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Having grown up in Brooklyn, it was tough to reconcile ourselves to the signature dishes of Syracuse during our university tenure, which we quickly realized was largely limited to salt potatoes — i.e. salted potatoes. Though when we cast our net a bit wider, we eventually developed a sort of captive fondness for the various regional specialties of Central New York, from Rochester’s white hots to Utica’s chicken riggies. Save for its branch of Dinosaur...
Further validating the affirmation that necessity is the mother of invention, the original caesar salad was hastily cobbled together from leftover ingredients back in the 1920s, by a Tijuana-based restauranteur attempting to satiate a group of Hollywood film stars. And whether ceremoniously prepared tableside at posh steakhouses or offered at diners and fast-food joints, the mélange of romaine tossed with raw egg, garlic, lemon, Worcestershire and (somewhere along the line) anchovy has remained largely...

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