"diner food" news and stories

1. Betty Crocker's Picture Cook Book - This has to be first, because it's one of the classic cookbooks, still in print since being published in 1950. The recipes and how it looks at life are a must-see.

 2. Esquire Drinks: An Opinionated, Irreverent Guide To Drinking - If I were to pick the best books on drinking, this would definitely be in the top 5. And writer David Wondrich gets extra points for really getting into the history of certain drinks, giving recipes for long-forgotten drinks, and just an overall great tone. Very much recommended. 

Meatloaf is the ultimate comfort food. It is hearty, flavorful and can be subject to nearly infinite variations. Some meatloaves are all beef, while some are made with turkey or even faux meat, which preserves the spirit of the dish, if not the meat. Meatloaves have been around as long as ground meat and are larger versions of meatballs.  Due to their size, they can easily be served as a main course and the leftovers sliced for sandwiches. Flavorings and some "filler," in the form of vegetables, egg, breadcrumbs or rice, are added to help the loaf maintain its shape. The practice of "stretching the meat" with filler was popular and widely practiced during the lean war years of the early 20th century.

After a decline in popularity, due in part to many years of inclusion in frost-bitten, over-processed, microwaveable meals, meatloaf is working its way back onto the plates and into the hearts of diners everywhere. It is on upscale restaurant menus, where it is recognized as classic American fare, as well as being a staple at diners and neighborhood restaurants across the country.