Weekend Reading
Pete Wells sheds light on our favorite morning sandwich, we're reminded that sometimes an eggplant is just an eggplant, Heidi Swanson shares her must-have pantry items.
ByLeslie Stephens
Published On
Every Sunday, we'll round up our favorite food reads (podcasts, and videos) from the week, so you can sit back with that cup of coffee and settle in to catch up on what's happening in the world of food.
Today: Pete Wells sheds light on our favorite morning sandwich, we're reminded that sometimes an eggplant is just an eggplant, Heidi Swanson shares her must-have pantry items.
Here are 6 of our favorite things we read this week:
- Heidi Swanson talks about her dramatically different days, her must-have pantry items, and her upcoming cookbook, Near & Far: Recipes Inspired by Home and Travel. [Camille Styles and 101 Cookbooks]
- Let's just say that the eggplant emoji has been used recently for non-cooking representations, but The Salt is reclaiming the controversial nightshade. (Needless to say, we're on board). [The Salt via NPR]
- What makes a sandwich a sandwich? This New York Times field guide dissects the nuances between meatball subs, banh mi, and French dips to answer that question. [NYTimes.com]
- Pete Wells reveals New Yorkers' early morning secret weapon, the BEC. We wholeheartedly agree. [NYTimes.com]
- In our hearts, kale will always be "in," but food trends are usually fleeting. This Wall Street Journal anticipates the next chia and açai. [WSJ.com]
Did you read anything worth sharing this week? Tell us in the comments below!
Top photo by James Ransom; photo of sandwich by Mark Weinberg