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2 months ago | 
americanweekender.substack.com | Amy Cavanaugh |Martin Sorge |Danny Palumbo
Welcome to the weekend! Here’s what you’ll find in this week’s newsletter:On the Road: From the ideal daily driving duration to what you need in your back seat, we’re sharing advice we’ve gleaned from all our road trips around the country. January’s Featured Field Guide: Want to plan a visit to Cleveland?
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Jan 12, 2025 | 
americanweekender.substack.com | Amy Cavanaugh |Martin Sorge |Ari Bendersky
Welcome to the weekend! Here’s what you’ll find in this week’s newsletter:Cover Story: With Bar Muse and Good Day Café, Ross Hester and Joe Stinchcomb have added two great spots to the Oxford, Mississippi restaurant scene. The Order: At Minneapolis’ Owamni, chef Sean Sherman’s sweet potato with maple chile crisp is the bite of the fall.
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Jan 7, 2025 | 
foodandwine.com | Martin Sorge
The Midwest may be the last place many wine drinkers think of when seeking their next bottle. But consider Michigan, the Great Lakes State, as perhaps the country’s “third coast.” It’s a region where the soils, climate, and grapes come together for wines as crisp and inviting as the blue-green waters of Lake Michigan. Most of Michigan vineyards and wineries span the state’s “fruit belt,” which hugs Lake Michigan’s coast from the Indiana border to the Mackinaw Bridge.
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Dec 16, 2024 | 
chicagotribune.com | Martin Sorge
Nat King Cole crooning that first line from “The Christmas Song” sends holiday vibes buzzing wherever you are. But have you smelled, tasted or even seen a freshly roasted chestnut? Until a few years ago, I hadn’t either. And I’m not alone. My fascination with chestnuts started with Richard Powers’ Pulitzer Prize-winning novel “The Overstory,” which begins with the tragic tale of the American chestnut tree.
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Nov 8, 2024 | 
plateonline.com | Caroline Hatchett |Martin Sorge |Matt Kirouac |Liz Grossman
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Nov 7, 2024 | 
plateonline.com | Martin Sorge
I’m a flour nerd. I’ve carted home flour from Italy, Germany, and Britain. I just visited my local flour mill and rode the combine during harvest. So I was curious to hear that the original viral pastry chef, Dominique Ansel of Cronut fame, recently launched his pastry flour, a collaboration with French flour mill Grands Moulins de Paris. I grabbed a container of this new... Join for free to continue reading.
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Oct 10, 2024 | 
foodandwine.com | Martin Sorge
Photo: MEDITERRANEAN / Getty Images I began my bread-making journey more than 15 years ago with legendary baker Jim Lahey’s classic recipe for no-knead bread. I got hooked on making simple, crusty loaves that didn’t require any fancy flourishes. Though I faced a steeper learning curve, I eventually became enamored with sourdough, too. I loved seeing my loaves come out of the oven with elegant scoring patterns or one confident slash that opened up gloriously during baking.
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Oct 9, 2024 | 
chicagotribune.com | Martin Sorge
The first chilly autumn breeze brings that familiar smell: pumpkin spice. This ubiquitous concoction of cinnamon, ginger, nutmeg, cloves and (sometimes) allspice flavors our lattes, pies and pumpkin bread. We pile on those cozy, comfortable spices whenever we bake with pumpkin. But I’d like to challenge you a bit. Pumpkin should not be relegated to this blend of spices — or to dessert. Cultures across the globe enjoy this naturally sweet, flavorful fruit as part of the main course.
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Sep 27, 2024 | 
foodandwine.com | Martin Sorge
Photo: Food & Wine / Getty Images There are thousands of varieties of pears across the globe, but only a handful appear regularly on our grocers’ shelves. But which pear should you pick for which purpose? Varieties like Comice will soften into lush fruits that dribble juice down your arm while you’re eating them. Pears like Anjou and Bosc, on the other hand, will maintain their structure beautifully for baking or poaching.
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Sep 24, 2024 | 
foodandwine.com | Martin Sorge
Photo: zi3000 / Getty Images Take one sniff of a ripe quince and you’ll never forget the aroma: bright and floral, like a tropical vanilla bean with notes of guava, jasmine, and pear. It’s a siren call for chefs and home cooks, who are transfixed by its glorious flavor. Here’s what to know about quince, and why chefs love it. What is quince? Quince is the ugly duckling of the pome family, which includes apples and pears. This yellow-green fruit is lumpy, hard as a rock, and sometimes hairy.
