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11 Foods Serious Eaters Should Be Eating
I love all of these foods, although I don't usually shell out the dough for pomegranate juice. I use turmeric in my homemade pickles. It adds pungency to these already fantastic garlic dills. As others have noted, the thing to remember about turmeric is a little goes a long way. Also, don't use plastic utensils with it unless you want to dye them yellow.
Where To Find Fried Pickles on the East Coast
Bernie's Southern Bistro in Portland, Oregon makes great fried pickles and fried green tomatoes
They're Ba-ack! 'Top Chef' Gets Windy
A quick defense of Pizzeria Uno: Unlike the locations of the chain across the country, the original Chicago location is still producing excellent pizza. I prefer it to Lou Malnati's, Giordano's and Gino's East. Unfortunately, the miserable fare served at the other locations— along with that McFunster vibe— have given Uno's a bad name.
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About TheMangoLassie
Website: http://www.themangolassie.com
Location: Chicago, IL
About: I am a freelance writer, focusing primarily on business and food- and drink-related topics. My blog, "The Mango Lassie" features reviews of inexpensive eateries, recipes and other food musings.
Favorite foods: Pungent cheeses, pickles of all kinds, artisan breads, ice cream, fresh fish, traditional Spanish tapas
Last bite on earth: Wild salmon with flavorful oil olive, salt, pepper and dill
Where does one get a great challah in Brooklyn? I usually buy Zomick's and can occasionally get a pretty good challah from Amy's bread at a nearby market, but I am shocked at how few worthy options there are. I grew up in Portland, Ore. and know exactly where to go: Grand Central Bakery or New Seasons Market. Who would have thought that great challah would be harder to find in Brooklyn?