Ann Limpert, food and wine editor:
• A few months ago at his Columbia Room, Derek Brown introduced me to Cocchi, an Italian apertif with a quinine bite. On Serious Drinks, a new spinoff of Serious Eats, Paul Clarke delves into its history (and tells you how to pronounce it): What’s the Deal with Cocchi Apertivo Americano?
• And while we’re on the subject of boozing it up, check out spirits writer Camper English’s takedown of bar snobs, complete with some wise rules of drinking (“Salt and a lime wedge paired with tequila are called ‘training wheels.’ You do not want training wheels.”): Has the Mixology Movement Created a Monster?
• This lemon addict appreciates all the citrusy-drink ideas on Salon this week: Kitchen Challenge: Your Best Citrus Cocktails.
Sophie Gilbert, assistant editor:
• David Lebovitz, one of my favorite food bloggers (probably because he posts many, many pictures of chocolate) takes a trip to one of Paris' newest chocolate salons: Un Dimanche à Paris.
• The New York Times' Eric Asimov tears through years of florid wine descriptions and breaks wine down into two categories: sweet and savory: Wine in Two Words.
Kate Nerenberg, assistant food and wine editor:
• I read Jonathan Gold, LA Weekly's food columnist, all the time, but last week's installment struck a chord, not because I know the neighborhood he's referencing but because he paints such a great nostalgic picture and reminds us that sometimes it's the most intangible things that connect us to a place, a restaurant, or a cuisine: Basque in Bakersfield.
• I love me some peanut butter and jelly. I love me some chicken wings. But someone thought to put them together? This article is proof of how far the once-lowly chicken wing has come. But is that a good thing? Do we need more than just Buffalo sauce? Wings Take Off on Flights of Fancy.
• Ok, so Rush Limbaugh called First Lady Michelle Obama—she of the healthy-eating campaigns—a hypocrite after she (gasp!) ate ribs. But this quote—"If we're supposed to go out and eat nothing, if we're supposed to eat roots and berries and tree bark — show us how."—seems like it's just par for course for Limbaugh. New York magazine takes a look at his other food-related quote blunders: The 12 Most Asinine Things Rush Limbaugh Has Said About Food.
Alyssa Rosenberg, Web editor:
• Ta-Nehisi Coates gets at the weirdness of stars who pretend to pig out in front of journalists to keep up the pretense that they're ordinary women: I'll Just Have a Salad.
• Coco Krumme looks at words on wine labels and finds something interesting—the sillier or more baroque the descriptions, the more expensive the bottle's likely to be: Velvety Chocolate With a Silky Ruby Finish. Pair With Shellfish.
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