by Steven Doyle
Luck be a lady tonight and throughout 2018 should she following along with our all-star guide to superstitiously delicious and fortunate foods from around the globe, but can also be found right here in the DFW area to stack the odds in her favor.
Let’s take a look at some of the more serendipitous dishes: Continue reading
Filed under Steven Doyle
by Steven Doyle
There is little to make a sandwich wonderful other than fantastic bread, well thought out seasonings and spreads, and a filling that should be unsurpassed. When deciding a list of our favorites, it seemed a more daunting task than originally thought. So much more came to mind as the list was settled.
With all the heartache of selecting which can stand alone as the very best, we humbly submit in no particular order sandwiches that we enjoy. Tell us your favorites and we will run out today and sample one. The big day is November 3rd, but we wanted you to try a few for lunch starting today. Continue reading
Filed under Bacon, beer, Crave, Dallas, Food, Food Porn Alert, Sandwiches, Steven Doyle
by Steven Doyle
Dallas has very few real deli options, but one super reliable source for big pastrami sandwiches, kosher dills, great breakfasts, and the best matzo ball soup in Dallas come from Deli News located in North Dallas.
The jumbo sandwiches are epic, with choices such as the triple-decker, more meat than any human can logically wrap their fists around, one pound pastrami sandwiches that are smoky good and flown direct from a secret source in New York (along with their bread), and the pound cheese burger. Most probably think kreplach, lox, chopped liver and knish when they think of Deli News, and they should. All terrific. But there are a slew of burgers to choose from as well. Continue reading
Filed under Steven Doyle
by Steven Doyle
Corned beef is made from brisket, a relatively inexpensive cut of beef. The meat goes through a long curing process using large grains of rock salt, or “corns” of salt, and a brine. It’s then slowly cooked, turning a tough cut of beef into one that’s super tender and flavorful.
Ireland was a major producer of salted meat, going back all the way to the Middle Ages and lasting through the 19th century. It wasn’t always called corned beef, though. That didn’t come until the 17th century when the English coined the term. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle pictured: Gnudi
Dumplings are simply cooked dough. Each culture has their own version and they can be steamed, poached, boiled, baked or fried. When thinking dumpling, many will immediately gear towards the Asian cultures with their plentiful varieties, but there are so many more representations of the dumpling and most are available in Dallas.
When looking for the perfect dumpling look no further than a pierogi, the boiled or baked dish with Central European roots can be filled with meat, cheese, fruit and even sauerkraut. A popular filling in the United States is the venerable potato. Continue reading
Filed under beer, chefs, Crave, Dumplings, fun with food, Party!, Steven Doyle
by Steven Doyle
Dallas is steep up in plenty of steakhouses and barbecue joints and that what might endear most of us to this city. Even our vegan friends make pretend kabobs and chicken fried steaks because that is a thing.
Today we offer many meaty ideas for your beef bucket list. Playgrounds for adults to chew cow and even a pig or two. If you have a favorite meat haven feel free to chime in below in the comment section. We only wish we had a free grill to add to this meat pile. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
Nothing exemplifies Hanukkah more than the potato latke. Latkes are traditionally cooked on Hanukkah, along with other fried foods, to commemorate the miracle of the menorah oil in the Jewish Temple. Latkes are made from shredded potatoes, eggs, onions and salt. Matzo meal, flour or breadcrumbs are often added to help bind the ingredients together. Herbs and spices are sometimes added for flavor. Continue reading
Filed under Steven Doyle
