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From Drinks

The Serious Eats Guide to Blended Scotch Whisky

Until the 1800s, there was very little Scotch available for sale in cities such as Edinburgh or Glasgow, let alone London or New York. Scotch, at the time, was considered the equivalent of moonshine—a drink enjoyed by unrefined highlanders, aged in sheep bladders and filtered through tartan. No one of refinement drank the stuff; instead, urban elites enjoyed the finest European wines, along with sherry, port, and cognac. A number of factors converged in the latter half of the 19th century to change everything. Continue reading »

From Sweets

Snapshots from India: Street Sweets

As we traveled north from Mumbai through Rajasthan, then east to Varanasi, we tried to drink as many lassis and eat as many mithai ("sweet" in Hindi) as possible. Here are our snapshots of a few of the delicious highlights. Continue reading »

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Weekend Cook and Tell: Lovin' Liver

Reminder: Serious Eats Meet-Up Day, This Saturday 2/25

Boys and girls, listen up. International Serious Eats Meet-Up Day is just around the corner! This Saturday. What exactly happens on this day? Serious eaters all over the globe meet up to chit and chat, eat, drink, and be merry. You're going, right? See the updated list of all cities and venue information here. Continue reading »

Weekend Cook and Tell Round Up: Pancakes Anytime

Last week on the old Weekend Cook and Tell we asked all of you to toss the maple syrup and butter for a savory pancake challenge we called Pancakes Anytime. We were on the hunt for fantastic pancake recipes that strayed from breakfasty convention with bold, salty flavors and dinner ready add-ins. Here's a look at some of our favorite anytime-pancakes. Continue reading »

From Drinks

First Look: New Gin Cocktails at Madam Geneva, NYC

Gin was once known as 'Madam Geneva', so it's no surprise that Laura Lashley and Naren Young's new cocktail menu for the Bowery bar by that name focuses exclusively on the juniper-enhanced spirit—but it's hardly a limiting factor. "The menu really has something for everyone," says Lashley, "even those who come in thinking they're not big fans of gin. These are all balanced and accessible drinks that bring a fresh element and an herbal element that ties in nicely with the food." They have 29 different gins currently stocked in the bar, and the new cocktails feature a range of different gins picked to pair well with ingredients such as kalamansi, star anise, yuzu, Vietnamese mint, kaffir lime, and Thai basil. Continue reading »

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Weekend Cook and Tell: Pancakes Anytime

A Sandwich A Day: Home Depot Jerk Cheesesteak from Rocco's in Philadelphia

We visited Rocco's—a sandwich shop in front of the South Philly Home Depot, constantly bustling with contractors covered in drywall dust—a while back for their awesome italian sausage sandwiches. I couldn't help but notice a wild menu of exotic-sounding cheesesteak flavors like "cajun chipotle" and "teriyaki." Continue reading »

Dinner Tonight: Creamy Mussels with Smoky Bacon and Hard Cider

As I've learned over the years, mussels are one of the most adaptable ingredients in the kitchen. You can throw just about anything at them, and they'll end up tasting great. But I'm guessing sawdust would probably taste wonderful after getting bathed in bacon, crème fraîche, and hard cider too. Luckily no wood is necessary for this recipe adapted from Jamie Oliver, which is fairly simple to prepare. Continue reading »

From Sweets

Bake the Book: Entenmann's Chocolate Cake Donuts

Beginning with a chocolate batter, the donuts are rolled out, punched out and deep fried until puffy and crisp. Like any great cake donut these have a wonderfully tender crumb and a lightness that makes you want to go for more than just one. Although the donuts are finished with a drizzles of white and dark chocolate, they aren't overly sweet, and in fact might just benefit from a bit more sugar. We're thinking next time we'll swap out the chocolate drizzles for a sugary glaze. Continue reading »

In a Pickle: Pickled Red Grapes

Much like the other fruit I've been pickling, (like prunes or kumquats) these pickled grapes are a sweet pickle. The sugar balances out the astringency of the vinegar and leaves you with edgy burst of sweet-tart flavor. Continue reading »

From Drinks

From Behind the Bar: On Craft Distilleries

I've been thinking a lot about distilleries lately, which means I've been thinking a lot about yeast. These single-celled microorganisms are gracious enough to eat carbohydrates we lay out for the purpose, converting them to carbon dioxide (which makes our sourdough rise) and alcohol (which deflates our grades in college). Continue reading »

Snapshots from Germany: 10 Cheap Eats in Berlin

Berlin isn't the first city that comes to mind when thinking of Europe's rich culinary traditions. But hidden behind the thousands of döner shops is a hearty, affordable food scene, drawing from Berlin's multikulti landscape. Here are 10 cheap eats—currywurst, schnitzel, falafel, and more. Continue reading »

From Sweets

Chocoholic: Chocolate Birthday Layer Cake

This cake is the perfect party cake. Dark, dewy, cocoa-espresso cake layers nest in heavy swathes of bittersweet chocolate frosting. Sitting tall and pretty, decked out in creamy swirls of chocolate, this cake dares you to resist. But you won't. Continue reading »

From Drinks

Guest Bartender: Make a Jungle Bird with Theo Lieberman of Lantern's Keep

You don't hear often of brilliant cocktails created in the late 1970s, but The Jungle Bird was one. Beachbum Berry's Intoxica traces it to the Aviary Bar in the Kuala Lumpur Hilton, circa 1978, and it's one of only a handful of tiki cocktails that calls for Campari as an ingredient. Here's how to make one at home. Continue reading »

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Super Bowl Help - need some creative suggestions....

From A Hamburger Today

El Paso, TX: A Burger Saved By Green Chile at Los Bandidos de Carlos & Mickey's

A cheesy Mexican joint serves up a burger that just makes the grade due to the restorative powers of the green chile. Continue reading »

From Recipes

Marc Vetri's Slow-Roasted Lamb Shoulder

By taking an already incredibly flavorful cut like lamb shoulder and giving it a three-day brine with rosemary and garlic, the end result is nothing short of mind-blowing. Continue reading »

Kitchen Apprentice: Becoming a Better Home Cook

Before my apprenticeship, besides baking the occasional birthday cake or roasting turkey for Thanksgiving, the primary use for my oven was for storing muffin pans and a multi-tier steamer. Now, almost everything I cook gets roasted or flashed in the oven at some point. My pasta water gets more salt than it ever used to, and my attempts at fresh ravioli are increasing in frequency. Continue reading »