Plus, chicken portraits, what happens when you throw a Peep out an airlock, and more in this week's link roundup!
After a long, bitter winter (Wall-style, minus Hodor for company), the Game of Thrones season premiere is finally upon us (Sunday at 9 p.m. EST on HBO). And there will be blood! (Probably.) Before taking the deep dive back into Westeros, you must have strength. And that means fortifying yourself with a Throne-themed meal that's...dare we say...fit for a king?
The key to a successful experience at Crazy Crab is twofold: flexibility and knowledge. If you're looking for a full-blown Burmese or Yunnanese experience, you will be disappointed, as the menu offers only a handful of dishes from each cuisine. And if you're in the market for a legit Cajun seafood fiesta, then I have to ask what exactly you're doing in Flushing. But if you enter Crazy Crab with a plan of attack, an open mind, and a willingness to make a cross-cultural mess on your plate, you won't leave disappointed.
It pains me to say this as a New Yorker, but I'll just be real here: LA's Mexican food scene is about a thousand times better than New York's, in terms of depth, breadth, and sheer scope. Every time I'm in LA, I go on a serious Mexican marathon, scrambling desperately to cram all of the city's tacos down my throat in one fell swoop. This has lead to some great gastrointestinal discomfort, but also an ever-expanding roster of favorites, and not just in the taco category. Every time I visit, these are the places I plan my trip around.
The Waffle of Wall Street, anyone?
Plus, abandoned food courts, the science of food aversions, and more in this week's link roundup.
Love cooking, hate math? Then Pop Chart Lab has the kitchen towel for you!
Ever wondered what the inside of a food editor's kitchen looks like? Well, wonder no more, because Managing Editor Jamie Feldmar is giving you an all-access tour of her Brooklyn kitchen, which holds untold wonders (like frozen ham).
What happens when you reconnect with an old flame who just so happens to come wrapped in a foil pouch? All kinds of emotions, that's what.
We pay a visit to Milk Bar's kitchen in Brooklyn to learn how to make layer cakes with Christina Tosi. (And eat several pounds of cake scraps along the way.)
As you may or may not be aware, Valentine's Day is coming up next week. If you're planning on celebrating, feel free to head straight this way for recipes, gift guides, and more, but if you're not, perhaps you'd like to revel in some distinctly unsexy foodstuffs instead? In an informal poll of Serious Eats staffers, these were our picks for the least sexy foods of all time.
Plus, the ex-president of Trader Joe's unveils a controversial new grocery plan, Ruth Reichl's new novel, and more in this week's link roundup.
I don't remember exactly when I ate at Odessa (the restaurant) for the first time—it was in 2005 or 6, in a boozy haze, probably around the same time that a college friend was bartending at Odessa (the bar) next door, specializing in a variation of a Long Island Iced Tea with an unprintable name (okay, we'll print it—scroll down). I do remember that Odessa (the restaurant) made an excellent French toast, using fluffy challah bread so thoroughly soaked in eggy goo that it became almost like a caramelized bread pudding when it hit the flattop.
A rich berry-avocado smoothie that pays homage to the Golden State.
Plus, Jim Beam is sold to a Japanese liquor giant, a story of toast and mental illness, an adorable dinosaur, and more in this week's link roundup.
When I told people I was going to Cyprus for Christmas vacation, I got a lot of blank looks. The small Mediterranean island is a popular summertime destination for European tourists and expats (particularly Brits), but few Yankees make it ashore. If you do, however, you're in for a treat, since Cypriots take mealtime very seriously. I tried to narrow my list down to just a few highlights; in the end, that "few" turned out to be 25. Take a look at them all.
Maybe it's deep-frying. Maybe it's hidden recipes-within-recipes. Maybe it's hard-to-find ingredients that you'll only use once. Everyone has a recipe deal-breaker. Here are ours.
Last night, like many nights before, I ate alone. In public. On purpose. And it was glorious.
Plus, Rolling Stone goes inside factory farms, scientists find that sugar is more pleasurable than fat, and more in this week's link roundup.
You probably have at least one person in your life who's always on the road—heck, maybe that person is you. Whether it's for work or play, eating well along the way is not optional—it's essential. With that in mind, here are a few handy gifts for the food-loving frequent flyer.
Plus, a love letter to old-timey restaurants, big news for organic milk drinkers, and more in this week's link roundup.
The first thing you should know about this review is that I volunteered to do it. I'm not typically a vodka drinker, let alone a flavored vodka drinker, but when the bottle of Cinnabon vodka showed up at our office, I figured what the hell, and brought it home for Thanksgiving.
Deep in the heart of Sheepshead Bay, there lies a new outpost for cheap, well-executed takes on classic stick-to-your-ribs central Asian comfort food.
Jamie Feldmar hasn't favorited a post yet.