Profile

christine h.

I work to fund my eating adventures, and work out to undo said eating adventures.

  • Location: SMF->SAN->JFK
  • Favorite foods: veggies + carbs + spicy
  • Last bite on earth: not picky, grandma's deep-fried meatballs will be my first bite off this earth. :)

Robyn Lee Is Leaving Serious Eats a Mere 7 1/2 Years After She Got Here

Robyn! You were my gateway to the wonderful world of Serious Eats many years ago, when I was fresh to NYC and just starting to explore the city's bounty of edibles. I had linked to your blog from somewhere, left a comment on a post, and was SO ecstatic to receive a reply from you the next day! I was in NYC from 2007-2013, and you and SE provided the motivation for many fooding adventures over the years. Thanks for always keeping your readers in mind, have a wonderful time in Taipei, and I hope you'll check in with a guest post from time to time!

23 Asian Noodle Dishes We Love in NYC

It is so hard to check this website when I no longer live in New York :(

Where Do You Eat Alone in New York?

Xi'an Famous Foods and ramen places - especially this with monstrous wait lines, a party of 1 is much more likely to get seated earlier!

Win Pop Chart Lab's 'The Various Varieties of Fruits'

les tomates! (pretty much the only french i remember)

Best Moments in Serious Eats Land in 2013

(Psst -- might want to double-check the spelling of Fuchsia Dunlop's name on page 26!) Thanks for the compilation, always fun to relive the good memories :)

This Week at Serious Eats World Headquarters

I know this is a food website and all, but seeing Hambone and Yuba is the highlight of my Friday afternoons! Happy hour is the next-best highlight. :)

Cook the Book: 'Gluten-Free Girl Every Day'

Stir-fried rice noodles with ground pork, mushrooms, and cabbage -- and then a ton of Sriracha!

Spirited Sichuan, No Apologies, at Lao Cheng Du in Flushing

Fantastic writing! Now to round up a group and head over on the 7 train ...

Farewell, Serious Eaters!

Thank you Alaina, for everything you've done to bring SE to the wonder it is! Hope you get to take a little breather before moving onto whatever's next ... and spend some quality time with little Malcolm! He's such a cutie -- like his mommy!

Cook the Book: 'Every Grain of Rice'

liang pi -- xi'an famous foods style!

i was actually in xi'an over christmas break with another XFF fangirl, and we walked up and down the streets of the muslim quarter sampling the "authentic" liang pi they had there. unfortunately, while the chinese versions were cheap and tasty, we both found ourselves wishing we had the NYC version!

Day Off in NYC: What You're Eating on MLK Day

Hey Ed, hope you weren't disappointed by Absolute Bagels this weekend - they've been closed by the Health Dept. for an indeterminate amount of time. Just curious, what ranks #2 on your list for the neighborhood?

Cook the Book: 'The Kimchi Cookbook'

I can't decide between kimchi, sauerkraut, and half-sours ... a serious pickle to be in, huh?

Serious Eats Is Six: Happy Birthday to Us!

Happy Birthday, Serious Eats!

(and thank you to all the SE staffers who make the site what it is -- your masterpiece is one of the biggest reasons I can't bring myself to leave New York!)

Cook the Book: 'Secrets of the Best Chefs'

Mom's always right.

Cook the Book: 'Mac and Cheese'

lobster mac n cheese at macbar ... they're really generous with the lobster, too!

Snapshots From the Sacramento Burger Battle

Serious Eats, in my little cowtown-hometown? Never thought I'd see the day :)

Cook the Book: 'Vegetables, Revised'

A trio of root vegetables: kohlrabi, turnips, and parsnips.

(Good thing winter's a-comin'!)

Cook the Book: 'Susan Feniger's Street Food'

grilled calamari on a stick in taiwan :)

On The Game Trail With Joe DiStefano: A Tour of Flushing and Elmhurst's Asian Enclaves

Yup, you're right -- "shui jiao" should be boiled dumplings and "jiaozi"is the generic version. I showed my recently-moved-from-China coworker the pictures, and he was really impressed (especially by the frog drumstick!). He thinks that the open-ended potstickers are more common to the southern parts of the country. More eating research needs to be done. :)

Knead the Book: The Art of Baking Bread

Parisian-style baguettes!

On The Game Trail With Joe DiStefano: A Tour of Flushing and Elmhurst's Asian Enclaves

@Chris -- Apart from this food stand, I've also had the open potstickers at a Sichuan-style restaurant in Chicago and a roadside dumpling shop in Taiwan. My feeling is that they're a more authentic take on the usual potsticker since an open-ended shape wouldn't freeze well (spillage) and would have to be prepared fresh. As for nomenclature, both the open and closed ones fall under "guo tie" since they're both pan-fried. You might be thinking of "jiaozi," which is the generic term for a dumpling that's boiled.

As for which style is proper, I will assume that the average Chinese person eats more of the closed guotie since they're ubiquitous in grocery stores and can be prepared in advance. My parents always kept a freezer shelf stocked full of them, and it was one of the first things I was allowed to cook for myself. :)

On The Game Trail With Joe DiStefano: A Tour of Flushing and Elmhurst's Asian Enclaves

@simon It's all part of the same dish. Guo tie (the potsticker) is usually a thin dough wrapped around a long meat/vegetable filling, sealed, and pan-fried. This vendor leaves his potsticker open on the ends, and the crispy pancake forms when he pours water over the dumplings and allows the starch-laden solution to crisp up over the pan while the potstickers cook.

Daily Slice: Sullivan Street Bakery, NYC

This slice is hands down my favorite one in NYC. I wish I could learn to love all the other variations they have, but none of them match up to a good corner slice of the cauliflower!

Knead the Book: Southern Biscuits

Gravy and honey together ... did it once as a kid, still haven't kicked the habit!

Cook the Book: 'Herbivoracious'

Grilled portobello cap with roasted summer veggies!

Rollover Ads

I've got a slew of pop-up ad blockers installed on my browser, but these "rollover to expand" ads keep eluding me. Specifically, they expand (and start playing) without warning, so if I happen to open several SE pages in separate tabs, several of them start autoplaying. It's a mess to go through and shut down each one -- SE crew, any way you could disable this technology on your site? Or tell your advertisers to quit with these sorts of ads?

Poached Ramen

I'm no lawyer, but it makes me sad that the SeattleWeekly blog would lift Kenji's Ramen-Shepherd's Pie picture (and not-very-modified recipe) without a single acknowledgment to Serious Eats! The irony is that they post their "own" recipe subbing corn for peas, yet the featured image clearly doesn't show their version.

http://blogs.seattleweekly.com/voracious/2011/05/top_uses_for_top_ramen.php?page=3
(or http://imageshack.us/f/713/screenshot20110530at111.jpg)

http://www.seriouseats.com/2011/03/ramen-hacks-30-easy-ways-to-upgrade-your-instant-noodles-japanese-what-to-do-with-ramen-slideshow.html#show-147428

Best transportable city goodies

I'm going to visit some friends in San Diego next week and want to bring them some goodies representative of NY.

Previously, I've brought H&H bagels, cookies from Levain, and cupcakes from Magnolia, but can't think of anything else that's really original. (Once I saw a guy get on the plane with an entire Grimaldi's pizza in its paper wrapping -- only to trip in the aisle and have the pizza slide out after we landed. Sad!)

Any ideas, SE community? The items also need to survive 12 hours in my [unrefrigerated] carryon bag.

Thanks in advance from the happy bellies of those Californians :)

The Food Lab Lite: Kale Caesar Salad

The Kale Caesar Salad is a natural extension of the marinated kale salad, in which kale leaves are roughly chopped, massaged with dressing and salt, then allowed to sit. The beautiful thing about these salads is that kale is robust enough that it stays crisp and crunchy even after sitting dressed in the fridge for days. You can make it once and eat it over the course of a few days with no loss in quality. Caesar dressing, which naturally pairs with slightly bitter, very crunchy lettuces, seems like a perfect partner in crime. And it is. More

Potatoes! 36 Potato Recipes We Love

Potatoes: they're always hanging around. At least, I never remember buying any but then always seem to have at least five in my kitchen (what's with that?). I'm going to go ahead and assume this happens to other people too. They're sort of the plain janes of root veggies but that's a good thing, because they're versatile, and they're a gluten-free starch (important for some). More

24 Hearty Soups for Fall Weather

Fall weather means hearty, belly-warming soups. Now that the mornings are brisk and the nights are long, cozying up to a steaming bowl of soup is just what the doctor ordered. Here you'll find recipes for tomato soup with cheddar croutons, lentil and chestnut soup, real-deal tortilla soup, and more! More

My Thai: Salmon-Fennel Red Curry

You will never find salmon and fennel red curry on the streets of Bangkok, I can tell you that. But if both ingredients had been widely available over there (and affordable to most people) decades ago, I'm pretty sure these two would have become a classic ingredient combination in red curry. Why? Because they go so surprisingly well together. More

Not Your Bubby's Menu: How to Host a Tastier Rosh Hashanah

While planning an elaborate holiday feast, topped off with a heaping dose of religion and family pressure, can seem intimidating, it really just requires some planning (which we've conveniently done for you) and perhaps a bottle of wine to calm your nerves. We have a day-by-day prepping plan and menu for your upcoming Rosh Hashanah. More

Staff Picks: New Sandwich Finds in NYC That Have Us Inspired

We go through a lot of sandwiches in this city, from corner deli classics to highfalutin' double-digit price tag gourmet numbers. Some are good, some not so good, and some are great. And then there are the ones that make us remember just why we love sandwiches as much as we do—sandwiches that get us inspired. What recent sandwich finds are stuck in the crave centers of our brains? Take a look to find out. More

23 Pickle Recipes We Love

Pickling is one of those magical preservation methods that not only extends a food's shelf life, but also takes its flavor profile to interesting and delicious places. If it fits into a jar, then it's probably fit for pickling. From the basic garlic dill to pickled eggplant with mint and garlic, there is something for every time of the year. More

14 Easy, Refreshing Summer Dinners

It's summer and it's hot out. You have no interest in being bent over a hot pan all day, or really for any second longer than necessary. To counter this problem we've compiled a list of 14 quick and easy, and most importantly cool, dishes for you to try this summer. These range from tart ceviches to refreshing bean, pasta, or seafood-based salads. More

The Serious Eats Budget Rosé Hall of Fame

One of the great things about rosé is how good it is with food—whether you're serving a tomato salad or grilled seafood, pork chops or fried clams, your food will likely taste even better with a glass of rosé. Here are our favorite bottles of rosé under $15 (with one that's just a buck more that's too delicious to leave off the list). More