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Nick Kindelsperger

Nick Kindelsperger

National Editor at Serious Eats

I'm a National Editor at Serious Eats. I'm always looking for a better taco.


  • Location: Chicago
  • Favorite foods: Mole Negro, tacos al pastor, pizza, and just about anything with Sichuan peppercorns.
  • Last bite on earth: Whatever it is, it will undoubtedly be wrapped up in a corn tortilla.

Dinner Tonight: One-Skillet Cod and Kale With Ginger and Garlic

Cod and kale may seem like an unlikely combination, but, when cooked until tender, the robust green actually makes a fantastic backdrop to the delicate, white-fleshed fish. In this quick and easy one-skillet dinner, we braise dinosaur kale (also known as Tuscan kale) in an aromatic mixture of rice wine, sesame oil, garlic, and ginger, then steam fillets of codfish on top. More

Sloppy Jessica, or Mac-and-Cheese-Chili Pizza on a Bun

@jscrow: Brooklyn Nine-nine

Behind the Scenes in Nick's Home Kitchen

@vaneats - ha, that's actually simple syrup made with raw sugar.

Eat This Now: Excellent Carne Asada Pambazo at El Habanero

@beavisPeters: Thanks for pointing that out.

Dinner Tonight: Open-Faced Egg Salad Sandwich With Bacon

I love that people have such strong opinions about celery here. You are all incorrect, obviously, but I respect anyone who has definite opinions on what should and should not go into egg salad.

First Look: Leghorn Chicken Brings 'Socially Conscious' Fried Chicken Sandwiches to Ukrainian Village

Sorry guys. Looks like it was 90 minutes not 45. The restaurant's Facebook page was wrong. Though that's still an impressive number.

A Sandwich a Day: Italian Beef at Roots Handmade Pizza

@Tis Tess: My bad. Thanks for pointing that out! Fixed.

Lunch in the Loop: Get Your Next Salad at the Farmer's Fridge Vending Machine

I have to admit, these kind of look awesome.

Taste Test: The Best Frozen Deep Dish Pizza

@elangomatt: I only included the pizzas I'd recommend. Those two weren't terrible, but the ones listed above I'd actually eat again. I do wonder what sausage would add to the equation. I just needed a way to keep the playing field level. Or something like that.

Vegan: Roasted Carrot Salad With Peanut-Sesame Mole

That plate is genuinely beautiful. Plus, carrots with mole? I'm in.

Lake Trout With Nuoc Mam Gung and Broccoli

Apologies for the confusion. The chili is minced. I updated the recipe to reflect this.

Rick Gresh Shows Us the Dry-Aging Facility at David Burke's Primehouse

@irene: Glad you enjoyed it! Steak for lunch sounds like an excellent idea.

My Favorite Steakhouse Sides in Chicago

@baconsushi: Thanks for pointing that out! It's there now.

My Favorite Steakhouse Sides in Chicago

@deliciouslymeta: That's fascinating. At the dinner I asked twice, and both times they told me it was vodka. But that link proves your point. Why would they tell me otherwise?

Where to Get the Best Nachos in NYC

@coppertone24: Great idea. This definitely is inspiring me to check out Chicago's nacho options. In the meantime, I do know that Little Goat serves a very good version.

Drinking Traditions From Around the World

I definitely tried the pechuga mezcal in Oaxaca. While good, I could never get past the idea that there was a chicken breast involved. I mean, I still drank whole glass, but there was a lot of thinking going on.

Homestyle Indian Way Out in Queens at Taste of Kerala Kitchen

Ah, man. This all does look really good. I'm especially interested in the beef dish. I've never encountered a dish quite like that.

8 Great Bento Boxes in Chicago

@bexlizard: Bento Box was one of my first stops, and I was stunned to find out that it no long serves bento boxes. It's very confusing. Food is still great, though.

10 Comforting South Side Mexican Soups to Help You Warm Up

Yes, this most definitely does.

Fantastic Flor de Calabaza at El Huarache de Maria

Great looking find. I'm looking forward to checking this place out.

A Sandwich a Day: Italian Sub at Italia Imports in Orland Park

cpd007: I know exactly what you mean. The meats and cheeses are definitely not as distinctive as the ones at Graziano's. I would say in general it's milder, but I do think they work well in the context of the sandwich. I tried a few other Italian subs at delis in that area, and I liked this one the best. So definitely give it a go if you're close. Hope that helps!

First Impressions of Next's Chicago Steakhouse

Sorry for the confusion with the wording. Hopefully I've cleared it up with a few changes.

Eat This Now: Zapp's Voodoo Potato Chips at Bon Bon Sandwiches

@frackle: OH MY. What is Voodoo heat? Is it as amazing as it sounds?

Eat This Now: Zapp's Voodoo Potato Chips at Bon Bon Sandwiches

@lee movic: Thanks for the tip. I'll stop by the Lincoln Park location to see if they have them.

@leangdamang: That is fascinating. I'd never looked for the chips at other Vietnamese restaurants, but I'll try to remember next time I do.

Black Beans and Rice with Bacon

I feel terrible about this. But it should be 1 cup not 2. Many, many apologies for the mixup. It's fixed now.

First Impressions: Parts and Labor Brings Griddled Burgers to Logan Square

I basically agree with Joe. The burger was structurally sound, and I loved the sear on the patty, but it tasted kind of restrained. We didn't even know why it tasted that way until afterwards, when Joe asked the chef about the blend. We just assumed it had less fat, not that pork was involved. Definitely a surprise. The chef acted like it was a totally normal thing to do, and I suppose some people like it that way.

But does anyone know of another example of a great burger with pork in the blend?

Knockout Noodles: The Fat Noodle at Fat Rice

while Macau may be known now as a mecca for gamblers, Fat Rice is not playing games of chance when it comes to pairing and building flavors. And therein lies the fun of eating this food: there are so many unfamiliar tastes to discovery anew, and the chefs have done the hard work of refining their dishes, that diners can freely submit to the strongest pull of their curiosities. More

Dinner Tonight: Steak Taco Salad

The result is an honest-to-goodness taco salad that has all the flavors of a classic one, minus the seasoning packet. That isn't to say it's a particularly healthy salad—sour cream and shredded cheddar cheese still make an appearance—but now there is a lot more lettuce, and grilled steak has been substituted for the ground beef. More