Profile

Christine Tsai

I love taking pictures of food. I love eating food. I love traveling to find food. I love food.

  • Website
  • Location: New York
  • Favorite foods: Fried chicken, shrimp dumplings, tomato mozzarella basil sandwiches, all kinds of pasta, clams, Japanese-style cakes

What's the Weirdest Ice Cream Flavor You've Ever Tried?

What's the Weirdest Ice Cream Flavor You've Ever Tried?

These just sound weird but they didn't taste weird. Squid ink soft serve and soy sauce soft serve, both in Japan. Squid ink doesn't really taste like anything - tasted like vanilla but makes your mouth all black!

Soy sauce ice cream is DELICIOUS.....

Creamy Persimmon Sorbet

Why isn't this in my stomach already?

This Week at Serious Eats World Headquarters

My favorite parts of this slideshow: animated gif Ed and Kenji's Sandwich Dream. Of course Robyn would order something called MiMaMuff.

What To Eat at the New Amsterdam Market Before it Closes for the Season

errrg... I still haven't had a Lonestar Taco taco! durn it...

This Week at Serious Eats World Headquarters

um.. I need to point out the best thing in this slideshow. Malcolm's shoes.

Scooped: Seriously Maple Ice Cream

i want this in my stomach.

This Week at Serious Eats World Headquarters

I kind of wish there was a guitar sitting in the corner of Ben's apartment somewhere, to go along with the guitars in Nick and Robyn's apartments. :D

This Week at Serious Eats World Headquarters

Leandra's "OMG" face + sleepy wontons + Sexoius Eats + Erin's bday = I like this slideshow. I'm really enjoying all the roboppy doodles - please keep them coming!!

Yunnan Kitchen: Lighter, Brighter Regional Chinese Comes To Manhattan

Those fried potato balls look very similar to a dish I had at a restaurant called Golden Peacock in Beijing, which specializes in Dai cuisine. A quick lookup reveals that the Dai minority lived in the Yunnan province so this makes sense. I'm really excited to see this regional cuisine make an appearance in NYC! When a true Dai restaurant opens up, I will be the first at the door...

The Scoop: On Friendly's Cone Head Sundae, My Childhood Favorite

Oooh, I loved Friendly's, too! But I never had that sundae - I don't even remember that! It was all about the clam chowder. I think when we ordered it to go they would put it in a styrofoam cup, like the ones they give you for soda.

Market Scene: Saturday at Ferry Plaza in San Francisco

PLUOTS!! Boy I'm glad I'm heading back there in August!

Daily Scoop: Gelato and Sorbetto at Il Buco Alimentari & Vineria

Max your ice cream posts are killing me.

Recommendations for Serious Eats in Turkey

Here are a few of my favorites eats from Turkey - just thinking about them make me want to go back pronto!

(These are all near or on Istiklal Street)
Turkish pizza, aka pide, from Simsek Pide Salonu.

Profiteroles from Inci Pastanesi. (I'm not a huge profiterole fan in general but these were sooo tasty! Even if you don't like sweets, you should peek in just to look at the guys scooping plates)

If you want Turkish delight, this is the most famous place to get them. My sister and I were not huge fans of it, but this is also on Istiklal street so it's easy to stop in. Haci Bekir.

Home-style Turkish cooking from Mucver Cafe. This place is tucked away on a side street but it's worth the search. It's sort of cafeteria-style in that every day they prepare a certain set of dishes, and you go up to the counter and pick all the things you want to eat and they bring them to you. It was one of the cheapest and tastiest meals we ate, and the place is run by the sweetest family.

I second Tracie's recommendation of gozleme and simit. We could have eaten these all day.

We wanted to try a fish sandwich from Karakoy but didn't have time to make it out there. I can't say whether it's good or not but I'd want to check it out!

This other restaurant also came highly recommended but we did not make it out there - Ciya Sofrasi.

If you are interested in buying spices, I recommend this stall at the Spice Market - Ucuzcular Baharat - (stall 51 I think?). They have some really excellent spice blends. I recommend the Janissary spice and Ottoman spice blends. Max wrote about the Janissary blend here. The woman who works there studied in America so she speaks fluent English - her name is Bilge Kadioglu.

Have fun and happy eating!!

How Do You Pay the Bill at Restaurants?

I consider myself lucky to have only experienced this kind of situation once, when my $23 dinner turned into a $100 bill... Otherwise, if my friends and I are not sharing everything, we usually just pass the bill around, add up what we ordered and split the tax and tip evenly. We used this system once at a brunch with 7 people and remarkably we came in at 7 cents above the expected total with a 20% tip thrown in.

@smsingram - your comment reminded me of a time when I was meeting up with friends in Tokyo about 10 years ago - everyone was at different stages of their careers. When the bill arrived, I was surprised when my friend working at JPMorgan said he'd pay for over half the bill. Several people were still students and he wanted to minimize the damage for them. Some people might think this is condescending but I thought it was generous....

This Week at Serious Eats World Headquarters

woH I did not recognize Kenji at first!! And yessss finally you replaced that sad tasting table in the kitchen!

Welcome Our New Editors!

Yay - congratulations everyone! What an awesome team :D

12 Brussels Sprout Dishes We Love in NYC

AHH... those sprouts at Ma Peche were amazing... couldn't stop thinking about them for days!

First Look: Talde, 'Top Chef' Dale Talde's New Brooklyn Restaurant

oh... i really want that wonton noodle soup with that runny egg...

Check Out Our Game Day Page!

@Texas Monkey - what browser are you using? It's viewable on our end...

Video: Everything I Ate In South Korea and Japan in 1 Minute 28 Seconds

Love this video!!

Poor snow monkey!

Site Improvements: Faster Slideshows

@guycooking - We actually replaced the search engine with Google a few months ago so our search results should be much better. Have you tried it recently?

Top 10 Cake Posts of 2011

Oh yeah, I remember that.... that *was* a fun day....

Site Improvements: Faster Slideshows

@everyone - We've made changes now to open the slideshows in a new window so your browser history is maintained in the original window. You can find a button in the slideshow to close the window and return to the original window.

As for navigation through browser buttons, comments, and other issues, we are still investigating.

@jcruz - if you add "mobile" to the URL of the article (not the slideshow), you should see the mobile version of the article which includes the slideshow.

@Littauer - Which browser are you using that sends the slideshows into an endless loop?

ATTENTION all you beautiful foodie-type people: pumpkin muffins

I just made these last weekend for my boyfriend who loves all things pumpkin, and he scarfed them down. I followed this recipe and put the whole can of pumpkin in and the muffins were super moist. (The recipe was adapted from a Gourmet magazine recipe from 2006)

http://muffintop.wordpress.com/2006/11/03/pumpkin-muffins/

Dinner Tonight: Chicken Cutlets with Creamy Parmesan Dressing

In this recipe I tackled chicken breast with a little help from Tyler Florence's latest cookbook Family Meal. In order to coax as much flavor out of the breast while keeping it as juicy as possible, he relies on a meat mallet and a classic bread-crumb coating: The mallet ensures the breasts are uniformly thick so that they're cooked evenly all the way through, and the flour, egg, and panko bread crumb coating help create a golden crust. More

The Occasional Vegetarian's Roasted Brussels Sprouts, Butternut Squash, and Apple with Candied Walnuts

These Roasted Brussels Sprouts, Butternut Squash, and Apple with Candied Walnuts were created by Carmen Quagliata, chef of New York's fantastically Greenmarket-centric Union Square Cafe for The Occasional Vegetarian. Instead of enriching the cabbage-y sprouts with salty, porky flavors, this recipe pairs their slight bitterness with chunks of sweet winter apples, butternut squash, crunchy candied walnuts, and maple syrup. More

Wake and Bake: Apple Cinnamon Quick Bread

Taking home an absurd amount of apples always seems to be the unintended byproduct of going apple picking. It's incredible, really, how my family never anticipates the bags of apples we'll have after a trip to the orchard. After a leisurely day of strolling through the trees, stopping for some cider and doughnuts, and picking an apple here or there, we're suddenly lugging ten pounds of fruit to our car. That's when the recipe scheming begins, though we know perfectly well just what crisps, cakes, muffins, and strudels we want to make to use up our bounty. More

Cookie Monster: Toffee Chunk Cookies

Instead of chocolate chips, I used chunks of Hershey's Skor, a chocolate covered toffee bar, for these cookies. The pieces of chocolate-covered toffee add much more than plain old chips. The toffee tastes of caramel, butter, and a hint of salt. I particularly like how the milk chocolate around the toffee begins to melt while the interior of the chunk stays nice and crunchy. More

The Food Lab: How to Make Scallion Pancakes

When I first learned how scallion pancakes are made, I was floored. Whoah, ancient Chinese secret! was what ran through my head. It took me several years to realize that conceptually, the method is almost identical to that of making puff pastry, croissants, or any number of laminated pastries, which makes scallion pancakes a perfect subject for exploring in this week's Food Lab. More

Double Peanut Popcorn

This recipe is perfect for popcorn you've just popped yourself, either with a hot-air popper, the stovetop, or an electric one that uses oil. You can even pop the microwavable kind (make sure it's plain and unsalted) then dress it... More

Nordstrom's Tomato Basil Soup

This is what my wife asked me to accomplish: a) Recreate the tomato soup from Nordstrom, and b) don't mess it up. In case you're not familiar with this soup, it's rather famous, ranked regularly on lists of Best Tomato Soup Ever, enjoying something of a cult following for those who love tomato soup. More

Tippler's Taxonomy: A Guide To Cocktail Categories

Almost from the moment the first drops of liquor dripped from the end of a still, humans have been mixing these potent spirits with wines, fruits and other substances in pursuit of bibulous glory—or simply a tasty tipple, depending on your priorities. Over the centuries, many different styles of mixed drinks have emerged; some have faded, some have evolved, and some have endured for generations. Here is a guide to the major categories of cocktails. More

Cook the Book: Kashmiri Chicken

Anjum Anand is on a crusade to change the way we look at Indian food. Her mission is to familiarize Western cooks with ingredients and techniques as well as lightening up classic dishes to make for a more healthful eating experience. This Kashmiri Chicken from her recently released Anjum's New Indian does both by creating a simple to put together dish that relies on an array of spices and vegetables for flavor instead of fat. More

Cider Doughnuts

After a filling Hannukah meal, no matter how much I've eaten, I always want some dessert at the end. Sadly, I never took to sufganyot, the Sephardic jelly-filled doughnuts traditionally served during the holiday, but I've always, always had a soft spot for homemade doughnuts, especially the apple cider kind. More

Leon's Favorite Chocolate Cake: The Chocolate Cake You Can Eat for Breakfast

The lovely thing about this cake is it's chocolatey—especially if you use a really good, flavorful chocolate—but not too heavy or sweet. It's baked in a tube or bundt pan, which I always consider to be the unassuming Casual Wear of cakedom; and it requires no sugary glaze or frosting. It's a cake that could fit on a dessert plate with whipped cream, or just as easily on a tea tray for an afternoon snack. Or, if you're me, for breakfast. More

Chicago: State Street Pizza Company

Someday we will live in a world where all pizzas are delicious, cheap, and conveniently located. Until then, pizzerias will prioritize which they want to emphasize. State Street Pizza Company has location down pat and the prices are certainly reasonable. Sadly, when it comes to deliciousness, there's a long way to go. More

Happy Hanukkah! Recipes to Celebrate

Tonight at sundown Hanukkah begins, which means a whole lot of latkes will be fried in the next week. Ed hosted his latke-frying party for family last weekend (right after Thanksgiving, now that's impressive). The sizzling oil represents the oil used to light the menorah. Fried food lovers: this is your favorite Jewish holiday. Just beware of your hair and coats—they might be latke-scented for a bit. Here is a roundup of our favorite recipes, including some non-deep-fried foods like brisket and homemade chocolate gelt. More