Welcome to the weekend. Now’s the time to settle into a laid-back rhythm and catch up on all this week’s food news on the web. For your perusal, here’s a curated selection of stories that we’ve been reading this week.
- Are you one to declare breakfast the best meal of the day? If so, check out this rather exhaustive and unabashedly subjective guide to the best savory breakfasts around the world. [Serious Eats]
- Hoping to offset a decline in print sales, The New York Times is the latest company to jump on the meal delivery kit bandwagon. It’s partnered with startup Chef’d to “help users become more comfortable in the kitchen.” [Bloomberg]
- Next time you’re faced with a glut of fresh strawberries or stone fruit, try making rum pot. The old-fashioned German tradition is one of the easiest ways to preserve fresh fruit. [Eater]
- If you think that Mint Juleps hail from Kentucky and Bourbon is the quintessential spirit of the South, it’s time for a revisionist history lesson. Culinary historian Robert F. Moss dispels some of the biggest Southern drinking myths. [First We Feast]
