Jane Stern
Jane Stern is the co-author of several books, including Roadfood and 500 Things to Eat Before It's Too Late. For Roadfood.com, she drives around America looking for good food and exploring popular culture. From the hottest restaurants to the quirkiest out-of-the-way gems, the site lists the best and most interesting food spots the country has to offer.
Recipes and Stories by Jane Stern
Roadfood Honor Roll: The 100
The introduction to the 2014 edition of Roadfood by Jane and Michael Stern.Seafood gumbo is not from Montana: 4 soups with regional characteristics
Certain soups -- like gumbo, pot liquor and artichoke soups -- really sing of where they are from, according to Jane and Michael Stern of Roadfood.com.Give the gift of pie: 6 mail-order picks
From Key lime to peanut butter pie, Jane and Michael Stern of Roadfood.com list six places that will send unique regional pies.Make no mis-steak: 5 non-chain steakhouses to try
Jane and Michael Stern of Roadfood.com list their favorite non-chain steakhouses.Barbecue, hot oil or upside down: Pizzas with a regional twist
Jane and Michael Stern of Roadfood.com pick their favorite regional pizzas.4 stellar shops for submarines, po' boys and French dip sandwiches
Across the country there are different versions of sandwiches: heros, hoagies, grinders, wedges, zeps, po' boys and submarines.6 restaurants serving chicken dinners that are winners
Jane and Michael Stern of Roadfood.com pick their six favorite restaurants for chicken dinner.4 restaurants that serve food so hot, it will make you sweat
Jane and Michael Stern of Roadfood.com list four restaurants that serve some of the hottest food in America.3 of the most ultra-informal restaurants in America
Forget fine attire and forks for every dish -- “sleeves-up” cuisine is served at places that are really, really casual. Jane and Michael Stern of Roadfood.com list their top three casual places to eat.Perfect Tuna Casserole
Simple, basic, and infinitely adjustable to one's own palate (by adding beans or asparagus instead of peas, or using cream of potato or celery soup instead of mushroom), and yet just about impossible to improve upon, this Campbell's recipe is the classic tuna casserole.