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From Slice

Domino's New Artisan Pizza: Better Crust, Toppings Still Need Work

Tried this last night (it was a promotional freebie) and felt the same as you. Same old toppings, but crust was much improved. We're not huge on delivery pizza so probably won't be trying it again.

From Serious Eats

Goodbye, Dumpling

I'm so sorry for your loss, Kenji. This is a beautiful, heartfelt and perfect tribute for Dumpling.

Rest in peace, dear Dumpling.

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jt58612 answered "Fresh Nutmeg " to What Kind of Nutmeg Do You Use?

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jt58612 answered "Reese's Peanut Butter Cups" to What's Your Favorite Peanutty/Peanut Butter Candy?

From Serious Eats: New York

jt58612 answered "A la carte" to Do you order sushi omakase or à la carte?

From Serious Eats: New York

jt58612 answered "Tell the server, then try to forget about it. " to How Would You Deal With Restaurant Error?

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Recent Comments

From Slice

Domino's New Artisan Pizza: Better Crust, Toppings Still Need Work

Tried this last night (it was a promotional freebie) and felt the same as you. Same old toppings, but crust was much improved. We're not huge on delivery pizza so probably won't be trying it again.

From Serious Eats

Goodbye, Dumpling

I'm so sorry for your loss, Kenji. This is a beautiful, heartfelt and perfect tribute for Dumpling.

Rest in peace, dear Dumpling.

From Serious Eats

The Nasty Bits: Chicken Heart Yakitori

Oh my, a place where people love offal....I'm in heaven. :)

I will be making a whole lot of yakitori skewers from gizzards, heart and (dare I dream), chicken tails. I have yet to come across a place to get just chicken tails. :( Maybe I need to ask the guys behind the counter next time I'm at an Asian market.

From A Hamburger Today

Seattle, WA: Red Mill Burgers

I'm not a fan either. Of the burgers, the wait, or the onion rings. My husband thought they were above average though.

From Sweets

Serious Sweets: Roasted Riesling Peaches and Haloumi

Haloumi is amazing with fruit. I love grilled rainier cherries and haloumi kabobs!

From Recipes

Vegan Mocha Mousse

Looks delicious!

BTW...This recipe wouldn't be vegan if made with the honey.

From Recipes

Dinner Tonight: Chicken Catanzaro Style

OMG! I saw the exact same episode 2 nights ago and have not been able to get it off my mind since! It looked incredible!

From Serious Eats

Ed Levine's Caloric Journey, Week 167: Am I Allowed a Day Off?

IMHO, a day off leads to a week off leads to a month off, etc, etc. Stay strong! :)

From Serious Eats

Spice Hunting: Chewy Drinks with Basil Seed

Basil seed with honey and banana essence was my favorite drink growing up. Second favorite was grass jelly. Yum!!!

From Recipes

Hervé This' Chocolate 'Chantilly'

I love chocolate mousse, but am always turned off by all the heavy cream in it. Does it matter what % dark chocolate to use? Thanks!

From Slice

Top This: Clam Pizza à la Seattle's Delancey

My husband and I had this a few weeks ago and it is freaking amazing! My husband is normally a meat supreme lover, the more the better is his motto. However, when he bit into this, he immediately declared it his most favorite pizza. We also had Delancey's amazing sausage pizza too (which is my favorite and I'm usually the veggie pizza lover in the relationship.)

Delancey's is such an amazing experience each time we go. We don't wait for restaurants (our thought is that there's another comparable restaurant right around the corner,) but we wait at Delancey's. Delancey's is more than just a restaurant, it's a full sensory experience. The food is great, but that doesn't make a restaurant great. The staff is amazing and treat you as if you are dear friends. Everyone is so passionate about the restaurant here and they all stop what they're doing to tell you goodbye on the way out. Amazing people = amazing experience!

From Recipes

Wing Week: Old Bay Wings

THANK YOU FOR BAKING THESE!!! So tired of fried wings!

From Serious Eats

Cook the Book: 'Appetite for Reduction'

Isa's Butternut Rancheros are my all time favorite meat free meal. I'd eat it every day!

From Recipes

Dinner Tonight: English Country Cheddar Soup

When did 1/2 cup of heavy cream become a "touch of cream"???

From Serious Eats

The Food Lab: How to Fry a Turkey (and Is the Whole Thing a Sham?)

Overcooking dried out out your turkey breast, NOT deep frying. We brine, then deep fry our turkey every year and refuse to stop doing it. Admittedly, I am a dark meat and wing girl, but my boys are die hard breast fanatics. Deep frying pleases everyone in this household and that is hard thing to do.

From Sweets

Seriously Asian: Durian

The taste is exactly the way I imagine fermented garbage custard or dead person jello would taste like. It was truly a horrifying experience, but I can now cross this off my bucket list.

From Serious Eats

Have You Heard of JoJos?

I'm from Washington State and have grown up with Jojo potatoes. They're always available right next to the fried chicken. Never thought that people outside of this area might not know what they were.

From Serious Eats

Cook the Book: 'Farm to Fork'

I'll never forget the first time I tasted a cherry tomato from my own garden. Instant love.

From Recipes

Sunday Brunch: Eggs in Hell

kristygarr - I think Eggs In Hell is suppose to be a play off of Eggs in Purgatory. For all us non-Catholics, I guess.

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Recent Posts

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Polls

From Serious Eats

jt58612 answered "Fresh Nutmeg " to What Kind of Nutmeg Do You Use?

From Serious Eats

jt58612 answered "Reese's Peanut Butter Cups" to What's Your Favorite Peanutty/Peanut Butter Candy?

From Serious Eats: New York

jt58612 answered "A la carte" to Do you order sushi omakase or à la carte?

From Serious Eats: New York

jt58612 answered "Tell the server, then try to forget about it. " to How Would You Deal With Restaurant Error?

From Serious Eats: New York

jt58612 answered "I'll eat one if it's in front of me, but wouldn't ever seek one out." to Do You Care About Cupcakes?

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