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From Serious Eats: New York

The Best Ramen in New York City

okay, really couldn't wait—just went to Hide-Chan. perfect lunch on a gloomy day!

Sue Veed at 2:06PM on 09/30/10

From Serious Eats: New York

The Best Ramen in New York City

yuuuuummmmmm. can't wait to go!

Sue Veed at 12:13PM on 09/30/10

From Serious Eats

How to Make a Vegetable Puree

@Larikatz, if you do want to remove the skins in advance, take a look at my old post about making tomato water—the first few slides show the steps. And cauliflower purees are my absolute fave, too!

http://www.seriouseats.com/2010/06/how-to-make-tomato-water.html

ps. I am not Kenji.. really!

Sue Veed at 1:16PM on 07/23/10

From Serious Eats

How to Clean Fresh Squid

CR, if they really are frozen whole, I don't see why not. I went in to the fish market in my neighborhood early in the morning and asked for their uncleaned stuff. I'm sure if you call ahead, any market would hold some for you!

Sue Veed at 11:56AM on 07/02/10

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From Recipes

Candied Espresso and Brown Sugar Seeds

Posted by Sue Veed, October 15, 2010 at 2:45 PM

From Serious Eats

How to Roast Perfect Pumpkin Seeds

Posted by Sue Veed, October 15, 2010 at 2:30 PM

From Recipes

Basic Roasted Pumpkin Seeds

Posted by Sue Veed, October 15, 2010 at 2:10 PM

From Serious Eats

How to Make Dried Apple Chips

Posted by Sue Veed, October 1, 2010 at 10:30 AM

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From Serious Eats: New York

The Best Ramen in New York City

okay, really couldn't wait—just went to Hide-Chan. perfect lunch on a gloomy day!

Sue Veed at 2:06PM on 09/30/10

From Serious Eats: New York

The Best Ramen in New York City

yuuuuummmmmm. can't wait to go!

Sue Veed at 12:13PM on 09/30/10

From Serious Eats

How to Make a Vegetable Puree

@Larikatz, if you do want to remove the skins in advance, take a look at my old post about making tomato water—the first few slides show the steps. And cauliflower purees are my absolute fave, too!

http://www.seriouseats.com/2010/06/how-to-make-tomato-water.html

ps. I am not Kenji.. really!

Sue Veed at 1:16PM on 07/23/10

From Serious Eats

How to Clean Fresh Squid

CR, if they really are frozen whole, I don't see why not. I went in to the fish market in my neighborhood early in the morning and asked for their uncleaned stuff. I'm sure if you call ahead, any market would hold some for you!

Sue Veed at 11:56AM on 07/02/10

See more comments by Sue Veed »

Recent Posts

From Recipes

Candied Espresso and Brown Sugar Seeds

Posted by Sue Veed, October 15, 2010 at 2:45 PM

From Serious Eats

How to Roast Perfect Pumpkin Seeds

Posted by Sue Veed, October 15, 2010 at 2:30 PM

From Recipes

Basic Roasted Pumpkin Seeds

Posted by Sue Veed, October 15, 2010 at 2:10 PM

From Serious Eats

How to Make Dried Apple Chips

Posted by Sue Veed, October 1, 2010 at 10:30 AM

From Recipes

Fruit Salad with Spiced Rum and Mint

Posted by Sue Veed, September 17, 2010 at 11:30 AM

From Sweets

How to Macerate Fruit

Posted by Sue Veed, September 17, 2010 at 11:30 AM

From Serious Eats

How to Make a Gastrique

Posted by Sue Veed, September 3, 2010 at 10:45 AM

From Recipes

Crispy Duck with Blackberry Gastrique, Roasted Pearl Onions, and Israeli Cous-Cous

Posted by Sue Veed, September 3, 2010 at 10:30 AM

From Serious Eats

How to Pan-Baste

Posted by Sue Veed, August 20, 2010 at 10:00 AM

From Serious Eats

How to Make Crème Fraîche

Posted by Sue Veed, August 6, 2010 at 11:30 AM

From Recipes

Crème Fraîche

Posted by Sue Veed, August 6, 2010 at 11:20 AM

From Serious Eats

How to Make a Vegetable Puree

Posted by Sue Veed, July 23, 2010 at 11:00 AM

From Serious Eats

How to Make Ceviche

Posted by Sue Veed, July 9, 2010 at 2:15 PM

From Serious Eats

How to Clean Fresh Squid

Posted by Sue Veed, July 2, 2010 at 11:30 AM

From Serious Eats

How to Prep a Chicken Paillard

Posted by Sue Veed, June 25, 2010 at 11:00 AM

From Serious Eats

How to Make Tomato Water

Posted by Sue Veed, June 18, 2010 at 2:15 PM

From Serious Eats

How to Make Hollandaise Sauce

Posted by Sue Veed, June 11, 2010 at 8:00 AM

From Serious Eats

How to Calibrate a Meat Thermometer

Posted by Sue Veed, June 4, 2010 at 11:30 AM

From Serious Eats

How to Quick Pickle

Posted by Sue Veed, May 21, 2010 at 3:00 PM

From Sweets

How to Ice a Cake

Posted by Sue Veed, May 14, 2010 at 10:30 AM

From Serious Eats

How to Make Your Own Breadcrumbs

Posted by Sue Veed, May 7, 2010 at 11:15 AM

From Serious Eats

How to Deep-Fry at Home Without a Deep-Fryer

Posted by Sue Veed, April 30, 2010 at 11:30 AM

From Serious Eats

How to Make Battuto: The Italian Soffritto

Posted by Sue Veed, April 23, 2010 at 11:15 AM

From Serious Eats

How to Poach an Egg

Posted by Sue Veed, April 16, 2010 at 7:30 AM

From Serious Eats

Black Pepper: Friend or Foe?

Posted by Sue Veed, April 9, 2010 at 11:30 AM

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