Hoagies. Grinders. Subs. Heroes. Whatever you call them, these gigantic sandwiches are the perfect game day fuel. They can be made ahead of time, aren’t expensive, and — most importantly — feed a crowd!
A bad meatloaf experience can make anyone wary. But a good one can be a transcendent thing. Typically, I make mine with a Sriracha glaze, stuffed with whatever cheese I have on hand. For this one, though,
In my earlier days as a real live line cook, I spent a good deal of time shucking oysters, frying clams, and steaming lobsters at Barbara Lynch's B&G Oysters in Boston's South End. On the charter menu: