A restaurant critic who’s a food historian and the fortunate recipient of an Italian grandmother’s cooking follows the course of America’s favorite ethnic fare in its rise from spaghetti and a red checked tablecloth to carpaccio and fine bone china More >>>
It began with a few people trying to get hamburgers from grill to customer quicker and cheaper. Now it’s changed the way Americans live. And whether you like it or hate it, once you get on the road you’ll eat it. More >>>
Cocktails Bitters are back More >>>
Overrated Fusion cooking may currently be the food fad everyone most loves to hate, but there’s reason for this. One fusion chef described himself as being “a master of French, Mediterranean, More >>>
Most Overrated Food: In my opinion it’s barbecue. I have never quite understood the mystique that surrounds this dish, which so often consists of charred, dry, and fatty meat slathered in a sau More >>>
I was entranced by the article in the April issue on fast food. The beginnings of the phenomenon were seen by all of us, but only a few realized just what was happening. I grew up in Rock Island More >>>
Overrated The most overrated American regional food comes from my beloved Northeast. Each April or May chefs throughout New York and beyond (those in my own restaurants included) celebrate the ar More >>>
I appreciated your item detailing the history of U.S. Army C rations (“The Time Machine,” November 1996). I place this vignette in the long, vexing story of the development of American’ milit More >>>
I really enjoyed reading the article on fast food (April), especially the reference to my dad’s early days with the A&W root beer stand. It will be fun for me to share this issue of American Heri More >>>
A letter in your September/October issue was illustrated with a photograph of a White Tower restaurant and the caption made mention of nickel hamburgers. That wasn’t all! In 1932 my job (at $9 More >>>