Serious Eats - seriouseats.com

• Taboonette in Union Square: Awesome Sandwiches and More: Taboonette is priced like any old stuff-in-a-pita lunch counter. But across the board, their sandwiches and plates are imaginative, boldly spiced, and pretty damn delicious.
• Gino's Of Great Neck: Drunk on alla Vodka: An excellent vodka slice from a Great Neck staple.
• Knockout Noodles: Cha Soba at Ai Japanese Restaurant & Lounge: The cha soba at Ai Japanese Restaurant & Lounge makes a strong case for small flavors. Not small in the sense of bland, but quiet--like secrets told through whispers.
• Dubai: The Camel Burger (Yes, Burger Made of Camel) from Local House Doesn't Ride Up to the Hype: The rage that is camel burgers hit Dubai two years ago when Arabic restaurant Local House slid a camel patty into the hollow pocket of a khameer, traditional, pita-shaped leavened bread studded with sesame seeds. Twenty eight months after launch, we decided to make a camel patty pilgrimage to Local House in the old Bastakiya district.
• Chain Reaction: Pizza Hut Cheesy Bites Pizza: This limited-time-if-we're-lucky abomination is of the modern trick-pie kind, in which unlikely things are stuffed into, welded onto, or stacked atop a normal, unsuspecting pizza.
• A Sandwich A Day: The Sweet Potato at Simplethings, Los Angeles: The main components are soft, dominated by the thick slab of warm grilled sweet potato, with "jammy" onions, creamy chevre spread and sliced avocado.
• First Look: Brioche Con Gelato at Pitango Gelato, Washington, D.C: In Italy, a scoop of gelato is traditionally served in a hamburger bun-shaped brioche roll. Pitango's version is served on an oblong brioche roll, more like a hotdog bun, and can be paired with any of their 20+ flavors of gelato and sorbet.
• Standing Room Only: Scooter's Frozen Custard: The custard is so thick that a shovel could stand straight up in it. But it's also smooth and creamy on the tongue, and it's as close to frozen custard perfection as you can probably get south of Milwaukee.
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Occasionally, those of us who love a good sweet potato may find ourselves with bits leftover after supper. Thankfully, these quick biscuits make use of your leftovers and take care of the nagging question of what to make for brunch. More

Flank steak, infused with exotic spices, gets a bright boost from bracing citrus drizzle and lemony carrot salad accompaniment. More

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Pizza distress signal! Is this a joke? Seems more like a really good idea! More

This week we tasted gummy bears and condensed milk (not at the same time), watched Hambone and Yuba lick condensed milk off their noses, ate pies, and more. More

Opening a restaurant specializing in Mexican cuisine was something of a no-brainer for Chef Matt Gandin. "This is the food that speaks to me, it's soulful. It's not tweezer cuisine," he said when we stopped in at Comal, his new restaurant in Berkeley. "The tradition in Mexico is to go to the market every day, and to cook what's there. That's the way I want to cook." More

This is probably one of my favorite noodles dishes of all time, especially in the meatless category. I made these noodles a few weekends ago for friends, letting them mix in their own helpings of nuts and pickles, as well as slivers of green scallions. Silence, utter silence, at the table. One friend pronounced Sichuanese food as being very close to God. More

My favorite food in the world is cassoulet. It's rustic, filling, hearty, and so, so good. But it doesn't only have to be French. This Mulberry Street-inspired version only takes one pot and 15 minutes, and is a kind of fresh riff with Italian sausage and broccoli rabe. More

We've spent the last week putting together a series of recipe guides to help you out by the grill this weekend. Here they are, all in one place. You'll find chicken, steak, sausages (homemade and storebought), hot dogs, pork, barbecue, vegetables, and drinks, make-ahead desserts, and all manner of finger foods. All you need to provide the grill, some will, and a lawn chair with a cupholder and coozy for Uncle Jesse. More

Capture the sweetness of red-all-the-way-through berries by making a quick simple syrup, perfect for pouring on pancakes or yogurt, or incorporating into this refreshing sparkling sangria. More

Monday is Memorial Day, and what better way to celebrate than by making a special summery frozen dessert? The flavors are inspired by Key Lime Pie (think tart, tangy, and refreshing) with a contrasting salty, crunchy pretzel crust. More

This brand-new south Philly corner grocery has a sandwich counter serving up awesome, affordable Mexican-Italian hoagies on Sarcone's bread along with a terrific roast lamb special. More