Main Course


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Find Out What You Get When You Cross a Cheesesteak with a Scallion Pancake

We've covered tons of hybrid foods over the years: from sushirritos, to cronuts, to Donnolis, and more. After a while, we kind of agreed that we wouldn't heed their siren calls anymore... until we heard a new shop had opened up in Manhattan that was getting a reputation for their scallion pancake cheesesteaks. So, how does the hybrid dish stack up against true cheesesteaks? Our Philly-raised host visited the Lower East Side eatery serving them up to try it out himself.


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Get a Sweet Taste of Cuba With Guarapo

Drop in on one of the culinary adventures Rico and Brendan had during their trip to Cuba late last year and get a lesson on the sugar cane-based drink, which Rico and Brendan's tour guide calls "Cuban Red Bull."


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Salteña: The Bolivian Dish That Divines Your Fate

Imagine a dish like a dumpling, but with a crunchy, flaky skin like a pie crust, mixed with a spicy, gooey filling like a stew. No, we're not reading your mind. What we described exists in reality. It's called a Salteña and it's a Bolivian delicacy that was hard to come by in New York... until three brothers of Bolivian descent started selling them. Alex, David and Patrick Otropeza now have a place near Columbus Circle called Bolivian Llama Party.


Photo Credit: bonchan / Thinkstock.com

A Taste of Indonesian Cuisine With Dutch Flair

Every year or so, Rico travels to Amsterdam and always make a point to eat an unholy amount of Indonesian food. When he was there just a few weeks back, he invited along Vicky Hampton to explain why. Learn how the Southeast Asian fare made its way over to the Netherlands, and how the Dutch turned it into a pig-out called a "rijstaffel."


Photo Credit: Johnny Autry

3 Fall Food Trends to Watch for in 2016 From Bon Appétit

Bon Appétit magazine released their annual "Best New Restaurants" issue, wherein they name the top new eateries in the country. Andrew Knowlton and Julia Kramer are the two lucky editors who got to travel the country, eating their way through hundreds of restaurants. Brendan chatted with Julia about the trends they observed en route... including the gussy-ing up the now ubiquitous oyster.


Jeppson's Malort | Used in a FuzzyCo post. | Fuzzy Gerdes | FlickrFuzzy Gerdes Attribution 2.0 Generic /  CC BY 2.0

5 Key Things to Know About Jeppson’s Malört

Rico and Brendan recently made a stop in Chicago to attend the world's largest podcast convention, called Podcast Movement, where (not to brag) DPD was awarded Best Food and Drink podcast. The only hiccup of the visit was that neither of them had much time to eat much of Chicago's famously idiosyncratic signature dishes. So, James Beard Award-winning writer Mike Sula schooled Rico on Chicago's essential food fare... and the city's signature terrible beverage.