According to our handy site-metering utility, the top 10 most delicious items across the Serious Eats family of sites this week were ...
"...For your convenience, we've compiled a nationwide list of street vendors on Twitter, divided by region."
"...This basic sauce base takes about 15 minutes to make from start to finish and consists of ingredients that are almost always on hand in my kitchen. Knowing the ease of making homemade and the quality of the end product, I cannot comprehend why bottled sauces are so popular, especially since this standard base is merely a launching point for infinite varieties...."
"In the June issue of GQ, food writer extraordinaire Alan Richman ranks the top 25 pizzas in the U.S. after visiting what he considers the top 10 pizza cities in the country...."
"...On their way out, Mr. Tattoo asked for a picture with me. I was ambivalent, skeptical of his intentions and phobic about pictures. 'No pressure,' he said. Why not? I looked at the camera and smiled, determined to take on my fear of the camera...."
"I know there have been other threads on what your favorite food blogs are, but I want to know who else on SE has their own food blog, so that all your recipes are belong to us!"
"Opening a restaurant’s second location is like making a movie sequel. It should capture the feel, the look, and the ambience of the original—faithfully recreating everything that made it a hit in the first place. But it should also bring something else to the table. Move the story along. The Friendly Toast, just opened on Sunday (May 17) in Cambridge, Massachusetts, does so admirably...."
"...Alas, home fries are traditionally very fatty. When the Husband-Elect and I were searching for a good recipe recently, we discovered the highest rated ones tended to have at least one tablespoon of oil or butter per serving. Not good. So, I embarked on a mission: Using techniques from a few different blogs, I had to create home fries that were both tasty and significantly lower in fat...."
"...What should it be. A food blogger returning to the kitchen after that long a time away. Do I make something fresh and simple like a pasta primavera? Do I grab some lemongrass and red curry paste and get Thai on my groceries? Do I go retro-steak house and pan-roast a T-Bone with some fresh asparagus and a classic baked potato with butter, sour cream, and chives?..."
"...When I visited Seoul, I found the key to my doughnut happiness: Mister Donut!..."
"For me it's Iggy's sliced white or rye bread, sharp white cheddar, and, if available, sliced tomato and basil, all cooked in olive oil. How about you? Are you a Muenster monster? An American slicer? Ham and Swiss?"