Larry Work

35 Flips | 14 Magazines | 9 Likes | 3 Following | 4 Followers | @larrywork | Keep up with Larry Work on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Larry Work”

CAMRA reveals Britain's 16 best pubs by region, from Surrey to Merseyside

Mini Burger Specialists Burgerim Roll Into Las Vegas

<b>Burgerim</b><p><i>Address:</i> 9635 Bermuda Road<p><i>Phone:</i> 702-724-9400<p><i>Status:</i> Open Sundays from 11 a.m. to 8 p.m., Mondays through Thursdays from 11 a.m. to 9 p.m. and Fridays and Saturdays from 11 a.m. to 10 p.m.<p>Mini 2.8-ounce burgers that customers can customize can now be ordered at the long-awaited <b>Burgerim</b>. The …

The Food Court Matures Into the Food Hall

Determined to provide experiences that will attract consumers and persuade them to open their wallets, developers are opening more food halls, the food court’s up-and-coming sibling, which are in the midst of a robust expansion.<p>Unlike food courts made up of fast food chains, food halls typically …

Commercial Real Estate

Best burger in every state

C Salt Wine Bar & Grille in Falmouth, MA.Facebook / C Salt Wine Bar & Grille<p>Sometimes nothing hits the spot like a big juicy burger, no matter where you are in the US.<p>To honor America's favorite meal, Yelp helped INSIDER narrow down the highest-rated burger joint in every state based on customer …

Momofuku's Pork Buns Recipe on Food52

<b>Author Notes:</b> Adapted from Momofuku by David Chang —Merrill Stubbs<p><b>Makes: about 25 buns</b><p><b>Pork Belly and Quick-Pickled Cucumbers</b><p>6 pounds skinless pork belly<br>• 1/2 cup plus 1 teaspoon kosher salt<br>• 1/2 cup plus 1 tablespoon sugar<br>• 2 thick Kirby cucumbers, cut into 1/8-inch-slices<p>Put the pork belly in a roasting …

Seven Great California Pinot Noirs to Try This Year

The wonderful world of California pinot noir is as dazzling as ever as winemakers from regions such as the Sonoma Coast, Santa Barbara and Anderson Valley continue to produce elegant, vivid examples of this beguiling grape. Frankly, they just get better every year, and more expensive, …

8 Ways Chefs Upgrade Meatballs

There are endless ways to vary a meatball, from the type of meat to the fillers and seasonings. Here are upgrades from eight great chefs.<p>Meatballs …

7 Cheesy Potato Gratins for Holiday Feasting

Cheese and potatoes are a match made in side dish heaven.<p>Creamy, cheesy potato gratin is a guaranteed holiday side dish hit. Plus, it’s super easy to …

5 Chef Upgrades for Mushroom Risotto

Here are five ways chefs make mushroom risotto even more delicious.<p>This straightforward dish doesn’t have to be. Here, five ways chefs make mushroom …

The World’s Cheesiest Pizza is Topped with 99 Cheeses

Cheese pizza is rarely the most interesting item on a menu, but at 400 Gradi in Melbourne, Australia, it’s the star. Made with 99 different cheeses, …

How to Make the 8 Most-Searched Cocktails of 2014

Today, Google released lists of the top search terms used in 2014, including the eight most-searched cocktails. Here are the eight recipes that the …

Homemade Sauerkraut is the Best Fermented Gift

In this time of year filled with cookie exchanges and ubiquitous fruitcakes, why not rebel and give something that’s both tasty and healthy?<p>In this …

Rabbit à la Moutarde Recipe on Food52

<b>Author Notes:</b> Yes, this recipe works with chicken; but if you haven’t ever tried rabbit, I encourage you to seek it out from your local farmers’ market or butcher shop. Its mild flavor and tender texture go so beautifully with this simple, creamy mustard sauce, and the entire dish is easy to make. …

Flans with Muscovado Sauce Recipe on Food52

• 3/4 cup firmly packed dark muscovado sugar<br>• 3/8 teaspoon salt<br>• 5 large eggs<br>• 3/4 cup granulated sugar<br>• 3 cups half-and-half<p>Position a rack in the lower third of the oven and preheat the oven to 350°F. Put a kettle of water on to boil.<br>• Combine the muscovado sugar thoroughly with 1/4 teaspoon of the salt, …

Roberto Santibañez' Classic Guacamole Recipe on Food52

Fish Tacos on the Grill Recipe on Food52

<b>Author Notes:</b> My friend Guillermo is originally from Mexico City and is a great cook. Over the years, I’ve learned a number of authentic Mexican dishes by watching over his shoulder – including pico de gallo, savory sopes and killer huevos rancheros. But there's one recipe in particular that …

Cooked Green Salsa (Salsa Verde) Recipe on Food52

<b>Author Notes:</b> This is my house green salsa, a piquant blend of simmered tomatillos, chiles, garlic, white onion, and cilantro. The ingredients are puréed and then given a quick cook-down to thicken and deepen the flavors. Bright and smooth, the salsa goes with nearly everything: tacos, quesadillas, …

Recipes

Edna Lewis & Scott Peacock's Shrimp Grits Recipe on Food52

Cheese Biscuits Recipe on Food52

Parker & Otis' Pimento Cheese (+ Grilled Sandwiches with Bacon & Tomato) Recipe on Food52

<b>Author Notes:</b> Pimento cheese is, at its core, nothing but tufts of unmelted cheese, a cushion of mayonnaise, and chopped pimentos. Stir together a batch to keep it in the fridge all week -- to stuff in brown-bag sandwiches, on your favorite crackers, in the crook of a celery stick. Parker & Otis in …

Homemade Alcoholic Ginger Beer Recipe on Food52

<b>Makes: about a liter</b><p>2 1/2 cups warm, filtered water (not too hot or you'll kill the yeast)<br>• 1 1/2 teaspoons champagne yeast<br>• freshly grated ginger<br>• granulated sugar<br>• juice of 2 lemons<br>• 1 jalapeno, sliced (optional)<br>• 1 large glass jar<br>• 2-3 clean soda bottles<p>First off, make a "plant" for your ginger beer. Stir the …

Roasted Baby Turnips with Dijon

<b>Author Notes:</b> Oftentimes at brunch, I'm so underwhelmed by the side dishes: usually just some overdressed frisée or a bad biscuit (hey, I may live in Brooklyn, but this Southern girl knows what a real biscuit is supposed to taste like). This delicious side dish is easy to pull together at the last …

Roasted Asparagus with Poached Egg and Lemon

<b>Author Notes:</b> I love roasted asparagus, and I'm ready to eat massive amounts of it as soon as it comes back into season each spring. And you know what I love just as much as roasted asparagus? Poached Eggs.<p>It's my sincere belief that any meal or dish can be improved upon if a poached egg is placed …

Justin Burdett's Chilled English Pea Soup with Garlic Cream & Pickled Ramps Recipe on Food52

<b>Author Notes:</b> A chilled soup that (finally) feels like soup -- thanks to a clever blanching technique and some seductive spring trimmings. Adapted from Chef Justin Burdett of <b>Ruka's Table</b> in Highlands, North Carolina. —Genius Recipes<p><b>Serves: 4 as an appetizer</b><p><b>English Pea Soup</b><p>4 quarts water, divided<br>• 1/2 …

Dan Leader's 4

• 1 1/2 cups (12 ounces) tap water, heated to 115° F<br>• 1 teaspoon (1/8 ounce) active dry yeast<br>• 3 1/4 cups (14 2/3 ounces) all-purpose flour<br>• 3 teaspoons (3/8 ounces) Diamond Crystal kosher salt (note: if using a fine-grained salt like table salt, fine sea salt or other brands of kosher salt, you will need …

Momofuku's Pork Buns

<i>Merrill's daughter Clara has quite the appetite -- and it's all Merrill can do to keep up. Armed with her greenmarket bag, a wooden spoon and a minimal amount of fuss, she steps into the fray.</i><p><i>Today: Meet the best pork buns you'll ever have.</i><p>I know what you’re going to say. What parent in her right …

The Whiskey Sour

<i>When he's not busy running the cocktail program at New York City's Maialino, Erik Lombardo is giving us the rundown on all things spirits -- and showing us the best ways to drink them.</i><p><i>Today: A classic whiskey sour to set all other whiskey sours straight.</i><p>Before the revolution (that’s what I’m …

How to Make Grits Without a Recipe

<i>Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.</i><p><i>Today: Virginia Willis, Southern cooking pro and author of the Short Stack book on Grits, shows us how to make the</i> …