For those of us without yards or grills, making real barbecue sounds like a tough proposition. But at this year's New York Culinary Experience, Executive Chef of Texas-style Hill Country showed us how to do just that. More
One day the pastry chef at Crave Fishbar had a stroke of brilliance: why not top their cupcakes with sprinkles made from scratch? More
Chef Masaharu Morimoto was at the New York Culinary Experience breaking down a whole tuna into bite-size nigiri and maki. Click through for his tips on getting the most from your fish, with step-by-step shots of the sushi-making process. More
The Fourth Annual Lucky Rice Festival—a week-long event celebrating Asian cuisine—officially kicked off last night with a "dumpling party" featuring some amazing bites from chef Danny Bowien of Mission Chinese Food. There were not only dumplings but also noodles, meatballs, and even the rogue tostada. Despite any seeming differences, the dishes were all united in deliciousness. More
Last Saturday could not have been a more perfect, balmy day to mark the opening of the 2013 season of the Hester Street Fair. Check out our slideshow to see all of the foodstuffs we found there. More
Like the love-child of a light, airy mousse and a cold, creamy ice cream, semifreddo is one of the more popular desserts at the Lambs Club in midtown. Their Executive Pastry Chef Björn Böttcher took us into the kitchen to show us how the pros make it from scratch. More
Spring is finally (hopefully, actually) around the corner, but we wouldn't have gotten through the winter without desserts like the sticky toffee pudding at The John Dory Oyster Bar, which is warm, gooey, and comforting in all the right ways. See how this classic British dessert is made. More
Spring has finally sprung in New York City, and with that comes the return of Smorgasburg, one of the city's largest outdoor food markets. More
Last night The Brooklyn Kitchen and The Brooklyn Grange hosted the 4th annual Meatball Slapdown, featuring a pretty sweet lineup of restaurants competing for the title of Meatball Champion. More
Mario Batali has called Philadelphia's Vetri "Possibly the best Italian Restaurant on the East Coast," so it was no surprise when Chef Marc Vetri was invited to cook an exclusive one-night-only dinner last Friday as a part of Eataly's La Scuola program. More
This weekend, Openhouse brought back their grilled cheese cookoff, The Big Cheesy. More
On February 25th Back Forty West will be hosting a Cassoulet Festival, which was once an annual tradition at its former sister restaurant Savoy. Here we see how their cassoulet gets made from start to finish. More
How do you make tiramisu at a a vegan raw food restaurant? You have to have quality ingredients and a few tricks up your sleeve. We went behind the Scenes with Pure Food & Wine, to see the magic happen. More
We went behind the scenes at Harlem's non-profit bakery to see what goes into New York's most culturally diverse array of breads. More
Veselka is nothing short of an institution when it comes to Eastern European food in New York, so it should come as no surprise that when latke season rolls around, we look to them as experts. More
We recently got take a look at some classes at the Institute of Culinary Education, which they offer to enthusiasts and aspiring professionals alike. Here's a look into two of the classes: a recreational one on Moroccan cooking, and a peak at the professional students in the Career Culinary Arts Class who were cooking up a lesson on classic Asian food. More
While we're left waiting on tenterhooks for Ivan Orkin to secure a space for his first NYC shop, last weekend he gave everyone a chance to both try his ramen and help those hit by Hurricane Sandy. Orkin teamed up with noodle master Shigetoshi Nakamura (of Sun Noodles) to serve hot, steaming ramen at Williamsburg's Smorgasburg, with all proceeds benefiting the Brooklyn Recovery Fund. More
Top Chef Harold Dieterle is serving a seasonal vegetarian entrée at Perilla that we must admit we haven't seen anywhere else: a Tasting of Sunflower. Take a look at how it gets made! More
Identità Golose, an organization based in Milan that promotes the best of Italian cuisine, hosted their third annual Identità New York last weekend in partnership with the one and only Eataly. The three-day event featured a series of cooking demos and two five-course dinners from some of the best chefs of Italy and New York, all under one roof. We dropped in for Saturday night's dinner, hosted by Lidia Bastianich in Eataly' s rooftop Birreria. More
The fourth annual rendition of Meatball Madness helped kick off this year's epic New York City Wine & Food Festival, once again serving an ungodly number of meatballs to a sold-out crowd. Take a look at our favorite meatballs of the night. More
Some of the highlights of the weekend's events were Friday night's Taste of the South, featuring tastes from the best local restaurants accompanied by a large outdoor country music concert; Saturday's Tasting Showcase, which featured local food and beverage markers; Sunday's Jazz brunch; as well as wine seminars, cooking demos, and more. Euphoria flew in top chefs from New York, Chicago, Atlanta, and all over the south to participate in the cooking demos, cook-offs, and to cook side-by-side with Greenville's best chefs for a series of guest chef dinners. Check out highlights from the weekend! More
There's no doubt that Il Laboratorio del Gelato is one of our favorite scoop shops here on Serious Eats, so whet better way to celebrate Ice Cream Month than to go behind the scenes and see how their premium gelato is made. More
We went into the kitchen of Danny Meyer's The Modern, whose three Stars from The New York Times and one Michelin star are nothing to sneeze at. Located adjacent to the Museum of Modern Art, this is as good as museum food gets. More
This past Saturday was the James Beard Foundation's annual summer tasting party, Chefs & Champagne. The event featured tastings over 30 top chefs, many of whom have won Beard awards themselves. Click through the slideshow to see some of the excellent bites we had at the event. More
Depends on the time, day, weather, etc, but it certainly can be. If you go right at 11 it's not bad at all. But during lunch time on opening weekend? Yes, it was horribly crowded. Later in the day is not bad, but many stalls tend to sell out.
The ice cream dork in me is SO EXCITED
I actually prefer to do the whole thing in the microwave.
It takes all of 60 seconds, which means that a) the pizza doesn't have time to get soggy and b) I have pizza in 60 seconds. Matzo is the only bread-like-product that I'll ever willingly microwave since it is immune to becoming chewy.
I got the first hot dog out of generator-powered Crif Dogs yesterday. It totally made my day.
Il Laboratorio's batch freezer's are by Carpigiani, and like jcohen said, they generally run in the several-thousands-and-up category. That said they're not at all meant for home use (those things are huge!). If you want the next best thing there are some really great self-cooling consumer/prosumer ice cream machines out there in the $200-800 range, which are a significant upgrade from the old bowl-in-the-freezer style machines (which certainly do a not bad job, too). Cusinart, Lello, and DeLonghi have well-rated models out there. And there's really no difference between an "ice cream maker" and "gelato maker" on the consumer level, so don't let the different names bias you one way or the other.
@simon: Agreed, it was excellent on all counts, wine included. But you learn to take it easy on the alcohol when you know you have 500+ photos to process once you get home...
@RobC_: The round thing is a caramel panna cotta. I wasn't clear on exactly what the cake was, but I'm fairly certain it had peaches, caramel, and was really delicious.
Hey guys! We didn't officially post the recipe since we weren't able to test it first, but another blogger posted it here (it's the first of the two recipes):
Let me know if you try it!
I MUST make this during Passover!
Glad to hear you survived all that chili!
It is, but it's a specialty dish, and you have to admit that papaya is more expensive than noodles. The regular pad thai is $12, or $10 at lunch.
That said it's still a bit more expensive than your typical thai place, but the menu is more creative and (at least I think) the execution is better as well, so I think it's still worth it if you're in the mood for something different.
If you just need to sate a pad thai craving, there are cheaper places that will do the job just fine. I'd save this for a more special meal.
@Jessica and Garrett: Thanks!
Yea, I kind of have the hearts for that doughnut machine :)
Yes, waiting patiently for Pierre Hermé!
**That was said significant other accidentally commenting under my login. But yes, Kenji, if you read this -- my boyfriend would very much appreciate it if you uncovered the secrets of that sauce!
Yeah! Why the HECK hasn't Kenji reverse-engineered that sauce yet? :D
@gargupie: The eggplant appetizer wasn't garlicky at all, just very flavorful. I will probably try at least one of the other rices next time, but I'm going to need more of that sour cherry rice first!
@korovka & SkinnyFatty: I definitely heard good things about Ravagh as well, but unfortunately they didn't have as many vegetarian entrées. Still on my radar though--I'll have to check out the midtown location!
Personally I love melted brie, and I gotta say I think it worked pretty darn well in this sandwich, geography aside. But that's me. Try it for yourself and let me know what you think!
@aim208: They do indeed serve dessert, but I figured a few $14 cocktails was indulgence enough :) As for the rums, ran your question by a cocktails-expert friend of mine (who knows far too much about these things), and he replied:
"(1) the Improved Heming-Way used the St. James as a flavorful whiskey substitute for a cocktail very similar to a classic old fashioned, (2) the Flor De Cana was used in the December Morn because its dryness and pallate would both counteract the sweetness and "play nice" with the Apple Brandy, and (3) the Honeysuckle cocktail used the Santa Theresa rum because it was likely "a perfect match" when mixed with a very specific ratio of honey."
He also mentioned that the "Improved Hemming-way" name was a reference to prohibition-era cocktails, where "improved" signaled the inclusion of absinthe. Nothing like a little cocktail history with your drink :)
History aside, I can definitely vouch for its deliciousness!
Ahh, get out of my brain, guys! You've had similar flavor ideas to me before, but now you've discovered my secret weapon!! Actually I'll take that as an indirect compliment. Everyone: rosemary olive oil ice cream is the shiz. Now if you'll excuse me, there's some in my freezer calling out to me.
I second Kanger, they're very tasty!
@mumurthigal: Off the cuff I know that the Welsh rarebit and the treacle pudding would both have eggs (and the egg salad finger sandwiches, of course, but they can leave those out for you), otherwise I would say just give it a try and check with with the staff, they're very helpful with dietary restrictions and will make sure you and your friends find something yummy to order!
@kjules: Sounds like I'll just have to make the trip to London and try the real thing!
Chinatown Ice Cream Factory!
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Hilarious.