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Tapioca Pearls with Coconut Milk and Mango (Tambo-Tambo) from 'The Adobo Road Cookbook'

Consider cooking the tapioca and rinsing it before adding it to the finished dessert. Tapioca is a lot like flour, it will really thicken the overall mixture, but add water to lessen it will only dilute the flavors. I keep a tablespoon or so of cooked, unrinsed tapioca in case I need to thicken it but usually it isn't necessary.

AHT Giveaway: Tickets to NY Burger Week's Beer, Bowling & Burger Festival on May 3

Guinness!

More on the Fast Food Workers Strike in New York City

some fast food places discourage tipping although i do imagine fast food to be a bit of a gray area when it comes to minimum wages and restaurant wages.

More on the Fast Food Workers Strike in New York City

Funny. I'm actually working on a research paper regarding minimum wage and its proposed increase. The amount of states and US territories higher than the current minimum wage is actually only 40% while another 40% have kept their local wages at the federal line. Another interesting note, the federal poverty line is at 11490, which means these workers are making less than federal minimum wage (if they are employed full time) and NYC is one of the latter 40% that doesn't have an increased local wage policy.

Do You Agree with New York City's Soda Ban?

Yes, no, maybe so? If they're still getting free refills that ban is pretty much null and void. We sell overpriced soda at 1.37 + 50 cents per refill. Good try Bloomberg.

The Food Lab: Mongolian Stir-Fried Lamb with Cumin

Best cuisine I ever had in Shanghai was when my cousin took me to a little hole in the wall serving only Northern cuisine from smaller, ethnic tribes. The food was absolutely delicious and very similar to what you describe this lamb to be. Stepping into that restaurant it didn't seem a bit like Shanghai, all city, cars and pollution. Even the servers were ethnically northern. So amazing.

Almond Cherry Croquants

cranberries?

Cook the Book: 'Herbivoracious'

Homemade veggie burgers! With rolled outs and fresh vegetables. I order them from a family restaurant near me all the time! And always with a side of crispy cinnamon sweet potato fries.

A Sandwich a Day: The Ninja Deluxe at Katsu Burger in Seattle, WA

Uhmmmm I want.

Staff Picks: What's Inside Our Fridges

Party at Maggies? Lol

Have You Ever Tried Guayusa?

Can you cold brew mate? Would that make any difference? Other than that nice article. Off to find some guayusa to brew now.

Happy 75th Birthday, Spam

@Scott569. Haha. Well I stopped liking spam after that.

Happy 75th Birthday, Spam

I won a bookmark making contest in seventh grade and my prize was a tin of spam.

Is Din Tai Fung the Gold Standard For Soup Dumplings?

The DTF in Taipei has changed a lot honestly. My grandparents live down the block and it's my dad's favorite restaurant to go whenever we visit them. But the last time I was there nothing stood out and my dad completely agreed (He who holds DTF on a holy grail). I don't recall other courses standing out either but I do remember the red bun dumpling which were the baby cousin's favorite. I'm not a fan of pureed red beans, unfortunately.

Dinner Tonight: Buffalo Chicken Wrap

The only buffalo chicken wrap I remember is from college. Oh, the memories.....

30 year old bottle of Ginseng Wine!! =O

I'm 22... so it's only been open about sixteen. My family (myself included) don't drink much at all. Hence the reason why it's been on the shelf for so long. But I did manage to crack it open and have a sip. It tastes fine, just really strong. And I think it is medicinal wine, although I'm not sure why in the world we have it. It may have been a gift from an uncle or something. Mmmmmm. I drink ginseng tea all the time without having any ill effects (although I know what you're talking about) so I'm sure a sip or two here won't hurt. I'm not going to chug the whole thing down at least. :)

This Week at Serious Eats World Headquarters

I don't think Robyn will be missing the alcohol much though :P

The Vegan Experience, Day 4: What Cuisine Types Are Most Vegan-Friendly?

Ahhhhhh I reread my redundancy. Oops, excuse the bad english everything.

:(

The Vegan Experience, Day 4: What Cuisine Types Are Most Vegan-Friendly?

There's a vegan restaurant off Mott street that'd supposed to cater to buddhists off Mott St. It's a bit shady looking, I was sketched out when I first went but my parents convinced me to go in with them. Honestly, the best vegan dishes I'd ever had in my life. I particularly remember the vegan salmon dish we ordered as being extremely crispy and delicious.

Maybe you'll like it. I'm not a vegan myself, but I definitely enjoy eating it when it tastes good.

Super Bowl Giveaway: California Avocado Gift Box for Guacamole-Making

Omg, I love avocado's. Scoop it out and put some salt (coarse sea salt) and much away. So. Yummy. I just had some in a chicken sandwich at Au Bon Pain, although I did keep wondering what kept their slices of avocado so frighteningly green and fresh looking.

Microwave Chocolate Cake in a Mug

In summer camp, a long time ago, we used to make cake in a microwave using the ice cream waffle cones. Pretty sure it was the same exact thing. I lost the recipe along with a giant drawer full of elementary school things when I hit high school but the cake still sticks with me. I have to try it! My little brother will love it.

International Serious Eats Day: February 18 or 25?

February 25th. Then my birthday is only 2 days away. ;)

Seriously Delicious Holiday Giveaway: Donabe Hot Pot and Hot Pot Book

Peking duck!!!

Seriously Delicious Holiday Giveaway: Donabe Hot Pot and Hot Pot Book

Sounds like I can do anything with this. I'm really interested in Korean dolsot pots. The big stoneware ones you can make bibim with. Maybe this can multitask for two (three?) different cultures?

Taste Test: Instant Mashed Potatoes

I like adding flakes of instant mashed potatoes when making meatloaf or curry turnovers. But never actually EAT them as mashed potatoes.

30 year old bottle of Ginseng Wine!! =O

I was scrounging our cabinet for glass cups to use in a photo shoot when I found this bottle of Korean Insam-Ju (Ginseng Wine) in the wayyyyy back of the corner. My parents don't drink much so I guess they left it back there and forgot all about it. I actually remember watching them open it for the first time and having taste when I was six years old! Heehee.

I'm not too knowledgeable about wine of this variety. Any wine I usually drink nowadays usually gets finished a week after it's opened. There's a ginseng root still in the bottle and I don't see any mold on it so I'm assuming its okay. But I'm wondering if anyone with more know-how about these things can tell me if wine of this variety goes bad or not? It's been opened more than once and the bottle is less than half full so my mom must have sipped it every once and a while.

=D I'm super excited about cracking it open after I finish my photoshoot.

Goat cheese favorites?

I basically bought some goat cheese for the first time and I've taken to eating it the way I do with mozzarella: sandwiched with some tomatoes, mozzarella, salt and pepper. It's an easy takeaway lunch for when I'm in the middle of classes. But I wanted to know what Serious Eaters like to pair with their goat cheeses and if there are any particular brands of goat cheeses you prefer to another. I'm no cheese connoisseur so I just bought the first thing I found in my local supermarket. Kudos for recipes that I can easily pack for school since my whole intention for the cheese was based on my class schedule. T_T and yayyyy for Fall semester starting. Again.

First ever Country Ham

Anyone have any suggestions on what to do with cured ham? A recent trip through VA brought back a massive hunk of country ham. Problem is, I've never cooked or served one in my life. I'd love tips on what to do with the beast, and recipes would be superduper helpful!

Woks and Lox: 5 Inventive Recipes for a Chinese-Jewish Menu

Woks and Lox: 5 Inventive Recipes for a Chinese-Jewish Menu

This year, on Christmas Eve, I had the pleasure of cooking for the first annual "Woks and Lox," a dinner celebration in Queens borne from the commiseration Jews and Asians share on December 24th and 25th. I jumped at the chance to tinker around with two very disparate styles of cuisine. My only constraint? To keep the menu vegetarian, so gefilte fish dumplings and red-braised brisket were out. Still, that left me with a range of quintessentially Jewish deli/diner type foods. More