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  • Favorite foods: Cheese, charcuterie, olives, sub sandwiches, Italian beef sandwiches, gyros, soups, pizza, burgers, wings, fried chicken, and the list goes on.
  • Last bite on earth: A sample of everything!

Win a Copy of 'The Ginger & White Cookbook'

Win a Copy of 'Salad Samurai'

Caprese salad, which isn't vegan, but it is meat-free.

Win a Copy of 'Buvette: The Pleasure of Good Food'

Win a Copy of 'The Meat Hook Meat Book'

Liver. I love liverwurst and pate, but I just get too grossed out by things with chopped liver in it. Or gizzards. I no longer eat stuffing with gizzards in it. I just can't.

Win a Copy of 'Paris Pastry Club'

chocolate chip cookies

Win a Copy of 'A Change of Appetite'

Win a Copy of 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Warm homemade soup, any kind. Or chocolate chip cookies

5 Delicious Cheeses You Should Throw on the Grill

5 Delicious Cheeses You Should Throw on the Grill

the recipe links do not work

Giveaway: Win a Super-Fast Thermapen Thermometer

BBQ Brisket - Teal

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Burgers, ribs, slow-smoked beef brisket, pulled pork, ribeye, corn, sausage

Win a Copy of 'Vibrant Food'

Enter to Win a Ham Independence Day Package From La Quercia

I ham afraid that I can't think of any puns.

Win a Copy of 'Fruitful: Four Seasons of Fresh Fruit Recipes'

Raspberries, but I also love strawberries, peaches, watermelon...

Cook the Book: 'The Nourished Kitchen' by Jennifer McGruther

fresh baked bread

Win a Copy of 'Robicelli's: A Love Story, With Cupcakes'

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

My dad likes sausage, sometimes also with green olives, or mushrooms, or both.

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

Bake the Book: A Lighter Way to Bake

Chocolate Lava Cake

Cook the Book: 'The VB6 Cookbook' by Mark Bittman

Our Guide to the Friday Fish Fry in Wisconsin

Further North in Wisconsin, like, way further North, has a ton of great places to get a Friday fish fry. Near Hayward, 2 great places for fish fry are Lost Land Lake Lodge and Pine Ridge Lodge. In the area, both are regarded by many as the greatest fish fry.

Lost Land Lake Lodge has used the same recipe for over 50 years despite several owner changes. All-you-can-eat beer battered cod, perfectly crispy, potato wedges, lemon, awesome cole-slaw, and excellent tartar sauce. Wild rice soup and specialty salad are also essential. All-you-can-eat frog legs are also really popular.

Pine Ridge is also great, but sways even more from tradition. Before the fish, they serve fry bread dusted with sugar. If you aren't familiar with fry bread, its like the bread from a doughnut, but is sometimes not sweet, really popular in the Northwoods, and the base for an "Indian taco". They use walleye, and its excellent. All-you-can-eat served with wedges or fries (I forget), cole slaw, tartar sauce. The fried chicken is also really good, I recommend all-you-can-eat fish and chicken.

Cook the Book: 'The New Southern Table' by Brys Stephens

Biscuits and fried chicken. Or a country breakfast...mmmm.

Cook the Book: 'Coi' by Daniel Patterson

Fish tacos and cuisine fuisions.

Open Thread: When Did You First Fall in Love with Pizza?

I must've been like 3 or 4 years old, or younger I don't even know.

Open Thread: When Did You First Fall in Love with Pizza?

My first pizza was probably at Mr. V's, a tiny little pizza place not to far from where I lived (near Jefferson Park). I remember Mr. V's as having great Chicago style thin crust pizza, but probably not as good as Vito and Nick's on the south side. Someday, I'll need to get Mr. V's again.

Whatever happened to Scala's

What the hell happened to Scala's Italian Beef? I would always buy their hot
Giardiniera at Jewel but It's been gone for a few months and their website has been taken out. Did they go bankrupt?

Hot Soppressata

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!

Gjetost Cheese: Yay or Nay

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.

International McDonald's Items We Wish Were in the USA

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. More

Karczma: Polish Comfort Food with a Side of Shtick

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. More

Serious Cheese: Von Trapp Farmstead's Oma

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... More

9 Vermont Cheeses To Get Your Hands On

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. More

Good Bread: Lafayette's Rustic French Breads

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. More