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Tasty Tuesday: Caesar Salad & Hummus with Chef Mara - WCCB Charlotte's CW

Tasty Tuesday: Caesar Salad & Hummus with Chef Mara - WCCB Charlotte's CW
wccbcharlotte.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from wccbcharlotte.com Daily Mail and Mail on Sunday newspapers.

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The Absolute Best Way to Cook a Hot Dog, According to So Many Tests

The Absolute Best Way to Cook a Hot Dog, According to So Many Tests
Food52
2 days ago
© Provided by Food52
In Absolute Best Tests, writer Ella Quittner destroys the sanctity of her home kitchen in the name of truth. She s mashed dozens of potatoes, seared more porterhouse steaks than she cares to recall, and tasted enough types of bacon to concern a cardiologist. Today, she tackles hot dogs.
One Sunday in February 2014, at Seattle’s Fremont Market, six customers spent $169 apiece on a hot dog unlike any other.
The bunned-up sausage, proffered by the now-defunct Seattle food truck Tokyo Dog, holds the Guinness title for World’s Most Expensive Hot Dog to this day. According to records, the Juuni Ban was a Bavarian sausage “infused with cheddar” and served on buttered, toasted brioche, topped with seared maitakes, foie gras, Wagyu beef, black truffles, onions, and caviar. (Tokyo Dog’s signature offering the same dog with a more humble garnish was ....

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20 years as food writer reaps many delicious rewards

20 years as food writer reaps many delicious rewards
Damon Lee Fowler
He took the words right out of my mouth.
When I came to Savannah four decades ago, a master’s degree in architecture in one hand and license to practice in the other, I would never in my wildest dreams have imagined that I’d spend fully half of that time as a food writer for the Savannah Morning News.
But nine cookbooks and over 500 columns later, here I am.
It began in 2000, with a call from then features editor Anne Guidera, asking on behalf of managing editor Dan Suwyn if I’d be interested in writing a regular cooking feature for the Morning News. I was on my fourth cookbook and had recipe-writing down cold, so I thought: how hard could it be? ....

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