Simple pleasures are the best. Brown butter and sage: a good combination:

Thanks to Technicolor Kitchen for the inspiration.

Bacon, lettuce and fried greenish tomato…

Why the hell not?

From Ideas in Food.

Taking the Mrs downtown for a bite today. We’re gunna go slurp some soup dumplings.

[Picture by Bags]

Off the Broiler is off the chain in this piece about the perfect BLT:

Say Word.

I visited my mom recently and was annoyed that her peeler was almost as old as me. (Let’s not even talk about the can opener.) A peeler is just one of those ordinary things that can last generations, even if they are dull and don’t work well anymore.

For about ten bucks you can change someone’s life. Pick up an Oxo Good Grip peeler.

It’s the small things, man…

Direct from Jane’s Sweets and Baking Journal, peep the lemon yogurt mini bundt cakes…with limoncello glaze (well, duh):

Here’s another ideal spot for you sandwich heads.

Amazing, really.

After last night, let’s hope the Yanks have a big, ol’ feast tonight.

Pile it deep and high.

Let’s Go Yan-Kees!

And here, dig this barbeque tour from Anthony Bourdain:

Part Two:

Serious Eats is a great food site.

Love their feature, A Sandwich a Day.

Dig:

[Photo Credit: Blondie and Brownie]

Dig this fun piece from the L.A. Times Magazine on 50 different kinds of Soda Pop. 

RC was Boss, right Cappy?

It wasn’t too long after Cliff started writing at the Banter that we realized our constrasting styles worked well together.

“You guys are like peanut butter and jelly,” said Steve Goldman. When I told this to Cliff he corrected the analogy, “More like peanut butter and chocolate.”

Say word.

I tried this recipe for summer squarsh carpaccio a few days ago and it was really lovely.

From Rachel Ray…

[Photo Credit: Last Night’s Dinner]

Got a cousin who does well for himself in the food distribution business here in New York. A few months ago I ran into him on the street. He was with an older gentleman with white hair and a white beard. Goes, “Let me introduce you to Henry Fudge: best pork in the country.” I’ve had Fudge Farms bacon and pork chops. I don’t know enough to make any grand proclamations but I know that it sure am good.

David Lebovitz, you’re a good man.

Here, he hips us to RUB barbeque. Many thanks. Looks like one is worth a try.

Sorry I forgot to pass this along when it came out. The Times’ review of David Chang’s new midtown spot:

It is a strange feeling, sitting in Má Pêche on a Friday night, well underneath Midtown in the basement of the Chambers Hotel, Modest Mouse playing at half volume on the stereo system as people drink wine and talk and stab at sticky pork ribs with chopsticks. The seats at the restaurant have backs to them. They are comfortable. There is plenty of space.

There is nothing like this at the other restaurants in David Chang’s four-restaurant Momofuku confederation — of which Má Pêche is the newest, the largest and the first not located in the East Village. There is no extra space in the other Momofuku restaurants at all, no real creature comforts beyond the food and the service. There are just counters, nooks, sharp corners and little chance for intimate conversation, even at Momofuku Ko, which flies the standard of excellence for them all. (There, you just stare at the chefs and wait for the magic.)

Got to be a worth a try, no?

[Photo Credit: Oyster Locals]

Balsamic Strawberry Jam.

Yes, please.

From the Savory Sweet Life (thanks to Saveur for the link).

The New York Times presents a Peaches Navigator.

Thank you.

David Lebovitz, currently living the sweet life in Paris, gives us Candied Bacon Ice Cream.

No use steering now.

I know, I know, we featured grilled corn a few weeks back. But it’s summer, don’t ya know, and I just can’t wait to have some good corn, man.

The Times has the article; Serious Eats takes the flicks.

The best? I don’t know. But my favorite Vietnamese place in the city is Thai Son. Went with a friend last Friday night; hadn’t been there in years and was grateful to be there again.

Slammin.’  Take the trip to Chinatown, wait in line, it’s so worth it.

[Photo Credit: Yelp]