It's another addition to our catalog of the best places to have a drink in America. As always, the project is guided by David Wondrich: Esquire's drinks correspondent, the world's foremost cocktail historian, and the best drinking partner anyone has ever had. So, here's the list.
Blog Posts by Esquire.com
For all the criticisms lobbed against it, McDonald's is certainly good for some things. (Oatmeal, maybe. Fries, definitely. Cheap coffee, sure.) And yet it's hard to picture any of its proponents describing McDonald's as healthy. That is, until just recently, when the "senior director of culinary innovation" for the chain said, "I don't see anything on the menu that's unhealthy." Look, chef Daniel Coudreaut, I had one of those McFlurry things just the other day, but I think we can all agree there are some items at the Golden Arches that are not necessarily in our bodies' best interest. So as a sort of public service, we've rounded up the ten highest-calorie offerings among popular McDonald's orders, for your perusal below. Not because you shouldn't necessarily eat them from time to time, but because you might want to know about them. You might be surprised to find that the leader of the pack is actually a drink.
DRINK THIS, NOT THAT: The Healthiest Beers in America
1.Read More »from Top 10 Unhealthiest Items at McDonald's
Esquire's annual grilling awards highlight the ultimate supermarket staples of 2012, plus tricks and tips for throwing (or just enjoying) your best BBQ ever.
The Hot Dog (Fancy): Hartmann's Beef Wieners Hot dog
Ball Park, Nathan's, Hebrew National - all solid summer cookout choices, guaranteed to hit the spot when given a deep char and topped with a wide stripe of ketchup. But those dogs are not handmade by an Austrian master sausage-maker. Nor do they contain beef that's been lovingly hand-stuffed into natural lamb casings, free of any artificial ingredients. Nor are they gently smoked over hardwood imported from the forests of Austria. But you know what is? Hartmann's Beef Wieners. They're a cut above the rest, with a rich beefy taste, a touch of smoke, and a great snap. And despite their decidedly Teutonic name, I can assure you that they're made right here in the U.S.A. -Elizabeth Gunnison
About $10 per 1-lb package at Wegmans or hartmannssausage.com
MORE TRICKS: 8 Things NoRead More »from 10 New Secrets for Summer Grilling
By Chef Spike Gjerde, as told to Francine Maroukian
Getting soft crabs to market takes a waterman's art and experience. As the water warms up, the dormant crabs get the signal to move, and as they do they molt their shell, like a snake shedding its skin. That's what creates the window: The waterman must catch and then hold the molting hard crabs in tanks until they lose their shell, and then pack the soft crabs under wet newspaper before the shell hardens again. Like oysters, clams, and lobster, soft crabs must be alive when you buy them. When lifted, the crab should still move a bit rather than limply hang. Buy the softest crabRead More »from How to Make a Crab Sandwich
By Elizabeth Gunnison
Not so long ago in Esquire, Nick Anderer of New York City's Maialino talked about the critical role that pasta cookery plays in achieving an exceptional pork Bolognese. And here's the thing, to speak more broadly: Most of you are cooking your pasta wrong. Dead-wrong. You may not realize it, but it's true. And this greatly decreases the deliciousness of any given pasta dish, whether you're attempting a from-scratch sauce like that aforementioned Bolognese or simply heating and eating something from a jar.
Expanding on Anderer's spaghetti-cooking dictum, here's a brief primer on very easy ways to get the most from store-bought pasta, which is what people are generally cooking in their home kitchens on a given night. They will greatly enhance said kitchen output.
First, buy good pasta. The texture and flavor of dried pastas vary significantly from brand to brand, and it's really worth getting theRead More »from How to Make Better Store-Bought Pasta
By John Mariani
As the 2012 James Beard Restaurant Awards (on May 4 and 7) approach, here's my third annual handicapping of who I think will win and why.
It's a good year overall for newcomer nominees - chefs who, under the awards' guidelines, "have set new or consistent standards of excellence in their respective regions. Each candidate may be employed by any kind of dining establishment and must have been a working chef for at least the past five years. The three most recent years must have been spent in the region where the chef is presently working."
The regional awards are the toughest to predict because, quite frankly, so few in so many regions are known at all outside their respective cities. In the national categories, like Restaurant of the Year and Outstanding Pastry Chef, the nominees are supposed to be "national standard-bearers," which of course favors chefs in New York, Chicago, Los Angeles, and SanRead More »from The James Beard Awards Predictions
Grilled Skirt Steak
Next month, Esquire contributing editor Ted Allen will release a cookbook of recipes for people who don't mind spending a lot of time in the kitchen. They're involved and challenging, and sometimes require a trip to the specialty grocery store. But a lot of them also sound delicious. Here, one of our favorites.
EXTREME GRILLING: 8 Chef Recipes to Upgrade Your Cookout
Grilled Skirt Steak with Roasted Jalapeno Chimichurri
People who haven't worked a lot with jalapenos, Scotch bonnets, anchos, guajillos, and poblanos might not realize that these different spicy chiles also have pronounced and unique flavors - or that those flavors change when the peppers are roasted or grilled. Here, the grassy-herbal jalapeno picks up a bittersweet char on the grill and still lends its familiar kick to this variation on garlicky South American chimichurri sauce. And there's no better cut for this recipe than juicy, chewy-in-the-best-way skirt steak, grilled just to medium-rare.Read More »from Steak, the Ted Allen Way
By Francine Maroukian
Bolognese is the essential meat sauce of Emilia-Romagna's rich food culture, and nothing stops the people of that region from eating it year-round. But it's also a sensible between-seasons dish while we wait for the markets to fill with spring's early greens. A good Bolognese is vibrant enough to wake us from the hibernating foods of winter and satisfying enough to bridge that unpredictable gap when the weather isn't quite as warm as we think it is.
As complex as the flavor is, this Bolognese is a straightforward, short-simmered sauce. The most important moment comes cooking the pasta itself, a single step that can make the dish great or just okay. Executing this step properly will allow the spaghetti's starch to flow into the sauce and the sauce to flow into the spaghetti: It's osmosis, and it's the way spaghetti Bolognese is supposed to taste.
TOP CHEF SURVEY: The Best Fast Food in America
Chef Nick Anderer, Maialino, New YorkRead More »from How to Pull Off Bolognese Sauce
By Lisa Taddeo
FOR THE BEDROOM: 10 Ways to Have Better Sex, According to Science
I don't think my late parents cheated on one another, but I can't ask them anymore, can't say, But come tell me now this time for real, now that I'm old enough.
As far as I know, they didn't cheat. As far as I know, my mother never cried in a car on the way to her favorite restaurant, like a friend of a friend's mother, who I call the Lorax.
The Lorax's husband told her to get dressed up and pick out the place she wanted to go to, when he had not done so in months, and she spent her fifty-six-year-old day preparing her face, creaming her body, hooking a bra, and doing that thing that women do, touching a part of ourselves we imagine being touched later by a man.
In the car on the way to the favorite restaurant, the Tom Waits song "Shiver Me Timbers" came on.
"I'm leavin' my family / I'm leavin' all my friends / My body's at home / But my heart's in the wind."
Her husband said, TurnRead More »from Why We Cheat
Gentlemen, a show of hands: Who's having enough sex these days? We commissioned a nationwide survey to find out when (and where and why) American men are having sex right now, and the results reveal the expectations, frustrations, proclivities, perversions, and fantasies that define how we're doing it. Let's get started, shall we?
FOR THE BEDROOM: 10 Ways to Have Better Sex, According to Science
This survey was conducted exclusively for Esquire by Beta Research Corporation, an independent firm located in Syosset, New York. The 522 respondents were randomly selected from a pool of Internet-connected U.S. men aged 21 to 59, balanced to represent the U.S. population of men within this age group. They completed the online survey between January 23, 2012, and January 25, 2012. Because of rounding, some percentages may not add up to 100.
• Married men are 25% more likely to say they're very satisfied with their sex lives over their single peers...esquire
Read More »from Sex and the American Man: A Survey