Sampler Platter: From the Serious Eats Team
Items you may have missed from the Serious Eats universe:
- Baking contributor Dorie Greenspan teaches you how to make clarified butter, known as beurre de cuisson (cooking butter) in France. [doriegreenspan.com]
- Cocktail connoisseur Paul Clarke shares his detailed review of David Wondrich's new book, Imbibe!, an homage to "the father of American mixology," Jerry Thomas. [Cocktail Chronicles]
- Resident cheesehead Jamie Forrest suggests pairing the soft cow milk's cheese Pont l'Evêque with Norman Cider. And don't forget about the crusty baguette! [Curd Nerds]
- Chicago correspondent Michael Nagrant rounds up some of his favorite dishes that he's been eating lately, from egg rolls to flan to ceviche. [Hungry Mag]
- Soup master Gurgling Cod rants on the Old El Paso Salsa Kit, a plastic box that contains the fresh ingredients used in salsa. "Ironically, they sell it in the produce section, where it is possible to buy these very same items—choosing the ones you want, and paying less for the privilege, if you can solider along without the plastic clamshell. " [The Gurgling Cod]
- Serious Eats contributing editor Adam Roberts interviews Michael Ruhlman about his new book, The Elements of Cooking. [The Amateur Gourmet]
- D.C. correspondent Erin Zimmer reports on a talk given by legendary cookbook editor, Judith Jones. [The Washingtonian's Best Bites Blog]
- Sandwich man Zach Brooks reviews the new Five Guys in midtown New York City. "Five Guys is the lunchtime answer for anyone wishing there was an In-N-Out Burger in NYC." [Midtown Lunch]
- Chocolate contributor Emily Stone addresses chocolate linguistics and asks three chocolate entrepreneurs, "What's the difference between a 'truffle' and a 'bon bon'?" [Chocolate In Context]
- Kitchen queen Ree shares her recipe for delicious, creamy mashed potatoes. What's her secret? Cream cheese. [The Pioneer Woman Cooks]
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