Entries tagged with 'favorites'
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We're excited to launch a new site feature today: favoriting. You can now add any blog post, recipe, talk topic, or Photograzing photo to your favorites by clicking "Favorite this!" Your favorites are saved to the "favorites" tab on your profile page so you can easily find them again. Think of it as your virtual Serious Eats recipe box. If you don't see "Favorite this!" next to an item you'd like to favorite, don't fret, it's coming! We'll be rolling this out across all the Serious Eats blogs over the course of the day. You'll need to be signed in to your Serious Eats account to save your favorites. If you don't have a Serious Eats account yet, go ahead...
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I really want to know. As most of you probably know, mine is pie. But I recognize that others may feel differently. In a nod to my friends at Eater, I am establishing a morning line on which food will be voted ELE readers' favorite: Pie: 2-1 Stuffing: 3-1 Mashed Potatoes: 3-1 Turkey and Gravy: 5-1 Cranberry Sauce: 8-1 Sweet Potatoes: 10-1 Green Vegetables: 500-1 So vote for one of the following: Turkey and Gravy: Stuffing: Stuffing runs a close second to pie for me. What's not to like about stuffing? What other food can so easily contain bread, butter, and sausage in every bite? Cranberry Sauce or Cranberry Conserve to fancy-pants Foodies Sweet Potatoes: I make mine with maple...
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What's the best piece of pie you've ever eaten? Karen Barker, pastry chef and co-owner of the Magnolia Grill, 1002 Ninth Street, 919-286-3609, Durham, NC), makes the best pies I've ever eaten. Karen made all the pies for a pie breakfast at a Barbecue Conference I went to a few years ago In Oxford, Mississippi, and I'm afraid I singlehandedly decimated her supply of pies. She wrote a terrific cookbook a few years ago, and tomorrow or the next day I will put her pie recipe up on Ed Levine Eats. In New York, as I mentioned yesterday, my two favorite pie bakers are Two Little Red Hens (1112 8th Ave. (11th St.), Park Slope, 718-499-8108, 1652 2nd Ave....
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Food Glossies Trumped by a "T" I'm a compulsive reader of the food glossies: Gourmet, Bon Appetit, Food & Wine, and Saveur. Aren't you? Each has its virtues, though I can't say that any one of them really speaks to me. I like Gourmet's food politics stories and some of its writers (Jane and Michael Stern, John T. Edge, Calvin Trillin), but I don't share Ruth Reichl's enthusiasm for hiring as many novelists as she can to write stories for her. I used to look forward to reading Pete Wells' column in Food & Wine, but now that he's gone I'm sure I'm going to find Food & Wine's penchant for celebritizing everything (It's the In Style of food magazines)...
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Mimi Sheraton had an update on Napa dining a couple of months ago in the Times. She mentioned the obvious choices, Bouchon French Laundry, but I wished she had focuses on more casual dining: Here are my choices for eating in Napa: Terra: 1345 Railroad Ave., St. Helena, Ca. 707-963-8931 Intelligent, graceful, and very tasty California cooking with Asian influences served in a relaxed, low-key setting by chef Hiro Sone and his pastry chef wife Lissa Doumani. Taylor's Refresher: An institution that features excellent burgers (including a very fine Tuna version), shakes, and fries. Cindy's Backstreet Kitchen, 1327 Railroad Avenue, St. Helena, 707-963-1200....
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Chocolate bars at Pierre Marcolini, a chocolatier from Belgium. I first had his chocolates at his shop in Paris. I always lean toward more bittersweet, not more than 70%, not waxy, i love the variety of beans that he uses. Eating and drinking at the food bar at Bella Vitae: I love the fried lamb meatballs, puntarelle in season, radicchio wrapped in pancetta. I love the mussels at Bar Jamon and the octopus. I especially love them when I can get one of the 12 seats in the joint....
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In a move I wholeheartedly approve Boston Magazine sent writer Erin Byers to eat 20 lobster rolls in three weeks. I can do the math. That's just about a lobster roll a day. The winners: B&G Oysters 550 Tremont St., 617-423-0550. She calls it the "world's most perfect lobster roll." It's 8 ounces of lobster meat with a lemon-garlic mayo, chive and celery. Neptune Oyster 63 Salem St., 617-742-3474. This is Byers' warm lobster roll of choice. She describes it as "warm butter-basted claw and tail meat with drawn butter and butter-soaked brioche." I sense a butter theme present in this particular sandwich....
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Having just come from a thoroughly disappointing meat at NY's latest attempt at a clam shack, Ditch Plains, I began to ruminate on how much I love fried clams. With Memorial Day, the official start of the fried clam eating season, just around the corner, here is my absolutely incomplete guide to eating fried clams in the NYC area, Connecticut, and Massachusetts, with a southern Maine spot thrown in for good measure. The descriptions of the clams themselves will be minimal. As I discovered a couple of years ago when I went on a ten clamshack eating adventure with Dave Pastnernack, the chef of Esca, fried clams are either really good (sweet, nutty, crisp and greaselessly fried with no breading...
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