The Sidney Street Cafe chef and five-time James Beard Award semifinalist takes us on a tour of his favorite pizza, burgers, ice cream and more in St. Louis.
Departing National Managing Editor Erin Zimmer talks shop with the new kids on the block.
I can't claim to be from Kentucky or any state south of the Mason-Dixon (southern California doesn't count right?) but I've been to a few Derby parties in my day. I've worn a few wide-brimmed hats. So let's waste no time and start with mint juleps, then move on to beer cheese, Kentucky Hot Browns, bourbon balls, and more for your Race Day spread.
First it was Locanda Verde, then the Dutch, and now chef Andrew Carmellini and his restaurateur partners have opened their third restaurant, Lafayette, a classy French bistro and bakery. Open morning, noon, and night, it's a very French-feeling place on the corner of Lafayette and Great Jones, with an emphasis on old-school Gallic traditions.
The most popular tourist destination in Ireland? Nope, not the Book of Kells at Trinity College or the Blarney Castle. It's the Guinness Storehouse in Dublin. Situated on St. James Street in an industrial complex overlooking the rest of the city, this is where Guinness has been brewed since the stout's inception in 1759. But to clarify, the Guinness Storehouse that's open to visitors is not the physical brewery; it's a six-story (pint-shaped!) museum full of interactive exhibits explaining the Guinness brewing process and its Irish heritage.
Popping out of the 74th Street-Broadway station in Jackson Heights, chef Andy Ricker of Pok Pok was ready to take us on a Thai market tour around the neighborhood. We traipsed up and down the aisles of a few markets specializing in Thai products as he pointed out the ones he likes (frozen coconut milk) and those he really doesn't care for (canned curry pastes; "don't ever buy them, please.").
Though it's still basically marshmallow-coat weather in New York, our west coast friends have been enjoying spring for a couple weeks now. "Strawberries!" our Bay Area-based Drinks editor Maggie said today when I asked her what spring produce had sprung at her local markets. Hey, even if you can't find strawberries yet, that doesn't mean you can't eat like it's spring.
I was only vegan for a month. February—the shortest month of the year—at that. Not long enough to comprehensively explore the many vegan options in this city, but long enough to befriend some new favorites that I otherwise might have scanned past on a menu as a flexitarian.
Knowing how to properly hard-boil an egg is a life skill you should always keep in your back pocket, especially this time of year when you need to make perfectly un-crackled Easter eggs. If you want to go au natural with dyes (no offense Paas—we had many good years together on the kitchen countertop), all you need are a couple beets, some ground turmeric, and a head of red cabbage.
We saw many amazing pies entered in our Pi(e) Day Baking Challenge with Instructables this year, but it's time to raise our forks to the grandest of them all. Check out the winners of this year's contest! Special thanks to our prize partner King Arthur Flour, and to all of the pie-bakers who entered this year.
We're hearing good things about Good Eggs, the Bay Area-based startup that allows consumers to buy directly from local farms and food producers. Unlike a CSA, where you might get stuck with 12 pounds of kale (wait, that doesn't sound so awful), you can pick and choose exactly which items you want, be it eggs from Early Bird Ranch, coffee from Four Barrel, or beef from LeftCoast GrassFed.
Just down the street from his southern restaurant Seersucker and laidback coffee shop Smith Canteen, you'll find chef Rob Newton topping a bowl of pho with cilantro sprigs or making Vietnamese coffee popsicles at his new spot, Nightingale 9.
Whenever St. Paddy's time rolls around, corned beef and potatoes seem to be the only "Irish food" people can jabber on about. Well, as many Irish people will tell you, they hardly even eat corned beef (potatoes, on the other hand, they can't get enough). As the resident Irish-American editor on staff here, I felt it was my duty to share some of the many lesser-known Irish food gems.
Happy Pi Day! It's not too late to enter our Pi Day Pie Contest. You have until March 18! In the meantime, check out some of the great entries we've received so far, including sushi pie...
My put-an-egg-on-it philosophy applies to most dishes. Got leftovers? Reheat; put an egg on it. Got a salad or sandwich or pretty much anything else? Put an egg on it, please! But coffee? Put...an egg on it? Egg coffee, or cà phê trứng in Vietnam, is a special drink you'll find at select coffeehouses in Hanoi. If you like tiramisu, you'll probably like egg coffee immensely.
It's that time of the year again. Pull out the butter and protractors because it's time for our annual 2013 Pi Day Contest, which begins today and will run until March 18. Once again we're teaming up with the fun folks at Instructables to honor the math constant pi (3.14159...) on March 14 with many slices of its delicious homophone pie.
Now that March is officially upon us, the countdown begins until our favorite food holiday. OK, maybe that would be Thanksgiving, but Pi(e) Day is a pretty close second. March 14 celebrates the math constant π (3.14159...) and also gives people like us another excuse to eat pi's buttery crusted homophone, pie. We're excited to partner once again with the crafty folks at Instructables for our Pi Day Contest. The baking challenge officially begins on Monday, March 4, but you can certainly get a jump start this weekend.
If you watch Parks and Recreation then clearly you love Tom Haverford (Aziz Ansari's goofball character) and his food neologisms. In Tom's world, sandwiches are "sandoozles" and cakes are "big 'ol cookies." Over on the NBC website, they've created a gallery of his Instagram food photos with captions, including this winner, among many others: "DO NOT PUT FILTERS ON SPRING ROLLS. #nofilter"
Who's watching the Oscars this Sunday? Does anyone else view the awards ceremony as a prime opportunity to think up geeky puns for the nominees? On the menu for this meal: Beets of the Southern Wild, Djambalaya Unchained with a side of Leek Misérables, and Life of Pecan Pie for dessert.
For many chefs, celebrating Valentine's Day on February fourteenth proper isn't even an option. They're undoubtedly slammed in their restaurant kitchens, so this is more of a fantasy question. But it sounds like many of them know exactly what this dream dinner would look like if it could exist. Mac and cheese, caviar, or some Ethiopian doro watt—see what all 10 of our chef-pals said in the slideshow.
We like to stay on top of our yogurt news here. The latest: new Chobani flavors were released in select stores in January. Maybe you've spotted them? Not only have they introduced new flavors (fig! pear!), but also some new sizes, shapes, and granola receptacles.
Need some still-alive crabs? Fresh coconut? Silk worms to sauté later with lime leaf? You can find all that (and a bag of baby shrimp) at Cho Chau Long, a wet market in Hanoi.
If you're around on Saturday, May 11, come hang out with us at the Sweetlife Festival at Merriweather Post Pavilion in Columbia, Maryland, just outside of D.C. The line-up was just announced this morning: Phoenix, Passion Pit, Yeah Yeah Yeahs, and more bands. We'll be there rocking out and flipping sliders—the ultimate sliders. If you've ever wanted us to make you sliders, here's your chance.
We've already shown you the juice and smoothie selection at the new Creative Juice bar inside Equinox (just two locations for now). While we were chugging back the juice, we also nibbled on some of the food. Take a look at what you can expect to eat there.
What's the first Vietnamese food that pops to mind for you? Phở? Bánh mì? Spring rolls? All of these are quintessential dishes to be sure—and you've already knocked off three of the 20 in this list—but we've only just begun.
This new whisky from Cutty Sark ups the ante on proof and flavor without breaking the bank.
Join us for a virtual tour of Herradura's operation in action—from the agave nursery to the harvest, the giant clay ovens to the fermentation tanks, the stills to the barrels, and everything in between.
After it has been reduced to a silky, rich version of its former self, the eggplant spends a quick 10 minutes stewing the tomatoes, sugar, and vinegar. It may not be the sexiest eggplant dish imaginable, but the final salad is certainly a unique take on the aubergine.
But if I'm in the mood to really luxuriate in the texture and flavor of the noodle, then I eat them in dry form, swimming in a sauce of chili oil, black rice vinegar, soy sauce, and sometimes tahini.
It would be a mistake to write off The Angel's Fruit Market as just any other produce stand. The aisles are treasure troves of hard to find, esoteric ingredients from Central and South America and from much of Mediterranean Europe. Take our tour around and prepare to get inspired. That dish you're planning to cook will take on new meaning.
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.
A one-man coffee roasting operation in New York City aims to prove that every coffee has a story—even when they all come from the same producing country. Meet César Martin Vega of Café Integral, whose love of Nicaragua has inspired him to chase down a bean dream—both on and off his bike.
Before there was salted caramel everything, there was Bi-Rite's salted caramel ice cream. It's by far the scoop shop's most popular flavor, and with good reason. This stuff is aces. The caramel is bitter, smoky, and intensely complex, but sweet cream has a way of rounding out all its nastiness for a scoop you really just can't stop eating.
We have to admit that eggs have been on the brain around here. But what better way to bring new life to Spring pizzas than with that most egg-cellent of ingredients. Here are a collection of some inspiring pies that harness the power of the yolk, going above and beyond your run-of-the-mill breakfast pizza!
This is a gorgeously crisp, beautifully buttery pastry showcase for rich, jammy plums and deeply nutty almonds. It's plenty sweet, but in a plush, luxurious way—and just tart enough to stay balanced.
[Photograph: Blake Royer] Adapted from Bon Appetit. About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer....
I'm on a bit of a Yotam Ottolenghi kick lately, finding myself rather in love with his imaginative takes on vegetarian cooking. While I've written already about a few recipes from his recent book Plenty, this one comes from a recent issue of Bon Appetit. I took one look at the gorgeous picture—a skilletful of soft spinach topped with eggs and thick yogurt, drizzled with butter—and put this recipe on the top of my list.
It's true there's a lot of meat in Czech cuisine and where there's meat, there's nearly always gravy and houskové knedlíky, the spongy steamed bread dumplings that people seem to love or hate. They also, of course, pour the freshest pilsner on the planet and have an ever-growing craft beer scene. Here are 10 must-eat foods that you should track down while in Prague.
If you read a lot of Indian novels, you'll know that people sometimes use "veg" and "nonveg" as shorthand for "tame" and "sexy," respectively. But as we ate our way across Mumbai, through Rajasthan, and into central India, we discovered that when it came to food, the opposite was true. The vegetarian fare we ate was so much better, so much fresher, and so much more interesting than the nonvegetarian offerings. Here are some highlights from a month of eating around India: chaat, pakoras, samosas, papad, and more.
This week, just in time for a certain mid-March holiday, I'll look at the definition and history of Irish whiskey, discuss what distinguishes it from its Scottish cousin, and talk about the major distillers and brands. Slàinte!
In this week's Perennial Plate episode we visit a school garden and take a class on radishes with Ashley Rouse of Georgia Organics, a non-profit that connects organic food from Georgia farms to Georgia families. When Ashley introduced the kids to different types of radishes, including the French breakfast radish, one kid asked: "does that mean French people eat these for breakfast?" It's a very sweet video.
Like with any new toy, I got bored with the Soda Stream. You can add the brand's flavored powders to your fizzy water after carbonating (I don't, though, not really being a pseudo-cola or faux-Sprite person), or mix it with juice, but you aren't supposed to introduce non-water liquids to the machine before fizzing it up—particles in the liquids supposedly cause it to explode everywhere, and at the very least, the sugar gums up the system. Enter the Twist N Sparkle Beverage Carbonating System from iSi, and you can be carbonating cocktails in no time.
I don't know that there remains any praise for Biscoff that Francis Lam has not already articulated. Rather than try to out-prose the man who wrote of cookies that "taste beautifully and comfortingly of warm spices, caramel and wheat", I've decided to tackle Biscoff from a different angle; as a chef, not a writer.
Earlier this winter Robyn and I both had a bit of a cold, and there are few things in the world better for a cold than soondoobu jjigae—Korean soft tofu stew. A rich broth flavored with pork, beef, or seafood along with glutamate-dense sea kelp and dried anchovies, it arrives at the table fiery red, bubbling intensely in a hot stone pot. Watch this video and check out our recipe to learn how to make it!
Brown butter gives this cornbread a warm, nutty flavor.
It's high time that oatmeal be given its chance to shine. Luckily, the sisters who started the adorable Brooklyn pie shop, Four and Twenty Blackbirds, came along and created a chocolate oatmeal pie. It's got a flaky all butter crust, layered with a silky, slightly melted chocolate ganache, a delicious layer of sweet, sticky oats in the middle, and a layer of caramelized, crispy oatmeal on top.
I loved this dish from The Kitchn that sneaks sun-dried tomatoes into a dish of coconut milk, chickpeas, and spinach. The easy-to-prepare recipe isn't just healthy, but also happens to be vegan.
Note: That is not actually Ed Levine. It's our barbecue columnist James Boo! If it's not already on your calendar, get it on there! February 25 is Serious Eats Day, which means serious eaters all over the globe are...