12 stories
Moo’s Craft Barbecue has brought a distinctly Texas approach to smoked meats into the heart of Los Angeles, earning attention from CBS Saturday Morning and hungry locals alike. The shop’s focus on low-and-slow smoking...
During a "Sunday Morning" visit to Philadelphia, correspondent Susan Spencer explored three iconic foods Philadelphians cherish: the cheesesteak, the soft pretzel, and the hoagie.
Legend has it Philadelphians have been eating hoagies since shipyard workers tucked them into their lunch pails during World War I. The hoagie is simple but precise: good bread, the right meats and cheese, crisp...
Twisted into a familiar loop, rolled in coarse salt and served warm from paper bags, the soft pretzel is as much a part of Philadelphia’s streets as the paint on its murals. That twisty, golden snack — crunchy on the...
Nothing says love like a Philadelphia cheesesteak, says Frankie Olivieri, the third‑generation owner of Philly’s famous Pat’s King of Steaks. In a short video with correspondent Susan Spencer, Olivieri lays out why the...
Excerpted from Martha Stewart’s The Martha Way (Harvest). A classic omelet is quick, versatile and can be served for breakfast, brunch, lunch or dinner. Follow these steps for the lightest, fluffiest result.
Chef José Andrés, who was born in Spain and became a U.S. citizen in 2014, frames food as the link between our past and our future. Through his humanitarian group, World Central Kitchen, he has overseen the delivery of...
Pensacola, Florida — At the Shrimp Basket in Pensacola, one customer had become part of the furniture. For a decade, 78-year-old Charlie Hicks ordered the same thing twice a day: a cup of gumbo, light on the rice and no...
For 10 years Charlie Hicks ate lunch and dinner at the Shrimp Basket in Pensacola every day—gumbo, light rice, no cracker—twice a day like clockwork. When he suddenly stopped showing up one September, chef Donell...
A Central Coast producer is pouring wine into a new, much lighter container: a paper bottle. Monterey Wine Company in King City is using a Frugalpac machine — the only one of its kind in the United States — to mold...
Thawing: - If frozen, thaw safely in a cold‑water bath while still in its packaging. Submerge the bird and change the water every 30 minutes. Plan about 30 minutes of thawing per pound. After thawing, return the turkey...
As turkeys received their presidential-style pardons this week, not a single pig got the same courtesy — which brings us to the perennial Thanksgiving question: turkey or ham? Kelly O’Grady takes a look.
