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It was the pizza equivalent of what happens when all the air is let out of a bike tire.
J. G. Melon's burger is just about perfect. Six to seven ounces of what tastes like sirloin, ground coarse and packed very loosely. The patty looks big but is deceptively airy and tender. Gruff service, but what do you expect? You're eating in a bar!
Oh, I knew what I was getting myself into, fat chunk-wise. What I wasn't prepared for was the complete sensory experience: the sweet porky scent; the loud potato chip-like crunch of the skin on the first bite.
As Brooklyn bands played in the backyard of East Williamsburg's 3rd Ward on Sunday, the real rock star, Butcher Tom Mylan, was making music by taking a big, serrated knife to a 200 pound roast pig.
Like an In-N-Out burger on steroids. And tastes even better.
Real, honest, and, above all, authentic Spanish food in New York.
Ted's is a famed burger stand that I want to love, but I simply cannot overcome my aversion to their specialty. Said specialty is the steamed cheeseburger, a culinary curiosity that is indigenous and exclusive to central Connecticut.
On Hilton Head Island in South Carolina, tucked away along a strip of golf resorts, hotels, and overpriced seafood restaurants is Harold's, an old-school diner car that serves up a big, mean burger to locals and in-the-know tourists.
I opened my new bottle of grapeseed oil bought from a Korean grocery store expecting a run-of-the-mill spout. but instead flicked open the cap to reveal a tube-like protrusion. My first thought was, "Damn, that's awesome!"
People outside New York can stop reading this post now. You all are not Slurpee-challenged. You see, one thing I've noticed is that New Yorkers don't know how to pull a proper Slurpee.
Il Laboratorio del Gelato's recently reconfigured shop makes it all the more difficult to resist the temptation and all the more easy to simply pop up to the open street windows and order your two, three, or four scoops.
Housemates’ wild partying grating on you? Time to ante up. Get your hands on a bunch of these scaly beauties, peel them, and leave the skins scattered about—the housemates will be convinced there’s a molting snake on the loose!
Weaving your way through the crowd at the Hollywood Farmers' Market most Sundays takes an athlete's focus and precision. It's hard to pull your gaze away from the teeming piles of Santa Rosa plums, citrine-colored nectarines, and beckoning corn!
I went to the butcher and let the patriot in me pick out the largest slab of beef, a 1 1/2" thick porterhouse, brought it home and grilled it up, then topped it off with a blue cheese butter (that's a red, white, and blue steak).
On the 4th of July, we Americans don't merely celebrate our country's independence from the British Empire—we also pay our humble respects to that most American of comfort foods: the cheeseburger. But what types of cheeses work best?
Planning ahead is important at Toby's Public House. While the brick-oven pizzas are tasty, don't you dare fill up prematurely. And don't go alone. Sweet tooths should plan around the $13 calzone dessert, stuffed with Nutella and fresh ricotta.
Earlier this week, I took a class at the Brooklyn Kitchen called Ice Cream for Everyone, taught by Elise Maiberger. Basically, it was an introduction to the wonderful world of homemade ice cream making, from simple vanilla to vegan coconut.
Serious Sandwiches: Merguez Frites
Duck, fat and fries are three words that please most people. Combining them is a very beautiful thing. Chef Amanda Freitag at New York City's The Harrison isn't the only one bathing spuds in quack-quack grease. She cuts hers with a malt vinegar mayo, given the duck fat's richness. After the jump, see what other chefs across the country are skipping peanut or cottonseed oil to embrace rendered duck fat.
Snapshots from Italy: Pan Frutto Ciociaro
Pizzeria Bianco Mops the Floor with Mozza
A White Manna / White Mana Pilgrimage Revisited
A Revisit to Stand: Burger Backslider No More
Sugar Rush: Cestropbeau Ganache Brownies at Oren's
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