Time: “Gin & Tonic: Spain’s Obsession, Despite the Recession,” by Matt Goulding. Gin & Tonic, that most classic of basic cocktails, is being elevated to new heights as the “gin tonic” in Spain, where apparently there are whole bars devoted to making the drink with top ingredients and studied technique. The writer stumbled across this while on a jamón iberico “fact-finding mission” with a group of American chefs, including José Andrés, whose Spanish restaurant Jaleo makes a pretty mean G&T.
New York Times: “Smells Like Green Spirit,” by Sam Sifton. The Paper of Record takes a closer look at the timeless Canlis Salad (a delicious dish that I made recently) and the classic Seattle restaurant it is named after.
Buzzfeed: “The 8 Absolute Most Disgusting Old Food Recipe Ads,” by copyranter. This gallery of old food ads might make you chuckle or wretch, depending on your constitution. Definitely not classic dishes I think are worth saving. My favorite is probably the lime jello mold with cheese and seafood salad.
CNN Eatocracy: “Attack of the 1980s,” by Kate Krader. How far do you have to go back to consider something “classic?” The ‘80s are now 30 years ago, but have remained a constant pop culture reference point pretty much since they happened. Now interest in the “me” decade’s food seems to be on the rise as examined by the Food & Wine restaurant editor.
PSFK: “Photo Series Shows Classic Food Combinations as Pantone Colors,” by Emma Hutchings. PSFK profiles designer-illustrator David Schwen’s photo series “Pantone Pairings,” which shows well-known food combinations (like peanut butter and jelly) designed to look like Pantone color swatches.