We're turning 7 this week, which in internet (like dog) years, makes us almost 50. And yet as I reflect on where we've been and where we're going, I feel more like a youngster with my whole future in front of me.
A letter from Serious Eats Overlord Ed Levine.
The new Thanksgiving issue of the Serious Eats Magazine is out and available for download right now! It's chock full of turkey talk, drink pairings, pie recipes, and oh so much more.
In our Halloween magazine, you'll learn how to pair spirits with Halloween candy, how to mix your leftover loot into ice cream, get recipes for everything from pumpkin cheesecake to homemade candy corn (yes, you read that right), and more. Head over here to download it right now!
Ten years ago today, former Serious Eats managing editor Adam Kuban launched his pioneering pizza blog, Slice. Adam's smarts, his overall point of view about pizza, and his unique blend of intelligence, humor, and humanity continue to inspire everyone who works on, or contributes to, Slice to this day.
If you've lived on the Upper West Side of Manhattan as long as I have (we're talking 35 years here), you can understand the neighborhood's excitement anticipating the opening of the Upper West Side branch of RedFarm. Here's a look at some of the dishes on the opening menu.
Our man Ed Levine is seriously into his Citibike trips and is hitting the road in search of good eating. Where will he end up? The first stop on his adventures: Mile End.
As someone who is old enough to know, I can say without equivocation that without Marcella Hazan, who passed away last weekend, there would be no real Italian food in this country. That's right. There would be no Mario Batali, no Marc Vetri, no Giada DeLaurentis, no Paul Bartolotta, because all of their food was, at the very least, inspired by Hazan's seminal 1973 book, The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating. Though no longer in print, its spirit reigns strong in the widely acclaimed Essentials of Classic Italian Cooking, written with Karin Kretschmann and published by Alfred Knopf in 1992.
At Ribalta, pizzas are leavened by a natural starter that was brought back from Italy—it's somewhere between 80 and 100 years old, and over the course of a five to seven day rise it brings a noticeable lightness and cultured flavor to the dough. But unlike certain Neapolitan pizzerias that take a monastic approach to the One and Only pie, Ribalta plays around with tradition—just ask the hot dog and fries pizza or the limoncello-marinated chicken wings.
The second issue of our handsomely designed new magazine provides answers to the questions that have been stymying backyard grillers for generations: how to cook boneless, skinless chicken breasts on the grill without drying them out; the best kitchen shears for breaking down whole chickens; what kind of bottled barbecue sauce to buy in a pinch, and more. Download it now!
In preparation for the upcoming 4th of July holiday, we're proud to announce the launch of BBQ Week. Starting today and running through the holiday (okay, so it's really more like BBQ Week-and-a-Half, but bear with us), we'll be celebrating all things barbecue and barbecue-related, from recipes to frontline reports from the best pits in the country. To start things off, our founder and overlord Ed Levine waxes nostalgic about his lifelong love of barbecue.
A peek at what our founder and benevolent overlord is reading today: a nasty culinary intellectual property dispute between Momofuku's David Chang and Chipotle's Steve Ells.
Karp, who later founded Tumblr (which was just acquired by Yahoo to the tune of a cool billion plus), was our very first CTO back in 2006.
A salute to our wondrous National Managing Editor.
This year's winners of the James Beard Foundation Awards—some surprising, others not—were a worthy and deserving crew. Check out Danny Bowien of Mission Chinese Food, the Del Posto team, and more winners showing off their medals, as well as more party photos.
Our beloved and invaluable managing editor Carey Jones, who started here as our first intern in the summer of 2006—before there even was a Serious Eats—is leaving us today to pursue her writing career full-time. We're happy for her but will miss her greatly at SEHQ.
As someone who has over the last three years spent hours talking about food and the creative process with Rich Torrisi and Mario Carbone, I thought it would be interesting to talk to them one on one (or should I say one on two) about Carbone, their latest restaurant that focuses on Italian American fine dining. Their answers were always thoughtful, often surprising, and showed just how intellectually curious they are. So here goes.
We've been tasting lots of matzo lately at SEHQ, and after trying ten different matzos of all kinds, including a box of $27 Gluten-Free "Matzo" made with oat flour, I find myself contemplating the following question: Is the bread of affliction supposed to taste good? And even if it's not supposed to, does it?
Center Bar, a small plates cocktail lounge—complete with a piano player—on the fourth floor of the Time Warner Center screams, "Don't go there. It's meant for exhausted shoppers and tourists, not serious eaters."
But that assumption would be wrong. Way wrong. In fact, Center Bar turns out to serve a limited menu of some of the finest small plates I've had in a long time. They're certainly not cheap, the menu is certainly not consistent, and the overpriced cocktails don't help. But the kitchen, under the watchful eye of Porter House New York's Michael Lomonaco, is turning out food that at its best (about half the time) could easily be served at the front room at Gramercy Tavern. It's not Le Bernardin Lounge good, but it's also not Le Bernardin Lounge expensive. And if you skip the decent but mostly overpriced cocktails you can have three excellent courses (if you choose wisely) for about $40 before tax and tip.
I have been eating Patsy Grimaldi's pizza for a long, long time. How long? Long enough to have thoroughly enjoyed his pizza before the added emotional spice of pizza lawsuits. Long enough to have eaten the pies that he himself made in the original incarnation of Grimaldi's, back in 1990 when it was still called Patsy's. Long enough to have engaged in lengthy conversations with Patsy and his wife Carol at the Corona Heights Pork Store, where they used to buy their mozzarella and sausage from Frankie Capezza in the '90s. Long enough to know that Patsy started to learn his craft in 1941 at his uncle's East Harlem pizzeria, the truly original Patsy's. So you can imagine how excited I was when I heard that Patsy and Carol were coming out of retirement and embarking on yet another comeback, returning to run the show at his original location under yet another name: Juliana's, after his late mother.
Today at Grub Street (New York Magazine), Robin Raisfeld and Rob Patronite drop a huge list of "101 Awesome American Pies (and Slices)". Unsurprisingly, Slice'rs will find many of these pies familiar. But there are some serious omissions in this list, and plenty that don't quite seem worthy of inclusion.
In Slice's nearly ten year history, it has been edited by only three super-talented people: its founding editor, Adam Kuban; Maggie Hoffman, now killing it as our Drinks editor; and the current editor, Boston's own Meredith Smith. With these three esteemed editors in mind, we started searching for Meredith's successor (don't worry, Slice'rs, both Adam and Meredith are going to stay involved). And we found her in our own proverbial back yard.
I never need an excuse to go to New Orleans, so when my wife suggested we go there at the end of 2012 to get out of NYC to visit some friends, I was all for it. And now, with the Super Bowl coming up there shortly, what better time to share my favorite bites.
Ahh, yes, it's Super Bowl time, and for serious eaters that means that the first contest between the 49ers and Ravens is of course a food tussle. Which city's food is better? San Francisco is a clear favorite, but Baltimore has enough hidden gems to make it interesting at the very least. We divided the game into four quarters: pizza, sandwiches, shellfish, and ice cream. Let's see who wins our Super Bowl of Food.
Until Mighty Quinn's opened its doors, here are the words I would use to describe the better barbecue joints in town: sincere, well-meaning, tasty, digitally derived from copious sampling across the country, deferential, and stylistically derivative. Most people would come out any one of a half-dozen cue joints in town and say, "Hey, that was good barbecue, for New York." It'd be the culinary equivalent of damning with faint praise.
But the the arrival of pitmaster Hugh Mangum's East Village restaurant creates a new standard for barbecue in New York City. Smoked meat that is good—not just for New York—but for barbecue fans everywhere.
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