This week we tasted 20 flavors of Jeni's Splendid Ice Creams, celebrated two birthdays, ate a lot of oatmeal pie, witnessed the transformation of Hambone to HamCone, and more.
Ever wondered what the diners at a Top Chef taping actually get to eat? And how it tastes? And how it feels to be that close to Padma? One friend of SE was at the filming for the episode of Top Chef Texas that aired this week. She couldn't reveal any juicy details, until now. It's been torture for her not to tweet about it.
We have absolutely nothing against guacamole. In fact, we're more than a little obsessed, whether plain and simple or amped up with bacon, jicama, or Sriracha. But the avocado is rich in possibilities—smash it on toast, mix it up with a salad, blend it into a milkshake. Here are our favorite non-guac ways to eat the avocado.
I asked a native Singaporean why the people of Singapore are so food crazy. His answer was blunt and typical. "It's the only damn culture we have." With such an influx of new immigrants and ex-pats, it's no wonder that food is the unifying factor for all of Singapore's citizens. With so many flavors to represent, Singapore is absolutely clogged with places to eat; everything from the affordable hawker centers and eating houses to numerous high-end restaurants. Here are the 12 must-try dishes.
Now that I've gone and said that I like my guacamole super-simple in today's Food Lab post, I'm gonna go against everything I said and offer up a dozen or so variations on the beast. Guacamole with roasted garlic, pumpkin seeds, Sriracha, Old Bay, and many more add-ins—check them all out here.
Recent Posts
The Vegan Experience, Day 13: The Halfway Mark
The question I keep asking myself is whether or not it's really the veganism that has led to my weight loss. Would any shift in diet affect the same end result? I'm guessing yes: the vast majority of my weight loss is due to a huge cutback in my tasting and snacking. Continue reading »
This Week at Serious Eats World Headquarters
This week we tasted 20 flavors of Jeni's Splendid Ice Creams, celebrated two birthdays, ate a lot of oatmeal pie, witnessed the transformation of Hambone to HamCone, and more. Continue reading »
Talk!
Tipping for Carry Out?
Top Chef: What It's Like to Be a Diner at the Taping
Ever wondered what the diners at a Top Chef taping actually get to eat? And how it tastes? And how it feels to be that close to Padma? One friend of SE was at the filming for the episode of Top Chef Texas that aired this week. She couldn't reveal any juicy details, until now. It's been torture for her not to tweet about it. Continue reading »
Pizza Madness: Pizza In A Jar
The basic premise is simple. You've all seen pie in a jar, I'm sure. You bake a tiny pie in a jar, seal it, and give it away as gifts. Well ain't one pie as good as any other? What's to stop you from baking a pizza pie in a jar? The ever-creative 1 Fine Cookie wondered the same thing and actually did it. So here you go: pizza in a jar. Continue reading »
Hot Dog of the Week: Krakus Market in Philadelphia
A few weeks ago we featured the kielbasa from Swiacki Meats in Port Richmond; this week it's a kielbasa variety from nearby Krakus Market, a full-service Polish grocery store and restaurant that also has a staggering variety of house-cured Polish meats and sausages. Continue reading »
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Fresh Food on TV Weekend Edition
With all the channels on broadcast TV and cable and the inevitable episode repeats, it's hard to sort out what's new or worthwhile. Let us sort it out for you so you don't miss anything worth watching. Times may vary with region; check your local listings for exact hour and channels. Continue reading »
Dinner Tonight: Artichoke and Salami Sandwiches
The artichoke-basil spread is whipped up in seconds in a food processor. It might not take long, but it's tart and creamy, which makes it a great pair for the salami. Continue reading »
American Classics: Haupia
In my experience, coconut is one of those love-it or hate-it foods. As a kid, my only real exposure to coconut had been in the context of cloyingly sweet confections which put me staunchly in the hate-it camp. It's dishes like haupia, a traditional Hawaiian luau staple, that have since made me reconsider. Continue reading »
Drinking in Season: Persimmon Sour
When incorporating persimmons into seasonal cocktails, the first step is to make a purée. This slightly thick, bright orange liquid that has notes of sweet earthiness. To bring a little punch to the cocktail, I added lime and gin to create a persimmon sour. The final cocktail is a bold, orange-hued drink that is at first sour, then earthy and rich. It's the kind of drink that will keep you on your toes. Continue reading »
A Sandwich a Day: Lefse from Viking Soul Food Cart in Portland, OR
Viking Soul Food is in my favorite Portland pod (that's a cluster of food carts). It's the only Norwegian cart in the city, with a menu that focuses on lefse (pronounced lef-suh). The thin potato flatbread is baked on a griddle then drizzled with local honey or filled with savory options like cured salmon or Norse meatballs with Gjetost sauce. Continue reading »
Children's Book Giveaway: 'Chopsticks'
A single chopstick is a very lonely chopstick. How can he dexterously scoop up noodles without his friend? But there comes a point in every chopstick's life when he must quest for personal identity and independence. Chopsticks by Amy Krouse Rosenthal with illustrations by Scott Magoon, is the classic chopstick coming of age tale. Enter to win a copy here. Continue reading »
Enter The Next Big Small Brand Contest
The annual The Next Big Small Brand contest selects one small-scale food and drink entrepreneur each year, and grants them complimentary branding, PR, event opportunities, and (perhaps most importantly) shelf space at Whole Foods. This year, they're expanding from New York-area restaurants to accept applications from the San Francisco Bay Area, too. Enter by February 5. Continue reading »
Dallas: A Revolution Worth Fighting For at Liberty Burger
Liberty Burger isn't yet perfect, but for those craving custom, flavorful burgers, it's one of the area's best options. Continue reading »
Staff Picks: Our Favorite Non-Guac Ways to Eat Avocados
We have absolutely nothing against guacamole. In fact, we're more than a little obsessed, whether plain and simple or amped up with bacon, jicama, or Sriracha. But the avocado is rich in possibilities—smash it on toast, mix it up with a salad, blend it into a milkshake. Here are our favorite non-guac ways to eat the avocado. Continue reading »
Poulet's Sumo Wrestler Stew (Chankonabe)
This Sumo Wrestler Stew or Chankonabe from Poulet is a traditional method of carbo-loading for Japan's massive wrestlers. It's a hearty, bursting bowl of soup filled with rice, udon noodles, chicken thighs, tofu, and a load of good-for-your veggies. But even if you're not about enter the dohyō (that's a sumo ring), it's a fantastically filling bowl of soup and perfect for winter. Continue reading »
Scooped: Green Coconut and Grapefruit Shaved Ice
Disappointed by the meager snowfall we've seen in New York City this winter, I decided that if I can't enjoy snow on the ground, I might as well enjoy it (or a better-tasting lookalike, at least) on my plate. Continue reading »
