In Philly, we're lucky: we can pretty much just go to Vedge or Amis whenever we want. Or, at least, as often as our budgets and their reservation books allow. But other people live in sad places like Toledo or New York City, where there is basically nothing worth eating at all, and that's why the national press periodically has to pry recipes from our chefs' grasps and give everyone else a shot at a decent meal for once. Like, say, Rich Landau's awesome seared maitakes with leek remoulade via BonApp, or Brad Spence's salted butter semifreddo via Food52 (which I'll be eating every night now, thanks).
- There are a lot of reasons I continually feel like the '50s are still with us, but most of them are political or social, so not really food-blog fodder. But there's one such thing that translates well to edibles, and that is our collective obsession with the idea of "Space" that is equal parts nostalgia and future-fantasy. Like the moon ice cream from the other day, or like these sort of incredible spherical, educational planet cakes from Cakecrumbs (via the Kitchn). Here's the single-hemisphere Earth cake that started it, and the full-on Jupiter cake complete with structural layers and a hand-painted fondant shell.
- How often do you people find yourselves on boats? For me, the answer is "basically never," but maybe your life is more nautical. Maybe your life is like this, or like this! (Note: my childhood included both sailing camp and one great-aunt rich enough to own a yacht, but those are still pretty much how I envision boating life.) Well, luckily for you, BonApp got to the bottom (the keel, if you will. thanks, sailing camp!) of what it's like to cook on a boat with no electricity and precious little space. Although really—Three-grain pancakes? Plum-cinnamon galette? More lobster than 20+ people could eat in one sitting? Kinda sounds like this boat cook is just showing off now, if you ask me.
Of course, if you're not into boating, have never cooked on a boat, will never cook on a boat—don't worry! Functionally, this is one of those feel-good, quit-complaining stories about how you can actually still manage to cook in a kitchen that is small/normal, even though food magazines have previously convinced you that a 6-burner industrial range is a prereq for making soup.
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