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Ben Fishner

Ben Fishner

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Born and raised in NYC, it was clear Ben was a serious eater when he called in to Food Talk with Arthur Schwartz on WOR at age 9.

Ben has been blogging about food over at Ben Cooks Everything since 2008, and contributing to Serious Eats since 2010. He writes Apps Only, a guide to fine dining on a budget, and Market Scene: NY, where he reports on the goings-on at New York's Union Square Greenmarket. He also works in the Serious Eats office on all kinds of techy stuff.

  • Website
  • Location: New York, NY
  • Favorite foods: Hot dogs, chicken wings, cucumbers, tacos, matzo ball soup, noodles of all shapes, sizes and ethnicities.

What to Cook with Locust Grove's Phenomenal Peaches and Plums at the Union Square Greenmarket

It's not news that local, in-season fruit is pretty much always tastier than the year-round stuff at the supermarket. But the flavor of the peaches and plums currently available at the Greenmarket is practically mindblowing. And the variety, courtesy of farms like my personal favorite for stone fruit, Locust Grove Fruit Farm, surprises even market regulars like myself. Take a look at their ample selection and check out these recipes for what you should do with your haul. More

Everything's in Season at the Union Square Greenmarket, Here's What to Cook with It

It's time to go to the market. Hot weather is finally here, which is a drag, but that means that just about everything is in season right now. We're seeing tomatoes, corn, peaches, plums, okra, eggplant, peppers, blueberries, currants, gooseberries, beans, peas, and a lot more. Take a closer look at some produce, and grab recipes on what to do with it all. More

The Best Neighborhood Bars in the East Village, NY

I've lived on the outskirts of the East Village for my entire life, and I'd defy you to name a better neighborhood in the city for neighborhood bars. I'm not talking about places with tasting notes on the beer list, or encyclopedic wine lists, or $14 cocktails. There's room in my heart for all that, but most nights I just want a cheap drink in a low-key setting. Some of these great neighborhood bars are cozy and quiet, and some are dark and loud. Some are true dive bars, and all are great places to unwind with a drink for not too much cash. More

The Union Square Greenmarket is Up and Running at Madison Square Park

While emergency vehicles are parked in Union Square, the Greenmarket has temporarily relocated to Broadway and 23rd Street at Madison Square Park. They're encouraging shoppers to fill an extra bag with produce to be donated right at the market and distributed to those in need by City Harvest. Support local farmers hit hard by the storm and your fellow New Yorkers in need at the same time! More

Market Scene: All Kinds of Winter Squash at the Union Square Greenmarket

Erin's experience with pumpkin-flavored foods this week had her wondering what, exactly, a pumpkin tatses like (hint: it doesn't taste like a scented candle, as many grocery manufacturers seem to believe). What better way to refresh your memory than by visiting the Greenmarket and grabbing an actual pumpkin? Or delicata? Or blue hubbard, kobocha, golden acorn, and stripetti? Click through the slideshow for a closer look at all of the winter squash we've been seeing around the market lately. More

Market Scene: Grapes, Eggplant, Tomatoes and More at the Union Square Greenmarket

Lots of summer produce—tomatoes, peaches, zucchini—are still around, so you're welcome to pretend that fall isn't just around the corner. But it'll be hard since pumpkins and other winter squash have already started popping up around the market. Take a stroll through the market in the slideshow, and then do so in real life! More

A Very Special Market Scene: Tomato Madness!

Oh, tomato season! Many a market shopper's favorite time of year, and this year, we happen to be seeing the best tomato crop in years. And since the season is at its peak, the prices are at their lowest. Because when tomato season ends, you won't see tomatoes like these until next year. We're so excited about the tomato crop, we decided to devote this week's marker scene entirely to the fruit we love. More

Market Scene: Melons, Peppers, Tomatoes and More at the Union Square Greenmarket

Peak season at the market continues this week, with lots of melon rolling in, along with sweet and hot peppers and the squash, tomatoes, and eggplant we've been seeing for weeks now. What's more, the prices on those beautiful heirlooms continue to drop as the season really hits its stride. What're you waiting for? Click through the slideshow and get to the market, ASAP! More

Behind the Scenes in Daniel's Home Kitchen

My mom used to write the spice's name in sharpie on the top of spice jars so they could be identified from above. Problem solved?

Dinner Tonight: Sloppy Jessica, or Mac-and-Cheese-Chili Pizza on a Bun

Cat doing Home Alone face!

What's in Your NYC Care Package?

The list could go on forever, but at the top is whitefish salad from Russ and Daughters. Actually the first five or so slots are all from Russ and Daughters. Bagels from Terrace Bagels, though.

Ask the Critic: The Best Bars for Birthday Parties

11th Street Bar! They'll let you set reserve a table or two in the back, it never gets too too crowded, the beer list is solid, and it doesn't have games or anything, but it's far from soulless.

Can't Get Into Balthazar? Where to Eat Instead

Ask the Critic: The Best of Alphabet City

Right next door to Bobwhite on Ave. C is Alphabet City Beer Company, a really cozy beer bar with friendly, knowledgable staff that also sells bottles to go.

I would not like to meet singles in my area

@Adam Kuban, I am not a woman but I am very interested in that date, FWIW.

Look at These Talking Eggs. Just Look at 'Em.

Great, now I have to make this noise every time I fry eggs. Thanks a lot, Robyn.

A Day in the Life: Nick Kindelsperger, Chicago Editor

I'm confused, Nick. Did you leave Clinton babysitting Mira when you went to lunch? If so, I don't know if I am appalled or impressed.

Helpful hints for make-ahead gravy?

There's some info on using turkey stock to make gravy ahead of time on this post: http://www.seriouseats.com/2013/11/sauced-five-turkey-gravy-variations-for-thank.html

Happy Thanksgiving!

Ask The Food Lab Anything, Thanksgiving Edition 2013

Do I really need to cut the crusts off of the bread for stuffing? Why? (I'm assuming you said yes and it seems like a lot of extra work)

Ask The Food Lab Anything, Thanksgiving Edition 2013

I myself don't keep kosher, but my cousin who hosts Thanksgiving in our family does. So this means no dairy at Thanksgiving, and no pork. It's easy enough to sidestep the pork, and the meal is plenty indulgent without it, but I do miss all the butter. My question, then is about margarine and other butter replacements. What's your opinion of them? Are there times when margarine is acceptable, and times where it's totally out of the question? In this past I've just stuck with neutral and olive oils. I feel like the prevalent notion is that margarine is the worst, but maybe that's a myth?

What Do You Drink When You're Sick?

Water, water, water, water, and more water. Also tea. Usually that Yogi brand tea. I can't resist the pseudo-medicinal promises they make!

New York Restaurants Near City Hall

Where should I eat a great weekday breakfast?

Definitely Maialino.

Ads with sound

Hi Insuni, sorry to hear this! Do you recall what the ads that played sound were for? To my knowledge we are not running any ads that play sound without being initiated by the user. And we never plan to!

What's Your Favorite Ramen in New York?

I think Hide-Chan is my favorite, but most often I go to Minca, because it's close to home, the service is great, there's rarely a long wait, and it always hits the spot. Then again you never forget your first, and mine was Men Kui Tei (the one in midtown), which I still love. I am excited for the return of ramen weather!

First Look at Flat Top, a New Morningside Heights Bistro from the Jin Ramen Team

That mural is gorgeous.

Sugar Rush: Manhattan Special Affogato at Nicoletta

Open Thread: What's Your Favorite Movie Theater Snack?

It's me! I am the one who makes popcorn at home and brings it with me (at least when I have the time and the foresight). It's cheaper, it tastes better, and it allows me to get around the fight my boyfriend and I inevitably have about whether or not to get the disgusting "butter sauce" on top.

8 Ways to Hack Your Bud Light Lime-A-Rita

Yeah, this is all meant in good fun. Just because I enjoy Lime-A-Ritas certainly does not make me a shill.

@Meredith, I've never had a Straw-Ber-Rita! My guess is these would all work pretty well, though--let me know if you try some out.

Iced Coffee Troubleshooting: Maybe Your Ice is the Problem

maybe YOUR ice is the problem!

(sorry, you struck a nerve)

Ask the Food Lab: Does Resting Under Foil Ruin Meat?

I believe that Jacques Pepin says to rest roast chicken uncovered--that resting the chicken under foil makes it taste reheated. Have you heard that before, Kenji?

The Food Lab: How To Make the Best Creamy Cole Slaw

My favorite use of cole slaw is on top of a hot dog, and this is the perfect recipe for that use.

Open Thread: How Do You Define a Dive Bar?

There's a great episode of the Simpsons where a yuppie walks into Moe's, looks around, and says, disgusted: "This isn't a faux dive. This is a dive."

That's all I've got.