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From Serious Eats

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

Biscuits and gravy at Great Jones

louisralph at 2:50AM on 12/30/08

From Recipes

Dinner Tonight: Babbo's Sun Gold Tomato Pasta

add chili flakes with the garlic, finish with pecorino romano

louisralph at 12:48PM on 08/15/08

From Serious Eats: New York

Market Scene: New York

Have you ever wondered how Migliorelli produces so much compared to everyone else?

louisralph at 1:57PM on 06/10/08

From Serious Eats: New York

Events: Brooklyn Uncorked at BAMcafé

Salvatore ricotta

louisralph at 2:46PM on 05/13/08

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From Serious Eats

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

Biscuits and gravy at Great Jones

louisralph at 2:50AM on 12/30/08

From Recipes

Dinner Tonight: Babbo's Sun Gold Tomato Pasta

add chili flakes with the garlic, finish with pecorino romano

louisralph at 12:48PM on 08/15/08

From Serious Eats: New York

Market Scene: New York

Have you ever wondered how Migliorelli produces so much compared to everyone else?

louisralph at 1:57PM on 06/10/08

From Serious Eats: New York

Events: Brooklyn Uncorked at BAMcafé

Salvatore ricotta

louisralph at 2:46PM on 05/13/08

From Recipes

Dinner Tonight: Ramps with Linguine

The pasta recipes all need cooking water

louisralph at 5:23PM on 05/09/08

From Serious Eats

Whose Hair Sheen Reigns Supreme?

This is "required eating"?

louisralph at 2:40PM on 05/02/08

From Drinks

Greening the Bar

And does anyone have ideas for eco-friendly stirrers, olive toothpicks, or straws?

louisralph at 1:47PM on 04/24/08

From Recipes

Snapshots from Italy: Tagliatelle with Artichokes, Leeks, and Lemon

Hey Gina, I've been really enjoying your posts. Thank you and I hope you're having fun -- you deserve it!

louisralph at 2:28PM on 03/04/08

From Serious Eats

Weekend Book Giveaway: 'Secret Ingredients, the New Yorker Book of Food and Drink'

John Thorne, "Serious Pig"

louisralph at 2:48PM on 02/16/08

From Recipes

Classic Cookbooks: An Impressive Pork Loin Dinner from Marcella Hazan

Braise with pork shoulder, takes about four hours. Yummy.

louisralph at 1:20PM on 02/01/08

From Serious Eats

David Kamp: The Serious Eats Interview, Part 2

I agree, $28 sounds like too much for a pork shoulder. But so much of that feeling is because the $8 shoulder has so much hidden cost. I have no empirical evidence but my gut feeling is that in an unsubsidized, non-feedlot food system the market price would be closer to $28.

thanks for the interview

louisralph at 1:10PM on 09/24/07

From A Hamburger Today

McDonald's Angus Third Pounder

Please stop helping to legitimize the industrial food chain with articles about McDonalds and Coca-Cola. Thanks.

louisralph at 1:20PM on 08/17/07

From Slice

Isabella's Oven: One Great Pizza on a Saturday Night

Four people said "Phenomenal" in unison? Really?

louisralph at 1:08PM on 07/19/07

From Serious Eats

Coca-Cola Redesigns Packaging

It doesn't deserve a respectful comment on a site called Serious Eats; Coke is bad, they've spent so much money that even adults think it's okay to drink sweetened water. It's not okay.

louisralph at 1:00PM on 07/09/07

From Serious Eats

Cook the Book: 'The Summer Shack Cookbook' Giveaway

hot dogs at the Windmill in Long Branch.

louisralph at 4:27PM on 06/19/07

From Serious Eats

What's Your Favorite Food Book of All Time and Why?

"Serious Pig" by John Thorne and Matt Lewis Thorne. It has much intelligent, literary writing and recipes and if for no other reason is worth having for the essay on the (possible) history of chili.

louisralph at 12:48PM on 06/08/07

From Serious Eats

Win Two Passes to the Big Apple Barbecue Party

outside NYC: Wilbur's in Goldboro, NC

within NYC: I've tried just about everywhere and the pork ribs at Fette Sau are insanely good; my favorite

louisralph at 2:25PM on 06/04/07

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