This Week's Tasty 10
According to our handy site-metering utility, the top 10 most delicious items across the Serious Eats family of sites this week were ...
1. My Pizza Oven: Mark Wilkie, Windsor Terrace, Brooklyn
The story of one man's pizza-oven construction project. "When we first started building the oven people thought we were building a bunker..."
2. Taste Test: Greek Yogurt
"If you're really into that trademark sour Greek yogurt funk taste, go with Fage, whereas Chobani is best for intimidated beginners."
3. What Do You Eat for All-Nighters?
"This year I find myself doing some late nights to get my medical school applications finished up. Since I work full-time and have a long commute, all my work kinda gets packed into evening and night hours. I can't have much caffeine... two sips of coffee give me a headache. I try to avoid munching, but it does help me stay alert. Do you have any favorite snacks to keep you going through the wee hours?"
4. Mario Batali's Jarred Pasta Sauces
"Usually I'm skeptical of celebrity-launched lines of anything, be they measuring cups or leggings."
5. Serious Green: 6 Rules of a Good Farmers' Market
"Markets succeed and fail for specific reasons. If you're a loyal shopper, it's good to think about what goes into your local market and what it takes to keep it going. If you're working toward building a stronger community food system that supports local food and preserves farmland, you need to consider what will create a stable, financially viable market. Whether you're looking to start a farmers' market in your neighborhood or you want to improve the one you've already got, here are some important issues to think about."
6. Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It
We've offered a small amount of gluten-free recipes on SE in the past but have never had a specific column devoted to the topic. That changed this week. This post marks the Serious Eats debut of Shauna James Ahern. You may already know her from her blog, Gluten-Free Girl (one of the most popular gluten-free cooking blogs out there), or her book of the same name. We're pleased to welcome her to the site.
7. Pressure Cooker Phobia?
"Am I the only one? Is there help? Are pressure cookers a kitchen essential for you? My grandfather and an aunt both used one religiously back when I was a kid, but I think the constant warnings to 'stand back' and 'do not touch' made me afraid to have one. Now I am 47 years old and wonder if I've been missing something. If you think I should have one, please make a recommendation and possibly suggest a support group for my nervous condition, if you know of one. And what should I begin with that will turn me into a devotee to this mysterious culinary contraption? I am no novice in kitchen but need help on this one."
8. Brooklyn Water Bagels in Delray Beach, Florida
"Was it true? Had Florida really brought the water down from Brooklyn to make the bagels?"
9. Compiling Recipes for a Family Cookbook: Advice?
"As a present for my brother when he graduates from college next year, I've decided to put together a family cookbook with all our favorite recipes, as well as a 'Basics' section to teach my brother some rudimentary techniques. I've already picked out the recipes I want to include, decided to organize it by season and want to have an index at the back. I would love some feedback from anyone out there who has undertaken a project like this. I'd like to print 4 copies—probably just spiral bound—and I'm going to be doing illustrations and including photos of some of the finished dishes. Is there a particular computer program or technique that I should employ or will Microsoft Word and a Kinko's location be my best bet? I don't really want to spend money on expensive software."
10. How to Make Pizza Bianca at Home
"After much deliberation, I came to my own conclusion that crust is the defining component of pizza. Fitting, then, that my next pizza culinary adventure would be making "Pizza Bianca." In its traditional form, this popular Roman flatbread has no toppings other than oil and salt—just six feet of crisp, chewy, flavorsome CRUST!"