr., Baltimore, MD
(410) 889-3399
http://www.gertrudesbaltimore.com/

 

 

 
Ask ten people in Baltimore and you’ll get at least five different answers as to who serves the best crab cake in town. What’s your favorite?
 

 

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About Kathy Patterson

 
Kathy Patterson is one half of the Baltimore Dining Duo. Along with her husband, Neal, she is the author of Baltimore Chef’s Table: Extraordinary Recipes from Charm City and the Surrounding Counties, a cookbook featuring recipes from over 50 Baltimore restaurants, and Food Lovers’ Guide to® Baltimore: The Best Restaurants, Markets & Local Culinary Offerings (Food Lovers’ Series), a restaurant guide. They also write the food blog Minxeats.

If you’ve never visited Memphis, you might think that everything we eat is slow smoked, smothered in a sweet and tangy sauce and topped with creamy coleslaw. Some people swear that you can literally smell barbecue in the air when you walk down the streets. Memphis combines the best of traditional Southern cuisine with cultural influences from all over the globe. The cornerstone entrée in every Southern cook’s repertoire is fried chicken, and like everything else, Memphis does it just a little bit differently. For the best fried chicken in town, check out these Bluff City hot spots.
 

1. Gus’s World Famous Fried Chicken

 
The fried chicken at Gus’s is legendary. Regardless of whether you prefer white meat or dark, it’s always juicy, and the crust has just enough heat to wake up your taste buds. In fact, the crust is so important; the exact ingredients are a secret, and only a few people know the recipe. The mix is made at the original Gus’s in Mason, TN and shipped to the four Memphis area locations.
 

$
310 South Front Street, Memphis, TN
(901) 527-4877
http://gusfriedchicken.com

 

2. Uncle Lou’s Southern Kitchen

“If the Colonel had Uncle Lou’s recipe, he’d be the General.” Uncle Lou serves his chicken “fried and dipped.” Each piece is dredged in seasoned flour, fried to perfection and dipped in a savory honey glaze that he calls “sweet and spicy love.” It will have you licking your fingers and craving more. This establishment has also been featured on Diners, Drive-Ins & Dives and The Best Thing I Ever Ate on the Food Network.
 

$
3633 Millbranch Road, Memphis, TN
(901) 332-2367
http://unclelousfriedchicken.com

 

3. The Beauty Shop

This popular, eclectic eatery used to be the salon where Priscilla Presley maintained her fabulous coif, and the restaurant keeps some of that kitsch. The original hair dryer chairs make great seats, and the décor is deliciously retro. One of the most popular dishes is Chef Karen Carrier’s unique take on picnic fare: watermelon and wings. She tosses crispy fried wings with white Szechwan pepper, sweet chile lime sauce, toasted cashews and chunks of juicy watermelon. These wings are zesty, sweet and a great addition to any meal.
 

$$$
966 South Cooper Street, Memphis, TN
(901) 272-7111
http://www.thebeautyshoprestaurant.com

 

4. Miss Polly’s Soul City Cafe

Right in the heart of the world famous Beale Street Entertainment District, Miss Polly’s serves up the popular Southern staple, chicken and waffles, at all hours of the day. There’s nothing better than delectable fried chicken, drizzled with real maple syrup, perched atop a golden, fluffy waffle. It’s the breakfast (or lunch, or dinner) of champions. As Miss Polly says, “love, peace and chicken grease.”
 

$
154 Beale Street, Memphis, TN
(901) 527-9060
http://misspollysmemphis.com

 

5. Lunchbox Eats

Speaking of chicken and waffles, the Homeroom Chicken and Grids from Lunchbox Eats takes all the best parts of that classic Southern staple and makes it portable. Imagine a juicy chicken breast topped with melted Muenster cheese and sandwiched between two buttery, cheddar waffles. The crowning touch is the housemade green tomato relish. It’s hearty, filling and unique spin on the standard concept of chicken and waffles.
 

$$
288 South Fourth Street, Memphis, TN
(901) 526-0820
http://www.lunchboxeats.com/

 
What are your favorite side dishes to have with fried chicken?
 

 

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Tiffany is a digital strategist, public relations professional and writer who blogs about her delicious adventures at Tiffany Tastes. She works in tourism, so she knows all the great places to eat in Memphis.