I'll make anything once, and then make it better the next time. Half my fridge is devoted to condiments and pickled things; the other half to meat and farmer's market produce. Favorite cuisines to cook are Indian, Japanese, Moroccan, and southern Italian.

  • Location: PDX
  • Favorite foods: Pickled beets, sauerkraut, makizushi, Buffalo wings, eggs, udon noodles, mushrooms, rare ribeyes, gravlax, rice, apple-cinnamon quinoa, brown-bag yellow popcorn, Nutella, pomegranates, fried curried cauliflower
  • Last bite on earth: Steamed mussels in a garlic/butter/white wine broth with fresh sourdough on the side

We Taste Every Kind of Spam

@CandiRisk haha I like to think of it as an acquired taste to an acquired taste... And most of my other Moxie-drinking friends won't touch it!

We Taste Every Kind of Spam

MOXIE!!!!!!! I get cases of Diet Moxie shipping out to the PNW. It costs a FORTUNE but it's cheaper than flying back to Maine every time I want one.

And there's nothing better than fried Spam slices for breakfast when camping in the autumn.

Serious Eats NYC-Maine Road Trip: Suggestions Please!

I second Flatbread (Portland location, get a table outside if possible), Bintliff's for brunch, Amatos on India St (don't even TRY to eat the whole sandwich if you're on a tasting excursion), and Novare Res off Exchange St. Also Portland Lobster Co on Commercial St (see if Beautiful Ben is working!) and Aurora's Provisions on Pine St (I went to HS 3 blocks away and their sandwiches and chocolates are amazing).

Fore Street is what it is: an institution, albeit one that has managed to keep its quality and its reputation. I say skip it this trip, unless you get a serious craving for steamed mussels and rustic bread.

Outside of Portland
Yarmouth (15 min north): Seagrass Bistro (Stephanie is quite talented and so friendly!)
Freeport (20 min north): Conundrum Wine Bistro (Vinnie bought out his parents a few years ago and runs a great ship, just went there tonight!), and Mainely Custard (because who doesn't love frozen custard???)

Cereal Eats: Yes, Rice Krispies Treats Cereal Still Exists

@leandra HILARIOUS!! Love this column already.

But I love cereal even more, and I love Rice Krispies Treats Cereal the most. Like, in a slightly worrisome, "if I found out they were in a store only 75 miles away I would rent a ZipCar just to take me there and back" way.

Thank you for saving me countless ZipCar rentals!!

"Seriously Indian"?

Then don't read it, @meat! :-p

Doing a "Seriously Indian" column would be like doing a "Seriously North American" column, in terms of breadth and scope. Such amazingly, deliciously, fantastically diverse cuisine!! Just think of it as plenty of fodder for years to come!

Anthony Bourdain's Paula Deen Diss

AB +1. Good for him, calling a spade a spade.

South Portland, ME: Great Bagels from Scratch Baking Co.

OH MY GOD THESE BAGELS ARE AMAZING. Definitely nowhere near an NYC bagel, but fantastic nonetheless, and definitely worth the 1+ hour round trip from South Freeport. Freshly toasted with a smear (not schmear) of house cream cheese, I would say there's few things that are better (especially with some cold-smoked salmon on top).

SE Staff Picks: Our Favorite Non-Pedestrian Cheeses

Hangover Helper: In-N-Out To The Rescue

Animal Style is the sole reason to get INO fries, but it's the best reason in the world! Amazing combination, right up there with dipping fries in a Frosty and putting salt and vinegar chips in a tuna sandwich.

Microwaving Japanese Rice?

It's so easy on the stove! Microwaves have so much potential for error, and rice can be temperamental.The Joy of Cooking has the best instructions I've found so far.

What to do with leftover frosting?

Mmmmmmm frosting. If for some reason you're against the spoon method, dipping nice crispy salty pretzels in it is a great sweet/salty mix.

If you are going for the spoon method, it's imperative that you eat it while standing up in the kitchen, awkwardly watching the TV that's in the next room and tuned to an 8-hour Law & Order: SVU marathon.

The Food Network's 50 States of Pizza

The pizza they pick from Maine, home of awesome New England Greek pizzas and the amazing Ricetta's, is something with MASHED POTATOES on it????????????????? Otto's is good, but seriously? THAT'S the best pizza in Maine?

Just because of that, I automatically distrust every other entry.

It's Shark Week...

Muahahahahaha love it. I do things like this with candy all the time.

Drinking the Bottom Shelf: Nova Schin Brazilian Lager

You would be SO comfortable in Portland, Oregon. I myself am a New England transplant here, and I thought my salty NE friends, guys and gals, could throw pack a few (plus a lot more) in any situation, any weather, during any activity or lack thereof.

Oregonians put us all to shame. Seriously, drinking beer is basically something they do in between breathing. Amazing. Unfortunately, living downtown the cheapest option is PBR for 7.99 + deposit, and I've done plenty of exploring on that bottom shelf already.

Dear AHT: How to Make a Palindrome Burger

In the words of Chandler Bing: "Oh my God!"

I cannot WAIT to try this more "flat"-friendly approach, as I can also commiserate with having an electric range. Ingenious!!!!!!!

Cook the Book: 'The Unofficial Harry Potter Cookbook'

Edible words from The Phantom Tollbooth. Also, any food served in the Anne of Green Gables series I was fascinated by.

Turkish Delight (as featured in the BBC straight-to-video 80's production) seemed AMAZING until I ate some, aged 10. No, thank you.

Nutella Pound Cake

Delicious! Two of my favorite things in one!

Tempuroni. Yes, That's Tempura + Pepperoni

Amazing!! Definitely going to put this on my list of awesome things to cook next. Do I have to use (what I consider because I'm a poor student) good vodka? Cause I'm hoping some Popov will do the same thing...

This Week at Serious Eats World Headquarters

Hambone!!!! Hope he's enjoying all the sandwich scraps!

Serious Eats Sandwich Festival: The Final Menu, Prepare to Salivate

arghhhhhhh why do I live on the other side of the country now?????????????

Salt: Not only does it make things taste good, it's good for you

Omg I LOVE SALT! Same as @Traveller, my internist told me to the throw caution to the wind on my salt intake. I don't eat packaged food with sneaky hidden sodium though, so when I add a generous pinch of sea salt to my meals, I get all the salty, amazing goodness. Give me salt over sugar any day!!

Chili Challenged

@ESNY1077 - That sounds phenomenal! As a Yankee, I don't have many strong opinions about chili, but I think I might after making yours!

Chain Reaction: Rock Bottom Brewery

100% agree. Burgers are fine, beer is fine. I'll eat there if I'm walking past and don't feel like exerting the brainpower to decide on another place (plus it's right downtown and is the only restaurant within a 4 block radius and I'm lazy). Don't even THINK about ordering a cocktail off the menu; wayyyy too much sugary/syrupy mix.

Honestly, I'm surprised this place has lasted in Portland, where serving an only OK house IPA is pretty much a crime.

Daily Slice: Straight From New York Pizza, Portland, Oregon

There's an Escape From New York pizza on NW 23rd in Portland. Very simple, very solid, closest to a NY slice in the PNW that I've found.

Drinking the Bottom Shelf: Natty Ice vs. Milwaukee's Best Ice

@Will, your household budget mirrors the one in my household remarkably well. Kudos.

Your most fun dish to make!

I usually cook meals based on what I'm craving that day, but some things are just so much fun to make, I can't wait to make them again!

Personally, I find latticed pies and rustic terrines to be the most fun to make. Getting that pie crust perfectly rich and flaky, creating the lattice top, and producing a cover-worthy pie is exhilarating. Also, I have a love affair with aspic, and playing with offal is one of my favorite hobbies, so making a terrine is a reward after a long week.

What about you? What's a dish that you have fun making?

Pickled Garlic

Pickled garlic is great in salad dressings or as part of a pickle plate (try drizzling them with a bit of fruity oil). During dinner prep, they're great coarsely chopped and added to sauteed greens. When the garlic is all gone, make sure to save the leftover brine and use it in homemade bean purees or quickly dressed bowls of salad greens. More

In a Pickle: Pickled Red Tomatoes

Late summer and its joyous glut of tomatoes is a bittersweet time for a canner. Tomatoes signal the end of summer fruit and bring with them the knowledge that the growing season is nearing its end. However, there's just so darn much that can be done with tomatoes that the possibilities make this preserver positively giddy. More

Ginger Beer

Ginger beer is ginger ale's sinister cousin: much or ginger and a little less sweet, but still (mostly) non-alcoholic. It can be made easily at home with simple ingredients and materials. More

Vegan: Noodle Stir Fry? Reverse The Ratios

Cut way back on the noodles and add a whole slew of vegetables. That's exactly what I did here. Instead of noodles, the base of the dish is stir-fried bok choy (cooked in a super-heated cast iron wok to get some nice, smoky wok hei into it) along with flowering chives, Chinese chives, and leeks in a savory fermented black bean and soy-based sauce. The noodles are still great—perfect for adding a bit of textural and flavor contrast—but now their ratio is more akin to the marshmallows in the Rice Krispies. More

Poulet's Preserved Lemon Chicken with Olives with Almond Couscous

Not everyone has a jar of preserved lemons hanging out in the fridge, but after giving this recipe for Preserved Lemon Chicken with Olives with Almond Couscous a go, you might consider it. Adapted from our poultry-centric cookbook of the week, Poulet, this recipe brings together a trio of salty-fantastic ingredients—capers, olives, and those great preserved lemons)—to make a pot full of falling-off-the-bone braised chicken thighs. More

The Nasty Bits: Fish Head Soup

For a deboned fish head's soup, I like salmon heads. You can use any fish head you like, so long as it's large and meaty enough to be worth your time, but if you use salmon heads, consider dill and cream. The procedure is easy enough—sauté some onions or leeks, add the salmon heads and dill and some potatoes or other vegetables, if you like. Simmer, then separate the fish meat from the bones and reintroduce the morsels of tender salmon to the soup, along with more dill and cream. The taste of the stock is fishy without being too overwhelming, especially since it's enriched with cream. More

Vegan: Braised Eggplant with Tofu in Garlic Sauce

Woks are generally associated with super high heat, rapid cooking, and smoking hot oil, but there are other, gentler methods of cooking in one. Braising (or simmering) in a wok is about the simplest thing you can do with it. It doesn't require the crazy high heat you need for stir-frying and it doesn't require mad flipping skills. In fact, it doesn't even require a lot of time, particularly when working with a tender vegetable like eggplant. More

Chickpea, Potato, and Spinach Jalfrezi With Cilantro Chutney

Jalfrezi is more similar in its cooking method to dry-fried Chinese dishes rather than the typical wet Indian curry. It's made by cooking spicy green chiles (I use Thai bird chiles, you can use serranos or jalapeños if you prefer) along with onion, garlic, ginger, cilantro stems and red peppers. The key to great flavor development is to cook down the aromatics in oil until almost all the moisture is driven from them and they become sticky and begin to brown. To this flavorful base, a few spices are added (hot paprika, cumin, coriander, and turmeric), along with chopped tomatoes. More

7 Ways To Spike Your Hot Chocolate

Winter might be halfway over, but round these parts it seems like things are just beginning to get really cold. We love our hot drinks around here, and if you're feeling really lazy (who isn't on a cold winter's day?), you can do worse than snuggling up with a cup of boiling water, a packet of Swiss Miss, and a bottle of rum. Go ahead and do it—we won't judge you. But if you feel like fancying things up a bit, here are a baker's half dozen easy ways to spike your hot chocolate, complete with fancy-pants garnishes and measurements to boot! More

Soondubu Jjigae (Korean Soft Tofu Stew)

[Photograph: Jessica Leibowitz (] Notes: Kombu, small dried anchovies, kimchi, gochujang, and Korean chili flakes can be found in most Asian supermarkets. For a vegan-friendly recipe, omit anchovies and add 1 tablespoon miso paste, using vegan kimchi (see recipe here).... More

Meta-Foods: Rice Krispies Treats Cereal Treats Cereal (RKTCTC)

Meta-foods are foods that are made of other foods. They are few and far between, but when they come around, they're pretty much always interesting. When Leandra introduced the office to Rice Krispies Treats Cereal yesterday, it was only a matter of time before we asked the obvious question: What happens if you make Rice Krispies Treats out of Rice Krispies Treats Cereal? To go even more meta on you guys, that'd be Rice Krispies Treats Cereal Treats. Or simply: RKTCT. More

41 Recipes with Greek Yogurt We Love

Tangy, thick, and lusciously rich, there's a lot to love about Greek yogurt. While we love a bowlful of it for breakfast, one of Greek yogurt's many great qualities is its versatility. Throw it into a bundt cake batter to make it extra moist, marinate chicken in it, add it to mashed potatoes to make them ridiculously creamy, or just whip up a quick dip with garlic and lemon. Here are a few (no wait, a whoppin' 41!) of our favorite recipes using the stuff. More