This salad from Joanne Chang's new cookbook, Flour, Too features a bright dressing and playful mix of vegetables. It's an easy dish to throw together (once you've candied the lemon to make the dressing, of course), and is pretty enough for a first course at a dinner party.
Because there is something awesome about a giant iced oatmeal raisin cookie shaped like a pie.
We've rounded up a few online retailers who, through the miracle of drop-shipping, do a great job of curating a wide range of coffees that allow you to continually taste and experiment with something new and exciting.
Wylie Dufresne's new venture Alder—his first since wd~50—is a subtler place, casual in its setting and more reined in. Dufresne is a master of the baroque—you don't make noodles out of seafood without dreaming big—but he also knows restraint. He has stayed with wd~50 for a decade, an eternity in today's New York restaurant years, avoiding television fame or branded pasta sauces so he can keep to his work. This new restaurant (with executive chef Jon Bignelli) and bar (director Kevin Denton) takes the best of that studied creativity and deploys it with great care.
Ambitious but unfulfilling small plates restaurants are a dime a dozen these days, so leave it to Dufresne to school them on how it's done. Because Alder may be the very definition of a great small plates restaurant. It's fun here. You can drink well. The food is exciting even when it's not perfect. And you can eat to feel nourished, not just entertained. People have been calling Alder a "pub," which is wrong both for pubs and for Alder, but the restaurant makes a strong case for better living, and drinking, through chemistry.
At The Waffle Window, Liege-style waffles come topped with fruit, drizzled with chocolate, or served in sundae form (among other options). While it's in season, the strawberry-topped Rose City is a good choice.
As a burger lover and a pizza lover, I've always liked the idea of some sort of burger-pizza hybrid, but it never really works according to plan. As our Home Slice Adam can tell you, designing a good hamburger pizza is no easy feat (I've yet to see a successful one anywhere, and pizza burgers rarely fare well either. This one, which is not quite a pizza burger, does a little better, I think.
Our Ziplist recipe box giveaway continues, this week with grilled ratatouille!
The weekend-only Mercado Olympic in downtown Los Angeles offers fantastic regional Mexican cuisine.
If a time of year to subsist on cool, refreshing salads exists, we're heading into it right now. I sampled four Thai versions from this busy BYOB's menu.
Ghirardelli recently introduced the "Marina Collection", a trio of lighter dessert options featuring lemon sorbet. We swung by to try the lemon sorbet sundae.
I tend to get made fun of quite a bit for my love of feta and tomatoes and my attempts to incorporate one or both into anything I can, whenever possible. It's definitely deserved—I always have a tub of Bulgarian feta in my fridge and tend to a go a little crazy in August and September when tomato season is in full effect. This recipe is no exception, but I think it works fantastically. Without realizing, I ended up mixing the ingredients of a diner-style Greek omelet with couscous; luckily, it's a great combination.
Inside Tom Douglas and Eric Tanaka's vast new Seattle complex, Assembly Hall, featuring Tanaka's eponymous American Asian restaurant, which they say cuts across cuisines and pleases personal cravings more than playing toward authenticity.
Sao Mai is my far and away my favorite Vietnamese restaurant within walking distance of my home, and it might be even be my favorite in Manhattan, period. Just like the best Vietnamese restaurants in Chinatown, Sao Mai has a no-frills, stripped-down dining room with brisk service that offers flavors that are bright and vibrant. With its arrival in the East Village, I have stopped heading down to Baxter Street to Nha Trang or New Pasteur (now Phó Pasteur) for my phó fix.
Unless you're living under a rock where no cheese exists, you're probably aware that the West Coast is home to many of the artisan cheese world's most inspired varieties of fermented dairy. But of all the small-time cheese producers churning out new kinds of cheese, which are the the most reliable favorites? Here are five West Coast cheeses you simply MUST try. I guarantee you won't be disappointed.
Until last week, you could get the T-Rex Burger—a cheeseburger featuring nine quarter-pound patties and nine slices of cheese—at just one Wendy's location in Manitoba, Canada. Not wanting to look like they condoned the 3,000 calorie meat tower, Wendy's took the semi-secret item off the menu after someone posted about the burger on Reddit. But nothing (aside from common sense) is stopping you from combining three triple cheeseburgers.
Little Market Brasserie's menu has a couple touches of Chef Ryan Poli's love of Spain—namely the summer sangrias and ceviche—but the vast majority of the menu is in the style of an "American brasserie." Fortunately, there are also plenty of vegetarian options on the menu.
Since the beginning of May, chef Carlos Delgado and CreamCycle have been peddling (and pedaling) ice cream sandwiches all over DC. The current executive chef of Boveda and his partners have crafted five custom, freezer equipped tricycles (as well as a number of static kiosks in shops like Smucker Farms) to patrol the District with Delgado's particular brand of locally sourced, gourmet ice cream sandwiches.
Along with the Great American Beer Festival, Extreme Beer Fest, and Belgium Comes to Cooperstown, Savor is heralded as one of America's premier beer events and one that draws both brewers and patrons from coast to coast.
I can count on one hand—if that—the number of times I've had a still-crisp eggplant parm on a hero. But that's fine by me so long as we adjust our expectations for a successful sandwich. If you like the idea of breaded eggplant spread with sweet tomato and milky mozzarella, the version at Rosario's deli in Astoria ($6.50 on a roll, $5.50 on a roll) is probably up your alley.