There’s one in every neighborhood. That run-down, hole-in the wall Chinese restaurant in the wrong part of town, with the big stock photographs on the wall of hundreds of different dishes, that all somehow taste the same as every other Chinese restaurant in the area. The one with the dingy tile floors, the hulking television […]
About Malcolm BedellMalcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food-centric "Spork & Barrel" and Brocavore, a blog focusing on street food culture and cooking. His contributions include Serious Eats, Eat Rockland, Down East, L.A. Weekly, Bon Appetit, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater.
Author Archive | Malcolm Bedell
Do you make your own super-hot salsa? Do you dabble in pickle-making, with award-winning dills that the buying public would be dying to try? Is your killer habanero clam dip always the first thing to go, when you bring food to a party? If so, you’ve probably considered using your own home kitchen to launch […]
When it comes to food, many of us have one rock-solid idea that we’re convinced can turn us into overnight millionaires. Maybe you’ve perfected a habanero apricot buffalo wing sauce. Perhaps you’ve created the ultimate bar snack, after studying street vendor Filipino garlic-roasted peanuts for ten years. Or maybe you’ve started making guacamole with gochujang […]
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