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- A collection of sandwiches from all over, all of them delicious, all worth your time. Plus: essays, chef wisdom, and how to make and eat the ultimate grilled cheese.
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- Esquire.com | Fashion – Tue, Apr 9, 2013 10:24 AM EDT
Justin Timberlake's new do. We approve.
Justin Timberlake's had some pretty triumphant (and sometimes unexpected) successes in his career. From things like, you know, bringing sexy back, to making a that nearly all-funny episode of SNL last month, to convincing an entire generation of girls that it was acceptable - actually, favorable - for dudes to go around with frosted tips. And apparently, JT, who's got naturally curly hair (you'll recall him once dealing with it in this manner), is also the man to prevail in bringing the questionably guy-appropriate procedure of hair straightening into the realm of acceptability.
Plus: Ten Ways to Be a Better BossRead More »from Why Justin Timberlake Suddenly Has the Best Hair in Hollywood
Strange? Yes. But it's a relevant venture these days, given that shined, slicked-back straight hair - à la Mad Men, Boardwalk Empire, and The Great Gatsby - has been making a big impact on how guys are styling their hair. And since you'll either get a fro or, worse, ringlets if you let coiled hair grow out, maybe going all-in on a relaxer isn't such a bad idea
For our April issue, Chris Jones wrote a profile of Playboy founder Hugh Hefner, on the occasion of Hef's sixtieth year at the helm of Playboy and eighty-seventh year on planet earth. We learned many heretofore little-known facts about Hefner, which we thought we'd share with you:
Playboy Hugh Hefner
1. He has a marble fountain topped by a statue of a cherub molesting a dolphin.
2. He has a life-size cardboard cut-out stand-in of himself, smiling, in black silk pajamas, in the dining room of the Playboy Mansion.
3. He eats a bowl of Lipton chicken-noodle soup nearly every day.
4. He holds two Guiness World Records: one for being the longest-serving editor-in-chief of a magazine (going on sixty years), and the other for holding the world's largest collection of personal scrapbooks (2,643 volumes and counting).
5. He wrote an autobiography of himself in high school, School Daze, in which he refers to himself as "Goo Heffer."Read More »from 10 Things You Didn't Know About Hugh Hefner
Recipe by Chef Anthony Chittum, Iron Gate Restaurant, Washington, D.C.
Prep these salad ingredients first so you aren't rushing through them during the fish's short marinate time.
- 1 small fennel bulb
- 1 blood orange, peeled, with as much of the pith removed as possible
- Castelvetrano olives (or other mild oil-cured Sicilian green olive), cut away from pits in quarters
- 2 tbsp capers, rinsed
- 6 fresh mint leaves, torn or snipped into ribbons
Remove the fronds from the top of the fennel, roughly chop about 1 tbsp worth, and set aside. Pick about 8 more fronds, but leave them whole and set aside. Discard the fennel bulb's tough outer layer and slice it as thinly as you can. Cut four 1/4-inch slices from the blood orange (reserve the rest) and cut each slice in half to form 8 half-moon-shaped sections. Set these aside.
- 12-to-14-oz deboned striped bass, skinned (see illustration, right) and cut
Published in the March 2013 issue of Esquire.Pasta Bowl
How to Make Shane Solomon's Spaghetti with Butter and Parm
Pizzeria Stella, Philadelphia
This dish is not about coating spaghetti with sauce. It's about incorporating the two - letting the starch from the pasta enrich the sauce and the sauce soak into the pasta - by building a layered skillet sauce and finishing the cooking of the spaghetti right there in the same pan.
PLUS: How to Tie a Roast
Use about half a box pasta or so for two people. Cook in abundantly salted water (imagine you're creating ocean water) until al dente: still firm to the tooth without being floury. (Use tongs to pull a strand out and taste it.)
Meanwhile, in a 9-inch skillet, warm a shallow pool of good-tasting olive oil (about 3 tbsp) and sweat some thinly sliced garlic (about 1 tbsp). Add a pinch red-pepper flakes. The goal is to release the flavor of the garlic without browning it [fig. 1]. As soon as you get a whiff of garlic,Read More »from Whip Up a Perfect Bowl of Pasta
We know the perception of the Esquire staff is steak-gobbling he-men, but if you look in our fridge, you will see bottles and growlers of low-calorie, vitamin-rich juice. It's true: Esquire cleanses. Openly.
LizzyJaysJuice founder Casey Sabol claims juicing's ease of digestion allows maximum vitamin intake because "the longer it takes to assimilate food you eat, the fewer nutrients your body absorbs," and there's a lot of talk about the importance of giving your digestive system a rest. But the real reason to consume half of your typical caloric intake in liquid vegetable form is to shrink your gut and give your body a respite from its usual bacchanal of caffeine, alcohol, and processed food. While I am not, in fact, a man, I lost 5 percent of my body weight in five days trying out five of the leading juice cleanses, and can recommend the process to men, with some reservations. Here was my experience:
BluePrint, $65 a day
Tone of Literature: Judgmental.Read More »from Juice Cleansing for Men: A Guide
A knockout chili recipe
By Bryan Voltaggio, as told to Francine Maroukian
Published in the March 2013 issue
Here at Eat Like a Man, we appreciate simplicity. Like, for example, chili. And anything associated with the making of great chili. The thing is, nobody-or at least very few people-carries around their chili spices everywhere they go. (If you do, we salute you.) And you might be somewhere that doesn't have all the chili spices you normally use. And that won't do. So, we're serving up a chili recipe you can make anywhere. Because you can make it your own. -The Editors
PLUS: The Best Late-Night Food In The U.S.A.
How to Make Bryan Voltaggio's Cabin-Fever Chili
Volt, Frederick, Maryland
Serves four to six.
- 1 cup applewood-smoked bacon, diced
- 1 lb ground beef
- 1 lb ground pork
- 1 Spanish onion, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4 cloves garlic, minced
- 3 tbsp dark
Try this smoldering holiday punch, straight from the mind of Charles Dickens.
By David Wondrich
Published in the December 2012 issue
In A Christmas Carol, when Ebenezer Scrooge is presented with the Ghost of Christmas Present, he finds the "jolly Giant" sitting in state on an enormous heap of roast meats and other traditional English Christmas delicacies and flanked by "seething bowls of punch that made the chamber dim with their delicious steam."
Charles Dickens knew all about delicious steam.
He was a committed English traditionalist in his drinking. He didn't drink the international celebrity's customary champagne, champagne, and more champagne or the trendy drinks of his day - gin cocktails, claret cups, brandy smashes, or the like. Rather, his greatest affinity was for a drink that was fading faster and faster into the past by the time he came into fame. From 1700 to 1830, give or take a couple years on each end, the preeminent English social drink was the bowl of punch, a large-bore mixture of spirits (usually rum and cognac),Read More »from How to Make Charles Dickens' Holiday Punch
Seventeen men who took some risks, broke some rules, and showed the way toward brighter, bolder, better style for the year ahead.
Vote for your favorite and submit your own picks here.
More from Esquire:
Holiday Recipes, Kitchen Hacks, and Tips
Stylish, Affordable Gifts for Him
Gifts to Give Everyone This Season
75 Things Men Don't Know About Women
Read More »from The Best Dressed Men of 2012
You can make Michael Mina's pulled-pork sandwiches a day in advance, then spend the rest of the time buying napkins for when you eat 'em.As told to Francine Maroukian by Michael Mina
It's not just the flavors that make a dish but the layering of textures. I love pulled pork because of the contrast between the crispy exterior and the tender, almost-melting inside. You start with a pork "butt" (actually a pig's shoulder), a cheap but flavorful cut with a good amount of fat that renders out during the long, slow cooking and bastes the meat to give it a caramelized crust.
A pulled-pork sandwich should be messy; that makes it perfect summer-by-the-pool food at my house. I recently added an outdoor party kitchen with a rotisserie, and I roast all kinds of things, including birds and prime ribs. It works great for pork butt, too. Or if you have a smoker, this is also an awesome piece of meat to smoke. (Just follow the same recipe using the smoker instead of the oven.)
This isRead More »from The Ultimate Pulled-Pork Sandwich Recipe