According to our handy site-metering utility, the top 10 most delicious items across the Serious Eats family of sites this week were ...
1. How to Cook En Papillote "After a week of cooking almost exclusively en papillote, I've found there's a lot to like about foods wrapped like little presents. Veggies, meat, fish, or whatever else you decide to stuff into the little package, comes out aromatic, tender, and flavorful— not at all the1980s-style health food you may be picturing."
2. The 5 Commandments of Sautéing Food "When food is sautéed properly, it gets that golden, crispy crust and juicy, tender interior. But there's more to pulling it off than food-to-pan contact. Here are the five commandments of sautéing so that you can go forth against the evil that is gray, steamed food."
3. Dinner Tonight: Moroccan Ragout with Poached Eggs "Those who are down with tomatoes and eggs might love this Moroccan-inspired twist on the classic Eggs in Purgatory. Not happy with a boring tomato sauce, the recipe amps up the flavor with merguez sausage, fire-roasted tomatoes, and a hit of complex spices."
4. Talk: You Might Be a Foodie If ... "...you describe a night out at a show by beginning with what you ate beforehand.
"...your spouse's Christmas list for you can be completely filled at Williams-Sonoma.
"...you treat going to the supermarket as a field trip.
"...your reading list yields as many recipes as it does story lines.
"...you start navigating to a website where you might need to do banking, or studying, or some other pertinent task and your fingers just naturally type seriouseats.com."
5. The Food Lab: Slicing Meat Against the Grain "Can you spot the difference between the two hanger steaks? They were both cooked to a perfect 130°F medium-rare in the same pan, both cut from the same piece of meat, and both sport a beautiful brown, crackly crust. Yet one of them is more tender than Otis Redding on a good day, while the other has more in common with a rubber band. What's the difference? It's all got to do with the angle at which it's sliced."
6. Scenes from a Pizzeria: Antonio Starita's One-Night-Only 'Secret Show' at Kesté It was sort of like one of those secret rock shows where your favorite band comes to town and puts the word out via Facebook or Twitter that it's doing a one-night-only gig in an intimate setting. Only here, it was pizza. And the star was Antonio Starita, of Pizzeria Starita in Naples, Italy. Here, a beautiful photo set from his appearance at Kesté Pizza & Vino in New York City.
7. Sandwiched at the Whitney: Chefs, Lunch, Art, and You "I was fascinated when I heard that Danny Meyer's Union Square Hospitality Group was going to open a sandwich joint in the Whitney Museum, featuring items designed by its chefs and pastry chefs. Why? Because it raised so many questions. First among them: Are chefs necessarily the best sandwich architects? We ate our way through the menu to find out."
8. Cakespy: Homemade Thin Mints "Smug, smug little Girl Scouts. Those sweet-looking sugar-pushers can be found all over this time of year, lurking outside drugstores and markets with their addictive little missives of sweet cookies. Oh, they seem so friendly and accommodating now. But what happens in a month or so, when they're gone and you've got a serious jonesing for some Samoas or Thin Mints? You make your own, that's what you do."
9. Talk: Which Is Your Favorite/Least Favorite Culinary Herb? "...in regard to the basic, fresh and readily available herbs (not lemon thyme or Thai basil), choose one favorite and one least favorite and explain why you chose these...."
10. Taste Test: Store-Bought Tofu
Not all tofu is created equal. Some tofu has a mild, sweet beany flavor and a smooth consistency, while other brands have flavor defects and strange textures. Our Seriously Meatless columnist Michael Natkin took one for the team and tried six brands of firm or extra firm tofu to help you out on your next grocery trip.