Can there be anything more civilized than reading the New York Times’ Dining section on Tuesday night, the night before it makes it into print, and finding the following:
- For a Genius of the Off-Cut, Lunch Time Is the Right Time: variety meats (kidneys, marrowbones, spleen, etc.) on the menu of St. John’s in London, by the author of Nose to Tail
- Hey, Po’ Boy, Meet Some Real Heroes: Italian subs in New York
- Duck Honors Its French Kin: domestic female ducks cross-bred with wild mallard males for incredibly flavorful, rich tasting “Duclair” ducks (named after a variety of duck from Normandy)
- Meet Bourbon’s Cousin, a Real Smoothie: small batch grain whiskey made in Kentucky—not bourbon because not 51% corn
Man. Who needs to eat? Just reading the articles is enough.