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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!

The Best Classic Chicken Salad

My recipe is pretty much the same aside from the method of cooking the chicken. However, I always add a dash of hot sauce, usually Louisiana or Frank's Red Hot, but I'm sure Tabasco or a another similar sauce would do. It adds a nice little kick to contrast the creaminess of the mayo and the cool of the celery.

The Ultimate Mad Men Finale Dinner Party

Same price as a chip n' dip

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

The McGriddle is easily the greatest fast food breakfast sandwich known to man.

Win a Copy of 'Downtown Italian'

Pasta all'Amatriciana. Especially with bucatini.

Win a Copy of 'Marcus Off Duty'

Homemade chicken tenders.

Win a Copy of 'Baked Occasions'

Chocolate chip cookies and lemon bars!

Win a Copy of 'Heritage'

Fried chicken, duh !

The Pizzadilla: This is What Happens When a Quesadilla and a Pizza Make Sweet Love

Zucchini "Baba Ghanoush" From 'Plenty More'

Win a Copy of 'Ovenly'

Any chocolates or candies with sea salt, or salt-water taffy. It's a tie!

Win a Copy of 'Plenty More'

Baba Ganoush or falafel.

Win a Copy of 'Eat: The Little Book of Fast Food'

A sandwich with whatever I got in the fridge, or grilled cheese.

Win a Copy of 'Huckleberry'

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)

Amazing! This guy never runs out of genius ideas!

Win a Copy of 'A Boat, a Whale, & a Walrus'

Antipasto platter as an appetizer, then burgers, brats and other sausage, salad, slaw, potato salad!

Win a Copy of 'Jamie Oliver's Comfort Food'

Fried chicken and biscuits

How to Make Rich and Creamy Fettuccine Alfredo That Won't Weigh You Down

The original fettuccine Alfredo as it is served at Alfredo's in Rome, where it was invented, is quite a bit different from the Italian-American version.

I wouldn't consider it low-fat or really healthy, but there is no heavy cream or starch, making it much lighter. The sauce is just butter and Parmigiano-Reggiano.

As long as really good cheese is used, I much prefer this version. I just think it has a lot more flavor than its Italian-American counterpart. It really shows how complex the flavors of Parmigiano-Reggiano really are.

But, of course, the way it is cooked here in America is sort of an Italian-American tradition. They're really like two different dishes.

Win a Copy of 'The Everyday Art of Gluten-Free'

Win a Copy of 'Tacolicious'

Barbacoa or shredded beef

Win a Copy of 'The Big-Flavor Grill'

salt and pepper, keep it simple. Maybe a little garlic powder or chili powder, maybe oil.

Win a Copy of 'Seriously Delish'

Apple pie, no question

Win a Copy of 'Fried & True'

buttermilk, slightly spicy seasoned flour dredge, and deep fried in some good oil. Then I eat it with plenty of hot sauce and honey, or ranch, or both.

Win a Copy of 'The Beekman 1802 Heirloom Vegetable Cookbook'

Guacamole or hummus.

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.

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