Serious Eats
Sampler Platter: From the Serious Eats Team
Items you may have missed from the Serious Eats universe...
- Baking maven Dorie Greenspan needs your help: ask her a question to get answered for the meme she got tagged for! [DorieGreenspan.com]
- Dinner Tonight contributor Blake Royer breaks down a pasta dish to find out if fancy ingredients really make a difference. When it comes to the Italian noodles, the answer is pretty much yes. [The Paupered Chef]
- Cocktail connoisseur Paul Clarke shares his recipe for a Blackthorn Sour in round 3 of Raiders of the Lost Cocktail. [The Cocktail Chronicles]
- Sandwich man Zach Brooks has a round-up of soups available in midtown New York City. [Midtown Lunch]
- Chicago correspondent Michael Nagrant escaped from the clutches of Vosges Mo's Bacon Chocolate Bar... only to return home and create his own bacon and marcona almond maple syrup brittle. [Hungry Mag]
- Chocolate contributor Emily Stone updates us on chocolate-related news from Melbourne's Food & Wine Festival, which runs until March 8th. [Chocolate in Context]
- Cooking with Kids contributor Matthew Amster-Burton discusses the best ways to prepare chard and escarole to get "restaurant-quality" taste. [Roots and Grubs]
- Our resident cheesemonger Jamie Forrest dispenses tips on the best ways to properly store cheese. [Curd Nerds]
- Snapshots from Vietnam contributor Cathy Danh took advantage of the Lunar New Year holiday and noshed in Cambodia. [Gastronomy]