• Location: West Hartford, Ct.
  • Last bite on earth: Eggs Benedict

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

BLT sandwiches heavy of the B

The Counter Opening in NYC Next Monday

Eaten a Counter Burger before...not impressed.

Seriously Delicious Holiday Giveaway: Southside Market Sausage

I live in West Hartford, Ct.. There aint nothin' 'round these parts.

Seriously Delicious Holiday Giveaway: La Belle Farms Foie Gras

Reality Check: The Bacon 'N Beef Cheeseburger at IHOP

The first Patty Melt I ever had was from IHOP...40 years ago when it was still known as The International House Of Pancakes. I loved it.

Tyler's Ultimate

@lauraj...I think he also uses the term "all right" about 30,000 times in an episode.

Today show and Sandra Lee

I thought we were done with this subject. Besides, how many more appearances like this do you think we'll see once she becomes First Lady of NY State in January?

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

The Super Heebster from R&D.

Serious Eats Is Four Years Old: Happy Birthday to Us!

Happy Birthday and thank you for bringing me so much pleasure.

Seriously Delicious Holiday Giveaway: La Belle Farms Foie Gras

This Week at Serious Eats World Headquarters

Okay...time to start working on the Serious Eats calendar featuring Dumpling in a pose for each month with a corresponding Kenji (or other) great recipe. You'll sell thousands! Maybe 2012?

Best gift for an overseas expat friend?

How about Zingerman's?

Jarred pasta sauces?

We've had good luck with Classico and Trader Joe's.

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Bone in Ribeye...but I'd walk barefoot over hot coals for a Luger Porterhouse.

Naming your Dinner?

We've named our lobsters for years before plunging them in boiling water.
Somehow, it made it seem less cruel.

ummm - goat blood


Trying to eat more fish, what sides go good with Salmon?

Sauteed spinach with garlic.

What should I eat???

Barbara Lynch's Tagliatelle Bolognese

I saw Kenji on PBS a couple of weeks ago and, as I recall, he was appearing on CI with Chris Kimble. I hope we see much more of him.

Cook the Book: 'Avec Eric'

whatever happened to Progresso Chicken Stock?!

There were coupons in Sunday's paper for Progresso stock. Why would they offer those if the stores aren't stocking them anymore?

What do you crave more: sugar or salt?

Knife Storage...What's your preference and why?

I've used two magnetic racks for years...wouldn't be without them.

(Non-Food) Thanksgiving Traditions

When my family and friends fall asleep in front of the TV we like to shave off their eyebrows. It's an old Connecticut custom dating back to the Wampanaug tribe.

SE Alphabet


Pacific Dover Sole

Okay...we all know this is not the European Atlantic Dover Sole...not @$4.99 lb...but has anyone tried it and, if so, is it any good?

Reheating Fried Chicken

I know I shouldn't (or dare) reheat this in the microwave but what are your suggestions for reheating in the oven? Unfortunately, we don't have a convection which I hear does a great job of crisping up the skin.

Help...serving this tonight. Sorry for the short notice.

Pancakes 101

Haven't made pancakes in years but after hearing great things about Trader Joe's Multi-grain mix I bought some and I'm gonna make them tomorrow.

Any tips, comments, procedures, as far as cooking them, would be greatly appreciated!

Lettuce on Your Burger

Whole leaf, shredded, Romaine, Iceberg, Butter, Green Leaf?

Lately I've been shredding (God strike me dead) Iceberg and loving the cool, silken results. Normally I'm a Romaine girl. How about you?

Alex's Day Off

This is the second week her new series has been on FN...haven't heard any comments. I think she's great. How about you?

Log In????

Don't know why I have to log in everytime I visit the SE site. Is this a glitch from yesterday's problems? Anyone else experiencing this? It's not really a big deal, just a minor annoyance.

Dusty Beaujolais-Villages Nouvelle

Cleaning out a few cabinets this morning and found this unopened bottle dated 2006. Anyone think it's still drinkable or useable in food prep? I know it should have been consumed the moment we brought it home but somehow it got lost behind the Stoli Peppar.

Turkey Bacon

We're trying to watch Porgy's fat intake but he's got a great craving for his favorite sandwich: the BLT. Any brands you like?

Breville Convection Oven

Read several threads on toaster/convection ovens on this, my favorite site, but have never seen Breville (supposedly big deal at Williams Sonoma) discussed. I'm torn between this and the Cuisinart. Can my fellow Serious Eaters help me make a decision?

Indian buffet

We're totally new to the world of Indian food (I know, where have we been?) and we're dining at The Taste of India in West Hartford, Ct. today. As we're clueless about what to choose on their buffet can the Serious Eaters list some of their favorite Indian foods? We are definitely interested in lamb, chicken and vegetarian AND spicy!

Thanks in advance.

Babbo 2009

If we can stand one more discussion of Babbo, because I'm finally dining there in June for my 60th birthday celebration, I'd really appreciate an update of recent experiences there (good or bad) and what you feel I absolutely must order. Greatly appreciate your opinions!

Norma, Sarabeth or Isabella?

We're all meeting in the City late May to celebrate my 60th (can't believe it) birthday...staying at the Parker-Meridian and have narrowed Sunday brunch down to these three. Which one is your absolute favorite?

Broccoli Brainstorming

I've got tons of leftover woody, fibrous broccoli stalks and the thought of throwing them away is unthinkable. Any ideas from all of you wonderful people out there?

In Search Of: The Sharpest Cheddar

Lately we've found that even though cheddars are marked "sharp" or "very sharp" that they just don't have the bite they use to have.

I realize that the mfgs. in this country are dumbing down on heat in some cases (just try to find a REALLY hot horseradish) but must we all sacrifice our taste buds? Any recommendations?

Shirataki noodles

Anyone tried these and, if so, what's your opinion? I guess they're low in carbs and calories which could really help me out since I've been pasta deprived.

Also, where to buy? Whole Foods?


Simple Rice Pudding

Note: They use long grain Basmati rice at Bombay Grill, and I love the way it crumbles into an uneven texture, but short grain rice will also work. If you have a few vanilla beans, I'd recommend throwing them in... More

Dinner Tonight: Fried Squid with Marinara Sauce

The rounds don't come out stunningly golden-brown, but the squid is so tender and light that it's really not an issue. They tasted like no squid I've ever had. In fact, they're so good, the marinara isn't really needed even if it does work. I chose to use it simply because it's how I grew up eating the dish. Some aioli wouldn't be bad. But honestly, with a nice squeeze of lemon and a sprinkling of salt, these are set. More

Dinner Tonight: Ham and Pear Crisp with Spiced Butter

I probably could have come up with this recipe on my own up to that point, until I noticed its stroke of genius: the butter used to coat the bread is mixed with ground coriander, ginger, and pumpkin pie spice. As the butter foams and melts in the skillet, the spices toast, and the fragrance is marvelous. The almost Christmas-y aroma plays off the sweetness of the pear and the ham perfectly. More

Chorizo Hash Browns

I have a thing for hash browns. I love the crisp edges and the deep oniony bite. This recipe adapted from Gourmet tosses in some Spanish chorizo for some extra meatiness, and some smoked paprika to really bring things home.... More

Eat for Eight Bucks: Eggplant Caviar

It was a rich but simple spread that finally convinced me to seek out eggplant instead of merely tolerating it. I put this eggplant caviar out with bread and deviled eggs for guests to nibble with drinks a couple of times before realizing that I could happily skip dinner after the supposed snack. With good bread and a thoughtfully dressed green salad, the combination becomes a real meal (and a downright luxurious one, if you ask me). More

Equipment: The Due Buoi Wide Spatula (My New Favorite Tool)

Normally my equipment posts focus on comparing a few of the top contenders for a single product. This week, instead I'm going to present you with my new spatula. I love my new Due Buoi Wide Spatula ($36) almost as much as I love the beautiful smashed burgers I'm going to create with it. If you are partial to smashed burgers or do a lot of heavy-duty grill or griddle work, I'd suggest you add one of these to your arsenal immediately. More

The Burger Lab: The Ins-n-Outs of an In-N-Out Double-Double, Animal-Style

Order In-N-Out's Double Double (two patties, two slices of cheese) Animal Style and the Double Double is brought to a whole new level: The onion slice gets replaced with a dollop of a sweet, darkly caramelized chopped onions, an extra stack of pickle chips goes underneath the tomato, and the patties get fried with mustard directly on the griddle. But while I've had my share of regular In-N-Out burgers, I've never had them Animal Style. That's something that needed to change, and stat. More

Mediterranean Flavors: Tzatziki

You only need to follow a recipe once or twice when making tzatziki before the process becomes almost automatic. Thick tangy yogurt; crisp, sweet cucumber; pungent garlic and dill; sunny lemon. The formula, a staging ground for countless dip platters and a condiment for the thousands of gyros dished up daily, is as familiar to us now as salsa and ketchup. And its preparation is about as intuitive—recipes matter less than solid ingredients and a willingness to dip a tasting finger along the way. More

How to Make Whole-Milk Ricotta Cheese

Ricotta is one of the easier cheeses to make at home—it's especially tasty when fresh from the cheesecloth. The single step that makes cheese is adding acid to the milk, be it from lemon juice, vinegar, or buttermilk, in varying proportions. For this recipe you will need a big ol' pot, a non-reactive stirring spoon, a colander lined with cheesecloth, paper towels, butter muslin, or a very clean flour sack dish towel, and a reliable thermometer. It's pretty simple, and you get to call yourself a cheesemaker after. More

Cook the Book: Classic Wedge Salad

At Good Stuff Eatery in D.C. Spike has a variety of wedge options but I think the Classic Wedge is the best place to start the iceberg comeback. Basically a quartered head of iceberg lettuce, the Classic Wedge is topped with a fantastic Blue Cheese Dressing, chopped red onions, crumbled bacon, and even more blue cheese. We all know that adding bacon is an easy way to amp up the deliciousness factor but in this case it's the homemade blue cheese dressing that really makes the salad. More

Canteen 82: Quality Chinese from a Dumpling-Espresso Bar?

With the Upper West Side's long tradition of neighborhood Chinese restaurants threatened with extinction, perhaps it is time for a new model for success. Perhaps that of Canteen 82, whose awning says it all: Espresso, Noodles, Dumplings. The blackboard inside adds to the intrigue: "Join Us For Breakfast," which features omelettes and Texas French Toast. All these foodstuffs can make it difficult to get one's bearings, but my desire for a solid Chinese restaurant on the Upper West Side led me to the Chinese items on the menu. More

Cook the Book: Farmhouse Bacon Cheeseburgers

Spike Mendelsohn's Farmhouse Bacon Cheeseburgers from The Good Stuff Cookbook possess all of the elements of my holy grail burger— thin patty, squishy potato bun, American cheese, iceberg lettuce, tomato, pickle, red onion, and a secret sauce, oh, and bacon. Spike's concept throughout the book is to keep it simple. And I went into the kitchen with fingers crossed, hoping that not over-thinking it would lead better burgers. More

Cook the Book: Frankies' Meatballs

When eating at Frank Falcinelli and Frank Castronovo's Frankies Spuntino, not ordering the meatballs is really a crime. They are by far the best meatballs I've ever had in a restaurant, and possibly my life. Perfectly textured, not at all dense but not falling-apart crumbly, with just the right amount of egg, bread crumbs, garlic, and cheese throughout. But what really makes these meatballs special is the addition of raisins and pine nuts. More

Cook the Book: Smoky Oven-Roasted Spareribs

As one might expect, in a book called Pig: King of the Southern Table there's a lot of talk about barbecue. But for those of us who live outside the realm of real barbecue, and might not even have the luxury of an outdoor space to grill James Villas has kindly shared this recipe for Smoky Oven-Roasted Spareribs. Yes, they are oven roasted, and no, they are not real barbecue but, for coming out of a conventional oven these ribs are pretty spectacular. More

How to Make Your Own Breadcrumbs

True, making breadcrumbs from scratch is nothing fancier than pulverizing, toasting, and maybe seasoning old bread. The real charm of the homemade stuff: A spare half a loaf could inspire new dinner ideas on the spot—if you know how to use it. Read on for tips on custom-making crumbs to suit your meatloaf, pan-fried cutlets, baked chicken fingers, mac and cheeses, and other meals. More

How to Deep-Fry at Home Without a Deep-Fryer

I used to think that in order to deep-fry, you needed a deep-fryer. Not so. To do it at home, just grab a stockpot, wok, or deep-walled saucepan, and a candy or deep-fat thermometer, and go to town. Here are some tips on what oils to use, how hot they should get, and the importance of drying. More

French in a Flash: Pissaladière Pasta

Sometimes re-imagining traditional ingredients in new ways can yield very high returns. This pasta has the earthy flavor and texture of multigrain pasta and bay leaf and thyme paired with the sweetness of caramelized onions and the salinity of olives and anchovies. It's pissaladière in a bowl. More

How to Make Battuto: The Italian Soffritto

Although you hardly hear the word anymore—it's even hard to find in classic Italian cookbooks—battuto is basically an Italian (and much more fun to say) term for finely chopped aromatics (apparently, the words translates as "beaten"). Usually it's a combo of onions, celery, carrots, garlic and parsley cooked in fat such as lard or, more recently, butter or olive oil, and it can sometimes includes a meat like pancetta, bacon or prosciutto. But almost always it's the first element of a dish to hit the pan, and the one that makes you close your eyes and hum after taking the first bite later on. More