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Nightingale 9, Rob Newton's new effort at Vietnamese cooking in Carroll Gardens, seems poised to bridge all sorts of gaps, such as the false one between traditional Asian cooking versus modern and the more real one between casual eating and studied cuisine. Though his food veers towards traditional Vietnamese forms, there's something about his cooking that reminds me of Tien Ho's tenure at the then-Vietnamese-esque (and damn good) Ma Peche. It's thoughtful, precise, and pretty original.

As a casual neighborhood with greater ambitions, the restaurant doesn't fail. But it doesn't fully succeed either.

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"Little Bird has a classic French bistro theme with a Pacific Northwest flair, and I tend to approach cocktails that support that theme," says Tom Lindstedt, lead bartender at Little Bird Bistro on Portland's SW 6th Avenue. "I like to take something recognizable and give it a French twist." We asked Lindstedt which cocktails we should order the next time we stop by Little Bird. Here's what he had to say. More

That brilliantly yellow sunny center is indeed lemon curd, a dollop of which is dropped into a gluten-free cake made with ground almonds, brown rice flour, sugar, eggs, and brown butter. It's a true butter-fest as the tangy butteriness of the curd complements the sweet butteriness of the cake. More

When I was in school for architecture back in the late 90's, 3D printers were state of the art, expensive as all get-out, and really, really finicky to work with. We're not quite at consumer-level pricing yet, but we're already close enough that legislation to stop individuals from 3D-printing firearms. Here's a better idea: don't print guns, print pizza. That's exactly what Systems & Materials Research Corporation recently received a $125,000 NASA grant to do. Using a series of powders and oils with various nutritive properties, the printer will print out the pizza in stages, reports this story from... More

Le Jeune Autize, a goat's milk morbier, is a lovely, less-funky version of its cow's milk cousin. More

I'm not going to deny that the inspiration for this dish came while eating a Chipotle bowl on a recent road trip. In fact, I'm glad that it did, because this is an easy and flavorful meal that I'll definitely be making again. More

In March, an odd and unused window on the side of The Churchill took on new life, as the food and cold-pressed juice purveyor, Clover Takeaway, set up shop. Tucked away at the bottom of their menu is the NYC Cheese Pizza Slice, at a tempting $2.00—a steal given the talent and ingredients on hand in The Churchill's kitchen. More

With their smoky asada and spicy salsas, Sergio's is winning over the hearts and stomachs of every working-class neighborhood they've entered. More

Shrimp pairs well with most vegetables, but my personal favorite is brinjals, or black eggplant. It's a classic combination, contrasting the vegetable's mild, bitter edge with the sweet, faintly briny seafood. More

One day the pastry chef at Crave Fishbar had a stroke of brilliance: why not top their cupcakes with sprinkles made from scratch? More

Here are 24 steak recipes for your Memorial Day weekend, each one tested, tasted, and Serious Eats approved, along with guides on how to grill the perfect steak and how to select and age a steak for grilling. More

To many American drinkers, Provence is synonymous with wine, but this romantic region of Southern France holds so much more, from sweet black currant liqueur drinks to complex grape brandy. It's not that you shouldn't lap up the local rosés with your duck breast salad, but when you're on vacation in Southern France, there's so much more to tempt you into a mid-afternoon aperitif beyond the bottles that regularly make it across the pond. More

Cucumbers and radishes are the perfect, refreshing candidates for a salad that can improve while sitting in dressing overnight. The tangy, shallot vinaigrette I used as a marinade—just shallots, apple cider vinegar, olive oil and a big pinch of salt—is my go-to, and it never lets me down. With the addition of shrimp, briefly sautéed in Old Bay, it makes a quick and easy lunch to take on the go. More

Last week, Terzo Piano hosted a Chefs' Playground, which featured celebrity chefs cook their gourmet plates right in front of you, including Rick Bayless, Paul Kahan, Bill Kim, Sarah Grueneberg, and many, many more. More