I had pine nuts in a salad a few days ago and now seem to be experiencing a mild case of Pine Mouth (everything tastes bitter). While it does not seem to be as bad as some cases I have heard described, I am not looking forward to 2 more weeks of everything tasting bitter. Have any of you Serious Eaters found a way to make this go away?
On the recent thread "What's the story behind your SE screen name?", someone commented that it looked like people were signing up just to answer the thread. I, too, set up my account (after several months of lurking) because I couldn't bear not being able to comment on a particular article. Do you have a story of how, when, or why you joined SE?
Cooking mishaps. Ordering an "ethnic" dish in a restaurant without knowing what it is. Pretending to like your friend's horrible cooking. Anyone who loves food has a few disastrous, unexpected, or just plain ridiculous experiences to share, whether they happened to you or an acquaintance. What's yours?
When you cook, do you always measure your ingredients, taste and add as you go, or do a little of both? My usual rule is that "make-or-break" ingredients that really change the consistency of a dish, like baking soda in pastries, get measured, while flavor ingredients, like herbs, spices, vegetables, cheeses, and any others get eyeballed or tasted. What do you do?
Me and my two best friends plan to have a baking (and Star Trek-watching) gathering this weekend. With several hours to spare and 3 sets of hands, what would you bake?
I have 1 1/2 packages of frozen phyllo dough in my freezer. What should I do with it? I am particularly looking for sweet/dessert recipes. Any suggestions?
Everyone knows how to make a quick pico de gallo that kicks jarred salsa's butt, but that's only one kind of Mexican salsa. What are your other favorite salsas, and how do yo make them?
Chicken. Hot oil. It seems so simple, doesn't it? But first- dark meat or light meat? Breaded or not? Where do marinades and dipping sauces enter into all of it? And that's before you get to Southern style, Asian style, Buffalo wings, and that timeless kid food, chicken fingers. What is your favorite way to enjoy some sort of fried chicken?
I love risotto beyond almost all other foods and have recently begun making it at home. My favorite combo so far is basic Parmesan risotto with bacon or pancetta and roasted winter squash. That said, I haven't experimented that much. What is your favorite risotto add-in combo?
Whenever I read the Eating Out section, it works fine until I try to go back by clicking "older". Instead of getting previous posts, it just reloads the first page. Is my computer defective, or have other people noticed this?
My family plans to celebrate Easter at my grandmother's house, but, as my grandmother gets older, she does not want to cook as much as she used to. I have volunteered to do the majority of the cooking. Problem is, I don't know what to make as a main course. What are some of your favorite foods- traditional, traditional with a twist, or just plain delicious- to eat on Easter? Please note that my mom is a vegetarian 95% of the time (although she has no problem with meat, she just dislikes it), so it should not take so long that I have no time to make good, hearty sides and desserts. Thank you!
Every time a processed food is featured on SE, there are two groups of commenters: the "processed food is evil, I only eat raw vegan whole all-natural foods" people (just a joke, so no flaming) and the "hey, that looks really good" group. To the second group (and even the first group- c'mon, confess!) I ask you- what processed/junk food makes you throw caution (and food politics) to the wind?
I have tried to make pecan pie several times using the recipe from the Silver Palate Cookbook. It works pretty well, but instead of getting the gooey, rich consistency I want, the nuts on top harden into a crust so crunchy it is hard to cut with a pie server. Advice?
Every year, it seems there are new trends among chefs and recipe writers. Sundried tomatoes went in everything for a while. Now, it seems like adding pork to everything- even desserts- is the way to go if you're a celebrity chef. "Upscale comfort food" is also everywhere. So...
1) What food trend do you think has gone too far?
2) If you could add any under-appreciated ingredient, dish, or cuisine onto the "trendy" list, what would it be?
Asia de Cuba 237 Madison Avenue, New York NY 10016; map); 212-726-7755; chinagrillmgt.com Service: Friendly and professional Setting: A sleek, modern room, the soundtrack of Latin rhythms adding a tropical flavor Cost: Three courses, $29 I was a bit...
This gyoza has been a favorite in my family for ages. It's so tasty that, until recently, I haven't bothered to deviate from the traditional filling. Check out the slideshow to learn how to make the classic Japanese-style pot stickers, then tweak the formula to make something new.
Does anything get golden browner, crispier, or duckier than Peking duck? When properly prepared, the deeply flavored skin should crackle and crunch with the slightest touch of your teeth, and the meat (more of an afterthought, really) should be moist, tender, and flavorful. But getting a decent version—even at a restaurant—can be a chore. Even places that do do it well generally require at least a day of advanced notice. Why, you might ask? The preparation is intensely complex, that's why.
Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful.
What's a Reverse Whoopie Pie? Basically, if you can imagine a Milano cookie going through a Hulk-like transformation into a supersized sweet treat, you've got the right idea.
We know, we know—it's been years since cupcakes first hit New York. And Serious Eats is not the sort of blog that breathlessly covers every new cupcakery in the city. But at some point, we came to the realization that, when asked where sold the best cupcakes in New York City, we didn't have an answer. And that just wouldn't do. So we tracked down New York's best.
People might be surprised to find curry in Japanese restaurants, but the fact is karē raisu (カレーライス), or Japanese curry rice, is so ubiquitous in Japanese home-cooking, that it might well be considered one of the country's national dishes.
When I say ice cream, I mean the real deal: Ice cream that's rich, smooth and creamy on the spoon. Ice cream that melts slowly into a luscious, tongue-coating custard. The kind of badass ice cream that makes lesser people feel guilty for eating it. The kind of ice cream worth getting out of bed in the middle of the night for. I mean real ice cream. My goal this week: Keep the ice cream, lose the machine.
If the pedigree of the owners (and the sourcing of their products) at The Meatball Shop in New York leads you to expect cheffy, ingredient-driven, innovative meatballs, where the beef tastes like beef and flavors are distinct and memorable, you'll likely be disappointed. But if you're looking for a hearty, tasty meatball meal on the cheap, perhaps washed down with a $3 PBR or $9 quart of Brooklyn Lager, you've come to the right place.
I've heard from countless Italian food experts that Italians in Italy as a whole and Rome in particular, don't eat much for breakfast—that most people tend to make do with coffee, roll, and juice for a modest beginning to the day. So what explains the spate of well-regarded and reviewed Italian restaurants serving amazing, only in New York breakfasts? Maialino is the latest—and, perhaps, one of the best.
Niter kibbeh is nothing more than spiced clarified butter. But it's really something of a time capsule: fresh spices at the peak of their flavor are blended into ethereal balance, then locked in a solid almost impervious to age. When you use a few spoonfuls to sweat some aromatics or add a dab to finish a sauce, all that well-built flavor is released as an instant perfume that transforms whatever it touches.
For a full confession, my first faux Asian salad came from McDonalds. One of McDonald's first "healthy" campaigns designed to improve its image. Ah, the 1980s. The era of the guilt-free McNugget. But I was hooked on the faux Asian flavor combination as well. I have a nut consumption issue (or rather, a hard time stopping myself from nut-inhaling) and eating nuts on a salad (as opposed to from the jar) is a great way to slow myself down and have a more balanced dinner than bonding with Mr. Peanut one-on-one.
[Photo: Kathy YL Chan] Curry-Ya has always been a quiet but reliable spot in the East Village, ever since it opened two years ago. The prices are slightly high Japanese curry, which may explain why this place is rarely...
Editor's note: It's been three months since we launched A Sandwich a Day, our daily look at sandwiches around New York. And with so many happy lunches behind us, we thought it was high time to look back at the...
Fourteen pounds of pernil inevitably produced some leftovers, so what to do with that extra roast pork? Cubanos, of course! A sandwich of sandwiches, the double dose of pig combined with cheese, pickles, and mustard created and explosion of flavor and texture that tasted like perfection.
While my search for a black and white mix proved unsuccessful, I did find a recipe on Betty Crocker's website for black and whites using a sugar cookie mix as the base. One review commented: "This recipe was fantastic. I made it for my dad who misses the old fashioned NY cookies and these taste EXACTLY like the originals." I was sold. I ran to the store to buy all the ingredients.
One of my earliest memories as a New York kid in the 1980s was when the Greek-owned pizza shop down the street first put up a poster featuring an attractive woman eating a Kronos-brand gyros sandwich. I couldn't get the image out of my head. Since then, I've been fortunate enough to have the opportunity to rigorously sample both women and gyros, and can safely say, it was the gyros that did it for me. Now, before I go any further, I want to clarify by saying that I'm not talking authentic Greek gyros here. I'm talking Greek-American gyros.
Last week on Serious Eats, community member HeartofGlass asked: "How many different kinds of regional varations of pizza exist?" I figured I'd compile a list of all the styles I've eaten or heard or read about. From the various New York and Chicago styles to others you may have never even heard about, you're sure to find a style you dig here.
I'm gonna come right out and say something that I'm sure you won't all openly agree with: McDonald's french fries are great. At their best, they are everything a french fry should be: salty, crisp, light, and not greasy. I've never been able to make fries as good as theirs...until now. Here's how to do it.
Why bother with a turkey burger? If the ones I've had in the past are any indication, the answer is simple: don't. But I finally discovered how to make a turkey burger that doesn't suck. The secret ingredient? Eggplant.
It didn't take long to convince my wife that we would indeed be eating a bowl of bubbling cheese for dinner. It would be stuffed with crumbled Mexican chorizo, I explained, then spooned into tortillas doused with a vibrant tomatillo salsa. It would be ready in about 15 minutes—as simple as grating some cheese, cooking the chorizo, and mixing them together to bake. Just think of it as a Mexican-style fondue ("fundido").
Stirring as the liquid slowly evaporates. [Photographs: Gina DePalma] Previously Robiolina » All Seriously Italian recipes » On a snowy winter day, with a blizzard brewing outside and idle hands inside, my thoughts drifted to dinner. What can I make...