Sunday #Longreads: Our Favorite Stories of the Week

Spend your Sunday reading the week's finest food writing, recommended by the FWF team.

Photo: Daniel Krieger

Photo: Daniel Krieger

Each Sunday, the FWF team selects the most inspiring, enlightening, and fascinating stories from the previous week. Spend your day of rest reading some exceptional food journalism.

Bobby Flay, Unplugged [via NYT]
When the New York Times has tackled Food Network celebs in recent memory, it’s been pretty grim (think Paula Deen “N word” fallout and Pete Wells’ takedown of Brand Fieri). But Jeff Gordinier takes an interesting look at how a celeb chef like Bobby Flay (a.k.a. “the George Clooney of American gastronomy”) can avoid becoming the laughing stock of serious “foodies.” The O.G. food-TV personality is opening a new restaurant, Gato, in NYC, with hopes of “reminding New Yorkers about the thing that made him famous in the first place: his cooking.” We’ll see if the Boy Meets Grill star has still got it.—Chris Schonberger

A Fried Chicken Manifesto [via Atlanta Magazine]
I loved this article, which examines fried chicken’s role in fast-food restaurants and fine dining, as well as its recent trendiness. It also touches on the chicken-frying techniques that today’s generation might be overlooking (such as skillet frying).—Liz Barclay

Inside the Crazy, Crime-Filled World of the Truffle Business [via The Atlantic]
High-stakes crime, outrageously expensive meals, and awesome dogs—this story about the dark side of the truffle trade has it all.—Chris Schonberger

The Diary of a 24-Hour New Orleans Dive Bar [via Punch]
Over on Punch, Sarah Baird spent 24 hours at a classic New Orleans dive bar and documented all of the weird and wonderful happenings. Spoiler alert: Someone comes in at 9am and drinks a cocktail of vodka and Emergen-C.—Chris Schonberger

Food Critic Jonathan Gold Discusses Culinary Authenticity [via MAD]
In this 20 minute lecture, Pulitzer Prize-winning food critic Jonathan Gold argues that culinary authenticity is ”the most important thing in cooking” and “not important” at all. Watch it and see what he means.—Erin Mosbaugh

British Cuisine Makes a Comeback [via Conde Nast Traveler]
I enjoyed this article by Gully Wells about the revival of British cuisine, meeting Fergus Henderson, and eating at Sweetings.—Liz Barclay

A Non-Waiter Spends a Night Working Front of House at Alma [via Bon Appetit]
Bon Appetit’s Matt Duckor spent a night working front of house at L.A.’s Alma, reminding us of the ridiculous levels of behind-the-scenes work that it requires to make a great restaurant run—and that dishwashers are the hardest-working folks in the business.—Chris Schonberger 

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