Serious Eats - seriouseats.com

I like Soy in the LES, and also Umi No Ie in the East Village.

A-men on the sliders Carey, I can rarely bring myself to order anything else. I especially love them with hatch chili on top!

Monkfish liver, foie gras terrine, lobster roll, butterscotch anything. Hmm, it appears I like rich, expensive foods.

I made this green tomato soup from the NYT a few weeks ago - absolutely delicious. I played around a bit using what I had on hand.

Green Tomato Soup With Bacon and Brioche Croutons
By MELISSA CLARK

4 tablespoons unsalted butter

1 medium onion, thinly sliced

1 teaspoon whole coriander seeds

2 garlic cloves, finely chopped

3 pounds green tomatoes, cored and roughly chopped (about 8 cups)

2 cups chicken or vegetable stock

1 1/4 teaspoons kosher salt, more to taste

Freshly ground black pepper

4 ounces sliced bacon

2 slices brioche, cut into 1/2-inch cubes (about 2 ounces)

1/3 cup crème fraîche (optional)

2 tablespoons chopped fresh dill

1 tablespoon honey, or to taste.

1. Melt butter in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 5 minutes.

2. Meanwhile, lightly crush the coriander, either with a mortar and pestle or side of a knife. Add it to pot along with garlic and sauté for 3 minutes longer.

3. Stir in tomatoes, stock, salt and pepper. Bring to a boil; immediately reduce heat to medium-low and simmer soup until tomatoes have fallen apart, about 30 minutes.

4. Meanwhile, fry bacon in a skillet until crisp. Use a slotted spoon to transfer bacon to a paper-towel-lined plate. Return skillet to medium heat. Add brioche to bacon fat in pan and toss to coat well. Toast, tossing occasionally, until croutons are golden, about 5 minutes. Set aside.

5. Using an immersion blender (or puréeing in batches in a regular blender), purée soup until smooth.

6. Return soup to medium heat and stir in crème fraîche if desired, dill and honey. Cook until heated through, 1 to 2 minutes. Taste and add more salt or honey or both if desired. Ladle soup into individual serving bowls; crumble bacon over top and garnish with croutons.

Yield: 6 servings.