The Secret Ingredient
Our test kitchen is set up in the middle of the editorial wing of the Serious Eats office, so editors are treated to delicious cooking smells while they work. Here's Daniel getting started with some bacon (in outfit no. 1).
"It covers everything up so well!" said Daniel of Vicky's vintage apron.
Tasting is the most important step.
Leandra gives Daniel's burgers a try.
We're pretty big fans of the prosciutto from Di Palo, which is conveniently close to our office.
Leandra and Chrissie working hard
Leandra, how's that beer?
Stir-fried pork with deep fried century eggs, chili, garlic, oyster sauce, and a whole mess of fried Thai basil. All washed down with Chang beer on ice, of course.
This fried pork belly from the Or Lor Kor Market in Bangkok was served with a punchy green chili sauce.
Mango sticky rice.
On the advice of Serious Eats contributor (and Thai food blogger extraordinaire) Leela Punyaratabandhu, Kenji and his wife Adri hit up the best mango sticky rice shop in the city. The lady warned them that the only mangoes left were less-than-perfect, but damn, if they weren’t the sweetest, juiciest, most honey-like mangoes Kenji’s ever had.
Kenji happened to hit Southeast Asia in the height of mangosteen season. The sweet little fruits that sell for $10 per pound in New York are practically given away for 15 baht per kilo in Thailand (that’s about a 25¢ per pound).
Bad Mr. Bear.
Back in New York, Mr. Bear made his way out of his home in the office shower somehow, so Vicky had to drag him back to his corner.
Italian pistachio bars...from Italy!
After a week in Italy (yes we're jealous), Leang came home bearing gifts, including some Tronky bars.