This month, Carrie went to Mexico, Jamie went to Philly, and Kenji went to Japan by way of Coney Island, so you know our best bites are gonna be interesting.
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Kenji experiences the magic of Chicago pizza, Maggie goes renegade with two best bites, Jamie cooked a Passover Seder for 17 people, and more of the best things we ate this month.
What's that old saying about March? "In like a lion, out like a lamb?" Yeah, that's kind of how this month went for us...except for the part where we ate lions (that was last month). But we did eat all sorts other great things, including Robyn's victorious return to pizza-eating and the best gumbo Nick has ever had in his life. Click through to see all of the best things we ate this month!
February may be the shortest month, but that doesn't mean Serious Eats skrimped out on what we ate. From multiple instances of barbecued brisket to, um...bobcat, here's a look at the best things we ate all month.
January is a tricky month: for some, it's detox time after a hearty holiday eating season, but for many, it's still really freaking cold outside —think stew weather, not salad. For most of our staffers, January was a month like any else: filled with delicious bites from all corners of the globe, from Iberico carpaccio in the fabled ham's homeland in Spain, to a life-changing English muffin at a neighborhood favorite in Napa.
It's hard enough to narrow down our best bites every month, let alone for an entire year, but after weeks of deliberation, we persevered. Here are the very best things SE staffers ate in 2013.
Fall is officially upon us this month, and the SE staff is taking the seasonal shift in stride (try saying that 10 times fast!). Soups and stews started making their appearances this month, along with at least two big hunka hunks of meat, biscuits, and a wintry citrus salad thrown in for good measure, too.
As summer winds down, we polished off some late-summer treats, from beachfront chilaquiles to a savory BLT ice cream (really, it works).
What do you consider to be the best bite out of a slice? Is it the first one; hot and fresh but with the threat of tomato and cheese lava mouth-sear? Or maybe one of the middle bites when all the elements have cooled enough for all the flavors to be best appreciated and you can revel in more to come? Or do you save the best for last?