OnSugar blog Between the Bread couldn't make it to Manhattan to try a sandwich at eclectic diner Shopsins, so she re-created one of the famous eatery's sandwiches at home.

Kenny Shopsin invented this sandwich — one of hundreds of items on his six-page, single-spaced menu — for a customer named Greg who is "trapped in shrimp land." Verbiage like that makes Eat Me: The Food and Philosophy of Kenny Shopsin a riveting book.

The cookbook/memoir by the eccentric owner of Shopsin's in New York reads like a weird friend dictating his home "recipes" to you. Naturally, the recipes sound weird, sometimes even off-putting, but this shrimp sandwich is wonderfully and weirdly delicious. I followed the directions almost to the letter but threw on some butter lettuce for good measure to cut the buttery, creamy richness and hint of hot sauce.

Enjoy Shopsin's recipe — sharp-tongued instructions included! — when you read on.

This Thursday, we're off to the Big Apple to spend the weekend with the culinary elite at the Food Network's New York City Wine and Food Festival! One of the events we hope to attend is Tacos and Tequila with Claire Robinson. In preparation of the event, the Network's new personality and host of 5 Ingredient Fix spoke to us about the taco she's serving, her technique for developing recipes, and her first cookbook. To find out what food trends she's over and what she thinks of being compared to a young Rachael Ray, read on.

When an unrelenting craving hits, there's only one thing to do: satisfy it. For days now, I've had a hankering for red, or tomato-based, clam chowder, laden with chunks of celery, and chewy, briny clams. Tonight, I'm going to address it with a quick, scrumptious, and healthy version of the Manhattan specialty.

Although the recipe allows for canned clams, I'll be using leftover shellfish from last night's dinner as my base, along with some bacon and Tabasco to up the flavor quotient. This recipe serves four, but I'm certain I'll be able to finish the entire batch of mouthwatering goodness myself. Want in on the recipe? Then keep reading.

Following my latest Name That Dish! challenge, I was surprised to note that many people considered a flauta and a taquito to be the same thing. Being from Texas, I'd always thought they had subtle differences, but just to be certain, I conducted some further research.

Turns out my suspicions were correct. There are small, if distinct, differences between the two Mexican specialties. First, while taquitos are generally made with corn tortillas, flautas (Spanish for "flutes") are usually made from rolled-up wheat flour tortillas.

Second, in certain regions, taquitos are often the petite-sized, appetizer variety, while flautas are the lengthier form of the dish, made from burrito-sized tortillas and served as part of the main meal. However, in occasional situations and some places, the two terms are used interchangeably.

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Source: Flickr User the.dugger

Hearty and healthy, phibit's photo proves no one can deny the appeal of a green salad.
Romaine lettuce with avocado, green beans and chicken. Seasoned with a garlic french vinaigrette.

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