I'm gonna come out and say it: crisp is better than pie. With more fruit, less work, and more flavor and texture in the buttery-carby layer of good stuff, your choice of fall dessert is an easy one. Here's how it's done.
When travelers to New York ask me where to eat, I send them to Flushing. When locals ask me about a new restaurant I'm excited about, the answer's often there. But let's say you have just one day to take a whirlwind tour of the neighborhood. What do you need to try?
Indian food in New York keeps getting better and better. Need proof? Look to its snacks. Meet chaat, the compulsively delicious South Asian carb salad that represents some of the best of what New York's Indian restaurants have to offer.
At a roadside diner in rural Pennsylvania, I came across a menu item I've never seen before: a "Greek omelet" made with feta and gyro meat. I took a shot in the dark and ordered it, and the result was exquisite.
I'm having tea with Helen You in her palatial new restaurant, where we're about to cook my favorite dumplings in the world. There may be other kitchens on earth making fat boiled dumplings stuffed with lamb and summer squash, but none make them like Helen's.
Sometimes the happiest cooking is also the easiest, and in the case of beans, taking the easy route can produce something damn delicious.
What does a food editor look for when you pitch an article? What's the etiquette for following up? Those answers and more after the jump.
It's not hard to buy good ice cream these days. Same goes for sorbet. But sherbet? That you'll have to make at home. And you should.
You don't wake up every day and say, "I'm gonna eat every Pop Tart on earth."
It's damn near impossible to find a great egg cream in New York these days, but that wasn't always the case. Where did this weird fountain drink come from, and where can you get a good one today? Read on to find out.
Do you want a chunky Ben & Jerry's-like scoop full of candy bars? How about pristine gelato? Or creamy frozen custard, so rich it can barely support its own weight? Whatever your ice cream vice, you can find it here.
Sugar's latest ally in the world of high-end dessert isn't salt or umami. It's smoke. And smoke does incredible things to ice cream.
What's the most cost-effective way to get cream cheese on your bagel? We visited six of the city's top bagel shops and crunched the numbers to find out.
Come summertime, nothing brightens up yogurt like fruit, and frozen yogurt takes well to all kinds. From mango to strawberry to raspberry and Campari, here are five ways to up your frozen yogurt game.
Homemade frozen yogurt tastes better than anything you can buy at a fro-yo shop, and all it takes is two ingredients.
Everyone's had a Good Humor bar, but have you ever made one in the comfort of your own home? After a week of making my own novelty ice creams, I'm here to tell you it's easier than you think.
Brioche con gelato is simply a brioche bun stuffed with a fat smear of ice cream. But in Sicily or Rome you may as well call it breakfast during the sweltering summer months.
Ice cream pops may be the hardest of all the ice-cream novelties to make at home. But we have a solution.
There's nothing like a fresh scoop of wobbly-melty Mister Softee soft serve dipped in chocolate—except making a better one yourself.
Of all the chocolate-covered ice cream novelties out there, Klondike Bars are among the best. Here's how you can make them yourself.
With your trusty chocolate dip/Magic Shell recipe in hand, it's time to start tackling the ice cream man's arsenal of frozen treats. First up? We're going straight for the king...cone.
Is Magic Shell, the ice cream topping that hardens into a chocolate candy shell, the world's greatest ice cream topping? I can't say for sure, but it's definitely the most fun. And it's easier to make at home than the ice cream you drizzle it on.
Sorbet has a science like anything else, and once you learn a few things you'll be ready to turn any fruit into fresh, full-flavored, and creamy sorbet—something so creamy you might confuse it for ice cream.
Tea people always talk about how the quality of your water can affect the taste of your tea. What does that claim look like when you put it to the test? Should you bother making your tea with bottled or filtered water?
There are plenty of ways to store your grains: in their own bags with clips, big Pinterest-ready glass jars, or maybe your hopelessly mismatched set of plastic tupperware. Buy my favorite solution? A cheap plastic pitcher lying around from that picnic you threw two years ago.
Step into Serious Eats and get ready to forget everything you know—or thought you knew—about what should and shouldn't go in the refrigerator. Ed's number one rule? Never, ever refrigerate fresh mozzarella. It ruins the texture. My question this week: can anything be done to rescue it?
I saw a tree-shaped cake pan at the grocery store and, naturally, thought it'd be pretty cool for baking bread. Then I figured I could make a pull-apart loaf into a free-form tree shape instead.
I couldn't help but think of the stereotypical fiery Latin temperament when I was making this recipe. Arroz con leche (riz au lait or rice pudding), is such a languid, drowsy, gentle thing, so tender it's even suitable for those with smooth gums and weak constitutions, and yet, it is among the most well-liked and frequently made desserts throughout Latin America. Maybe we're all bark and no bite.
It continues to baffle me how little attention is given to spices today. Maybe it's because we're told to eat local (they rarely are) or organic (they're usually not). Spices seem to still have a reputation of being slapdash cover-ups for mediocre chicken—and far too often they are—but they don't have to be. Yes, spice hunting requires a little time, effort, and money (though less than you think), but once you start using fresh spices in you're cooking, you may just find yourself addicted.
Just reading through the thread re: Anthony Bourdain. And saw some vegan and vegetarian SE's saying how good the "mock/faux" meats are, even in one case saying how they are better than the real thing. What about you folks... is...