Entries tagged with 'bakeries'
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The best bánh mì in Chicago? [Photographs: Nick Kindelsperger] Nhu' Lan Bakery 2612 W. Lawrence, Chicago IL 60625 (map); 773-878-9898 The Short Order: Freshly baked bread and perfect bánh mì. Want Fries with That? Nope, but some shrimp chips are possible. Want Ketchup? This sandwich needs nothing, eat it as is. You can keep your paninis. I'll forever give up the club sandwich or limit my meatball sub intake—but me and thebánh mì have a serious, committed sandwich relationship that needs constant nourishment. The bánh mì's power lies in its striking balance. The fatty meat, which can include head cheese and pate, contrasts with the acidic, pickled vegetables like daikon radishes, cucumbers, and carrots. Have I mentioned the slight jalapeño...
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Pink box from Voodoo Doughnuts in Portland, Oregon. [Flickr: mulmatsherm] There are many cultural differences between the West and East coasts but it takes a true doughnut eater to notice the one involving different-colored bakery boxes. When Jessie Oleson of Cakespy (and our own baking blogger) moved out west, she spotted the Pepto Bismol-colored boxes after being so used to white ones. It turns out the difference has something to do with Cambodia (yes, we're all over the map here). According to an "Ask Chris" column in Los Angeles Magazine: Cambodians fleeing the Khmer Rouge in the late 1970s arrived in large numbers in Southern California, where they were recruited by Winchell’s. At the time the coated, greaseproof boxes...
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The San Francisco Chronicle follows the “Mission Sugar Trail” around the city’s Mission District, finding all sorts of doughnuts, pies, cookies, and ice cream shops along the way....
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Boston’s North End is the sort of Little Italy other cities only dream of. With narrow, winding streets, killer pizzerias, and AC Milan vs. Juventus soccer matches on every bar TV, it’s a neighborhood that hasn’t strayed far from its Southern Italian roots. Which, of course, makes it a prime place for cannoli-hunting. While the streets are lined with pasticcerie, the cannoli landscape revolves around two major contenders: Mike’s Pastry and Modern Pastry Shop, facing off on opposite sides of Hanover Street. Mike’s is the tourist-trafficked favorite, but many locals prefer Modern’s modest storefront and delicate pastry shells. So which of these two is the real cannoli king?...
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Nothing says "junior high prom" to me like a fine square of tiramisu, which is to say it's the meal-ending hallmark of every meal I ever ate at The Olive Garden. That's also to say that since I became a serious eater, I've generally ignored the dessert and relegated it to the pile of other 1980s fine dining hits, such as the crab cake and the caprese salad. So imagine my surprise when I found myself scanning the pastry case at the old school bakery D'Amato's on Grand (they still bake bread in a coal burning oven) and impulsively selecting out a square of tiramisu. I don't know what happened, but now that I reflect on it I think...
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We can never get enough bacon. A bacon cupcake? Bring it. This organic bacon peanut butter chocolate cupcake gets whipped up by Michelle Garcia at the Bleeding Heart Bakery in Chicago. She's dear to my heart: I've seen her episode of Food Network Challenge: Extreme Cakes way too many times. In a perfect world, this would count as breakfast. [via Chicagoist] Related Photo of the Day: Meatloaf Cupcake Wake N' Bacon Alarm Clock Bacon+Chocolate+Sugar= Heaven...
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From April 13 to 19, I traveled around Chile with two other American food journalists on a culinary media trip. Here's another snapshot from that week. —Robyn Lee Having only been exposed to the skinny, sugar-coated, star-shaped variety of churros, I was surprised when I came across the completely different looking Chilean version at a bakery in Temuco. A churro in Chile is like an elongated hot dog bun-shaped doughnut sandwich filled with a layer of golden dulce de leche. The dough of this churro was a bit on the heavy side, but I can't say no to sweet bread slathered in sweet, creamy goodness. Not until I get diabetes, at least....
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When you walk into Tisserie you're immediately confronted by long, shiny cases of baked goods, sandwiches, and pizzas, an array of stuff we see in many places all over New York. The two classically trained Venezuelan brothers who own Tisserie, Ronald and Morris Harrar, obviously subscribe to the "give the people what they want" school of food retailing. But I'm going to save you the time and the money involved in trying everything in these cases. You can skip most of the fruity, creamy, or flaky things you see, and you can certainly skip the pizzas, which include one made of smoked turkey and pineapple. Smoked turkey and pineapple! What were they thinking? So what is worth the money...
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Editor's note: We're excited to introduce the following author to you today—though you may already be familiar with her work. Gina DePalma is the pastry chef at Mario Batali restaurant Babbo and the author of Dolce Italiano. She's now in Rome, doing research for a new cookbook, and will be posting weekly here on Serious Eats as her journey there unfolds. Outside of Forno Marco Roscioli. I engage in a specific eating ritual immediately upon my arrival in Rome; it is a personal affirmation to my heart and stomach that I am really, truly here. Other Roma regulars may want to run to the nearest bar for a perfectly pulled espresso, sit down to a steaming plate of spaghetti alla...
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Photograph from c(h)ristine on Flickr With the New Year approaching, there is the possibility of the chance that maybe I would perhaps consider having an inkling to make a resolution to eat better. With that (50/50 at best) chance of "improving" my diet looming, it's time to stuff my face with not so healthy things, just in case I decide to abstain after January 1st. In my book of guilty pleasures, the number one at the top of the list, has got to be fried chicken—and what better way to enjoy it then in sandwich form, served out of a bakery in Oakland, by a former cook from the birthplace of California cuisine....
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