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Weekly Chow

9.19.2014


The Weekly Chow is back in a brand new Friday slot! To make up for my holiday from the digital world, I've got a great series of posts lined up in the coming weeks, as well as few changes and updates to the site. For now, here are my top reads over the past week - from how to write like a terrible but popular food blogger (this one's NSFW, but worth the laugh I promise) to the grains you could try next to stay ahead of the food trend curve. Enjoy - and cheers to the weekend!

How not to make a restaurant reservation. Hint: Name-dropping ain't cool. (British GQ)

Hey, quinoa - teff, sorghum and millet are the up and coming gluten-free grains on the block. (FWx)

Have we moved on from the burger boom? (Guardian)

From savoury to barrel-aged, here are 7 of London's must-try cocktails. (Condé Nast Traveler)

A hilarious guide on how to write like a terrible but popular food blogger: Part 1 and Part 2. (FYN)

Re-create Hollywood hotspot's The Ivy Gimlet for your next party. (Cupcakes and Cashmere)

Oh sugar! When it comes to desserts, sugar is so much more than a sweetener. (Eater)

Image courtesy of Village East

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