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Inside Sweetleaf's New Brooklyn Café

Drinks Liz Clayton Post a comment

Roasters from the other coast are prominently featured, such as Heart and longstanding Sweetleaf favorite Ritual. We loved the sweet and airy Colombia El Mandarino microlot from the latter, poured over V60 into a sneaky custom brew-bar with brewer-cone drains. The level of care is among the highest in NYC—with the level of pretension among the lowest. It's a(n unfortunately) rare combination that makes each cup of coffee that much sweeter. More

Coffee Common: Bringing Coffee Power to the People

New York Liz Clayton 1 comment

New York, you've been warned. A motley crew of migrant coffee professionals is set to land in your city next week. They're here to school you—in a friendly way—and they may also fix your grinder for you. More

Kibbeh Naye with Lamb Heart

Serious Eats Chichi Wang Post a comment

Adapted from The River Cottage Meat Book by Hugh Fearnley-Whittingstall... More

The Nasty Bits: Wild Venison Heart

The Nasty Bits Chichi Wang 23 comments

I didn't do anything to contribute to this delectable platter of seared heart and eggs, besides providing moral support and a mouth to feed. After trimming away the part of the heart through which the bullet entered, Kenji sliced, salted, and seared the heart with plenty of browned butter. More

The Nasty Bits: Venison Heart Tartare

Serious Eats Chichi Wang 6 comments

Tartare is a preparation most commonly applied to beef or fish flesh, but the idea of eating offal in its completely raw state has always appealed to me. Oftentimes I've held a brain, liver, or heart in my hands, inhaled the sweet smell of an organ that's so wonderfully pungent and perfect on its own, and felt compelled to eat it as is. Here, with the help of NYC chef Sebastiaan Zijp, we prepare venison heart tartare. More

The Nasty Bits: Beef Heart, 4 Ways

Serious Eats Chichi Wang 18 comments

Beefy with a slightly gamey flavor (think kidneys, except much milder), the texture of beef heart is something akin to a poultry gizzard. The heart is also one of the more versatile types of offal; it's tough and low in fat but takes well to either quick cooking or long stewing. Here are 4 ways to use it. More

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