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JB Rowland
DOLLY PARTON ON WHY ‘THERE’S NO BAD WAY TO EAT A BISCUIT’
The icon — and current Duncan Hines collaborator — on her culinary roots, affinity for biscuits and gravy, and how old-school recipes are like country music.
TOP NEWS
Let’s raise a can to porch pop season
For a few magical weeks each year, families across rural America set their sodas outside to chill in Mother Nature’s refrigerator.
What California cuisine’s past tells us about its future
Into the 1980s, the heart of the California food revolution was also a hub of French fine dining. Why did the goat cheese and sundried tomatoes win?
A running guide to this season’s best king cake pop-ups in New Orleans
Brown butter-glazed, passionfruit honey sweet cream, and strawberry panna cotta Chantilly.
How this London restaurant honors Palestinian tradition while speaking its own language
Fadi Kattan’s Akub embodies Palestine’s cuisine and heritage, with a London accent.
No, you’re not being ‘cocktail catfished’
Unless, of course, you believe the viral TikToks proclaiming that Martini glasses and large ice cubes are part of a widespread bartending conspiracy. (via Punch)
Farley Elliott
THE 15 BEST BREAKFAST BURRITOS IN ORANGE COUNTY
From cheesy options with lots of tater tots to surfside staples served with Spam, where to go to fill that morning craving.
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TODAY'S VIDEO
WATCH: HOW ONE OF OAKLAND’S BEST TACO TRUCKS MAKES QUESABIRRIA
GIF: Francesca Manto/J.P. Dobrin/Serginho Roosblad
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