This week we're getting in the Irish spirit for St. Patty's Day. So whether you make shamrock cookies, soda bread, or Guinness cake, shoot us a photo of your best St. Patrick's Day sweet (along with a link to the recipe!) and we'll include it in the next roundup.
Plus, food waste by the numbers and GMO vs organic in this week's policy roundup.
Running a taste test sounds like a walk in the park, but here at Serious Eats, we take our taste tests pretty seriously. Yoplait recently hosted a 3-day pop up in SoHo to host a Greek yogurt taste-off, and you can do the same at home. So here, we'd like to provide some tips from our years of experience with our own taste tests!
After years of drinking Negronis, I've grown to love the sensation of bitter broccoli rabe, just so long as it is balanced by something else. In this dish, the foil comes from both spicy sausage and some fresh pesto.
The new "Cores" from Ben and Jerry's are like a two scoop sundae...in a pint.
The bakery's famed flourless chocolate cake is a chocolate lover's dream.
Bourbon adds a subtle toasty-sweet note to this easy cocktail, balancing out fresh grapefruit's tartness.
Maru and Hana prove that when you bring a bed that looks like burger buns into a house with two cats, cute things are bound to happen.
What's a fun bar for a birthday party? Suggestions after the jump.
The Model Bakery Cookbook made sure to include this recipe, which is a customer favorite. And who wouldn't love chewy, crackly-topped ultra-chocolatey cookies?
Take a look inside Juniper & Ivy, Richard Blais's new restaurant in San Diego, serving what he describes as "left-coast cookery."
If you've been looking for an actually credible burrito in New York, we can safely say you've now found one.
It's about time for smoked fish to move beyond the bagel and become a more regular fixture in mains, sides, and other bites for the brunch spread and beyond. This special food is a great tool for making dishes memorable and giving them a distinctive flavor.
I once threw a potluck where five people brought green salad and two brought cookies. Period. Even with the revelers manage to cover the courses, the flavors are a trip around the world: Indian curry, Greek salad, Tex-Mex enchiladas, Swedish meatballs, Mama's Lasagna. The unifying theme, if any, is diversity. So what about that wine? What can you take to a potluck that'll taste good amid the noise of flavors, textures, and styles?
If you're not in the mood for a filet, the tenderloin steak sandwich is worth checking out.
Spring has almost-kind-of-sprung, and so has the latest edition of My Pie Monday! Peek through the slideshow for pies bold and assertive—there's not a lackluster pizza in the bunch.
Sometimes in the name of journalism you do crazy things, like spend a whole afternoon eating Manhattan's most over the top tater tot dishes. It's no easy task, but someone has to do it, because this city is full of Buffalo tots, tot-nachos, and pizza tots, some tot-tastic and others tot-tastrophes. Follow along on our tour to see which is which.
These are my knives. There are many like them, but these ones are mine. Now I may take my love of knives to the extreme—I collect them like stamps—but every chef I've ever met who's worth his or her salt is proud of their knives. These are a mix of the ones I use the most often, the ones that have the most sentimental value for me, and the ones that I think are just plain cool.
Even with all of the over-the-top accoutrements that make dining at Ladurée's new tea salon so incredibly luxurious, it's hard to look past the pastries, which are visual stunners themselves.