There are few things in this world that are as essential, and as satisfying, as a good bakery.

This coming from someone who doesn’t have one anywhere near him.

[Photo Credit: Dina. M]

Serious Eats offers up 10 Amazing Philadelphia Hoagies You Should Eat.

Okay, if you insist, next time I’m in Philly, I’m down.

Why not? I’d try it. Thank you, Smitten Kitchen.

Food 52 has got seven dishes for you to make like you’re in Southeast Asia.

I finally went to Motorino where I enjoyed the pizza. It wasn’t the best I’ve ever had or my pick for the best in the city (I don’t have a “best”) but I could see how the Neapolitan style would appeal to some, so much so that they’d call it their favorite. It was good. The place was loud and it wasn’t cheap but the meatballs were outstanding. And I’m picky about meatballs, but these were worth the trip. Word to your moms and your grandmoms.

[Photo Credit: Serious Eats and Serious Eats]

Saturday mornin’ brehf’st

[photo credit: foodaddict]

Saveur gives us a recipe for Memphis-Style dry ribs.

Hey Now.

[Photo Credit: Todd Coleman]

Couple of days ago guy asks me, “What’s the best pastrami in New York.”

“Katz’s.”

I didn’t know if it was a question or a test but I didn’t hesitate. And that’s part of what it means to be a New Yorker, being certain. Now, I could be wrong, and these things are a matter of taste, of course. Mile End makes a tasty sandwich out in Brooklyn. But it is not like Katz’s. And not only is the food tasty but the ambiance is usually just right. Has always been better than Ratners, the Stage or the Carnegie or even the 2nd Ave Deli, rest in peace.

Any other nominees for the best pastrami in town? Get at me.

[Photo Credit: Joel Zimmer]

David Lebovitz makes chocolate ice cream.

Oh, hell yes.

Last week I told Ted Berg that I really like Mexican Coke and he challenged me to take a taste test to see if I’m just being a sucker. I’m going to take the test (and I’ll let you know the results) but the good folks at Serious Eats have beaten me to it:

Those folks who prefer Mexican Coke (like myself), really just like the idea of Mexican Coke—whether it’s because they think real sugar is tastier/healthier than corn syrup, whether it’s because Mexican Coke is more expensive and harder to find, thus more valuable, whether it’s because of its exoticism, whatever the reason—strip away the Mexicanness of it, and suddenly it’s a lot less appealing.

Which is what Ted was getting at to start with.

Saveur offers 16 refreshing cucumber recipes.

Dig ‘um, smack.

[Photo Credit: The Kitchen Sink]

Serious Eats drops science on salt.

[Photo Credit: Mockingbird-Events]

Food 52 gives us this simple pleasure from the great Patricia Wells.

Again, from Garden and Gun: the pleasures of a Cuban Sandwich.

[Photo Credit: Serious Eats]

Summer is over but it’s not too late for this story by Allison Glock on the wonders of sweet tea (from the terrific Garden and Gun Magazine):

When you drink sweet tea, your body starts to pump out insulin like water from a fire hose. Then, you have the caffeine. Which stimulates your adrenaline. Which confuses your metabolism. And keeps you from feeling sated, as one normally would after swallowing that much sweetness. Only a select few can eat seven pieces of cheesecake at a sitting, for example. But nearly everyone I know nods and says, “Just one more” when the lunch lady comes around toting the clear pitcher with the rubber band snapped around the handle. Say what you will, but sweet tea is the real hillbilly heroin.

To say Southerners drink sweet tea like water is both true and not. True because the beverage is served at every meal, and all times and venues in between—at church and at strip clubs, at preschool and in nursing homes. Not true because unlike water or wine or even Coca-Cola, sweet tea means something. It is a tell, a tradition. Sweet tea isn’t a drink, really. It’s culture in a glass. Like Guinness in Ireland. Or ouzo in Greece.

(When I was stuck in New York for a stint, a bout of homesickness led me to get the words sweet tea tattooed on my left arm. I could think of nothing else that so perfectly encapsulated the South of my pining. Now that I have moved home, it serves less as a touchstone and more as a drink order.)

Theories abound: Southerners prefer sweet tea because back in the day we used sugar as a preservative and our palates grew to crave the taste. Southerners like sweet tea because it is served ice cold and it is hot as biscuits down here. Southerners like sweet tea because we are largely descended from Celts and Brits, making a yearning for tea a genetic imperative. Southerners like sweet tea because Southerners are poor and tea is cheap. (Cheaper than beer anyway.) Southerners like sweet tea because it is nonalcoholic but it still gives you a hearty, if somewhat diabolical, buzz.

[Photo Credit: WelchOK.com]

David Lebovitz does pizza.

I found these at the farmer’s market a few weeks back. At first I thought they were baby tomatillos but they are called huskberries. Beautiful, bright color. Unwrapping a bunch of them is tedious but also like opening little gifts.

They have the most peculiar taste. I can’t do justice to the flavor, they are  a cross between a cherry tomato and a gooseberry. It is a little strong for me so I’ve been using them in salads along with regular cherry tomatoes and they provide a nice accent. I spoke to a chef last week who said she’d dip them in chocolate. Why not?

Fun.

Smitten Kitchen rules: simplicity wins again.

I’m a have to try this one.

Just off Riverside Drive.

Hey, if the price is right.

What’s your favorite frozen food? These were always big in the special treat department when I was a kid.

[Photo Credit: bitchassbidness]