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From Serious Eats: New York

Serious Eats Finds New York's Best Bagel

At last! Recognition for Brooklyn Bagel! There's no comparison. :) I have been known to walk there in pajamas for a mini everything bagel with cream cheese.

Also--you couldn't ask for a sweeter band of bagel guys.

From Talk

Great restaurants in Richmond VA?

A friend took me to Crab Louie's--a 250-year-old tavern in Midlothian (just outside of Richmond)--when I was in town a few weeks ago. Great seafood and, if you like this sort of thing, nautical ambiance to spare. :) (The quick breads are also far from run-of-the-mill.

From Talk

Do you twitter?

I'm on it, and most of my industry is now (finally). I've found it a great way to meet people who are passionate about what they do and who they are; for me, it's a networking tool that turned into a big cocktail party of well-informed, generous people.

My handle on it is @efslattery, so feel free to look me up and mention SeriousEats. :)

Frankly, after moving to a new place every two years, I'm happy to have a tool that lets me connect to people with similar interests. Most food bloggers I know have found it to be valuable.

From Serious Eats

Do You Have a Favorite Mustard?

Maille cassis mustard! Delicious. (Particularly on French fries; forgive me.)

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From Serious Eats: New York

Serious Eats Finds New York's Best Bagel

At last! Recognition for Brooklyn Bagel! There's no comparison. :) I have been known to walk there in pajamas for a mini everything bagel with cream cheese.

Also--you couldn't ask for a sweeter band of bagel guys.

From Talk

Great restaurants in Richmond VA?

A friend took me to Crab Louie's--a 250-year-old tavern in Midlothian (just outside of Richmond)--when I was in town a few weeks ago. Great seafood and, if you like this sort of thing, nautical ambiance to spare. :) (The quick breads are also far from run-of-the-mill.

From Talk

Do you twitter?

I'm on it, and most of my industry is now (finally). I've found it a great way to meet people who are passionate about what they do and who they are; for me, it's a networking tool that turned into a big cocktail party of well-informed, generous people.

My handle on it is @efslattery, so feel free to look me up and mention SeriousEats. :)

Frankly, after moving to a new place every two years, I'm happy to have a tool that lets me connect to people with similar interests. Most food bloggers I know have found it to be valuable.

From Serious Eats

Do You Have a Favorite Mustard?

Maille cassis mustard! Delicious. (Particularly on French fries; forgive me.)

From Serious Eats

In Season: Figs

These seem to have disappeared from the two produce markets I go to, but we were eating them like nuts for a while: roasted, drizzled with honey, topped with goat cheese.

From Talk

What can I do with pear-apples???

Make a pear-apple crisp (or buckle, etc.)! :)

From Serious Eats

Dinner Tonight: Club Sandwich

But that third slice usually gets flattened, and if it's toasty enough, it adds a thin, crispy layer. The club sandwich can do no wrong, in my book.

From Serious Eats

Cook the Book: 'Martha Stewart's Cooking School'

I made the Blackberry Peach Trifle one summer for a teachers' picnic; the picnic was held a couple of blocks away from my apartment, so I made an elaborate foil-swan-like topping to shield the trifle from the rain and walked (to the delight of onlookers) over to the party...where I knew absolutely no one and was a new teacher, to boot.

To make a long story short, my colleagues went nuts over the trifle, and it was a great icebreaker. (Apparently I'd found my niche, since I approached every school-related baking activity after that as though it were tryouts for Top Chef.) :) But I still have a soft spot in my heart for those colorful layers of the trifle.

From Serious Eats

Seriously Delicious Giveaway: Zingerman's Gift Certificate

I love Bleu d'Auvergne, my favorite, in part because it's immortalized in my memory as the cheese my dad thought was so good that he named it "sex on a cracker." ;-)
Smetana's Glasses

From Talk

No Substitute

Ironically, the Czech word for caraway is "kmin," which occasionally gets mistranslated as "cumin."
Substituting dried herbs when fresh are called for usually yields disappointing results for me...
Smetana's Glasses

From Talk

Where's everybody from?

Prague, Czech Republic

(But born in California and raised in Colorado.)

Well, this won't mean much to y'all, but I wanted to play, too...
Interspar--until their customer service went south
Tesco--forgive me
Little vegetable stands scattered throughout town
Billa (supermarket; not as polished and pretty as the Austrian ones)
Chez Amis for all things falafel
Ovocny Svetozor for cakes and sugar highs

Lilla, here's a shout-out from a former Hollins girl. ;-)

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About Expatslat

Website: http://dailylit.com/books/ghost-in-the-pantry

Location: New York, New York

About: Writer/editor/snacker, transplant from Prague, Israel, and way before that, Colorado and California. Na zdravi!

Favorite foods: Eggplant parmigiana
Hummus
Smazeny syr
Roast chicken
Jachnoun
Berries
Champagne

Last bite on earth: Chocolate.