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Why I Love the Whopper, Mess and All

Goddamnit, now I really want a Whopper (with cheese, of course).

Why I Love the Whopper, Mess and All

Goddamnit, now I really want a Whopper (with cheese, of course).

The Food Lab: Here's Why McDonald's Burgers Don't Rot

@John in Delaware: I only eat neutrinos, but they usually just pass through me like cheap Chinese food.

Smoky and Spicy Chicken Tinga Is the Ultimate One-Pot Taco Filling

I'm lucky to have access to an easy supply of pretty decent Mexican-style chorizo (and I live in a small Canadian city), so I'm going to try this chicken-only first, then with chorizo added.

When would you recommend using it? Maybe very gently browning it and reserving it, so you brown the chicken and veg in its fat and some lard?

Pizza With Zucchini, Feta, Lemon, and Garlic

I came to the article expecting salting and squeezing, and I wasn't disappointed. Looks like a fantastic toppings combo, especially with the feta.

Easiest Summer Ever: Sweet-Sour Cherries With Mint and Ricotta

I reckon this might make a pretty nice pasta salad, maybe with some olive oil and additional vinegar.

Everything You Can Do With a Tin of Anchovies

One of my favourite uses for anchovies is a bit of a guilty pleasure. If I'm opening a tin for a few fillets, whether for a pasta sauce, salad dressing, what have you, is to just have a few of the beautiful lil saltyfishes on crusty bread with a drizzle of their oil. Simple and yet oddly decadent.

Cuisines Collide in This Grilled Tofu With Chipotle-Miso Sauce

I'm a meat lover through and through, but I looooove grilled tofu, too. One of my favourite "burgers" is marinated grilled tofu with grilled peppers, bacon, pepper jack, and a fried egg.

Easiest Summer Ever: Five-Minute Fig, Melon, and Jamón Serrano Salad

Comments like yours, simon, are why I wish we had a "like" button here.

Pork, Plums, Scallions, and Jalapeños? Grill 'Em All in One Sandwich!

See "Plum" in the title, see Gritzer's byline, still knew Kenji would be involved.

This Week at Serious Eats World Headquarters

Mr. Bear deserves, and has earned, better than that treatment.

Forget Totchos, Nugchos, and Spamchos; Steakchos are The Ultimate Nacho Hybrid

I know this is a joke and all, but that actually looks tasty (well, if eaten with a knife and fork).

Years ago when I was running a pub kitchen, I ran a "Nacho Burger" as an occasional special. Burger with cheese sauce, pico de gallo, guacamole, and tortilla strips. It was pretty damn good. I still make it at home sometimes.

How to Make Foolproof Cheese Fondue

@Northofboston Admittedly, all my fondue has been in Canada and the States, but I've never heard of dipping the bread in kirsch. Gotta do that next time.

Taste Test: The Best Fancy Drinking Chocolate

But which one tastes best with peppermint schnapps added?

Digging Into Chicken Fried Steak, A Texas Icon

I grew up in Canada with my (Louisiana-born) dad making CFS on a regular basis. On a recent trip to Texas (my first) I finally had some that was as good as his.

How to Make Steamed Mussels With a Thai Curry-Coconut Broth

I'm definitely getting the sense that your time in Thailand has been a profound influence on you.

Tacos de Canasta: How to Make the Perfect Potluck Taco

Well, that takes care of my contribution to the Halloween potluck.

This Week at Serious Eats World Headquarters

Those eggs look fantastic. I'm definitely gonna try that one.

Tomato Tart From 'The Beekman 1802 Heirloom Vegetable Cookbook'

That looks amazing. I'll bet a bit of prosciutto on it would work well, too.


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