Don’t Be a Square: Bake A Deep-Dish Pie

When you think about it, it’s pretty arbitrary that pies are round 99 percent of the time. After all, there are sheet cakes and square cakes, cakes in the shape of Fudgie the Whale or SpongeBob Squarepants, and the omnipresent battalion of cupcakes overrunning our bakeries. Why is it that pies basically come in either circular or Pop-Tart form? ...more

Think Pink! Strawberry-Hibiscus Shandy for Summer

Back in May, I was tasked with finding great gluten-free beers (or, as we ended up titling the piece, “gluten-free beers that don’t suck“) for my Tapped In column on The Kitchn. As in gluten-free baking, it takes a lot of creativity and experimentation to devise alternatives to the crucial gluten-rich ingredients in beer (namely, barley), that actually do add up to something you’d want to drink by the pint. And despite tasting and tossing a few truly scary offerings, I’m happy to say that the field of gluten-free beers is getting better by the day. (...)Read the rest of Think Pink! ...more

Biscuit Head Lives Up to Its Name in Asheville

When I began mapping out our itinerary for this summer’s road trip through Charlottesville, VA; the Great Smoky Mountains and Gatlinburg, TN; Asheville, NC; and Greenville, SC; I unofficially dubbed our vacation “The Biscuit Tour.” I imagined daily breakfasts and lunches laden with biscuit baskets, wiping buttery crumbs off my fingers at every stop, and rolling home with all the secrets to baking my own Southern biscuits like a professional. (...)Read the rest of Biscuit Head Lives Up to Its Name in Asheville on Good. Food. Stories ....more

A Stockholm Food Mystery: Steak with Capers

Written and photographed by Rebecca Peters-Golden When I first stepped out of the cab into the center of Stockholm, I stared, slack-jawed, at a jewel-blue sky filled with the kind of puffy clouds I had always thought were the province solely of a Jacob van Ruisdael painting. The city, consisting of fourteen islands connected by waterways, was a harmony of history and modernization—in some places a maze of uneven alleyways that opened onto cobblestone squares, and in others wide swaths of parks studded with glittering modern architecture. (...)Read the rest of A Stockholm Food Mystery: Steak with Capers on Good. Food ....more

Ramping Up A Recipe for Classic French Onion Dip

I feel like I’m going to get my professional eater card revoked for saying this, but… (whispers) I don’t really love ramps. I know! I can’t take it back! ...more

Why Do I Own This? Cuisinart Ice Cream Maker

Written and photographed by Sara Bir The reason I stopped using my ice cream maker? Breast milk. When I was nursing our daughter, bags and bags of breast milk overran our freezer ....more

The New Jersey Sloppy Joe: A Different Kind of Deli Sandwich

The world of New Jersey sandwiches remains a constant and delightful land of discovery to this western PA ex-pat. As if the phenomenon of Taylor ham-slash-pork roll wasn’t intriguing enough, the state lays claim to a Sloppy Joe that’s unlike any other I’ve tasted. (...)Read the rest of The New Jersey Sloppy Joe: A Different Kind of Deli Sandwich on Good. Food ....more

Hospitality Tip: Don’t Forget the Koozie Bowl!

Before we fire up the grills and roll out the beer coolers this Memorial Day weekend, I wanted to remind you of one quick hospitality tip: Don’t forget the koozie bowl! (...)Read the rest of Hospitality Tip: Don’t Forget the Koozie Bowl! on Good. Food ....more

The Bar Cart: Smoky Mint Ginger-Ade

It’s been seven years since we bought this house, and I still don’t have a Big Green Egg in my backyard. (Granted, the backyard has been in a state of flux for a few of these years, but for the sake of complaint, let’s ignore that.) A woman who loves all things smoky—Scotch, bacon, Gouda… wait, who am I, Ron Swanson?—should not be denied the flavors she desires, even if others are the ones doing the actual smoking of ingredients. That’s why in a recent story for Today.com, I’ve rounded up a bunch of ways to bring a smoky flavor to classic cocktails. (...)Read the rest of The Bar Cart: Smoky Mint Ginger-Ade on Good ....more

A Truly American Meal (or Two) at Mitsitam Cafe

Written by LeeMichael McLean The Mall in Washington, D.C. is arguably the centerpiece of our nation’s heritage, the showplace for many of our historic treasures, and a veritable culinary wasteland of previously frozen hamburger patties and chicken fingers. The museums and monuments are inspiring and humbling (and who can argue with free?), but you’re bound to work up an appetite with all that walking. Unless you’re willing to jump in a taxi and zoom to a D.C. neighborhood off the Mall, for years your only option has been to eat in one of the terrible museum cafes ....more