I recently read the article from January 21st, 2010 entitled "Trending: Hot Soppressata is the New Pepperoni". I am in love with Italian cured meats and have yet to try Soppressata. Can my fellow Serious Eaters lend me a hand, or should I say taste bud, and try to describe the flavor of Soppressata compared to the average pepperoni? Thanks!
I recently purchased Gjetost (Brunost) cheese from the brand ski queen. It is a brown colored, caramel like cheese imported from Norway. I think it is the most popular product exported from Norway. Just wanna hear what you guys have to say about the...let's say...interesting stuff.
While the sandwiches alone are worth the trip to Rush Street, the real success at this bacon heaven is the ability to have three completely different sandwiches in one sitting without having to immediately retreat home for a nap.
I present you with a few of my favorite mixed milk cheeses. Of course, these are but a few that you'll find at your local cheese shop; I'm hoping that you'll use them as a jumping-off point to dig deeper into the mixed milk scene.
While core items like Big Macs, McNuggets, and Quarter Pounders are pretty ubiquitous around the world, even a quick glance at a few international McDonald's menus will make one thing very clear: Ronnie has been holding out on the American market. From burgers slathered with bulgogi marinade at McDonald's South Korea to crisp nuggets filled with spinach and cheese in Italy to six different flavors of macarons at McCafé France, here are the items we want to import to the USA, ASAP.
These trendy little snacks are popping up in dive bars, on food trucks, and in upscale restaurant kitchens. Here are six of our favorite in and around Boston.
Adding components to a BLT is a tough job. How do you improve something already so perfect? I decided to track down some of the restaurants truly making their mark on the BLT, either by adding an unexpected ingredient or by upping the ridiculousness.
Hummus lovers, gather around. Most of these hummus variations require no more than a minute or two of chopping and stirring. Hot Bacon Hummus, B'ummus (beet hummus), Tzatzummus (tzatziki, meet hummus!) and even Pastrummus (pastrami + hummus, we went there).
Lightly sweet graham crackers, melty chocolate, gooey and golden toasted marshmallows—a traditional s'more is practically perfect. But here at Serious Eats we tend to look at a good thing and wonder, "How can we make this better?"*
Editor's Note: In this great city of ours, one could eat a different sandwich every day of the year--so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the Windy City. Got a sandwich...
The ultimate bacon cheeseburger with beef cooked in bacon fat, a bacon fat mayonnaise, onions caramelized in bacon fat, buns toasted in bacon fat, and a crisp bacon weave topping.
This sandwich won't rock your world, but it's a satisfying lunch for six bucks.
The SeaTac airport location of Beecher's Handmade Cheese gives visitors who might have missed the Pike Place location a second chance to nab a noteworthy grilled cheese sandwich before boarding.
Popular Kenosha drive-ins The Spot and Big Star have similar burgers, but The Spot wins with better seared patties and better cheese.
The Roost doesn't mess around with their fried chicken sandwiches, and this spicy chicken and cheddar biscuit ($4.50) is one of the better breakfast sandwiches I've had in Chicago.
Brebirousse d'Argental is clean and clear, with a smooth buttery softness that smacks of salt, grass, and the lovely quality of fattiness that only sheep's milk can afford.
The main feature of this cookie is a tasty and aromatic maple-candied, cherry-wood-smoked bacon. The bacon blends effortlessly with the rest of the cookie's long ingredient list that includes dark chocolate, dried cranberries, toffee, and graham cracker chunks.
Stepping into Karczma is like entering an Epcot Center version of a Polish farmhouse. Wagon wheel chandeliers and gas lamp fixtures light up a dining room that centers around a prop water well. The waitresses, costumed in billowy peasant dresses, push the vibe dangerously close to theme restaurant territory. Thankfully though, that's where the tacky facade ends—the kitchen is genuinely Polish, putting out food that rivals any other restauracja in Greenpoint.
Some places re-invent, others re-imagine; Owen & Engine serves British pub food, re-perfected.
A new Downtown LA Indian joint is a family affair that serves a lamb burger worthy of their legacy.
Intelligentsia's brownies, cookies, and pastries are worth the trip all on their own.
A wonderfully moist and buttery cake loaded with juicy baked strawberries.
Brisket guy Dan Delaney recently opened up a sandwich stall on the High Line serving brisket sandwiches and ribs. How is it? Good—quite good.
'wichcraft's 10th anniversary sandwich is a throwback to chef Tom Colicchio's Italian roots, with mortadella front and center.
Vermont's hills are alive with the sound of "Oma!" Brothers Sebastian and Dan Von Trapp (yes, they are related to those Von Trapps) have just released Oma, an amazing new cheese from the Mad River Valley in Vermont. A washed-rind raw cow's milk cheese, Oma's silky texture (soft and supple, but not runny) is perhaps its most unique feature. But its taste delivers too. The cheese is earthy, barnyardy, and buttery, and the raw milk makes for a complexity of flavor absent in most American cheeses of its ilk. "Oma" is German for "grandmother," and the cheese is named after Sebastian and Dan's Oma, Erica Von Trapp, who started the family farm 50 years ago. The farm has a...
Nowhere is better to bask in the wealth of handmade USA cheese than in Vermont, a true cheese-lover's paradise. It's the state with the highest number of artisanal cheesemakers per capita: over 40 of them. And many of them are making some decidedly fine cheese. I would suggest trying all artisanal Vermont cheese that you encounter, but to help narrow things down, here are some wonderful ones with which to begin.
If you open a brasserie these days, you have to take bread seriously. Case in point is Lafayette, the new French restaurant in the old Chinatown Brasserie space on Lafayette Street. Walk in the door and the first thing you're greeted with is a counter displaying racks of brown loaves and glistening pastries that are an immediate sign of the eatery's ambition.