Serious Eats
Sampler Platter: From the Serious Eats Team
Items you may have missed from the Serious Eats universe:
- Baking contributor Dorie Greenspan gives tips for the best ways to pack sweets as gifts. [doriegreenspan.com]
- Kitchen queen Ree shares her recipe for her favorite Thanksgiving food: stuffing. [The Pioneer Woman Cooks]
- Sandwich man Zach Brooks eats at the most famous chicken and rice intersection in New York City, debunking a few myths in the process. [Midtown Lunch]
- Resident cheesehead Jamie Forrest lists some of Wisconsin's best cheesemakers. [Curd Nerds]
- Chicago correspondent Michael Nagrant reviews the recently opened Korean Seoulfood Café; "Until I sampled the [kim chi] at Seoulfood Cafe, a fizzy bunch of cabbage punctuated with scallion and fish sauce and a lip tingling amount of spice, I’d never really liked the stuff." [Hungry Mag]
- Serious Eats contributing editor Adam Roberts eats dinner with Frank Bruni, food critic for The New York Times. [The Amateur Gourmet]
- Cooking With Kids contributor Matthew Amster-Burton recommends checking out the salad recipe book, Raising the Salad Bar.[Roots and Grubs]
- Cocktail connoisseur Paul Clarke shares a recipe for Obituary Gin, made of gin, vermouth and absinthe. [Cocktail Chronicles]