Chef Frank Bonanno's Guide to Denver's Best Restaurants

I wouldn't consider this a list of Denver's "best" restaurants, more a list of Bonanno's favorite restaurants. All on the list are good, but I don't think anyone is going to include Pizza Alley or Taste of Philly on a list of Denver's best (even for pizza or cheesesteaks) - these are just the places that he has an attachment to. That said, I can't argue with anything he says, I'd just choose different places if someone asked me the same questions (except for Sushi Den - hard to beat the quality of their fish).

Set Course for Dumpling Galaxy: The Makings of My Favorite Dumplings in NYC

Why has she not franchised this? I would spend an unhealthy amount of my time and money at this place if it was within striking distance.

Dinner Tonight: Barbecue Spaghetti

Made this tonight since we have several pounds of leftover pulled pork. It was surprisingly good - not my favorite use of leftover BBQ (that honor would have to go to BBQ tacos), but not bad at all. And very quick, took less than 20 minutes to have dinner on the table.

Ask a Cicerone: The Best American Pale Ale

It's funny to me that Dale's and Mirror Pond are the same category of beer. I love Mirror Pond and can't stand Dale's (too heavy and thick, it feels like drinking a warm, hoppy milkshake).

Watch This New York Chef Make a High-Class Cheez Whiz

I believe the correct term is "Sleazy Cheeze."

From the Archives: Killer Lobster Rolls in the Style of Your Choice

I want to know the story behind the three-day lobster binge. That sounds pretty close to heaven to me.

Why It's Time to Start Making Your Own Sherbet

I'm sure sherbet can be delicious, but I can't get over the lingering memory of disappointment when, as a child, I'd be at someone's house and for dessert, they'd pull something out of the freezer... and it would be that nasty, cheap orange or pink sherbet, instead of glorious ice cream. To me, sherbet is too wound up with childhood dessert trauma to ever voluntarily order it.

14 Essential Sichuan Eats (Beyond Hot Pot) in Chengdu and Chongqing

Wow, this confirms Chengdu on my list of places to visit ASAP. Question: what's your approach to figuring out what and where to eat when you don't have a local guide in a place like this (I'm assuming Yelp and the web generally aren't much help there)? I think I'd be anxious the entire time that I was missing out on the good stuff because I didn't know where to go/what to order.

Eating Soup Dumplings in Shanghai? Xiao Long Bao Are Only Half the Story

"If someone would just go ahead and create a deep-fried soup dumpling that's crisp all over, I'd appreciate it, ok?"

Sounds like a challenge for the Food Lab when you're back!

Manner Matters: How to Order Pizza for a Group

Take the time to cultivate an appreciation for every possible pizza topping (anchovies, pineapple, black olives, cheeseless, etc.). You will be rewarded whenever people order a bunch of pizzas for a group - there's always one that most folks don't like and you can go to town on it. Plus the host is always happy to hear you say "I literally do not care what you order - I like it all."

The Food Lab: How to Make Thai-Style Grilled Chicken (Gai Yang)

This looks pretty similar to Andy Ricker's take on the same dish (he calls it Kai Yaang), which SE published last year:

It's become my go-to grilled chicken recipe, though since he doesn't call for butterflying the chicken I usually put the stuffing underneath the skin of a butterflied bird instead of in the cavity. It's possibly the best grilled chicken I've ever eaten.

12 Must-Eat Breakfast Sandwiches Across America

No Colorado? No Maine? Sadness. Those are the two places I most commonly seek a breakfast sandwich, and I was excited to hopefully learn of a new option.

My picks, FWIW: Sunrise Sandwich at South Side Walnut in Boulder, CO and the breakfast bagel at Holy Donut in Portland, ME.

The Best Way to Store Vermouth

Would love to see a similar test done with various low-alcohol liquors like amaros, maraschino liquor, etc.

Coffee Science: How to Make the Best French Press Coffee at Home

Why are the measurements metric (grams/liters) but the temps Fahrenheit?

Essential Buenos Aires: Where to Eat and Drink If You Go to Argentina's Capital

No mention of the salsa golf on pizza? The idea of thousand island dressing (basically) on pizza is gross in concept, but actually kind of tasty in practice.

40 Beers to Put on Your Bucket List

I bought three cases of Duchesse and gave them to clients as holiday gifts last year. They were very well received. At around $12/bottle, they're great gifts - it's hard to get a nice wine for that price, and Duchesse is much like a wine in how you drink it (and the packaging). Plus I kept a case for myself, so everyone wins.

The 11 Best Things I Ate During My Cross-Country Road Trip

Curious to hear where else you went in Boulder - there's so much good food here, I'm surprised that the pupusas made the list (though they are good, and usually they do come with curtido - not sure why you didn't get some). Did you hit up Pizzeria Locale? Basta? Oak? Kitchen? Centro? Do tell!

The Easiest Way to Cook Fish: Roast it Whole

@Daniel Gritzer, I'm in Colorado. About as non-coastal as it gets.

The Easiest Way to Cook Fish: Roast it Whole

The hardest part is finding a whole fish if you're not somewhere that you can catch your own. I planned on getting whole fish for NYE last year, but none of the local markets (including Whole Foods) carry anything but very small trout whole - they said they don't sell enough to make it worthwhile. I eventually figured out that the Asian supermarkets have lots of whole fish, but in the meantime I made do by putting two skin-on fillets together and salt-roasting. Worked pretty well.

Bagelnomics: The Curious Pricing of New York's Bagel With Cream Cheese

"Overanalyzing minor items" should be the motto of SE. It's what keeps me coming back (along with the recipes), I love this kind of stuff.

Footlong Lobster Rolls Near the Bronx Zoo: A Trip to City Island

The title of the article says "FOOTLONG LOBSTER ROLLS" and there is NO PHOTO of a footlong lobster roll!?!?!? I'm apoplectic with rage here.

Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

The recipe calls for 1lb of fresh noodles. Any idea what that translates to if you use dried? (I have an enormous amount of whole wheat spaghetti from Costco in my pantry, which works surprisingly well in Chinese noodle dishes.)

Gadgets: Breville's Smart Waffle Maker Produces Perfectly Browned Waffles

@Kale Shepherd: It's called a "review." You'll find that they're very common, on this site and others.

Crispy, Crunchy, Golden Shredded Hash Browns

Try using a mix of butter and oil instead of just oil. The butter browns a bit while you brown the potatoes and adds great flavor. All of the great diners that I know of use a butter/oil mix for their hash browns.

Also, instead of seasoning in the pan, better to toss the potatoes with salt and pepper in a bowl so that it gets evenly distributed. I like to make my hash brown cakes a bit thicker than the photos (to get some contrast between the crisp outside and softer insides), and it's important that it all gets seasoned.

Finally, cubed or otherwise chunky breakfast potatoes are home fries. Hash browns are always shredded. That's how I've always understood it, anyway.

Why You Should Buy Tanqueray's New Old Tom Gin

Yay! Love Old Toms, especially Ransom, and I'm excited to try a new one.

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Dinner Tonight: Seared Scallops with Salsa Verde

Salsa verde is a good, quick sauce to have in the repertoire. Not to be confused with anything out of Mexico, salsa verde is from Italy. The piquant, herb-based sauce usually features parsley, capers, and and olive oil. It's easy to prepare from pantry ingredients and reliably good with roasted vegetables and grilled meats; even robust flavors can stand up to this flavorful sauce. But until now, I've never had it with seafood. More

Cocktail 101: Introduction to Vermouth and Aperitif Wines

Vermouth used to be a relatively simple topic, at least in the States. The American market had sweet and dry styles and largely shunned both. When Paul Clarke wrote about vermouth for SE back in 2007, he had very few brands to discuss; not many brands or styles were available on the American market. In the past four years, though, that's changed, and now there is a wide range of options in vermouth and other aperitif wines. This week, I'll share a few of the available choices with you offer some suggestions on how to enjoy them. More