Here in Texas, the land of barbecue, few cuts are more prized than the burnt ends. They may sounds like the rejects, lowest of the low brow, but anyone worth their sauce knows that these elusive morsels hold the most intense flavor. Smoky,...

Berkeley Rose Garden 1200 Euclid Ave. Berkeley, CA 94708 The post Wordless Wednesday: Not-So-Secret Garden appeared first on BitterSweet.

You say “garbage� like it’s a bad thing. Ready to get trashy" Let’s break down the plate and evaluate our options. What is a Garbage Plate made with" Base: Hash browns, home fries, or French fries Carbs: Macaroni salad or plain...

Fathers, as a group of people, are not a monolith. Making a blanket statement about such an infinitely diverse and varied population would be incredibly shortsighted, to put it lightly. Fathers should absolutely be celebrated and appreciated, but...

The post Wordless Wednesday: Beauty in Decay appeared first on BitterSweet.

Green milk is a symbolically loaded concept. As a kid, it was an indicator of St. Patrick’s Day, offering an artificially festive hue to the same old swill peddled by overworked cafeteria staff everyday. To those in the Star Wars fandom or...

Following the success of my sweet banana flour experiments, I knew there was still more ground to cover. Since green bananas have more starch than sugar, being harvested and processed before they have time to ripen, the flavor inherently lends...

Peace Cheese 2901 S Capital of Texas Hwy Austin, Texas 78746 The post Wordless Wednesday: Shop Queer All Year appeared first on BitterSweet.

I’m not crazy about kale. This might be my most controversial unpopular opinion given the meteoric rise in popularity its seen over the years. When it comes to dark leafy greens, kale is hard to beat; it can be eaten raw or cooked, comes in a...

I distinctly remember my first encounter with salsa macha because it was a completely confounding experience. Staring at this strange, violently red jar of oily seeds, it was introduced to me as “seed salsa.� Up to that point, “salsa� had...

Portobello Yuba Roast Green Chorizo Quiche Lorrain’t Tuna Steaks with Lemon and Capers Recipe testing for Fake Meat by Isa Chandra Moskowitz The post Wordless Wednesday: Chef’s Choice (Random Leftovers) appeared first on BitterSweet.

Did you know that it’s possible to make flour out of America’s favorite fruit" That means it’s naturally gluten-free, grain-free, paleo, and keto-friendly. Now that’s bananas- Literally! Green banana flour has been slow to take off in the...

For the longest time, I didn’t understand what the fuss was about patty melts. Weren’t they just cheeseburgers with a funky new name" Such ignorance could only come from someone that’s never experienced their glory. Let’s get it straight:...

Thai Fresh – Beer-Battered Mushrooms Plant Box – Fried Chicken Katsu Reem’s – Falafel Sandwich

Mystery meat, no more. A descendant of Medieval meat patties from around 400 ACE, the concept truly rose to mainstream popularity in the late 1800s, to remain an indispensable American entree for generations to come. As a thrifty way to stretch a...

Did you know that eggs really do grow on trees" Not chicken eggs like most would associate with the word, but eggfruit, otherwise known as canistel, could be considered the original plant-based egg. Still relatively unknown beyond tropical...

Rack of Glam Braised Meatballs Breakfast Sausage

So bad that they’re good; unwanted scraps that everyone can’t get enough of; terminally uncool to the point of being a new trend. Tater tots live in a world of conflicting extremes, forever at odds with themselves and the public at large. We...

It’s no exaggeration to say that every company out there making anything vaguely resembling a liquid is now making hard seltzer. The For me, a standard 12-ounce can of hard seltzer is the perfect serving size. It’s reasonable to drink in one...

Mint-Basil Pesto & Chick?n Penne with Avocado Lentil Chili Hamburger Helper Cacio e Pepe

Some cookbooks are more aspirational than inspirational. You know the sort; heavy, hard covers with glossy photos splashed across the pages. If not for the text, they could qualify as art projects, printed and bound for posterity. Laid out...

Enchiladas, like so many brilliant culinary innovations, date back to the ancient Mayans. Corn was plentiful, which gave rise to the fundamental, unassailable corn tortilla. Of course, they were called tlaxcalli at the time, later changed by Spanish...

Who the heck is Reuben, and how did he ever think to invent such a meaty masterpiece" Of course, like any good origin story, this one is full of controversy, hotly contested to this day. The two leading theories attribute the deli staple to...

Stuffed Faux Turkey Jerk Chick’n Chick’n Caesar Salad Chick’n Florentine Recipe testing for Fake Meat by Isa Chandra Moskowitz The post Wordless Wednesday: Birds Aren’t Real appeared first on BitterSweet.

Outside of that dreamy romance, as I got older, I found that the real world has other ideas. It turns out that there’s also a so-called Maine lobster roll that’s instead tossed with mayonnaise for a creamier, cooler richness, though that too...