This week we ate fried chicken, cooked lobsters, received a special cheese delivery, and more! Like dogs. Lots of dogs.
An Arrested Development tasting menu, eating cicadas, and cauliflower tortillas in today's link roundup.
The word "Tuscan" has been abused and misused on the menus of everyone from The Olive Garden to Subway and can generally be translated to mean "vaguely Italian and probably but not necessarily grilled and maybe it contains chicken but it definitely has some sort of dried herbs on it and melted cheese and doesn't this sound healthier than the other things on the menu because it's all mediterranean and stuff?"
Appealing Appalling, right?
But today marks a bold new day in the New York pizza scene. I have borne witness to not one, but two watershed moments that will, for better or for worse, forever alter my perception of what is true and right in the pizzascape.
Modern Vietnamese at Nightingale 9, sushi in the Flatiron, Questlove's fried chicken, and more. Check out the top posts of our week.
Get out your whites, your grill mitts, and your beer cooler—it's Memorial Day weekend! What better way to end your first big outdoor meal than with this classic Southern picnic cake?
Check out the most popular posts of the week on Serious Eats Chicago, including our look at the best Chicago-style hot dogs. Plus, we visit Tortas Frontera, brunch at Trenchermen, and devour a breaded steak sandwich at Johnny O's.
Netflix will be releasing 15 brand spankin' new episodes all at once for streaming this weekend—you didn't have any plans for Sunday and Monday, did you? To help make watching more
fun drunk, here's our Arrested Development drinking game.
Aldea's gianduja mousse is the rare dessert that has a multitude of interesting components and is still immensely satisfying.
These may look like everyday ribs, but balsamic vinegar makes a pronounced difference, thanks to a distinctive tang that melds well with the sugars and multiple peppers in the rub.
With 60 to 70 whiskies behind the bar, bar manager Jack Caminos wants people to explore the complex array of flavors that whiskey can offer.
We're fielding any and all of your NYC restaurant questions. Email firstname.lastname@example.org with the subject line Ask the Critic to submit!
Don't dare try to insinuate she can't cook, for she's had just as much experience on the line as at the pastry station. "There's always jokes about pastry chefs—that they don't know how to cook, they have dull knives, all that." Callie grins and declares with a slight Texas twang, "Whatever! I'll kick all y'all's asses!"
An epic interstate bike ride in pursuit of legendary deep-fried hot dogs and...Yoo-Hoo.
My favorite kind of restaurant is the neighborhood restaurant: a place right down the street that's short on frills but long on coziness, serves down-home but excellent food at fair prices, and where the quality never seems to suffer no matter how many decades old the restaurant is. Waterfalls Café is that kind of restaurant.
A classic burger joint is still serving excellent burgers 66 years after it first opened.
"The cool thing about fried chicken is that everyone has this special connection to it," says chef Hunter Moore. Find out what makes the fried chicken at Parson's Chicken & Fish so interesting, and why there is a Negroni Slushy machine behind the bar.
This is as loaded as green tea ice cream gets. That doesn't mean it's inedibly bitter, though—just that it's giving green tea its due: grassy and robust, but with sweet vanilla undertones.
Lillet has released a few vintage bottlings in especially good years for white Bordeaux wines, and one of those, 2009, has just reached the market. The blend is aged for 12 months in French oak barrels that are 225 liters. (Regular Lillet is aged in large oak vats ranging from 8,000 liters to 20,000 liters.)
A Sandwich a Day: Roast Beef at Dave's Hoagies, a Philly Sandwich Standout in the Financial District
Dave's Hoagies has brought real-deal Philly-style sandwiches to the Financial District.
We've spent the last week putting together a series of recipe guides to help you out by the grill this weekend. Here they are, all in one place. You'll find chicken, steak, sausages (homemade and storebought), hot dogs, pork, barbecue, and vegetables, along with grill-side drinks, make-ahead desserts, and all manner of finger foods. All you need is to provide the grill, some will, and a serious appetite.