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2007: The Year in Food Trends
Warning: This post is filled with food punditry. Everybody fancies himself a food pundit these days. And why not? We all like to eat, and we all like to think and talk about food. And there's plenty to talk about. Food is all over the news everywhere you look. The only thing we need is a cable network that would put us on the air to do all of the above. So until that day comes, you and I can do our food punditing and prognosticating right here, starting now. Trends I'm in Favor Of Small (Plates) Really Are Beautiful Small plates mean we get to more carefully calibrate how much and what we eat. This is most assuredly a...The Pizza No One's Been Dying To Try
What's a None Pizza with Left Beef? Very, very sad....Did You Watch the 'Bon Appétit' Food Network Special?
I'll admit it. We didn't go out this past Saturday night, so I found myself watching the Bon Appétit Best American Restaurants special hosted by Alton Brown on the Food Network. The show itself was reasonably entertaining, though no one would call it suspenseful. Brown is perhaps my favorite Food Network personality, but he looked totally bored and disengaged on this particular show. Andrew Knowlton and Barbara Fairchild of Bon Appétit were knowledgeable and credible as the magazine's on-camera experts, but they kept talking about passion without exhibiting very much themselves....The Fried Pizza of My Dreams
Up until today, I only knew of one type of deep-fried pizza: that of the battered kind, in which the slice is encased in a shell of golden, crisp, artery-clogging goodness. While I would like to try it someday (or just a bite of it), higher on my list is the Neapolitan street food pizza fritta, which is something like a filled flat bread dunked into the fryer, unbattered. FX's Kitchen Adventures takes us into Antonio's kitchen as he prepares the first fried pizza of the day, resulting in a beautiful, glistening, bubbled crust whose cheese oozes out between the slices. If only I had a deep-fryer to make Neapolitan pizza fritti with. Would anyone care to experiment?...Burgers and Hot Dogs on the Road
Yesterday I headed out to Aspen, Colorado, for the Food & Wine Classic. I'll be filing periodic reports from here, but since I knew I was going to be getting a lot of fancy-pants cooking in the next three days, I decided that my travel day would be hot dogs–hamburgers-and–pizza day. It actually turned into a fun food adventure day....I Slice NY T-Shirts
Hey, folks: Just in case you haven't seen it over on Serious Eats pizza site Slice, I've designed a wacky pizza T-shirt and am taking orders for it until Friday evening. I've already done a first printing, and demand has been strong enough to force a second printing. I figured that while I was at it, I'd give you a heads-up here on SE, too. Cost is $15, shipping included, for U.S. orders; $25 for overseas. They come in heather gray (shown) and white. They're priced at cost to move! More details and photos of actual shirts here on Slice » We now return you to your regularly scheduled programming....Pricing on Half-and-Half Pizzas Explained
Like most pizza lovers, I often find myself sharing a pie with one or more friends. That invariably means heating arguments over toppings. The easiest way to broker peace (at least for the moment) is to do half-and-half pies. Pricing on, say, a half-pepperoni, half-mushroom pie seems straightforward enough. You should be charged for one topping, right? Not always. Sometimes a place will charge you for two toppings. Why is that? Blogger Rafi Mohammed has gone through the trouble of formulating a theory:...Damn You, Bruni! You Beat Me to Vetri's New Joint
A few months ago I wrote about my delicious dinner at Vetri, a stunningly good Italian restaurant on the ground floor of a townhouse on an unassuming street in Philadelphia. Last Friday I was supposed to meet Philadelphia Inquirer restaurant critic Craig Laban at Mark Vetri's new pizzeria-trattoria Osteria. I had to cancel (too much work to do at Serious Eats, and I feared Serious Eaters Adam and Alaina would yell at their overlord). Now, Mr. Bruni has beaten me and Serious Eats to the punch with a long piece on Vetri in today's New York Times. After reading his account of his meals at Osteria, which sounded like works in progress, I decided that postponing my trip to Philly...Mario Batali Pizza Kit
I love the looks of the Mario Batali Pizza Set by kitchenware manufacturer Copco, with its orange colorway to match Batali's famous ponytail and clogs, and I'm sure it makes great pizza, but who's the target market for a kit like this when it's priced at $169.95—and used to cost $63.50 more? Serious cooks will already have most of the equipment in there and the ones they don't, well—Batali's pizza cutter is well-regarded, available without the kit and affordable at $14.95, and how many people do you know who want a garlic slicer?—and it's an expensive investment that might not pay off if you don't already know your way around the kitchen, or if you're buying it for someone...Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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