• Location: Providence, RI
  • Favorite foods: Mexican, especially Oaxacan, limey, spicy, chiles, chipotle, tomato, cilantro, goat cheese, beets, pizza, shellfish. Grilled things. Cheese. Things on crusty bread. Pickled things. And so much wine.
  • Last bite on earth: Di Fara's

Ample Hills' Sweet as Honey Ice Cream

This ice cream would be #1 on my list of best ice creams I have ever tasted. I really hope the recipe works!

Cook the Book: 'Spain' by Jeff Koehler

The Best Sweets We Ate in December

Any chance we will be seeing a recipe for those canelés?

Bake the Book: The Gramercy Tavern Cookbook

Cook the Book: 'The Artisan Jewish Deli at Home'

pastrami on rye with plenty of pickles

Science! This is Why Hot Water Can Freeze Faster Than Cold Water

I am taking a course on EdX online called Science and Cooking: From Haute Cuisine to Soft Matter Science that is awesome if anyone is interested in this kind of stuff. It's only on week 4 so you can still sign up!

Cook the Book: 'Ottolenghi'

roasted cauliflower with gruyere

We Try Every Flavor of Snyder's Flavored Pretzel Pieces

Serious Entertaining: A Real Deal Barbecue Feast

Just reading that you were writing this while in a car is giving me horrible motion sickness.

Remembering Big Nick's Burger & Pizza Joint, Another Departed UWS Institution

Cook the Book: 'Di Bruno Bros. House of Cheese'

Cook the Book: 'Canal House Cooks Every Day'

Cook the Book: 'Vegetable Literacy' by Deborah Madison

Cook the Book: 'The Chinese Takeout Cookbook'

Providence: Luxe Burger Bar Serves Decent Drinking Companions

Totally underwhelmed, there are definitely better places in Providence. Keep the Providence articles coming!

Only One Beer For Life: What Would You Pick?

Win Two Tickets to the Smoke Experiment at SXSW in Austin

Cook the Book: 'Vietnamese Home Cooking'

Definitely the Slanted Door!

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

Seriously Delicious Holiday Giveaway: Counter Culture Coffee Subscription

Holiday Giveaway: The Amazing Thermapen Thermometer

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

with white beans and kale

Seriously Delicious Holiday Giveaway: Counter Culture Coffee Subscription

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

eggs and oh my dear god I need this gift set

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

as the base for a mussel dish

Providence Pizza?

Moving from Connecticut to Providence in a week and looking for recommendations on good places for pizza. All other restaurant recommendations welcome too!

Munich for Oktoberfest

This is my first post!
My boyfriend and I will be spending about 8 days in Munich this year for Oktoberfest, and I'd love to hear any recommendations for restaurants/beer gardens/dishes/beers to try! Thanks!

(We'll also stop by Prague for a few days, so would love those recs too!)

The Food Lab: These Are My Knives

These are my knives. There are many like them, but these ones are mine. Now I may take my love of knives to the extreme—I collect them like stamps—but every chef I've ever met who's worth his or her salt is proud of their knives. These are a mix of the ones I use the most often, the ones that have the most sentimental value for me, and the ones that I think are just plain cool. More

Video Montage: Two Weeks in Morocco

Morocco is so much more than mint tea and tagines (not that we'd readily pass up either one). We spent two weeks traveling through the country, visiting oyster farms, milking goats in the mountains, and making couscous in family homes. We took our two terabytes of footage and condensed it down to just three minutes, to the tunes of an amazing Berber musician. More

The Food Lab: How to Make a Turkey Porchetta

Behold! The Mighty Turchetta! King of the Thanksgiving roasts. Gentle and benevolent ruler of the holiday table, fair in his judgment and ample in his juiciness. If ever you sat down on the third Thursday after the first Monday in November and could not think of a single thing to give thanks to, I implore you to place one of these guys on your table this year and you will find that this problem will disappear. This isn't a roast for celebrating with, this roast is a celebration in itself. More

Game Day Roast Pork and Broccoli Rabe Sandwiches

Remember a couple weeks ago when I mentioned that oven-roasted pulled pork is just about the easiest and most inexpensive way to feed a crowd of meat lovers? There are very few situations that can't be enhanced with a bit of strategically-deployed pork. This time, we've got another sandwich in the works, this one a variation of the classic Philly combo of roast pork, broccoli rabe, and provolone cheese. More

Coked-Up Monk

Kevin Schulz of Bridge Bar in Chicago tried a sour ale, vermouth, and Coke cocktail in LA that led him to create The Coked-Up Monk, his own "flip" on the concept, with the addition of an egg white fizz and whiskey. More

Pizza With Figs, Mozzarella, and Goat's Milk Feta

Even in California, fig season doesn't last forever, and the specimens I was picking up last week had already lost their figgy luster. The best way to use less-than-perfect figs is to cook them. Not only does this drive off some of their moisture, concentrating their flavor, but it also converts some of their more complex sugars to simple sugars that are sweeter than their precursors. Your figs become jammier and all around tastier. This works especially well on a pizza cooked in a hot oven because that bite of cheese and drizzle of olive oil can go straight on top with the figs. More

The Serious Eats Guide to Ramen Styles

With the amount of regional styles and specialities out there, we're not even going to pretend that a comprehensive style guide to all of the ramen in the world is possible. But we can dive deep into ramen broths, soup bases, noodles, seasonings, toppings and oh-so-much more to give you something to noodle over. More