There is no more-ritualized meal in Jewish tradition than the Passover Seder, the sumptuous meal commemorating the exodus from Egypt. In fact, Seder means “order.”

Bringing a contemporary palate to a 5,000-year-old celebration, however, calls for some adjustment.

Not Your Grandmother’s Seder : NPR.

Lovers of roast-beef sandwiches seek out Chicago’s Italian beef, Philadelphia’s cheesesteak, Southern California’s French dip, hot beef in the Upper Midwest, brisket in Jewish delis, wecks in Buffalo, and meat-stuffed onion rolls north of Boston.

Least appreciated (outside Louisiana) but best of all is the roast-beef po’ boy.

It does not seem exotic, and it doesn’t draw the attention bestowed on more distinctly regional Gulf Coast fried-seafood heros, which, at such exemplary New Orleans restaurants as Casamento’s and Domilise’s, deserve all the accolades they get. But a roast-beef po’ boy is as noteworthy as a muffuletta or an oyster loaf and among the finest sandwich-eating adventures you will ever experience.

The Best Roast-Beef Sandwich on Earth: 2000s Archive : gourmet.com.

With their abundant fat, the curly-haired Mangalitsa pigs of Hungary are making a comeback.

An Old Breed of Hungarian Pig Is Back in Favor – NYTimes.com.

Once a regional beer capital, now the Big Easy has only a handful of breweries in the area — perfect for a weekend of sampling.

New Orleans, On the Rise, Is Getting Its Brews Back – NYTimes.com.

Do you like homemade sausage?  (But you don’t have either a grinder or sheep intestines?)

Here’s how to make `em!

A Good Appetite – An Easy Route to Sausage Making – NYTimes.com.