What's as attractive as a good-looking sandwich? A good-looking burger. We know that half the fun of reading A Hamburger Today is just gazing upon these gorgeous hunks o' meat. So here are 17 of the prettiest we've eaten this year. More
When your job is serving people alcohol, some of your patrons will, well, have too much alcohol. And sometimes those people have to go. We asked nine bartenders about a time they've kicked someone out of their bar. Stories of the NYPD, rowdy Red Sox fans, and conspiracies lie herein! More
At first glance over the menu, I thought we'd write about a few sandwiches from Mediterranean/Middle Eastern sandwich shop Taboonette and leave it at that. But after tasting said sandwiches, we went back and ordered just about the whole menu. The takeaway? Union Square has an awesome new casual food option. More
As you've probably gathered by now, we're all about Oreo-eating. But these days, the Oreo isn't just a cookie—it's a flavor, an ingredient. You'll find Oreo ice cream, Oreo milkshakes... and, as you're probably not surprised to hear, we went way beyond that. Come meet S'mOreos, Chips AhOreos, and many more of our friends. More
It's hard to imagine better biscuit teachers than Nathalie Dupree and Cynthia Graubart, authors of Southern Biscuits. And they showed us how to make biscuits with two ingredients —count 'em, two —and about 15 minutes. Come see how. More
As a kid, I preferred Double Stufs to single stufs. I preferred "Quadruple Stufs" to Double Stufs—twisting two doubles in half, discarding the bare cookies, and smushing the creme-bound ones together. But I really wanted more than that, and, well... hasn't everyone wanted to make a Centuple Stuf Oreo? We decided to see if it was possible. More
"I cannot believe this costs two dollars" was my first thought as we unwrapped the pancake with pork ($2) from Henan Flavor (full review here). More
When we editors are out on eating tours, like we did with Ford Escape in Napa a few weeks ago, we tend to map out our own itineraries. But Serious Eats overlord Ed Levine does chime in with opinions from time to time—and when he does, they tend to be pretty spot-on. "Redd Wood is Richard Reddington's new pizzeria," he emailed us. "I just met him [in Los Angeles] tonight. I had apps at his other restaurant in Yountville, Redd, and they were really good. I bet his pizza is pretty damn good. You should try it." More
It's always nice when a customer slaps down an extra $20 at the end of the night, or when that cute girl scribbles her phone number on the coaster and leaves that, too. But tips, both monetary and not-so-monetary, get much crazier than that. We asked 7 bartenders what their best tip ever was, and they range from a Wii to cash from George Clooney to the love of one bartender's life. More
After a few visits to Laut in Union Square, and after plenty of less impressive meals around Chinatown, I'm convinced it's my favorite Malaysian restaurant in Manhattan. More
"We want to tell a story with New Orleans," said chef John Currence, one of the men behind the phenomenal "'International Influences on New Orleans Cuisine" dinner at the Atlanta Food & Wine Festival. "The story of the special crazy-ass gumbo that is that city." Which means not only the French, Spanish, and modern American elements to the cuisine—but German, Sicilian, African, and Vietnamese as well. Come see the fantastic 6-course meal that these all-star chefs put together in tribute to their beloved city. More
Once upon a time, in my lunchbox and in the lunchboxes of the other kids at my lunch table, there was just one kind of Oreo. You know. An Oreo. The lucky kids had Double Stuf. But that was about it. Now, there are dozens of variations of the classic cookie. So we, of course, had to try them all out. More
I've been on something of a green juice kick recently—not for any particular health or nutritional reason, but just because I love the way they taste. Like a salad, but more refreshing and more concentrated. Kale, lemon, and ginger is my go-to these days; what's your favorite juice combo? More
Mother's Day brunch requires a little something to toast your mom with. When I was growing up we went to the same standard-issue hotel brunch buffet every Mom's day, and she always had a mimosa (while we drank sparkling cider from flutes). But why not get a little more creative this Mother's Day? Here are six cocktails that are wine or sparkling wine-based and totally day-drinkable, but just a little more creative than that bellini or sangria. More
I always get my mom flowers on Mother's Day; predictable, I know, but my mom's an avid gardner and flower arranger and loves a beautiful bouquet the way I'd love, I don't know, a selection of great cheeses. And thinking about flowers and mothers, I bet my mom would love one of these eight floral cocktails: some made with rosewater, some lavender, some elderflower liqueur. They're all light and refreshing enough to kick off a brunch or to sip on the porch before an early dinner. More
Welcome to Ask a Bartender, in which we chat with folks in the industry about what really happens behind the bar. This week: What are bartenders drinking back there? More
The 2012 James Beard Awards went down tonight at Avery Fisher Hall, and while we'll have all sorts of reports in the morning, we wanted to congratulate the winners right now. Here they are. More
In other industries, you might spend the night before the biggest event of the year—in the food world, that's tonight's James Beard Foundation Chef awards—I don't know, resting, or watching Mad Men, or eating a sensible meal and going to bed early. But that's not what chefs do. Instead, they turned out in full force to Chef's Night Out at Chelsea Market, for a Negroni or six and good eats from the Chelsea Market crew. Take a look! More
Congrats to our colleagues in the food media who took home awards at the 2012 James Beard Book, Broadcast, and Journalism Awards tonight! Here are the winners. More
I've never been a huge fan of Fig Newtons, now somewhat hilariously re-branded as just "Newtons"—what's wrong with figs, guys?—but I'm pretty content with the Cranberry Citrus Oat "Newtons Fruit Thins" hanging out on my desk right now. They're not quite cookies or crackers, but fit comfortably into the in-between "biscuit" genre; at least, that's what they'd be called in Britain. (It's a pretty useful term. I'd like to see more biscuits here.) More
If you know George Weld and chef Evan Hanczor from their first Williamsburg restaurant, Egg—a place well-known for their fried chicken, where the brunch menu boasts biscuits and grits—you might be surprised to find their second, Parish Hall, taking a slightly different tack. But despite its Southern bent, Egg has long made a point of its reliance on New York produce, from the team's own Goatfell Farm upstate. That's the most evident common thread with Parish Hall, which chef Hanczor calls "the cuisine of the Northeast, based on the landscape." More
"This is my idea of perfect brunch food," said Dan Kluger of ABC Kitchen at the New York Culinary Experience on Saturday. We can get on board with the enthusiasm. Come see how chef Kluger makes his ricotta, and how he makes a baked tomato-egg brunch dish that shows it off. More
The region of Molise is speckled with mountaintop towns, and even the smaller among them are likely to have a cheese factory, or caseificio. Come take a look inside the Caseificio Di Nucci to see how scamorza and caciocavallo, two of the region's favorite cheeses, are made. More
Welcome to Ask a Bartender, in which we chat with folks in the industry about what really happens behind the bar. This week: what's the drink a bartender hates making? More
@Stacey: Because it's Oreo week! We decided to spend the week geeking out over 'em. Monday will return to your regularly scheduled non-Oreo programming.
@Osomatic: Because we could.
Cono Sur Sauvignon Blanc is what I buy when I'm in a generic wine store and don't know what else to. Lotta bad cheap Sauv Blanc out there, but not that guy!
@BeavisPeters: I'd be interested to hear about articles where you think we do so. It's certainly something I try to avoid.
@JacobEstes: according to wikipedia, Double Stufs were introduced in 1975. I may still built creme towers but I'm not THAT young :)
um, Jim-Bob is my hero, and I'm doing this
@chiumonster: I'm dying to try all the Asian flavors. Taro, ahh!
@lrobinl: Whoa, RAINBOW SHERBET. You'd think it'd be part of the same release as the "Creamsicle," maybe? Seems like variations on a theme.
@seikel: I definitely brought back a bunch of Dulce de Leche from Argentina once, but I have to admit... I wanted them to taste a little more like Dulce de Leche.
and yes, that was indeed our fail on Mini Bites. We'll have to get some and write about them ALL BY THEMSELVES.
can't get over the cuteness of that mother-and-son picture.
this is epic. and amazing. (epically amazing)
@image: Correct! Updated.
@Carrie: hah. pretty unsuccessfully photobombed.
@AMS3219: As we noted above, "the places mentioned in this guide are clustered in Manhattan because, well, that's where most tourists will spend their time. We'll save the outer borough tourist guide for another day!"
There are indeed fantastic eats in the Bronx, which is why we linked to Where To Eat Near The Bronx Zoo, Where to Eat Near Yankee Stadium, and why we have a whole incredible column on Bronx Eats. The outer-borough guides will follow!
@BF: hugs received virtually. hugs back!
@EsqEsq I've had great meals at the Momofuku restaurants, but never great enough to justify the time I spent waiting for them or the money they cost, which is why they're not in this list. But Booker + Dax, in the Momofuku Ssam space, is.
Hi @Don M: Thanks for the clarification. Yes, the mixture does get strained after it thickens up; what I intended to show here was that, while the mixture waits off the heat to thicken, that's a good time to prepare the strainer (since you have a good 10+ minutes of down time). Thanks!
@Seeker: absolutely, great advice in the comments!
@alterJ: have to say that I love Mimi's so much that I haven't been to Purple Yam. But I will! soon!
@bookmonger: Great point; updating the post to include this.
@mcscajun Clinton Street Baking Co.!
I have to say, this was a pretty excellent week. As weeks go.
"I can't decide which is sexier, the pizza or the pizza guy": well-said, Lilli13.
There was a kid sitting near us in his Little League uniform who had a great view of the burger assembly, while his dad, sitting across from him, didn't. The kid just couldn't stop staring, in a green with envy, hey, I'm not allowed to play with my food! way. Pretty priceless.
@hungry for the next meal: PIZZA SHOOTER SANDWICH. AWESOME.
Sorry guys, looks like a technical glitch. It's linked up now!
@nycpunk1: So funny you say that... the author used to work at the Stag's Head! For quite awhile in fact.
@Lara Bowman: HAH.
THIS ALL LOOKS AMAZING. I WANT TO EAT THIS ALL.
UGHHH Papa Murphy's. We had that about twice a week growing up. I despise it. Enough to write about this separately, in fact.
When you saw the S'mOreos in our roundup of 14 Things To Make with Oreos, did you think, "Man, if only I could watch an animated gif of a S'mOreos being squished down over and over again for eternity..."? Well, so did we. So did we. More
The fine editors at Serious Eats asked me, a 15+ year Dublin bartender, to opine on the best ways to imbibe in my city. This guide is intended for newcomers to Dublin and should give you a very rough idea of where to go and what to drink (whilst simultaneously preventing you from coming to harm on your first night). What happens after that is your own business: I take no responsibility for your safety, wellbeing, personal finances, romantic entanglements, hangovers, the stock market or anything else that happens while you're here. If you go home with stories to tell, well, then you've got the idea. More
Let's talk about Restaurant Week. If you don't dine out often, or if you're used to thinking of New York restaurants as prohibitively expensive, it can seem like a great deal. But in the New York of 2012, it's possible to get an excellent 3-course meal for $35 (the Restaurant Week rate) any day of the year. Here are 20 suggestions. More
This list rounds up some of the most traditional, classically Brazilian dishes. They are basic dishes that hail from all over: the Northeastern area of the country, the Amazonian jungles, the quick take-away shops in Sao Paulo. More
My original plan was ratatouille, one of my absolute favorite seasonal meals. I picked up eggplant, zucchini, tomato, and set about finding a recipe. The problem is, I'm already quite fond of this one and couldn't find another that excited me in the same way. Luckily, I came across a recipe that uses all of the above vegetables, then adds some chickpeas and bell peppers. How could that be bad? More
On the Serious Eats calendar, you'll see a big, fat star on November 1st. Why? That's when the Serious Eats book comes out—and we can't wait to share it with all of you. More
Few have attempted to try all 33 different flavors of cheesecake at the Cheesecake Factory; fewer have succeeded without medical assistance. But we've boldly gone where no others have gone before. More
When it comes to the Bronx, everyone talks about Arthur Avenue. But few know that there are some tasty options for munching near the Bronx Zoo—aside from the standard, often underwhelming Italian-American sit-downs over in Fordham-Belmont. From roti in Allerton to Albanian burek on Arthur Avenue and Yemeni food in Van Nest, there are plenty of interesting options. So if you're heading up to the Bronx to hang with the gorillas and the giraffes this summer, make sure to check out our guide to what's worth eating close by first. More
A first look at the vendors at the Brooklyn Flea's new food market, Smorgasburg. More
When I heard that work was taking me to Dallas, I put out a note on various social networking sites, asking for a recommendation for a good burger. Several chains were mentioned, but just one local joint came to the surface: Twisted Root Burger Company. More
It's hard work, but someone had to do it: hunt down the best falafel sandwich in New York. What makes it the best? Falafel with crispy shells and tender interiors, not too dry, with a good internal balance of chickpea, parsley, and spice; pita that's fresh-tasting and delicious; sauces and toppings that add to the total package. Here's the Top 7, ending with our winner—the best falafel in New York. More
Rich Torrisi and Mario Carbone, chef-owners of the proudly Italian-American Torrisi Italian Specialties, prove in their recently-launched dinner service that their understanding of serious food extends far beyond red sauce. Having eaten the insanely good sandwiches and side dishes at Torrisi for lunch a number of times, I thought that when we walked through the door at Torrisi for dinner, we were going to find elevated southern Italian red-sauce specialties—something like what the Frankies, Frank Castronovo and Frank Falcinelli, do so very well at Frankie's 457 and their other ventures. That would have been good enough for me. But dinner at Torrisi Italian Specialties is a culinary and gustatory tour de force. More
New York's never been a great pie town. We have lots of great baked goods and lots of talented pastry chefs, but somehow our pies have never made it onto my nationwide pie honor roll. But with artisanally inspired handmade food in Brooklyn appearing at every corner and market, and the borough's do-it-yourself food culture growing ever-larger, we knew that a pie culture couldn't be far behind. Pies 'N Thighs started it, and now to pie lover's rescue come two pie companies—Four and Twenty Blackbirds and First Prize Pies. More
Bread baskets are one of the greatest pleasures of dining out. Have you ever eaten a bread basket that was so delicious you couldn't stop eating it? Or one that even out-shined your actual meal? We have—and since New York City is a bastion of the impressive bread basket, we set out to determine our favorites. More
If you asked me ten years ago if I would ever consider becoming a vegetarian, my answer would have been, "Hell no," followed by a string of surprisingly vicious obscenities. You might have cried. And I wouldn't have felt bad about it afterward. But dishes like this West African Vegetable Stew are just as filling and flavorful as meaty ones. Healthy as hell and simple to make, it possesses a wonderful sweet heat and heartiness. More
Last night was a big one for all of us, Serious Eaters. At the 2010 James Beard Foundation Media Awards, we were fortunate enough to take home both of the awards we were nominated for: Best Food Blog and Best Video Webcast. More
[Photos: Carey Jones, Patrick Gorman] Every now and then, when we write about a place that's managed to stay on the edge of the media spotlight, we get a few angry emails. Well, we get the appreciative ones first—"This... More
After my first fast-food foray, the Mac Snack Wrap, Serious Eats asked me to compare Burger King's new XT sandwich and McDonald's Angus Burger. I was ecstatic about a second chance to review products from two of our nation's iconic chains. But how do you taste a freshly, um, manufactured Burger King burger next to a McDonald's Angus and not have the contest be biased towards the home restaurant? Solution: home and away games, Champion's League-style. More
Any food lover traveling to Paris could easily spend weeks, months, or years gobbling up all the serious eats the City of Lights has to offer. From the brasseries, boulangeries, the bistros, and beyond, it's almost too much to take in. So we decided to turn to our friend David Lebovitz to get a handle on a manageable bite of the France's capital city — its baked goods. More
Rendang are dishes that are as integral to Malaysian cookery as laksas or satays. A rendang is a dish of meat stewed slowly in a coconut-curry liquid. Aromatic pastes are added in the beginning. As the meat stews in the paste and coconut milk mixture, the liquid reduces until only the oils of the coconut milk remain. To finish, the meat is lightly browned in the remaining coconut oil. The resulting dish is intensely flavorful and tender yet crisp and sticky on the outside with bits of browned aromatics. More
Bowls received thumbs-up all around, thanks to the saffron-infused broth and bursts of fresh lemon and cilantro in this Moroccan-Style Chickpea Soup. It's similar to Harira soup, a Moroccan dish traditionally served during Ramadan, which I would eat on any holiday. More
Not to be confused with the other two inferior Ali's Roti Shops in Brooklyn, Ali's Trinidad & Tobago Roti Deli Grocery in Bed-Stuy serves what are probably the best doubles ($1.25) this side of Trinidad. For a quarter of the cost of a Di Fara slice, you get a sweet and spicy chickpea curry that's flavored with tamarind and sandwiched between two disks of turmeric-scented deep-fried, naan-like bread known as "bara." More
There are few food smells quite as hypnotic as the Cinnabon smell. You know it. At just about any mall food court, airport, or train station, it's there lingering, taunting you. But after 25 years, the Cinnabon counter is making room for a new dessert—and it doesn't even have an addictive aroma. The cupcake. More
What makes a really good roasted chicken sandwich? Really good roasted chicken. That's what you'll find in the pollo hero ($6.50) at Milanes, a Dominician lunch counter in Chelsea. More
Editor's note: Please welcome longtime Serious Eats reader and occasional fast food fan John M. Edwards—no known relation to the recent Enquirer star. Ah, the magic of food styling. [Photograph: mcdonalds.com] "You went to McDonald's for lunch?" my coworker asked... More
@jettabugfox OK, that's amazing.