• If wild, BC sockeye salmon is going to disappear, C restaurant is going to enjoy it while it lasts by adding it back to their menu.
• Recipes for sandwiches on the dock: Japanese-Inspired Chicken Sandwich, Croque Madam, Beef on Baguette with Onions and Horseradish Mustard, and Portobello Mushroom Sandwich.
• Restaurant Reviews: Manpuku Modern Japanese Eatery and Kenzo Ra-Men.
• The Revel Room offers tastes from gingered water to Moroccan Lamb Meatballs.
• Fromagerie Le Détour offers stinky cheesiness ... in the good way.
• Recipe: Spinach, Peaches and Cream Corn, Blue Cheese, and Bacon Salad
  

As a devotee of the "more is more" school of sandwich making, this picture of the "Parmageddon" sandwich makes me drool. Two potato and cheese pierogies (Slavic stuffed dumplings), a greasy tangle of grilled onions, sauerkraut, and a slab of cheddar cheese, squeezed between two thick slices of grilled bread.

The photo comes courtesy of writer-photographer David Lay, who captured this beast at Lakewood, Ohio's Melt Bar and Grilled. Melt specializes in a psychedelic variety of grilled cheese sandwiches - smoked turkey, kraut and gouda; beer battered walleye, tartar sauce, American. The Parmageddon was featured as a reader's favorite in Esquire's "Best Sandwiches in America." Now, if I can just get my Polish grandmother to teach me to make her potato pierogies, I'd be all set.

Meet the contenders for New York's best sandwich: the Moroccan merguez sausage on grilled bread; the cemita poblana with pork butt al pastor; the pressed potato knish; the braised beef-stuffed shao bing; the Benny Mac - a chicken cutlet sandwich with macaroni and cheese and bacon; chili mackerel on a fluffy bun; a cilantro-spiced falafel.

How to save endangered species? Start eating them.

Ad Hoc, Thomas Keller's new restaurant in Napa, features only one meal a night. Bet it's not sloppy Joes.

Eric Asimov breaks away from wine with an article on citrus vodka.

The Minimalist knows snow peas.

The Hudson River Shad Festival will be shad-free, due to dwindling populations. Salmon will substitute.

A recipe for pollo Papantla - chicken simmered with orange juice, vinegar, garlic, chilis and vanilla.

Now you can eat foie gras in the airport, if you really want to.

There are several standard ways I use up leftovers: an omelet the next morning, fried rice, and of course, just re-heating whatever it was, and eating it as is.

Another thing to do is make a sandwich, and if you have leftover lamb and asparagus from Easter Sunday, throwing them together with a little bit of yogurt-turned-tzatziki makes a great pita-bread-based sandwich. Of course, in my house, we didn't actually have lamb (we didn't have a traditional ham either), and asparagus on the table gets eaten before the salad is served.

Without the leftovers to make the pitas, the only other thing to do is -- gasp! -- actually cook the meal! The California Asparagus Commission has put together a recipe (after the jump), along with a whole list of recipes for asparagus on their website.

He would be the Super Duper Colossal sandwich from Chick & Ruth's Delly in Annapolis, Maryland. That's according to Endless Simmer, who has selected sandwiches to match all four the Project Runway finalists. As a huge Project Runway enthusiast, I feel qualified to evaluate these selections, and they're pretty dead on. The only one I disagreed with slightly was Jillian's French Dip sandwich from Philippes in L.A.. I would have paired her with something classier, maybe a pesto panini with grilled vegetables or something.

The post is pretty funny if you're familiar with the show. And it seems that I've recently found myself fascinated by attempts to describe people in terms of food -- as you can probably tell from this and my Obama Roll post. It has me wondering what food I would be. Probably curry chicken salad with grapes. Or maybe I just think that because it's one of my favorite foods. What would you be?

There are times, albeit few and far between, when you not only want to eat a sandwich while on your 2-hour commute, but you actually want to make a sandwich in your car while on your 2-hour commute.

Thank God for the RPDF168, colloquially known as the Road Pro 12 Volt Sandwich Maker!

The sandwich maker/panini press plugs directly into the cigarette lighter socket on your dashboard (do cars actually still have those things?!) with a 5 foot power cord and operating on 5 amps. The RPDF168 also features non-stick surfaces on the cooking plates.

Because the last thing you want when you're getting off the freeway is ham stuck to your RoadPro.

We're being a little lazy this Sunday afternoon because we're anxiously watching the two conference championship games on TV, but that hasn't stopped us from doing the research we need to do to get ready for THE Sunday afternoon of pro football, the Super Bowl.

Yes, the Super Bowl is two weeks away, and we're trying to put together our menu. We came across Alabama Pulled Pork Sandwiches, as made by Recipe Girl from an original recipe in Cooking Light magazine. The recipe is slightly different from a traditional pulled pork because it uses pork tenderloin. Additionally, the sandwiches are made with sweet potato biscuits rather than rolls or buns, but perhaps the most surprising thing is that the barbecue sauce is white.

I've been reading Barbara Kingsolver's Animal, Vegetable, Miracle, a book extolling the virtues of eating locally (and the horrors of eating veggies trucked in from California, Chile, and other places far afield). Beyond simply pushing organic food or a vegetarian lifestyle, Kingsolver suggests that eating foods grown locally, in season, by farmers using sustainable practices can, basically, save the world -- not to mention, be delicious. I've swallowed her pitch hook, line, and heirloom potato, and have begun deeply rethinking our family's grocery lists. Starting this process in the dead of winter is a challenge, and "the sustainable food project" is my way of sharing the struggle with you.

The sandwich, a staple of my family's diet, is a particularly interesting problem. Were I to open a pictorial culinary dictionary under "S," I'd imagine a photo of bread, meat, tomato, lettuce, mayo. But fresh red tomatoes and leafy green lettuce are anything but in season in Oregon, where I live -- and the vast majority of the U.S. and Europe for the next several months. Because it's easy to find a sustainably-farmed source, we've been eating lots of beef, ham, and crusty local bread, but what else?

I've been able to find lots of delicious, flavorful options utilizing local, organic produce.

Is your family totally devoted to canned cranberry sauce, despite all your best efforts to sway them to the world of orange-scented homemade compote? If so, maybe you're looking for a way to spice up that cranberry sauce (because serving it in the shape of the can does leave something to be desired). Paula Deen, in her trademark over-the-top style, has come up with a new way of serving canned cranberry sauce. Here's how she described it in a USA Today column.

"I gave a twist to cranberry sauce one year. You take a can of the jellied sauce and slice it in quarter-inch pieces. Then you mix up cream cheese and hot sauce and a little mayo, and you make up sandwiches - no bread, just the cheese mix in between cranberries."

Sounds like an interesting approach to cranberry sauce to me, although the purists would have a heart attack if you suggested adulterating their precious canned sauce with mayo and cream cheese.

Even with all the media surrounding peanut allergies in kids, peanut butter still remains tops when it comes to sandwiches. Newsday put the eternal question to the test with 11 kids and got the answer to "What is the best peanut butter?" They tested 16 brands of peanut butter including store brands like Trader Joe's and Whole Foods, and also controlled for crunchy and creamy preferences by testing them separately.

So who won out? As much as parents would love to have kids prefer natural peanut butters, national brand Skippy took first place in both creamy and crunchy categories, followed closely by Peter Pan and then Jif. For the full results, and more information about peanut butter in general, check out the Newsday article.

I was really planning to try that KFC Famous Bowl, but not after seeing these pics.

It's a funny experiment from The West Virginia Surf Report. They take several ads from fast food companies such as McDonald's, KFC, Arby's, Subway, Burger King, and Wendy's and compare the pics to the actual food they went and bought. The results are, while not exactly surprising, certainly interesting.

Most of the foods look really smushed and look like they were put together very quickly. But back to that KFC Famous Bowl. In the ad you can see all the individual items in there, the chicken, the cheese, the corn, the gravy. The actual product (above) looks like dog food sold on the planet Krypton. Gah!

Ah, the grilled cheese sandwich. Everyone takes it for granted. Get a couple of slices of bread and a few slices of cheese and you have yourself a meal. Maybe throw in a bowl of soup with it. But the grilled cheese is actually one of the more versatile sandwiches you can make. I often add tomato to mine, or mix up the type of cheese I use. I often toast the bread too (healthier).

AOL Food has a gallery of various grilled cheese recipes for you to try, including a Buttery Fig and Blue Cheese Melt, a Dutch Grilled Cheese (which includes onions, cumin, Gouda, and caraway), a Smoky Southwestern Grill (which includes mozzarella, goat cheese, and tomato on Italian Bread, and The Best Grilled Cheese, with cheddar cheese on sourdough bread. There are eight sandwiches in all.

That's not an editorial stance (I've never even been to Brooklyn), but it's the opinion of Ben over at The Consumerist when he talks about Tempo Presto. He calls the $7 sandwiches "amazing."

The sandwich shoppe comes from Tempo owner Michael Fiore, who decided to open Tempo Presto when he realized there weren't any good sandwich shops in the area. Fiore's quality-control is so tight that he recently dressed down a worker there in front of customers for putting too much oregano on a sandwich.

Anyone try this place? Sandwich shops are kinda hip right now. There are several in Boston where you'll often see a huge line.

Given that April is National Grilled Cheese Sandwich Month, I couldn't let the month go by without making, eating, and posting about grilled cheese at least once!

Everyone has their favorite grilled cheese sandwich, whether it's a slice of Kraft American on Wonder White made at home, or some complex combination of fancy cheeses on fancy bread. People also have their favorite "accompaniments." My Ultimate Grilled Cheese is one I make at home: razor thin slices of sourdough bread filled with extra sharp cheddar cheese and thinly sliced tomatoes. I know tomato soup is a popular accessory to grilled cheese sandwiches, but I prefer just throwing fresh ones into the sandwich to make it easier. I have to cut the crusts off and eat them while I'm standing there over the chopping board, then cut the sandwich into long strips. When I eat them, I feel like I'm eating cheese-filled French fries.

Now, what's your Ultimate Grilled Cheese Sandwich?

This must be the weekend for creativity and innovation at home and in the kitchen. First there was the neat way to keep track of your freezer inventory, and now a good way from Flickr member pkwa to recycle those old CD spindles that you will never use again -- transport your bagel sandwich! Using the CD spindle helps keep all the layers in place, and the hard case keeps the bagel sandwich from getting squashed in your bag upon transport. Of course, this means you have to account for that hole in the middle when you're making the sandwich, but that's just a minor technicality.