Serious Eats - seriouseats.com

Everything we made this week, including four variations of Negroni cocktails. More

Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice. More

Check out all the delicious things we ate and drank this week. More

Comforting pork and hominy soup is equal parts restorative and tongue-tingling. More

When you need something a bit greasy, spicy, and filling to undo whatever is left in your system from the night before, these easy rice cakes are the answer to your hangover prayers. More

Hurry inside the Far East Plaza for a taste of Roy Choi's ultimate post-drinking destination. The Chubby Pork Belly at Chego is the rice bowl that brings you back from the brink. More

This week we said goodbye to Erin, had a steamed bun-filled birthday lunch, tasted potato chips, watched Hambone bond with Mr. Bear, and more. More

A quick look at the stories hitting the pizza headlines this week. More

This bread pudding plays on the flavors of Thai coffee by adding condensed milk, espresso, cardamon, and cinnamon to the custard. Buttery challah soaks it all up. More

The best comforts transcend seasons: a soft scarf, pie a la mode, a good Bloody Mary. At Mayahuel in New York's East Village, the warm-spiced Black Star is one such year-round pleasure. "This became part of what I called my Indian Winter menu," says Philip Ward, co-owner and bartender, who added the Black Star to the menu as spring started to creep in. "We've been selling the bejesus out of it." More

Fresh, fruity, salty and mostly mild, these little Spanish peppers are a perfect quick accompaniment to almost anything. More

Last weekend, two of my dearest friends got married. And because I love them very much and don't think before I speak, I offered to make ice cream for their reception. For 110 people. Should you too decide to share your love of homemade ice cream with 100 of your closest friends, it's not too hard once you plan out all the steps. To help you on along the way, here are some tips on making ice cream for a crowd. More