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Sausage

Wurstkuche in 30 Seconds

Claire Thomas | Posted 05.25.2011 | Home
Claire Thomas

For my first 30 Second Recipe on location, I cover one of my absolute favorite spots in all of LA, Wurstkuche. Sausage, fries, and beer: When you do ...

Brighton Beach Part 2: M&I Market

Josh Ozersky | Posted 05.25.2011 | Home
Josh Ozersky

This week constitutes an Ozersky TV epic journey: a trip to Brighton Beach involving sausages, madness, and unspecified malfeasance by two shady chara...

A Family Tradition of Sausage Makers (VIDEO)

Rebecca Gerendasy | Posted 05.25.2011 | Home
Rebecca Gerendasy

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Beaches: Bergman's The Seventh Seal & the Wellfleet Oyster Festival

Stefan Beck | Posted 05.25.2011 | Home
Stefan Beck

As a woefully unproductive waste of soft tissue, I spend a great deal of my time--most of it, really--eating unhealthy foods and watching appalling mo...

A Farm Fresh Rebirth to Philly's Sausage Culture: The Renaissance Sausage Truck (VIDEO)

Liza de Guia | Posted 05.25.2011 | Home
Liza de Guia

Reposted from food. curated. Meet Dan Semko the founder & head sausage maker of Renaissance Sausage, a locally sourced and organic artisan sausage tr...

Franglais: Sausage en Croûte with Fennel

Kerry Saretsky | Posted 05.25.2011 | Home
Kerry Saretsky

It's true: these are glorified pigs in a blanket. But, there's nothing wrong with elevating the basic.

The Murders in the Roux Morgue: Fulci's The Beyond & Creole Gumbo

Stefan Beck | Posted 05.25.2011 | Home
Stefan Beck

I had seen Fulci's Zombie (1979), famous for its surprisingly convincing zombie versus shark fight scene, and considered pairing it with citrus-marinated mako steak. I wish I had.

What Deaner Was Talkin' About: Sausage King, R.I.P.

Stefan Beck | Posted 05.25.2011 | Home
Stefan Beck

Thanks to a strange concatenation of events, Jimmy Dean recently (sort of, maybe) saved my life. Allow me to explain.

The Meat of Argentina Would Make a San Francisco Vegetarian's Head Explode

Harmon Leon | Posted 06.14.2012 | Home
Harmon Leon

One can't help but to fall in love with not only Buenos Aires, but also all the culinary delights that are concocted with their fine beef and meats. Ahoy meaty!

Radicchio Treviso, Vegetable Revelation

Big Girls, Small Kitchen | Posted 05.25.2011 | New York
Big Girls, Small Kitchen

A month or so ago, my friend Ali had a few of us over to her new apartment on the Lower East Side. She made a beautiful Italian meal of rigatoni with a sausage cream sauce.

The Joy of Cooking With Your iPad (PHOTOS)

Jill Donenfeld | Posted 05.25.2011 | Home
Jill Donenfeld

I came up with a little guide to navigating cooking and eating with the iPad.

Man Sucked Into Sausage Machine

AP | Posted 05.25.2011 | Home

DANVERS, Mass. — Police said a cleaning man was taken to a hospital after being sucked into a machine at a sausage-making company in Danvers. Th...

Friday Talking Points [116] -- Is It Sausage Yet?

Chris Weigant | Posted 05.25.2011 | Politics
Chris Weigant

If nothing else comes of it, you've got to admit that the health reform movement has given a lot of people a very detailed education about the sausage-making process in Washington.

Grill A Sausage Properly

Michael Ruhlman | Posted 05.25.2011 | Home

In my experience people err because they're afraid of not cooking it enough. So they either cook it over really high heat, overcooking the outside, b...

Sausage, Fries and Beer -- Do I Really Need to Say More?

Claire Thomas | Posted 05.25.2011 | Los Angeles
Claire Thomas

On today's episode of Kitchy TV, I visit Wurstkuche in Downtown LA and discuss the delicious biers, exotic sausages, and Belgian-style fries they're serving with owner, Joseph.

Half Acre Challenge: Do YOU Want To Be A Sausage?

Posted 05.25.2011 | Chicago

To celebrate their new beer, the folks at Half Acre brewery are teaming up with the Chicago sausage experts at Hot Doug's for a Celebrity Sausage cont...

Sam Sifton Debuts With Review Of Daniel Boulud's DBGB

New York Times | Sam Sifton | Posted 05.25.2011 | Media

HEY, ho, let's go! Daniel Boulud, one of our more gregarious and intelligent restaurateurs, a four-star chef for his Daniel on East 65th Street, owner...

Wisconsin Tailgate Brat Tub Recipe

Meathead | Posted 05.25.2011 | Style
Meathead

In this recipe we take a classic Wisconsin technique and riff on it slightly. The brats are simmered first in beer, then grilled, then the beer is made into a sauce, and the brats simmer in the sauce. Touchdown!

Hot Dog Road Trip: A Patriotic Party Plan

Meathead | Posted 05.25.2011 | Style
Meathead

If you're planning a cookout for this most patriotic of days, here's an opportunity to celebrate the American dream. Because hot dog culture is American history.