'cuisine guide' on Serious Eats

In the Lehigh Valley, Your Cheesesteak Comes With Red Sauce

In the Lehigh Valley, which forms a right angle north of Philly and west of New York City by about 60 miles, the question isn't Pat's or Geno's, or even "wiz wit?" (as in, Cheese Whiz with onions). It's about a sauce you won't find anywhere else and its confounding origins. I'm not talking about a sauce comprised of that processed cheese-related product. I'm talking about the default inclusion of a tangy red, tomato-based sauce in cheesesteaks everywhere you go. More

Why Newfoundland Needs to Be Your Next Culinary Travel Destination

A new generation of Newfoundland chefs, fueled by renewed local pride and the island's growing economy, is bringing the lessons learned in their grandmothers' kitchens to St. John's restaurants. These restaurants are recreating—and sometimes reinventing—local ingredients and traditional meals in the Canadian province's capital in ways that bring to mind both the terroir-driven cuisine of Nordic countries and the casual hominess of country cooking in the Southern states of the US. More

Regional Mexican Cuisine: All About Puebla and Central Mexico

What is Poblano cuisine? Meat wrapped in fragrant leaves and roasted underground or braised in tomatoes and tomatillos. Pumpkin seeds used in more ways than you thought possible. A sophisticated bread culture. And of course there's mole, the chocolate-tinged sauce that takes dozens of ingredients and days to make, which, when done right, is a Proustian madeleine of the New World. More

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