Does anyone have a recipe for a traditional pasta salad dressing?
Thanks in advance for your help.
Does anyone have a recipe for a traditional pasta salad dressing?
Thanks in advance for your help.
Hi, so, after twelve years in Manhattan, my husband and I are moving to Westchester. We're looking for food-related recommendations out there - everything from grocery to restaurant suggestions. We plan to continue to have date night in the city, but also would like to have some ideas of places closer to our new home for a night out. And we have no idea where to buy food! It would also be helpful to know if there are any reliable websites for further research on this topic. Thanks in advance for your help. Best, Kristin
Hi Everyone, I've been tasked with deciding what the main course should be for Christmas. My husband and I would like to try something new, but my family isn't very adventurous when it comes to eating. Any ideas for new twists on classic Christmas main dishes? Thanks and happy holidays!
I tried to make clementines confit over the last couple of weeks and all but one of my clementines shriveled up and sunk in. Do you know what I did wrong?
Thank you! - Kristin
Does anyone know where to get clementines in NYC at this time of year? I just had clementines confit for the first time (at Epicerie Boulud) and want to try to make this myself. Also if anyone has any recipes for this I would love to read them. Thanks in advance for your help!
Saturday night is usually date night for my husband and me, and I am mostly in charge of our dinner plans. I am forgetful so I run into this issue frequently - I'm too late to make a reservation at most of the places on my list of restaurants I'd like to try.
So my question is - what are your favorite last minute spots - places where it's possible to get a reservation w/ 24 hours notice or that doesn't have crazy long lines for walk-ins?
My favorite one of these historically was Jacks Luxury Oyster Bar. We made a last minute reservation here and had an awesome meal.
For help with tomorrow's plan - I live in Chelsea and would be open to anywhere downtown-ish. Thanks :)
I was inspired by SE's "dinner tonight" yesterday and think I will try to do the Momofuku Steak Ssam tonight. Does anyone know whether any of the grocery stores near Chelsea (westside, garden of eden, trader joes, etc) sell kimchi? I could call them but if anyone knows offhand that would be helpful.
See above please.
My fiance's birthday is coming up, and every year I take him to a nice restaurant for his birthday. Usually we go somewhere that has a tasting menu because we enjoy that experience. The last couple of years, for example, we went to Daniel and Ko. I'm having a brain block and am hoping you can help me with some suggestions for this year's b-day. What are some of your favorite tasting menus in the city?
It would be cool if there were a dropdown menu in the review section, like the neighborhood dropdown, that allowed the user to select only those reviews of restaurants that got a grade from Serious Eats of A or A-.
Anyone have a favorite?
This may be an oxymoron - but does anyone have any suggestions for a bar (preferably in the Chelsea/West Village/Flatiron even East Village area) where it is quiet enough that one might be able to have a normal conversation on a Saturday evening? Ugh. This question makes me feel old. I'm asking anyway!
I am having a large cocktail party and need to make many different kinds of hors d'oeuvres for the guests. I've been trying to think of different ways that finger food can be served, to make sure there is variety. For example, I don't want to have like 20 different kinds of things on bread.
My question is: What are the different ways to serve hors d'oeuvres?
The list I came up with so far: (1) on bread, (2) in a small disposable cup with a fork or spoon, (3) on a spoon, (4) on a stick, (5) with a toothpick.
Other thoughts on how to make food easy to pick up?
What do you guys think about the posting of grades? Has it influenced your decision making about which restaurants to eat at? What is the lowest grade restaurant you'd be willing to try?
I'm getting married in Boston next fall and am looking for some potential venues for a rehearsal dinner. I haven't lived in Boston for quite sometime (in NYC now) so I am not up on the current restaurants there. Anyone have ideas for a place that (1) has a private room that can seat 40-50ish people and (2) does clambakes or similar seafood buffet? Legal's is one option - any other ideas?
My sister got me an awesome whiskey tasting kit for Christmas (it contains a variety of kinds), and I am thinking about having a whiskey tasting party with a homemade dinner. What kind of foods would you pair with whiskey?
Hello, Serious Eaters. Every year for the last few years I have made egg nog from scratch and brought it to a friend's Christmas party. I am kind of sick of making the same thing every year. Anyone have ideas for a twist on the old classic or for other holiday cocktails that could be made and then transported from my home to theirs?
About a year ago, I solicited lists of NYC restaurants that you're waiting to try.
I went to all of the ones on my list from last time (except allen and delancy) and have a new list of ones to try. I just knocked a couple off my list that were serious eats suggestions - both really good! (Kin Shop and 6th St Kitchen)
Balboosta is upcoming this weekend. I've also wanted to try: artichoke, fatty cue, foodparc, hill country chicken, meatball shop, osteria morini, otafuku, and tiny's giant sandwich shop. Thoughts on additions / deletions?
What's in your current queue?
Squash, fennel, celery root, olives, capers, onion, roasted peppers, tomato, cocoa powder, orange, etc.
I am having a dinner party tonight so it's probably too late to incorporate suggestions, but for future events - what are the "little things" you all do to make a dinner party special?
Tonight, for example, I have prepared little menus for everyone and made an extra dessert (from a recipe i found on this site) that I put in a gift-wrapped boxes for each person to take home.
I am always looking for new ideas to make guests feel special and welcome. What has worked for you?
I am taking my boyfriend, the pie addict, all the way out to Brooklyn on Saturday so he can pick out a pie from Four and Twenty Blackbirds. While we are there, I thought we could try one of the many Brooklyn restaurants that are getting such good reviews these days for lunch. What's great and close to 3rd Avenue and 8th St? I was thinking Fatty Cue but I think that is far away and I am worried about a long wait. We don't have a budget and are adventurous eaters.
Thanks for your help! - K
Earlier, I solicited culinary recommendations for a trip to the Azores. I found there is not a lot of information out there on this topic. Someone asked that I report findings after the trip, so here they are. I would highly recommend the Azores for foodies. Hopefully future travelers find this helpful.
Arruda Pineapple Plantation: Tastings of a delicious homemade pineapple liqueur are free.
Gorreana Tea Plantation: You can taste 6 kinds of tea.
Alianca: Popular with locals. The blood sausage here was cinnamony and velvety, like the inside of a chocolate truffle. It is served with pineapple. Also you can try grilled limpets (a mollusk/barnacle?), a specialty served sizzling hot & covered in garlic.
Restaurante Nacional: Try the regular sausage. All meals on this island were served with a delicious fresh cheese & pimento sauce.
Costa Do Atlantico: Lots of fresh fish, including something called squirrelfish (very light & fluffy).
O Jaime (not the one by the water): The owners don't speak English & are very friendly. Here we had lots of unusual fresh fish.
Tony's: The locals cook a stew underground near the hot springs. The stew contains pork, blood sausage, regular sausage, chicken, brisket, yam, potato, cabbage, & carrots.
My favorite food island, known for wine and one kind of cheese. Ask someone to take you to the shack where the cheese is produced. It seems everyone owns a vineyard - our guide took us to his! We tried his wine & fig brandy.
Ancoradeuro: Order the octopus stew - flavorful, fresh, & expertly cooked. My favorite!
O Luis: No one spoke English here and we pointed to random items on the menu. What we got was a delicious kind of lobster called cavaco, which is superior to our lobsters. Wine is cheap in this island. We got a pitcher of wine for $2.
Food is heartier here.
O Lima: Try the goat. This restaurant was full of locals watching soccer.
Medalhas: Great quail and ribs. Best meal on the island.
Has anyone made these before? I am hoping to try this weekend and am hoping for some advice on the preparation.
Also, this may be a ridiculous question, but when you spread the pork on a piece of bread for serving, do you use the layer of fat or dig down to the porky part?
Hi everyone, I was wondering if anyone had a favorite Manhattan butcher? I have to pick up a couple of things I don't always see at regular grocery stores (such as pork back fat) so I was thinking my best bet is a butcher. Thoughts? I'm also not 100% sure what pork back fat is, so any tips on this would be helpful.
Looking forward to pi(e) day... Here's a boubon apple pie I made recently.
While the bounty of spring greens has been plentiful at local farmers' markets, the selection of fruit is still limited mostly to apples and rumors of a few stray strawberries (I'll believe it when I see it). But for those of you who want to bake a seasonally inspired dessert, there's plenty of rhubarb to be had. This recipe for Rhubarb Bread Pudding with Whiskey Sauce will satisfy your urges until the strawberries arrive.
Last week we went to Europe with our Tasting Tour, taking a spin of Parisian baked goods. This week, we're on more familiar territory —New York City, where Serious Eats is based. Thanks to all the lively discussion in Serious Eats New York Talk, we have a pretty good idea of what visitors to our fair city want to know. So we're going to give you our guide to eating on the go here.
The clam topping for this pizza is made by steaming clams in white wine, onions, garlic, and bay leaves. Normally cheese-less pizzas aren't my favorite but with this one, I didn't miss the mozzarella at all.
Gina DePalma's Sicilian Pistachio Bars are another easy-to-make Italian dessert that she recommended we feature this week. It's one simple dough pressed in a pan and then baked with pistachios on top. Of course, the half cup of ground pistachios...
Every day this week we will be sharing recipes from My New Orleans, an autobiographical cookbook that takes us through all of John Besh's most beloved Southern Louisiana edibles, from crawfish to king cake.
I'm new to the city, and have been going through a bit of a sandwich phase lately. I am really curious to try the best sandwich in Manhattan. I'm sure a lot of you probably have fantastic recommendations in Brooklyn...
[Photograph: Blake Royer] Molto Mario really was a great show. What's not to like about a younger Mario Batali flying around the kitchen saying intelligent and exuberant things about how great Italian food could be? The episodes recently appeared on...
Burger chain Burgerville in Washington and Oregon is known for using local ingredients and sustainable business practices to make fast food that's healthier and more environmentally conscious. To better inform customers of what they're eating, they've been printing customized nutritional...
Previously Tarragon Chicken » All French in a Flash recipes » One thing that hasn't changed since childhood is that I love playing with food. As a cook, that now means using ingredients in ways as creative as my...
"Airy and crisp, the sandwich tasted like the sea." El Quinto Pino is known for the sea urchin sandwich that Peter Meehan of the New York Times declared the "sandwich of the year" in 2007, and has been extolled by...
[The Pioneer Woman Cooks] When Ree Drummond of The Pioneer Woman Cooks says something is the best, I tend to believe her. Next time I want to make baked beans, I'll try this recipe for Quick Southern-Style Baked Beans from cookbook author Pam Anderson, which Ree declares "the best baked beans ever." In typical Pioneer Woman fashion, every step—from dicing the onions to layering bacon on top of the bean-filled casserole pan—is captured in a vibrant, mouthwatering photograph. Related Serious Heat: Spicy Baked Beans with Ease Dinner Tonight: Hickory House Baked Beans Boston-Style Baked Beans...
[Robyn Lee] North Carolina-based mystery author Margaret Maron just published her twenty-fifth title, Sand Sharks. Maron, like her protagonist Judge Deborah Knott, grew up working on a farm and did her fair share of fruit-picking and jam-making. Even though she's...
Some foods just taste better if you slow down and take your time. This eggplant dip really benefits from a long time on the grill....
A great deal of info on vanilla beans...
You wouldn't know it by looking at the way it's used today, but vermouth was the belle of the mixological ball once upon a time. While vermouth can list details such as "revolutionized the late 19th century cocktail" and "enabled creation of the Manhattan and the martini" on its resume, today it's like the elderly greeters at Wal-Mart, picking up whatever gigs it can get in the years that came after the glory ones.
See how Marea chef Michael White creates fusilli with baby octopus and bone marrow, his homage to surf and turf, in this behind-the-scenes look at the dish.
Just when I thought I was tired of hearing Spain's El Bulli called "The Greatest Restaurant in the World," Adam Roberts pops in with an El Bulli review at The Amateur Gourmet whose takeaway message is, "Yes, you must eat at El Bulli before you die if you want to experience the most amazing meal ever." His review format of comic book panels interspersed with short video clips of his 30-course meal (dishes including Coconut Sponge, Rabbit Canape with Your Giblets, and Pinenut Shabu Shabu) make for a most easily digestible (pun intended) and fun read. It took Roberts five years of trying before he got a reservation; better start now! Related Ferran Adria: The New Foam Meets the...
Inspired by a recent Talk thread, in this week’s Market Scene we present you with our official Absolute Best of Union Square Greenmarket list. (Please note that we have by no means tried every single item at the farmer’s...
A friend visiting from out of town rang me up last week. "I'm going to the Doughnut Plant tomorrow morning," she told me, "but I'm kind of overwhelmed by the options. What's the best doughnut they have?" It was a...
Photos from Luxirare These pictures are worth 1,000 words, so we'll only venture two: pie lollipops. [Luxirare]...
"We roast off several heads of garlic in foil and then put that through the food mill and blend it with some raw parsley and some butter. You get this really bright-green spread. We get some white hero rolls down the street, slice them lengthwise, toast them really well, spread the garlic butter on, hit them with some Parmesan cheese, and put them back in the toaster and get them nice and golden brown with melted cheese." [Grub Street]...
party food - Cheese & Fruit Hedgehog...
Editor's Note: Nikki Goldstein, longtime friend of Serious Eats and our newest contributor, will be checking in with a different kitchen gadget every week. Please welcome Nikki! Few would dare question the power of pancakes as comfort food--what's better than waking up to the smell of warm batter puffing up into cakey vehicles for syrup and jam? If you thought this was the pinnacle of Sunday brunch, meet the aebelskiver. It's a warm, doughy concoction that essentially crosses a pancake with a jelly doughnut. They're relentlessly addicting. While many trek to the few eateries that make these fresh (including Aunt Else's in the Twin Cities area, Shopsin's in New York City, and almost any place in Solvang, California), aebelskivers are...
This city is flooded with blueberry muffins. Plain ones, sugar-dusted numbers, big ones, itty bitty ones, and others still, paired with everything from bran to corn. We loved some, hated others, and passed on a few. Our conclusion? There's one we can honestly call "the best" and many others which are simply great and worth a detour. In the end, blueberry muffins, like most sweets, are totally subjective. Taste is personalized, so we've made sure to included seriously delicious muffins on all ends of the spectrum.
Jokes involving food - This topic came up the other day over dinner, and i was wondering what you guys had to share! here are a few corny (no pun intended lol) ones to get started! Q: Why did the...