Serious Eats - seriouseats.com

Maggie has it right -- eat your detoxifying greens! Although I am sympathetic to the appeal of a good grapefruit, and I suppose Carey could put some leafy greens in her frittata. Ed might be interested to try out menudo. Love the staff picks, keep em coming, guys!

Louisa is a rockstar. Great interview! And this shiso in Brooklyn I will need to sniff out...

Hope to see you there if you can make it, Carey!

Go Karol!

It seems there are two issues: Chinese food not being properly represented in the States, and Chinese food not being "hip." Good points on the former, Ed, and to that I might add the frustrating problem of "real" or authentic menus being printed only in Chinese while Western customers get tossed a blah Americanized menu at so many good restaurants. Who's to say what becomes hip or when it will, but by declaring that a whole national cuisine is un-hip, I smell (or hope for) a backlash in store! (I totally disagree with foodinmouth, obviously.)

Sorry to break it to you, but the environmental, political and social ramifications of that banana are pretty disturbing, too. See this op-ed? http://www.nytimes.com/2008/06/18/opinion/18koeppel.html?em&ex=1214107200&en=89ef8c4d78998612&ei=5087%0A

If you see a recipe as merely an author's suggestions, then you can't get too worked up about anything. That's just the way I see it.

Can't be sure, I haven't tasted the real good stuff yet!

Second the eggs benedict. (And it's surprisingly easy to make, too!)

Now if only they served pizza in the streets of London... Adam, I think you're starting to lose it. But cool post!

Hi Ed! You may have already heard of Joyce Bakery in Prospect Heights since it's being dubbed as a pioneer upscale establishment in the area (for better or for worse). It's quite good. Perhaps bakeries fall under the whole comfort food craze?

I never quite knew what "fine dining" meant myself, and had always thought of it as a sort of haughty, but ultimately less sophisticated replacement for identifying a cuisine, like New American, for instance. But I like your definition. Can there be such a thing as fine dining at home, I wonder?

I find that there are many good chefs (maybe not star chefs, but good chefs) and restaurants making authentic Chinese food in Asian communities throughout the US (trust me, my parents are nothing if not connoisseurs of finding such places) -- but the problem is, so many of them offer completely different menus to Chinese customers than to Westerners, creating a sort of Great Wall between authentic and "American" Chinese food. Chinese restaurants don't seem to think Americans want to eat anything but chop suey and sesame chicken. So cheers to the Zagats for the desperate plea!