The Blogroll Gazette: a Marathon of Menus; a Sneak Peak at Maialino


This week in food blogs,

The Food Section noted that British chemists have uncovered “a chemistry-based recipe for the perfect gravy,” that includes roast meat juices, boiled cabbage water, and soy sauce.

Eat Me Daily took a look at the November food magazine covers, from Sandra Lee’s Semi-Homemade to the last issue of Gourmet.

Midtown Lunch caught a DeBragga employee shilling commenting on the launch of Frites ‘n’ Meats, which uses DeBragga meat.

Serious Eats came up with five things to do with leftover Halloween candy: Snickers Smoothie, anyone?

Zagat designed a New York City Marathon restaurant map, with suggestions on where to eat at various miles throughout the route.

Eater got a glimpse of Danny Meyer’s Maialino before the paint has even dried.

Grub Street finally got to ask Adrian Grenier about his Park Slope Co-op shifts. Says Vinny Chase: “Look, I don’t shop there… I do it because of the sense of community.”

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