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.
If you're in the mood for some gut-busting adventure, this is your sandwich. Just make sure to load it up with some spicy giardiniera, which nobly tries to cut through the grease.
When I started poking around in Chicago, I found a surprising array of corn dogs, from Texas hot links in Anson Mills polenta batter to foie gras corn dogs to a pair of dogs topped with chili and cheese.
The strong smokiness, heat, and tang of this tomato-based salsa brava has an intensity that instantly transports you to the tapas bars in Spain.
Three years ago, Paulie Giannone told then-music supervisor Mike Kurtz he could apprentice at his newly opened pizzeria, Paulie Gee's. Mike told Paulie, "Next week, when I come in, I'm going to bring my condiment." It wasn't long before the two pizzaioli figured out that Mike's chile and vinegar-spiked honey and Paulie's Dellboy pizza (a salty, meaty, piquant pizza made with spicy sopressata, fresh mozz, and parmigiano reggiano) were a match made in pizza heaven. And that's how the aptly named Hellboy, a must-order pie on the Paulie Gee's menu, was born.
In a city where most stands serve the exact same brands in exactly the same way, Parse's deserves a visit. The northwestern stand serves an incredible Polish sausage from nearby Harczak's Sausage shop.
At their creamery in Long Valley, New Jersey, Valley Shepherd makes a sheep's milk cheese called Shepherd's Basket. It's made from raw (unpasteurized) milk in traditional manchego basket molds and has a flavor profile that mimics the Spanish cheese: sharp, salty, buttery, and dense.
Garaje's hand-pattied, drive-in style cheeseburger is among the best in the city for the $6 price tag.
The typical profile of a street cart vendor is of an immigrant looking to make it in the overwhelming world of New York City. The typical profile of a food truck vendor is middle to upper class American looking to test the market before opening a brick-and-mortar. The men behind one of Midtown's most popular food trucks, Uncle Gussy's, are neither of these. Instead, they're a mix of both.
Folks in Orlando seem smitten by The Table, Tyler Brassil and Loren Falsone's family-style, fixed-menu concept that is part restaurant, part supper-club. It's a nice space, and the food I tried there was pretty darn good. But the real secret is next door at Pharmacy, their cocktail bar.
Better known for heartiness over refinement, Wisconsin cuisine evokes images of summer sausage, curds, brats, and other beer soaker-uppers. Probably fried, with butter on top.
The Mayor ($7.50) at Kitchen Sink decides that the best way to make a turkey sandwich better is to make it a peanut butter and jelly.
Cedars Meat House is a slender storefront along Astoria's 30th Avenue that's easy to miss, but if the glistening shwarma on spits don't catch your eye, a glance at the bottom drawer prices will. $3.50 for a shawarma sandwich! Not even Mamoun's can offer that.
Like at Cedars Meat House a few blocks away, Homemade Falafel does a rather nice Lebanese-style shawarma ($6). It's a simple thing, and all the better for it: just some beef, sauce, a little vegetable for crunch, and pita that gets out of the way.
Does the namesake falafel hold up to the shawarma at Homemade Falafel? I think so.
I've expressed my love of pepperoni and pickled peppers as a pizza topping in the past. The combo of salty cured pork fat, heat, and a sweet-tart hit from the pickled peppers is a tough act to beat. It works equally well as a filling for a grilled cheese sandwich.
Is flatbread pizza? The debate is certainly nothing new. But at Full of Life Flatbread in Los Alamos, the self-styled flatbread makers don't worry too much about labels. Instead, they focus on ingredients. Here's a look at the ten pies that emerged most recently from the 20-ton, 900º masonry oven that hulks along one wall in the open dining room.
It's a cubano sandwich but without the roasted pork and the addition of a buttery, grilled crust.
A grilled cheese sandwich layered with sliced meats and olive salad.
David's Kosher is an interesting new hot dog brand that seems to be pushing the "healthy"—or at least "gluten free, uncured, natural"—angle, along with the kosher and regional Chicago angle. These all-beef franks basically taste like a fusion between a New York-style Hebrew National and a milder Chicago Vienna Beef dog. I tested them out with a couple different methods and various levels of toppings.
The first time I had a brie and nutella sandwich was at The Smile in New York, where my old friend chef Melia Marden serves the stuff on a warm baguette. It's really darn good. Why not take her great sandwich idea, apply a bit of butter and heat to the equation, and see what we get?
The Dee Snider at Grill 'Em All Burgers features bacon, Sriracha, peanut butter, and jelly—some might call it the perfect hangover cure.
Schmaltz is a Jewish deli in Naperville, serving great pastrami and corned beef sandwiches, potato pancakes, homemade soup, noodle kugel and cookies.
Last week I traveled around the Jura region of France. You can expect a whole slew of Francocentric coverage on what I ate, drank, poked, prodded, and otherwise documented on this awesome trip to the land of cheese and wine. Here's a quick overview of the wide range of tasty comestibles from the Jura region: Comte cheese, charcuterie, and more.
It's not an unusual sandwich in any way, but if you want a meal or two with meaty heft then Faicco's is the place to go.