This video features a tiny hamster eating tiny burritos off a tiny poker chip plate. Need I say more? No.
'video' on Serious Eats
In the kitchen of her new West Village restaurant, Bar Bolonat, Einat Admony talks about the need for dedicated cooks in a kitchen culture that runs on chef worship.
Everything on Epic Meal Time's latest burger creation is wrapped in bacon—including the ketchup and mustard.
Get a look behind the scenes at the people and pizzas of Roberta's.
Turns out that making tamales is easy and delicious, prepared with just butter, beans, and vegetable stock. This video was my second attempt, but it certainly won't be my last.
A little dark and bitter humor, to round out the week—happy Friday all!
Maru and Hana prove that when you bring a bed that looks like burger buns into a house with two cats, cute things are bound to happen.
Chef Will Horowitz spent years piecing together his grandfather's pastrami recipe, but he's not chained to tradition—his old-school pastrami is paired with innovative condiments to make a sandwich to reckon with. Filmmaker Roberto Serrini visited Horowitz to check out what Serrini describes as "the world's best sandwich."
Lina Chavez, the owner of bodega-turned-restaurant Carnitas El Atoradero, is no stranger to hard work. Part of that work is exposing New Yorkers to the real flavors of the Mexican kitchen.
The fourth film in our Mexico series takes us to Oaxaca. The city is a culinary Mecca and there's no ingredient more important to the region—or the country, for that matter—than corn. We met with Amado Ramirez Leyva, the guru of Mexican corn, to find out more.
Can't afford the $155, 12-course winter tasting menu from wd~50? This video from Eater condenses the experience to 60 seconds, and it won't cost you a thing.
Since 2002, Bronx-based Buddhist monk Thich Thien Chi has been a spiritual guide to Vietnamese Buddhists from throughout the tri-state area. He's also turned his temple, the Chieu Kien Buddhist Center, into one of the city's most interesting dining halls, working for hours every weekend to serve free vegetarian meals along with his Sunday service.
When we set off to film a story about Cacao in Mexico, we thought it might follow the usual how-to progression of growing cacao, fermenting the beans, toasting and grinding them, and finally making them into chocolate. What we found instead was a chocolate producer (Casa Tropical) and a cacao farmer (Doña Demetria of CASFA) with a shared passion, for not just the flavor and product, but the spirit behind the fruit and the trees. They opened up to us about this ancient food and the role it holds in Mexico's future.
Watch the two dig into some fried caterpillars at Four Belly, and, just for kicks, some octopus balls, frog legs, and roasted black garlic ramen. I'd call Dennis a natural.
Russ & Daughters is an easy place to fetishize, but after 100 years and an estimated 1.8 million pounds of pickled herring, the store sure deserves it. Because Russ & Daughters does more than sell cured fish and anchor the Lower East Side's culinary history. As one commenter puts it in this trailer for the store's upcoming documentary Sturgeon Queens, "It feels like the kind of Judaism that I know." This is the Yiddishe gospel in action.
Or you might be, anyway. At the very least, Cooking Channel web series host Dan Pashman has some alternative slice chomping techniques for you to try out.
Our journey to this story began with a phone call to Steve Sando, of Rancho Gordo. A few minutes into our chat, he told us about a rural community in Hidalgo, Mexico that was growing beautiful oregano in an effort maintain the life and vibrancy of the surrounding community. We were sold.