Photograph taken by Jason Santa Maria
It can be hard to find a good source of milk juice these days, but head over to Bridge Apothecary in Brooklyn and you can get all the milk juice you could ever want! I mean, just look at how authoritative that sign is. To me it doesn't just say, "WE NOW SELL MILK JUICE"—it screams, "YOU WANT TO BUY OUR MILK JUICE!"
Look, dark gray goo in a white ball! Don't you want to eat it? Yes!...
Well, I do because I know it's just a sesame rice ball, known as tang yuan in Chinese and one of the few Chinese desserts that I'd actually long for. Bite into the glutinous rice-based skin and unleash the hot, sweet, black sesame paste within. Where I'm Cooking From knows what I'm talking about; she says, "Now all I want is to introduce as many people as I can to the sesame rice ball experience, if only to have company while I eat mine."
Photo of the Day: Portuguese Egg Tarts
Photo of the Day: Piggy Pastries
Photo of the Day: Pineapple Tarts
Here's a beautiful grape shallot, and microgreens salad made by Jacquie to offset the duck fat fries and the spit-roasted guinea pig and the egg yolk-laden hamburger and...well, I could probably keep going. Basically, here's your phytonutrient dosage for the day; I thought you could use it.
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Photo of the Day: Signs of Life from the Union Square Greenmarket
Photo of the Day: Alternate Name for Brussels Sprouts
Not dumplings made out of penguins; dumplings that look like penguins! Wendy ate these cute penguin dumplings at Super Star Restaurant in Hong Kong.
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Photo of the Day: Little Dumpling
Photo of the Day: Giant Soup Dumpling
Photo of the Day: Soup Dumpling In Spoon
The time has come. The snails...they attack.
But there's no need to worry, unless you're a plant.
Related
I haz a doodle.
And Now We Pause for a LOLcat Moment
Curiosly Ravenous has a shot of what's essentially a bento set meal, minus the box. It's austerely and elegantly Japanese in its own right. Here you see "shiozake (salted salmon), asparagus in dashi broth with egg, and steamed rice topped with furikake (rice seasoning)." Be sure to click through to Curiously Ravenous for the salmon recipe.
Stimulate the economy by drinking more!
And if for some reason that doesn't work, at least you'll be drunk!
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Beer Coffin: For Someone Who Likes Beer Too Much
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Best Beer-Centric Spots in the Washington, D.C., Area
When I first encountered Ed Levine's beagle, Brass, he had lumbered from the kitchen of Ed's apartment into the living room, drawn by the scent of pizza dinner at an early Serious Eats planning session. Ed immediately warned us all to watch that dog like a hawk. As far as Brass is concerned, that slice of pizza on your plate is his. Brass's strategy: Disarm with a deceptively slow pace, bide time until victim's guard is down, strike like lightning to take what's rightfully his. The night I met him, someone (no, not me) ignored Ed's warning, and Brass scored a prime corner slice of a grandma pizza from New Pizza Town. Yes, he's a sneaky sucker, but he has his uses. Here, Ed says, he's "helping" with the dirty dishes, taking care of some stubborn bits of stuck-on food.
As part of her Mother Hen Project, blogger Cia B has been making omakase bentos for some of her coworkers once a week for more than a month. The above bentos contain kale with white beans and sun-dried tomatoes, potato-spinach-fish dumplings served with homemade tomatillo sauce, sardines and celery salad served with flatbread, and a new batch of Fuji apple kimchi. I wish I worked in her office!
Related
How to Pack a Bento Box
Photo of the Day: Deep-Fried Octodogs
Bento Boxes on Flickr
Bento Boxes That Look Like Album Covers
If you went to yesterday's Cinco de Mayo street fair in New York City's Harlem like Olia, you may have been face-to-face with this massive rotating tower of al pastor, or marinated rotisserie pork. Aside from feasting on tacos al pastor, Olia ate many other delicious Mexican foodstuffs that make me feel like a failure for having spent my whole Sunday doing laundry and catching up on work.
Related
Photo of the Day: Just A Humongous Bucket Of Eggs And Meat
Photo of the Day: Meaaat Whoaa
Photo of the Day: Lechon
I love the way that Danny's pudgy soup dumpling from Joe's Shanghai in New York City looks like it's trying to escape its spoon. I'm sure it was devoured not long after this photo was taken. In the battle between dumplings and humans, humans always win.
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Photo of the Day: Croissant Innards
Photo of the Day: Giant Soup Dumpling
Make Your Own Soup Dumplings
There's something about this photo from Nick Solares's review of Manhattan's Joe Junior that reminds me of a painting. The kind that has yet to hang in a museum because it features...hamburger patties. But look at those juices! The rising steam! Shouldn't a good painting make you hungry? Or did I make that up? I probably did.
Dammit, I'm hungry.
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Serious Sandwiches: Is There a Better Condiment than Guacamole?
Photo of the Day: Jim Georgie's Donuts
A Look Back at Burgers
From the Union Square Greenmarket: ramps, radishes, and asparagus. Photo by Gordon Mark.
Some people think crocuses herald spring's arrival. Serious eaters in New York City wait for the arrival of ramps, radishes and asparagus at the Union Square Greenmarket to acknowledge that spring is really here. Happy Spring, Serious Eaters.
So this is what condiments look like during infancy. Aw.
Tina Wong (aka The Wandering Eater) came across these baby condiment jars while eating at The Little Owl in New York City.
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Photo of the Day: Solid Cocktails
The Wandering Eater at Momofuku Ko
Photo of the Day: Cheddar and Bacon Chive Scone
I love the pre-formed balls of ice cream in Andreea's photo from her weekend in Nice. And check out those awesome flavors: tomato basil, rosemary, and black olive, anyone? Read more about Andreea's trip in her blog, Glorious Food and Wine.
From April 13 to 19, I traveled around Chile with two other American food journalists on a culinary media trip. Here's another snapshot from that week. —Robyn Lee
My final meal in Chile was a laid-back lunch at Puerto Fuy, an upscale restaurant regarded as one of Santiago's best. In between our main courses and desserts, we were served red wine sorbet made almost instantly by our table with the aid of a steaming pot of liquid nitrogen. As one waiter poured the liquid nitrogen into a sleek white, porcelain bowl partially filled with wine, the other waiter used two spoons to constantly mix the wine and nitrogen together. After a few minutes and pourings, we were each presented with a quenelle of sorbet in a cocktail glass. The sorbet was super-smooth, less alcohol-flavored than the liquid version, and left a bit of a tingly burn at the back of my tongue from the liquid nitrogen.
After I convince myself that the dangers of liquid nitrogen won't result in some horrible injury to my person, I might just make my own liquid nitrogen ice cream.
From April 13 to 19, I traveled around Chile with two other American food journalists on a culinary media trip. Here's another snapshot from that week. —Robyn Lee
Having only been exposed to the skinny, sugar-coated, star-shaped variety of churros, I was surprised when I came across the completely different looking Chilean version at a bakery in Temuco. A churro in Chile is like an elongated hot dog bun-shaped doughnut sandwich filled with a layer of golden dulce de leche. The dough of this churro was a bit on the heavy side, but I can't say no to sweet bread slathered in sweet, creamy goodness. Not until I get diabetes, at least.
From April 13 to 19, I traveled around Chile with two other American food journalists on a culinary media trip. Here's another snapshot from that week. —Robyn Lee
I ate pastel de choclo (corn and meat pie) just twice during my week in Chile, but saw it many more times than that. Break through the crust of this baked dish and dip into a hearty, sweet and savory corn pudding flavored with garlic and onion (and other possible spices including paprika, cumin, and oregano), and laden with meat bits at the bottom. Beef and chicken seem to be most common meats, but seafood may also be mixed in. Hell, you can probably put in whatever you want as long as its smothered in the creamy corn mash. It falls into possibly the best category of edibles there is—that is, comfort food. As there is no way I'm going to ever come across rows of pastel de choclo-filled bowls here in New York, I may just have to try and make it myself.
From April 13 to 19, I traveled around Chile with two other American food journalists on a culinary media trip. Here's another snapshot from that week. —Robyn Lee
On our drive from Santiago to the winery-laden Cachapoal Valley, we stopped in Pomaire, a small village famous for its clay pottery, including bowls, baking ware, and vases in all different sizes, along with cute piggy banks. If you eat at any restaurant serving traditional food in Chile, you'll probably find that they use pottery from Pomaire. Although the village's dusty streets were mostly semi-deserted on a Tuesday morning, we were able to browse a few shops selling their super-low priced wares.
I bought four medium-sized bowls pictured above from a shop run by an old grandmotherly-type woman, each bowl costing a grand 300 Chilean pesos, or about $0.66—this is a dangerous place to be if you like stocking up on beautiful tableware without doing harm to your bank account. Unfortunately, three of the four bowls broke in my luggage when I got home (note to self: bring packing peanuts on my next trip to Pomaire), but at least the monetary loss was low.
OK. Technically it's not a photo, but I couldn't resist highlighting this great sketch from among the many cute drawings on the blog Flutephobia. The Albuquerque-based blogger updates her site every few days with a new sketch, a practice that she says, "began as a creative exercise to reengage myself with what I was eating, among other reasons, and frankly, it's one of the coolest things I've done."
We think it's cool, too, especially this sketch on making green-chile stew.
From April 13 to 19, I traveled around Chile with two other American food journalists on a culinary media trip. Here's another snapshot from that week. —Robyn Lee
In case you didn't know, Serious Eats' editorial assistant Robyn Lee is currently on assignment in Chile. She'll have more to report next week when she gets back, but for now, here's an example of some of the awesome food she's been eating down in South America.
Photograph from Tina Wong on Flickr
You're not just looking at any old bowl of cereal and milk, marshmallow, or Jell-O cube, but a White Russian with toasted puffed rice cereal, a Ramos Gin Fizz marshmallow, and a cube of Cuba Libre gelatin atop a slice of dried lime. These are the solid cocktails from Tailor, a contemporary dining and cocktail parlor in New York City. Read more about Tailor in Tina Wong's review.
Previously
The Wandering Eater at Momofuku Ko
Unique Desserts at the Dessert Studio in New York City
Photograph from KathyYLChan on Flickr
Our friend Kathy Chan hit up Casa della Mozzarella, an Italian deli in the Bronx, over the weekend and came back with the amazing photo above. Via instant messenger:SeriousEats: Was it good?
Kathyrella: OH GOD YES!
When I first say Marilyn's photo of her cherry crumb pie, I thought, "Why is she eating it on top of a piece of notebook paper?" Of course, it's a plate that's just made to look like a piece of notebook paper, which she bought from Fishs Eddy. Now I want my own notebook paper plate!...and slice of pie.
Previously
Adam Roberts's Quirky, Idiosyncratic Plates
The Best Pies in America: The Serious Eats Pie Honor Roll
The Sweet Melissa Baking Book: Sour Cherry Pie with Pistachio Crumble
Photo of the Day: Pumpkin Pie Pumpkin
Photo of the Day: Pi Pie
I've had a few vending machine frustrations in my life, but three stuck bags in a row is just the machine's way of saying, "Screw you." Check out more of life's little failures at the FAIL blog.
Photograph taken by J. Pollack
Just because you can't eat leavened foods during Passover doesn't mean you can't break out the cupcakes; flourless chocolate cupcakes, that is. Try Stef's Kosher-friendly recipe for flourless chocolate cupcakes with chocolate cream cheese frosting for a Moses-approved dessert.
Previously
Photo of the Day: Robot Cupcakes
Photo of the Day: Vampire Cupcakes
Photo of the Day: Meatloaf Cupcake
Photo of the Day: Sweet Cupcakes
It's your favorite leader of the Autobots, ready to kick ass with organic chili and canned tuna: Optimus Prime! Matt Boulton took this photo of Optimus Prime made out of cans at Canstruction Vancouver, a can sculpture competition after which the cans are donated to food banks. For more information, visit canstruction.org. [via neatorama]
If you've never had a Portuguese egg tart before, you're missing out on some sweet, custardy deliciousness. Aiyah spotted these trays of Portuguese egg tarts while in Hong Kong. She describes them as, "incredibly light, creamy, warm and sinful." Count me in for a tray...or two.
"When I was a kid, this whole field was lush with beautiful green trees and grass."
"Yeup."
"And now there's that...what is that?"
Photograph from Kathy Chan on Flickr
Here's something you don't see every day (I hope): buckets of fat in your home refrigerator. Not just run-of-the-mill fat, but "jowl fat" and "bacon jus." It's the fridge of your dreams!
Previously:
Photo of the Day: Bacon Mat
Photo of the Day: Just A Humongous Bucket Of Eggs And Meat
Photo of the Day: Lechon
Behold the Bacon Pig
In Videos: How It's Made—Bacon
Amy's April Fools' Day "Eggs and Toast" could've fooled me. The "egg" is actually Meyer lemon pudding and Meyer lemon curd, and the "toast" is toasted cinnamon cake slices. Learn how to make this trompe l'oeil dessert at Amy's blog, Eggs On Sunday.
Previously
Trompe l'Oeil Udon Dessert
April Fools' Dinner Ideas
The Swiss Spaghetti Harvest
I've never paid much attention to patterns left behind in a tangerine's empty skin, but after looking at designer Svilen Dimchevski's beautiful series of winter trees portrayed in tangerine skins, I'll have to do a double-take before throwing the peel away. [via notcot]
When I first saw the above photo taken by Charlie Fu of Clayfood, I thought they were some variety of donuts. They're definitely fried, but far from a sweet bread: those plump ring-shaped monsters are the "World Famous Beer Battered Onion Rings" from Stone Brewery in Escondido, CA. At least, I think there's some onion in there. Charlie said, "These were really thin onions that were so oily I felt the pimples growing on my face as I cut into it. I don't think the four of us had more than 1 each." Thumbs down for the onion ring of doom. [via TasteSpotting]
Photograph from Allen Sandquist on Flickr
I had no idea that Doritos packaging ever looked as cute and simple as this one from the 1970s. Today's bag design looks a bit more...intense. Check out more great retro food packages in Roadsidepictures' Flickr set.
Previously
Photo of the Day: Skippy Peanut Butter Tin Can, 1930s
Potato-Chip Connoisseur
Because I like bringing the food porn to you, here's Mandy's vanilla bean chiffon cake with lemon buttercream. Those rings of lil' frosting plops and blueberries may not be anything fancy, but they add a lot of eye candy (and make me hungry). Learn how to make this cake at Mandy's blog, Fresh From the Oven.
Previously:
Photo of the Day: Custom Cake From Wal-Mart
Photo of the Day: M&M Candy Wedding Cake
Photo of the Day: Henry Darger Cake
Photo of the Day: Homer Cake
It's tough being a tasty, fry-able chicken
Previously
Sqirl scout cookyz
I haz a doodle.
Invisible champagne
Who needs a thermometer when you have a molten ice cream truck? By that point you don't need an exact reading; it's simply "too damn hot."
This sculpture by Orest Keywan in Australia won the artist the $30,000 Sulpture by the Sea prize in 2006. [via The Last Appetite]
Need a last-minute greeting card for Easter? Cybele made some great Peeps-inspired Easter Island postcards for your convenience. And amusement. If only it were real...
On her recent trip to Istanbul, Turkey, Umami came across a simit vendor balancing a tall, neat pile of the circular bread on a board with one hand.
If only I could come across vendors bearing towering piles of bread on the streets here; I'd be so happy.
While jiggling cubes of Jell-O don't usually catch my attention or make my mouth water, the rainbow Jell-O from Do Better triggered the part of my brain that squeals, "Ooh, pretty colors!" It looks more like clear, colored glass than the bouncy dessert found in Chinese buffets across the nation. [via TasteSpotting]
In Seoul, South Korea, hot dogs are popular, but hot dog buns, less so. Besides hot dogs on sticks and hot dogs battered in french fries, Superlocal has come across hot dogs wrapped in crepes. The above crepe dog comes "with a dressing of stringy cheese & a bed of coleslaw." I'd eat it.
Previously:
Photo of the Day: Deep-Fried Octodogs
Top Ten Crazy Asian Pizza Crusts
Photo of the Day: Budae Jjigae
Photo of the Day: Tornado Potato
Photo of the Day: Ich Bin ein Coburger
Jesse Oleson of Cakespy made six different variations of Irish soda bread in her attempt to find the most delicious combination of additions: raisins, green dye, raisins, green frosting, melty mints, and green jelly beans. The winner? All of the above. (As for what the green food coloring does, it makes it cuter. Don't deny the power of cute!)
Previously:
Irish soda bread recipes
Move Over, Rice Krispies: Cereal Treats Smackdown
Le Lo made this lovely KISS (Keep It Simple, Stupid) Apple Pie in honor of Pi Day. I like the way her mildly blurred pie appears to be lunging towards the viewer, as though it wants to jump into your mouth and be eaten. Which is, of course, every pie's desire.
Previously:
POTD: Pumpkin Pie Pumpkin
POTD: Pork Pie
POTD: Pi Pie
POTD: We Like Pie
I was struck by Mika Anderson's high-speed photograph of an orange being dropped in a bowl of milk because 1) it looks cool and 2) it made me wonder why anyone would drop an orange into a bowl of milk. The first point kind of answers the second though: you drop an orange into a bowl of milk because it looks cool. I also love his photo of the orange as it hits the still surface of the milk and the symmetrical splash of the post-orange bombing.
For a collection of high-speed "fruits in liquid" photographs, check out this collection at Sooth Brush. [via Cold Mud]
Sara Rosso of Ms. Adventures in Italy has a tendency to take mouthwatering photos of food that make you look at your own meal and cry. Take this orecchiette-making session in Puglia, Italy, for instance. When will I ever be faced with an army of freshly made orecchiette? Probably next to never. But now I'll long for such a moment every day for the rest of my life.
Previously:
Tour of a Pugliese Bakery
Ms. Adventures in India
Photo of the Day: Pear and Nutella for World Nutella Day
Photo of the Day: Caramel Macaron from Ladurée
Chicken-butt hats! For any knitters reading, here's the pattern, which has a little more dignified name: Chicken Viking Hat [via Doobybrain]
Photograph from Tina Wong on Flickr
If you're not paying attention, you could easily miss the small neon sign tucked away in a corner of the window of New York City's molecular gastronomy–specialized restaurant, WD-50. Don't know what WD-50 is all about? Read Tina's reviews of its dinner and dessert for a virtual taste.
When Amanda showed her Horlicks cookies to her friends and family, no one could agree on what animal they actually looked like. Piggies? Bears? Mice? I think they look most like dogs, as the title of the recipe says. [via TasteSpotting]
Photograph taken by Sebastien Brion
I sleep better at night knowing that Jim Georgie's is my one-stop destination for donuts, teriyaki, and hamburger. What else do you need in life, really?
I've seen my fair share of cute cupcakes, but not ones that look like bags of caramel popcorn. These cupcakes come from Little Cakes from The Whimsical Bakehouse by Liv Hansen and Kaye Hansen. To read the recipe and an interview with the bakers, head over to Cupcakes Take The Cake.
How can you resist a croissant whose "innards are like labyrinths, each encapsulating pockets of deliciousness"? Danny of Food in Mouth enthusiastically praises the butter-loaded croissant from the New York-based café, Petrossian. I can almost smell the butter wafting out of the croissant's golden crust from here.
Photograph from Ariel Bariel Long on Flickr
The horror splashed across these eggs' faces almost makes my soul cry. If they weren't so simultaneously adorable. In a weird, twisted way.
Mmm...I could go for an omelet.
Previously: Photo of the Day: Mmm...Omelette!
Photograph from Rochelle Hartman on Flickr
At Pike Place Market in Seattle, WA, you may not be able to find Brussels sprouts. But little green balls of death? Yes!
How much does Grace love the popular Vietnamese sandwich, banh mi? She declares, "If I could marry a sandwich, I would marry a banh mi." After staring at her photo of her sandwich's innards, I might have to agree with her.
I was immediately drawn to these adorable pig-shaped breads that Medena of Cafe Chocolada made for her kids. But why should kids get all the cute food? Adults deserve rotund peppercorn-eyed, animal-shaped baked goods too! [via TasteSpotting]
They're hot dogs! Their octopi! They're...octodogs? Biggie of bento idea blog, Lunch in a Box, shows that deep frying octopus-shaped hot dogs comes out with more attractive results compared to boiling the hot dogs. Try them out for your next bento box!
Previously: Tutorials on how to make cute shapes with hot dogs.
Think you have trouble finding storage space for all your dishes, silverware, pots, pans, and serving platters? Above is just one of many, many shelves in Martha Stewart's prop room at Martha Stewart Living Omnimedia headquarters. These kitchen items (and many other household wares) are used in photo shoots for all the various Martha-brand magazines, TV shows, and the like. Remember that final scene in Raiders of the Lost Ark? [via yumsugar]
Maki at Just Bento shows how you can have fun with Japanese egg molds, my favorite mold being this overly adorable bunny head. Cooking and peeling perfect hardboiled eggs takes some effort, but if you want cute, blemish-free food, you have to put in some elbow grease.
When I first saw this photo of "mshalalé" cheese on Marianna's blog, Swirl and Scramble, I thought it was a bundle of pasta. Marianna explains that the name of the cheese means braids/braided. The cheese, which is from the Middle East around Lebanon, Syria and Jordan, is usually served drizzled with olive oil and sprinkled with nigella seeds. She describes the taste as, "not too strong, slightly stronger in taste then mozzarella, firmer and a bit saltier too."
Bored with your fruit? Customize them like graphic designer Sarah King did with an apple, pear and banana. Just don't eat the peel.
Is Pacman made out of cheese? John Watson proposes such a possibility.
It may not be a real sundae, but looking at Kate's illustration of the anatomy of a banana split still makes me hungry. I'd triple the amount of whipped cream though. Check out more of Kate's artwork at Little Doodles.
I know I just posted a photo of a caramel macaron and not long before that a different beautiful baked treat by Mad Baker, but I couldn't not post her stack of perfect macarons because it's rare to come across such macaron excellence. ...Okay, maybe not so rare for Mad Baker, but I wanted to point it out for the rest of us plebeians who will never reach her level of baking prowess.
Previously: Where to find macarons, and another macaron-filled Photo of the Day from Mad Baker because I just can't help myself.
Artist Dan Goodsell has recently put up a few cute Valentine's Day-themed illustrations in his Flickr. I especially like the one with Shaky Bacon. Because everything is better with bacon.
Previously: Dan Goodsell's "We Like Pie" illustration.
Photograph from Sara Rosso on Flickr
Caramel macarons from Paris's Ladurée stand out from the rest because they're filled with pure, gooey caramel instead of the more widely used caramel cream. If you need any more reason to visit Paris, stare into the heart of the macaron's "money shot," taken by Sara Rosso.
Previously: Sara takes beautiful photos of pretty much everything, such as this sliced pear and Nutella. If you don't know what macarons are, be sure to read our introduction to French macarons.
Hannah Kaminsky of BitterSweet didn't intend to make doughnut sandwiches filled with maple frosting, but when her homemade baked doughnuts came out flat-topped, it was the only way to salvage the fat doughnut bottoms. Some of the best ideas come out of mistakes! [via tastespotting]
Previously: How to Eat Cupcakes—sandwich the frosting between the cake!
I didn't think hello naomi's cupcakes could get any cooler, but then she churns out these interchangable robot cupcakes and I know it probably won't get any better than that. We may have reached the pinnacle of cute and geeky cupcake art. [via Geekadelphia and Neatorama]
Previously: Super Mario Cupcakes and Sweet Cupcakes by hello naomi.
This is what happens when your kitchen pukes. From Marlene Haring's art installation Heute bleibt die Küche kalt, wir gehen in den Wienerwald ("Today the kitchen remains unused; we're going to the Wienerwald). [via the new shelton wet/dry]
