Is it just me, or is the number of new “artisan” food businesses of late completely overwhelming? Overpriced, celebrity-hyped and caked in way too much graphic design make-up, too. Particularly when we have so many longstanding food businesses to explore right around the corner….
Continue Reading...It seems as good a year as any to make a resolution to make (and eat) more hamburger buns. Why? Because people used to do that sort of thing at home, back before Pepperidge Farm and Sara Lee and friends got together for a factory-induced, fluffy white, mediocrity mouth feel moment. And because homemade hamburger buns really do make whatever you pile onto them — medium rare, oops-overdone, even meatless mystery items — taste so much better. Plus, they’re fun to make. Or at least once you get over that Platonian hangup that a circle must be perfect. This is a hamburger bun recipe, not a Geometry pop quiz question. Turn the page for more, including a recipe.
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