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What Serious Eats' Sale to Fexy Media Means for You

You're going to get more of what you love about Serious Eats in a spiffier form—we're hard at work on a redesign that's going to knock your socks off with big, beautiful photos and improved navigation. You're going to get more great feature articles, guides to where to eat wherever you are, and loads of recipes and essential cooking techniques from Kenji, Daniel, and their kitchen crew. In addition to all that, we'll be expanding our video production. More

Ed Levine's Golden Rules of the Perfect Pancake

Anyone can make pancakes, but what does it take to make great ones? You need a point of view, and you have to experiment enough to leave your imprimatur on the griddle while keeping them recognizable as pancakes. When someone has a paradigm in their head and achieves it—that is pancake greatness. More

Why Diners Are More Important Than Ever

I've had a egg- and toast-loaded three months of eavesdropping while eating my way through New York's diners, as many as I could without getting divorced, and have come to the inescapable conclusion that they are as essential to our way of life, our democracy, and our sense of community, as any other American institution we have right now. More

Happy Holidays From All of Us at Serious Eats

Whether you're sipping piña coladas on a beach, drinking hot chocolate after a brisk day of skiing, or just hanging out with people you love, we hope your holidays are filled with good cheer, warm feelings, and of course, seriously delicious food and drink. More

Happy Thanksgiving, Serious Eaters!

As we wind down our efforts on the site for the next few days and scatter like wind-blown dried stuffing crumbs for the holiday, I wanted to take a moment to wish our ever-growing Serious Eats community the happiest of Thanksgivings. More

Meet the Beer Issue of the Serious Eats Magazine!

At Serious Eats World HQ our Friday afternoon happy hours revolve around beer. We even have a stash of growlers in the office, awaiting weekly refills. And as the weather grows warmer, our happy hour rolls around earlier, hence it should be no surprise that this month's issue of our magazine is dedicated to beer, a subject near and dear to all of us. More

An Open Letter to Serious Eaters

Serious Eats is now more than seven years old, and like most seven year-olds we grow and change in spurts. Over the next few weeks and months, we're going to be making some changes at Serious Eats to focus on what we do best: helping you discover and create great food experiences. Here's what to expect. More

Meet the Breakfast Issue of the Serious Eats Magazine!

I don't know that every serious eater would agree, but breakfast is my favorite meal of the day. Why? Let's face it: there are few better thing on this earth than eggs, doughnuts, and French toast, which are all considered quintessential breakfast foods, as least by me. So when our editors suggested a breakfast issue of the magazine, I quickly concurred. More

Ed's Vegan Month Week 4: The Home Stretch

As I write this I only have a day and a half left in my vegan month. I could say who's counting, but I have to admit that I am. As we near the home stretch of my vegan adventure, I have a few thoughts on how things have been going. More

Seattle Seahawks vs. Denver Broncos: Who Wins the Super Bowl of Food?

We're putting the pigskin aside for the moment to focus on the food of the respective cities this year's Super Bowl contenders hail from. At first glance, it looks like a blowout: Seattle's food scene has absolutely exploded in the last 20 years. But in recent years, Denver has been coming on food-wise, so without further adieu, let the food game begin! More

The Food Lab Video Series is Here!

The SE Overlord here. I want to address a few specific comments: Fewer posts that represent a deeper, more comprehensive dive into a given topic was a strategic decision we made a year ago to make the site more useful and engaging to our community. And we have clearly succeeded. I've never been prouder of what we publish, and our community continues to grow. Advertising and sponsored posts enable us to do what we do. That's the long and short of it. That said, as Kenji points out, our opinions are not for sale at any price, and they never will be. Re: Kenji's video series. Ever since Kenji started the Food Lab column I have been thinking about how to do a video version of it that would be both informative and entertaining. Our GM Chris Mohney, who shares my passion for, and experience in, creating video, took it upon himself to make my dream a reality, and I think this series succeeds beyond my wildest dreams. As far as charging for the videos, we decided that this was a concept worth testing. Creating high-quality, truly original video is not an inexpensive proposition, so we came up with a couple of ways to raise the necessary funds, namely crowdsourcing and charging a modest price for the videos. We will continue to experiment with telling food-related stories and sharing related information in every medium there is. I hope you all stay with us, because even after almost ten years of working on Serious Eats, we're all still incredibly excited about what we do. We think you'll be just as excited about what we have in store for you when you log on.

The Good Bagel Manifesto

I realize that I am so, so late in responding to Kenji's brilliant if occasionally wrongheaded bagel rant. I agree with 95% of what he wrote, but the idea of a schmear being excessive is heretical. Here's a link to what I wrote about this topic in the NYT 12 years ago: http://www.nytimes.com/2003/12/31/dining/was-life-better-when-bagels-were-smaller.html

In Praise of a Turkey-Free Thanksgiving

I would be down with a prime rib or peking duck Thanksgiving (you can pick up Peking turkeys at a few places in NY's lower Manhattan Chinatown), but my wife would not tolerate it. I would be happy eating just sausage, apple, and pecan stuffing and pie for Thanksgiving. That's a meal I would give thanks for.

A Day in the Life: Ed Levine, Serious Eats Overlord

oh yeah, that's exactly what it is

A Day in the Life: Ed Levine, Serious Eats Overlord

The New York Sports Club inside the Holiday Inn Crowne Plaza at 49th and Broadway in NYC.

An Open Letter to Serious Eaters

@NYCAnn There will still be great local content for NYC. There may be fewer NYC-oriented posts, but each of them will and in fact does offer more info, more detail, more reporting, and go deeper into a given topic. In the aggregate our New York content will provide an extraordinary, comprehensive look at NYC food. Stay tuned and give us the benefit of the doubt. I promise we'll get this right.

Where to Get Great Hamantaschen in NYC

The Breads Bakery hamantaschen blew me away. They were light, flaky, and moist.

Ed's Vegan Month Week 4: The Home Stretch

Interestingly, I broke the vegan diet with some DiPalo's fresh mozzarella. I actually didn't order any pork until today's lunch. Stay tuned for my thoughts on all this and more on my post this Friday.

Ed's Vegan Month Week 4: The Home Stretch

I've lost a few pounds. I can give you a more definitive answer after I weigh in tomorrow, but my guess is it will end up between 4 and 5 pounds for the month. But stay tuned, because you never know. I would have lost more, but, like you, I can only eat so many vegetables, so I ended up eating lots of nuts and organic dark chocolate and things that are not low calorie.

Ed's Head: I'm Going Vegan This Month To Keep Kenji Company

I'd like to suggest that we stay on topic with the comments on this post. Let's not debate the merits of the Paleo diet here. We'll save it for another time. We're talking vegan here, and today was another good day. I split my szechuan tofu (skip the pork) lunch special into lunch and dinner portions. I'm feeling less and less deprived each day.

Ed's Head: I'm Going Vegan This Month To Keep Kenji Company

@stebu. Actually vegan month continues. Reading Kenji's 10 things every first-time Vegan should know: http://www.seriouseats.com/2013/02/tips-for-vegans-eating-veganism.html was very helpful One of the ten is don't beat yourself up if you end up eating a little bit of non-vegan food. I am learning as I go along. I had no idea that most crackers (like Stoned Wheat Things, which I adore) have dairy-derived products like whey or sugar (Ritz, which I also really love). But I'm learning and even after a week I have learned so much. @RSD4 I have also learned that one of the dangers of my vegan diet is the over-reliance on carbs. Kenji deals with that by cooking veggies. I am going to try a couple of his recipes this weekend.

Tell Us About Your Favorite Uptown Restaurants

I'm a Telepan, Ouest, and Red Farm man, though if I want to have an intimate conversation with the people I'm dining with I go to Telepan or Ouest. I'm also really interested in Georgette Farkas' new French Rotisserie restaurant somewhere in the low east 60's.

Ed Levine's Must-Eat New York Dishes of 2013

@whatandyate Now I'm going to hit Lafayette in the next couple of days to try the eclairs. I've had them at least once before, I think, but I believe I was trying too many of her sweets at once.

This Week in Ed's Head: Anthony Bourdain, GMO Papayas, The Best Hot and Sour Soup, and More!

I "obviously" have a lot more reading to do before I comment further on the GMO controversy. Point well-taken, everyone.

Troubling Pizza Trends in NYC

Percy's on Bleecker Street is the best dollar slice I've ever had in NYC

NY or Brooklyn-centric food gift for LA friend?

I would bring them bialys from Hot Bread Kitchen. They're baked in Queens, not Brooklyn, but they are great and you can't get anything like them in LA. Also Margaret Palca Rugelach is from Brooklyn and absolutely amazing, buttery and delicious.

need a French or Italian restaurant in high East 50s or low 60s

Jo Jo--Jean Georges restaurant, haven't been in years
La Grenouille--old school, very pretty French restaurant, lots of flowers
Casa Lever, Park Ave. and 52nd, amazing art on walls, unique architecturally

First Impressions of RedFarm Upper West Side

The dumplings are indeed expensive, but they are many cuts above even the good Chinatown dumplings: they contain much better ingredients and the wrappers are delicate and delicious. . Plus, you, me, and everyone else are paying for the real estate as well. Do I wish the dumplings were less expensive? Of course I do. But sometimes you have to bite the bullet, or should I say bite the dumpling.

What's Your Favorite Diner in New York?

I feel that in NYC a diner could be any place that serves sit-down breakfast, lunch, and dinner at reasonable prices. Given that definition I would say that my favorite diner in NYC is the Fairway Cafe: great scrambled eggs, pancakes, and hash browns at breakfast; burgers, salads, and sandwiches at lunch; solid 3 course dinners starting at under 20 bucks featuring an appetizer, chicken, steak, fish, or pasta, and a really good dessert. It's way better than any Greek coffee shop that I know in NYC and just as cheap.

My Love Affair with Barbecue: A Chronology

You're right, Sloss. It was Leon's. Many thanks.

Best time to visit nyc??

I would come in early September, when it's less likely to be insanely hot, and make sure you go to Smorgasburg on either Saturday or Sunday in Brooklyn at 11:30 a.m., before it gets too crowded. I'd also try to hit the Union Square Greenmarket in Manhattan on Saturday morning.

Will Gordon

One more time for those who missed it: Will Gordon and Serious Eats came to a parting of the ways for reasons I am not comfortable going into here. We all love Will's writing and regret that his voice is no longer represented on the site. That said, I think there is still lots of great stuff (and distinctive voices) to read and look at on Drinks and every other Serious Eats site for that matter. I for one think Maggie Hoffman is doing a truly extraordinary job on Drinks, as are all the other editors here who work tirelessly to put out what I think is the best food and drink content on the web.

Sunday Brunch: Thomas Keller's Quiche

Thanks to all the commenters who have called the errors in this recipe to our attention. Kenji went into the post today and made all the necessary changes.

Sunday Brunch: Goat Cheese Soufflé

I made all the fixes in the recipe, based on all the comments above. Everything should be right now. Please let me know otherwise.

Sunday Brunch: Goat Cheese Soufflé

6 tablespoons of flour. Sorry about that. I will fix this recipe now.

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