Serious Eats - seriouseats.com

It's odd that as my palate has expanded in virtually every other category of food/drink, it's simplified for Whiskey. I was a bourbon drinker in New Orleans, preferring Booker Noe's Reserve or just Maker's. I still enjoy a good Sazerac or Old Fashioned from time to time, but mostly I just like straight Jameson. Its crisp, refreshing, and warms the throat. Still can't really get into Scotch.

Agreed on Jazzfest being tops - Crawfish Beignets in particular.

I was impressed by Lollapalooza's food last week. Wish I could say the same for the beer - probably the worst beer menu in the dozens of festivals I have been to over the years.

I'd quibble with Sal and Carmines making it on here as the typical NYC slice entry - I think Ray's on Prince has it beat by a mile when it comes to the quintessential city slice. I found Sal and Carmines to be pretty mediocre. My 2 cents.

Adam from GrubGrade hit the nail on the head.

Sorry, that probably doesn't help much getting there from La Guardia.

Between this and the burger review from the other week, my neighborhood to-eat list keeps on getting better and better! Keep these coming, Adam!

Thanks for the additional info. I generally lean towards heartier, pub-style burgers and as such am a big fan of Sweet Afton's, but the pics of this one make me think it could give the Afton burger a run for its money.

Service has to be downright ghastly for me to really have a beef with a neighborhood joint like this, looking forward to checking it out.

Sincerest condolences, Kenji.

I swear by 365. Mainly because I seek to avoid the added sugar, salt, and especially hydrogenated oil of non-natural peanut butters. They're delicious, to be sure, but after a while you won't miss the added sweetness (the texture of Skippy is pretty unbeatable, though.)

At $4 for a large, 365 is also the best bang for your buck.

Beef Wellington
Baked Alaska
Cog Au Vin
Any souffle
Peking DUck

I've had it just once, from the Red Hook ball field vendors in Brooklyn, last summer. It was a delight. Thanks for sharing the recipe, I'll be making this as soon as it turns warm.

I haven't paid much attention to the Minimalist, but I received a copy of HTCE this past Christmas and it's quickly become indispensable for me. I've only really started to try cooking anything past the most basic stuff in the past year, and am still at a point where I follow directions very closely. I find the book enjoyable to read, have picked up a lot of good ideas and techniques, and have already made many more different meals than I ever thought to try before. I do see how it could be too simplistic - in several instances I've already tweaked recipes to my own tastes. But as a jumping off point to becoming a well-rounded cook I think it is an excellent book. I see myself trying to master most of what is in there over a couple of years and then taking it from there on my own, or with more elite recipes/techniques. I'll probably start going into the Minimalist archives to expand what I get from HTCE, too.

A well-constructed bacon, egg, and cheese sandwich, a bloody, OJ, coffee, and lots and lots of water.

Also, not sure if this is taboo around here, and I don't partake anymore, but the fact is that nothing instantly cures hangover nausea like having a puff of marijuana.