Today is my last day as General Manager of Serious Eats. The Serious Eats community is a very special corner of the internet and I'm thankful to have called it my home for the last six years. I never imagined we would come this far, and I can't wait to see what you and the community will cook up next. But before I go, a handful my favorite Serious Eats moments and posts from over the years: More
Hey Serious Eaters, check it out! We're launching a preview of Serious Eats NearMe with our SXSW X SERIOUS EATS Guide, giving SXSW attendees the lowdown on the best places to eat, drink and make merry in Austin. Check it out! More
As Serious Eats continues to evolve, we try to reflect not just our ideas for the site, but what your use of the site shows us you care about. So we're excited to show off a few of the latest changes we've made. More
Welcome to the new Serious Eats! We've made a whole new design for the site, in order to accomplish a few important goals.Thanks to everyone who took the time to comment and submit feedback on the site preview, because you helped us make Serious Eats even better More
We're making some upgrades behind the scenes today. Beginning this morning at 9:30 a.m. ET, all community features will be disabled (commenting, favoriting, and new submissions to Talk and Photograzing). We expect the upgrade to take approximately 3 hours and as soon as it is complete, community features will be restored. Thanks for your patience! More
For the past several months, we've been working on a broad set of new features and updates for Serious Eats. Today, we've reached the biggest, most important milestone yet in this process: We're asking for your feedback on a near-final version of the new Serious Eats. More
As a holiday treat for our readers, today we launched faster, more beautiful slideshows. You can see them in action on posts like this week's Share Your Sweets and 11 Food and Drink Trends of 2011. More
Have an awesome food idea? Get $1,000 to make it happen! Awesome Food, the food chapter of the Awesome Foundation, launches today and is now accepting applications to further food awesomeness in the universe through $1,000 microgrants given out once a month. Anyone can apply at awesomefood.net/apply. The first round for the application deadline is 11:59 PM EST on Friday, August 5. More
We've been making some changes under the hood about how our newsletter subscriptions are managed. As a result, some SE'ers may have received or may receive a few confirmation emails to verify their preferences. More
Good news, Serious Eaters! Serious Eats Recipes is all new from the ground up, thanks to all of your great suggestions. It's now easier to browse, search, and share recipes whether you're a regular reader or visiting Serious Eats for the first time. Here are some of the highlights. More
We're making some upgrades behind the scenes today that'll allow us to bring some new, cool features to the site that we think you'll like. Beginning this morning at 5:00 a.m. ET, all community features will be disabled (commenting, favoriting, and new submissions to Talk and Photograzing). UPDATE: Upgrade complete as of ~8:00 a.m. ET. Thank you! More
[Photograph: Alaina Browne] If you really love peanut butter and bacon, perhaps even more than you love a good burger, the Upper West Side Shake Shack's peanut butter and bacon burger ($5.50) is the burger for you. The burger,... More
Tweet for a chance to win a free iPad from our friends at My Lifescoop. To enter, tweet your favorite My LifeScoop post with the hash tag: #mylifescoopfreeipad More
We're looking for enthusiastic, whip-smart interns to assist us in all facets of the sales and marketing side of our operation. Internship responsibilities may include but are not limited to developing and maintaining sales materials, participating in client proposal brainstorms, and assisting in the implementation of various campaigns. This is an unpaid position, but occasional perks and college credit are available. Timing and hours are flexible. The position is based out of our Manhattan (Chelsea) office. Interested? Send an email to intern@seriouseats.com with a brief description of yourself and your interest in the internship. No attachments, please. More
You've responded strongly and passionately to the site redesign unveiled Friday night. We've listened, are listening still, and have answered the most frequently recurring questions here. We offer insight into the design goals and shed some light on what we'll be doing in the weeks and months to come. More
Welcome to the new Serious Eats homepage! We hope you like what we've done with the place (with the help of the very talented Mule Design). Our new homepage makes it easier for you to keep up-to-date on what's new and interesting on Serious Eats. We've also got some spiffy new logos, and have made it easier to navigate between our family of blogs. So, welcome! Take a look around and let us know what you think. More
[Photographs: Alaina Browne] On a recent visit to my home state of North Carolina, biscuits were at the top of my list of things to eat, keeping company with other fine foods like barbecue and pie. I'd heard raves about Sunrise Biscuit Kitchen in Chapel Hill, so that's where we headed Saturday morning. It's a small drive-though-only joint—you can't miss the line of cars snaking around it. But don't fret, the line moves quickly. We ordered chicken, country ham, sausage, and egg-and-cheese biscuits from the drive-through menu and pulled through to the window, where our order was already bagged and ready to go. I feared this might mean cold biscuits, but they were just as I hoped—tall, tender, buttery... More
Way to go, serious eaters! Through our Brown Bag Challenge, Serious Eats has raised $1,153, impacting 769 students through 5 fully-funded projects. Collectively, participants in the DonorsChoose Social Media Challenge have raised over $565,000 by 4,038 citizen philanthropists have pitched in to help bring resources to over 99,000 students in public schools across the country. But we can do more! There are only 3 days left in the challenge, so if you've been saving your lunch money, now is the time to give to a project! Here are 3 projects that are near completion and worthy of your support: My Life in Food: Exploring Recipes as Memoir: Help a 10th grade English class buy 30 copies of Tender at the... More
Comment notification is back! Now, every time you leave a comment on a blog post, talk topic, or Photograzing submission, you'll receive an email notifying you of any new comments on that thread. If you'd like to turn of comment notification for any reason, follow the link in the top right login box to "edit my account." From the edit your account page, scroll down to the "comment response notification" section and select "no" and save changes. More detailed instructions are available here.... More
We're excited to announce our participation in this year's Donors Choose Social Media Challenge, along with a whole bunch of blogs (including Apartment Therapy, Gawker, and Blogher). Donors Choose is an online charity that matches classroom projects with donors. We're asking you to join our Brown Bag Challenge to help us fund food and health-related projects. During last year's challenge, more than 165 bloggers participated. All told, they raised over $275,000 for classroom projects reaching 67,000 students in low-income neighborhoods around the country. Donate Your Lunch Money to a Classroom Project Help us make a difference in classrooms around the country by funding food and health-related classroom projects. It's as easy as brown bagging it and donating your lunch money... More
UPDATE This issue is resolved! 8:00 a.m. Monday, September 28 Many of you have reported problems logging into Serious Eats today. We're working on a fix that will be deployed later tonight, thanks for your patience!... More
Thanks to all our dust making earlier today, all the community features have been turned back on, plus we're pleased to announce a new feature: comment notification! Now, every time you leave a comment on a blog post, talk topic, or Photograzing submission, you'll receive an email notifying you of any new comments on that thread. You'll also be notified of any comments on Talk topics you create or published Photograzing submissions. Handy! Comment notification is a profile level feature, and by default you'll begin receiving comment notification emails immediately. If you regularly comment on high comment count threads like our weekly Cook the Book giveaways, you may want to disable this feature or create a new email filter in... More
We're making some upgrades behind the scenes today that'll allow us to bring some new, cool features to the site that we think you'll like. Beginning this morning at 8:00 a.m. ET, all community features will be disabled (commenting, favoriting, and new submissions to Talk and Photograzing). We expect the upgrade to take approximately 4 hours and as soon as it is complete, community features will be restored. Thanks for your patience!... More
"Ever wonder how abandoned shopping carts end up where they do?" Written and directed by Jesse Rosten, with music by Peter Lance. It's long, but good! I can't believe I almost cried. Watch the video, after the jump.... More
Photograph from Cherrypatter on FlickrMeskerem's "awesome" vegetarian lunch combo [Me So Hungry] The grilled pork with polenta topped with a "gloriously oozy" fried egg at Bar Boulud. [The Wandering Eater] Sweet treats from Made by Molly's, available at the weekly... More
Thanks y'all!
I also need to give a shout out to David Jacobs and 29th Street Publishing. David introduced me to Ed, and he's been behind the scenes from the beginning, making sure our CMS and servers keeping humming along smoothly. Thank you, djacobs!
Rice and beans (black beans, lentils, etc.).
RE an ad free subscription option - how much would you be willing to pay on a monthly or annual basis?
I wonder if there's seasonal variation in milk fat? If you buy from them at the greenmarket, I would ask them about it.
@Teachertalk: *YOU* are sensational!
Thanks for sharing your story with us, Anna! I suspect this is the closest I will ever get to tasting this cheese.
Are you using the Pinterest bookmarklet in your browser window, or the Pinterest button on the page to the left of a recipe?
Welcome back, we're glad you made the switch. :)
I'm also interested to know which brands people like. Red Boat is one I see mentioned a lot.
Try Back Forty, they can accomodate a party of that size, with a family style service. No pricing listed on their website, but I would be surprised if it didn't fit your budget too. http://backfortynyc.com/pig-parties-and-family-style-feasts/.
If you disable the FlashBlock extension, do you still experience the slow load times?
Interesting suggestion, Littauer! We'll look into this approach.
Oh man, I'd love the cheeseburger hat for Malcolm but looks like it might be too big. :/
That is a lot of nog!
It's never too early! We're thinking post-holidays, maybe January or February.
@Maggie: We miss you! Come visit soon!
@Christine: Ha ha! Good eye. Malcolm LOVES his panda shoes. :)
90 lbs of flour?! OMG that is SERIOUS.
Hmm, we haven't made any changes to the site fonts recently. When did you start noticing this, and is it still an issue?
@Chris Yeah, we lots of pages still to update so things will look funky for a few more hours. RE the "Cities" drop-down: we went back and forth on this, we may switch it up.
@Red Run Amber: Doesn't sound like the intended behavior. Are you using ad blocker software like @kakugori? We have not done any testing with ad block enabled.
@Chris E. Crowley: I think Max's thread just hadn't been republished with the new updates (that process is still running in the background). I just updated it, how does it look now?
@Mr. Nick: We *always* have your health in mind. :)
@Sov: Thanks for the feedback, Sov! We will be making another update in ~2 weeks that will adjust the layout of the slideshow pages according to browser resolution and screen size so that the need to scroll should be minimized.
@Scott569: Thanks for reporting these bugs. What browser and OS are you using when experiencing these issues? "Image loading is still broken" - could you describe the issue you are experiencing in more detail? Forward-back navigation: If you wait for "more posts" to load, does this work for you?
Per user options: These haven't been common requests to date, but we'll make note of this.
Heh, I don't blame you!
Site updates are mostly done. You may see some funny looking page layouts tonight, but all should be well by tomorrow morning.
HELL YEA! Love it, love it, love it.
Tucked into the chili-pepper-lit neighborhood known to most as Curry Row is a serious Indian market with spices, rare fresh herbs, and a beer selection vast enough to make even jaded East Village shoppers pay attention. More
Today is my last day as General Manager of Serious Eats. The Serious Eats community is a very special corner of the internet and I'm thankful to have called it my home for the last six years. I never imagined we would come this far, and I can't wait to see what you and the community will cook up next. But before I go, a handful my favorite Serious Eats moments and posts from over the years: More
On Monday, we reported the much-anticipated news that Totonno's was finally back in business, nearly five months after Sandy sent flood waters surging through their front doors. In honor of their reopening, we've collected testimonies and love letters to Totonno's from Louise "Cookie" Cimineri, Pete Wells, Dick Zigun, Adam Kuban, and more. More
Last week, this list popped up on the popular, list-loving Buzzfeed: 16 Breakfast Cereals That Should Be Obliterated. I clicked on it excitedly. I do enjoy Buzzfeed but found this list to be utterly unfunny, incorrect and a disgrace to cereal lovers everywhere. Am I taking this too seriously? Most definitely, people. They don't call us Serious Eats for nothing. More
either I'm crazy or I no longer have the option to favorite posts.... More
"You have so much more to buy here than we do in London!"
It's the third time in half an hour that Fuchsia Dunlop, cook, writer, and scholar of Chinese food, has said so on our shopping trip through Chinatown.
Fuchsia's new cookbook, Every Grain of Rice, is all about getting the most out of simple home cooked dishes that rely on a couple main ingredients a few supporting pantry items. She took us around Chinatown to show us just what those ingredients were—and how to cook with them.
MoreSometimes it seems like every cocktail has eleven ingredients, two types of bitters, and a homemade infusion. But what's a home drink-mixer to do, if you don't have a million different spirits on hand or 24 hours to get your cocktail made? January seems about the right time to simplify, to take stock of the drinks we can make with just a handful of ingredients. More
Since people like lists, here are my top ten tips for those new to veganism. These are things I wish I would've known before starting my month-long Vegan Experience last year. Some tips are practical, others are philosophical, but I think all are useful. More
Here's a question we get time and again: where can I take a date for good food without breaking the bank? And can I do it without looking like a cheapskate? Yes you can, and here are 40 ways to do so. More
While we give you eating-out advice every day on Serious Eats New York, sometimes you have a question that you can't answer by digging through the archives. Here to answer all your lingering questions is senior managing editor, former SENY editor, and frequent author of our NYC restaurant reviews Carey Jones. We'll take a few of your questions each week and give you the New York restaurant advice you're looking for. More
Napa cabbage is the backbone to many a kimchi recipe, so it seems natural to begin a kimchi-making adventure with a leafy ferment. In Lauryn Chun's The Kimchi Cookbook, she presents a recipe for the house pickle from her company, Mother-in-Law's Kimchi. As she writes in the intro to the recipe, Chun's recipe is a variation on a fall harvest kimchi, typically eaten fresh, immediately after mixing. Chun prefers to ferment the mixture of chile flakes, salted shrimp, garlic, ginger, and cabbage for a few days before eating; this is how her product is sold. The moderate fermentation time allows the seasonings to mellow a bit and take on kimchi's signature effervescent quality. More
"So I want to make a train," Ed says one day. "Out of buches de noel." "You mean with yule logs?" "Yeah, with yule logs. We'll make a train."
So a train we made. And it was awesome.
More
Uh oh. The buzzer rings. Friends are coming over to spread holiday cheer and you panic. Serve frozen dumplings...again?! You can do better than that. Print out this list of easy-to-assemble, stress-free, mostly-sub-20-minutes-to-prepare munchies and paste it to the fridge. Here are 60+ dips, hors d'oeuvres, small bites, toasty snacks, sweet nibbles, appetizers, and more festive munchies to prepare in a snap. More
Serious Eats turned six this month. How cool is that? Who would have thunk it? Happy birthday to all of you, Serious Eats community, staffers and contributors alike. You've played a huge role in getting us to six. More
An elegant punch that combines mellow pear and spicy ginger. More
It wasn't until I baked these Chocolate Mint Thumbprints from Baked Explorations that I realized where my longstanding affection for the chocolate-mint flavor combo came from. They call for Andes Mints, those wonderful little green foil-wrapped rectangles of deliciousness. More
Alfajores can be filled with jam or chocolate mousse, but our favorite version is stuffed with dulce de leche. More
John Fox, aka hotdoglover has to be one of the foremost hot dog experts on the east coast. He organizes the New Jersey Hot Dog Tour and is in the hot seat for this week's interview In Our Community Corner. More
Over on Slice, there is legend of a Secret Dipping Sauce. Dmcavanagh claims that I keep the recipe in a vault at the bottom of Oneida Lake. Well, even though it's only 32 degrees here, I went for a swim... More
Despite what you might think, raccoon tastes pretty good when cleaned and cooked properly. Like dark-meat chicken or turkey, though it is greasier and more tender than either. More
The all-volunteer Bay Ridge Cares Kitchen is churning out hundreds of meals a week to nourish those hardest hit by Hurricane Sandy. As organizer Allison Robicelli and volunteer Francis Lam point out, it's about more than a hot meal: it's about feeding the soul. More
We've been thinking about how we grade restaurants a lot lately, and wanted to see what you thought. Currently, our weekly staff review on Serious Eats: New York assigns restaurants a grade: A for near-perfect, A- for pretty awesome, B+... More
A rainbow of vibrant veggies, tossed simply with Asian egg noodles and soy sauce. A very virtuous and super simple dinner for two. More
So after years of trial and error, I think I've discovered the right way to reheat cold pizza. My main issue has always been with the crust: after reheating in the oven, microwave, toaster oven, etc, it's always been limp... More
It's pumpkin cake on top of a pumpkin pie, surrounded by apple cider infused whipped cream and apple cider caramel sauce, encased in Pepperidge Farm puff pastry crusts, made to look like a pumpkin.... More
My favorite recipe app is Pepperplate. You can easily save recipes to Pepperplate from the web, then access them in the app which is great for cooking with in the kitchen. You can also create shopping lists from recipes, make menus, etc. Very handy!
Ziplist is another good one for saving recipes online and making shopping lists, but it's not as full-featured as Pepperplate.