As a Bushwick resident, it's exciting to find any new restaurant in the neighborhood, let alone one that serves a burger as meticulously crafted as Fritzl's. At only $8 ($9 with cheese), it's a bargain. Patties are close to six 6 ounces; a combination of chuck and cheek, which chef Dan Ross-Leutwyler estimates to be about 75/25 meat to fat. Ross-Leutwyler grinds it himself, throwing slightly more chuck in the mix.
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The intoxicating aromas of this Turkish dish of baked stuffed eggplant supposedly caused the Muslim priest for whom it was made to faint.
Cream gravy, made with a blond roux, onions, cream, and plenty of black pepper is a natural partner for buttery mashed potatoes, chicken-fried steak, or yes, biscuits. After all, what goes better with fatty starch than a bit of starchy fat?
You know what I've noticed? I don't write about pig nearly as often as I should, given how much I love the beast. Well, little piggy, this week I'm going to repay my debt to you and your unique porcine pleasures by honoring you with not one, but four complete guides to serving you up for the holidays in various incarnations. First up: suckling pig.
These lumpia, or Filipino spring rolls, are fried and filled with moist ground pork, carrots, peas, and bean sprouts. Fish sauce adds a layer of salty complexity, but otherwise these are simply straight-up, easy-to-eat, fried goodness.
Behind an entrance that would give your average abbot door envy, Old Oak Tap is an altar where Ukranian Village brunchers come to pray.
A rich short rib broth, slowly caramelized onions and apples, and a blanket of Gouda and Gruyere cheeses up the flavor of French onion soup.
I have been working on this recipe for longer than any other recipe I've ever worked on. But at long last, I'm pretty darn pleased with the results. Here's how to get the slow-cooked, crisply charred effect of tacos al pastor at home, no rotisserie required.
The brunch fare at The Peasantry features a lot of items that don't scream "street food" at first, but subtly incorporate street food inspiration, like a pancake masquerading as a gyro. But since this is still just a restaurant inspired by street food, and not literally an enclave of bedraggled peasants, silverware and manners are suggested.
A workhorse pudding that's packed with dark chocolate flavor but doesn't require much fuss in the kitchen.
Once you delve into the wonderfully complex world of homemade salsas, you'll never reach for the jarred stuff again, and sub-par pico de gallo will have you siesta-ing on the spot. Get started with these five great salsa recipes.
Like polenta, grits practically beg to be topped with a saucy accompaniment, something that'll ooze extra flavor into it. This is exceedingly easy to do in the spring, when sweet, tender green vegetables are at their finest. I use a mix of asparagus, fava beans, English peas, and snap peas and finish them off by glazing them with butter and herbs in a pan. A touch of lemon zest and juice adds bright freshness, while a poached egg adds its rich, creamy yolk.
Today I'd like to present an argument in favor of lettuce wraps. Sure, they have a reputation for being a vehicle for ho-hum, low-carb and bland diet food, but there's no reason they need to stay in such a category. Once filled with rich and spicy short ribs, soft and sticky white rice, and potent kimchi as they are in Michael Romano and Karen Stabiner's Family Table, the humble Bibb lettuce leaf transforms into the best sort of wrap. They're strong enough to contain its filling, yet supple and mild enough to not overpower their contents. It's the best excuse to eat with your hands. These particular short rib wraps are super easy to throw together: blend up a potent marinade and let the boneless rib meat drink up its flavor for a couple of hours (or more if need be), heat a heavy pan, and sear away.
A Vietnamese-style noodle salad with a fish sauce-based dressing, carrots, cucumbers, and shrimp.
We had a swell happy hour recently when Rick Bayless stopped by the Serious Eats office to demonstrate a few recipes from his book Frontera: Margaritas, Guacamoles, and Snacks. In this video, Rick Bayless and Ed Levine shake up an excellent batch of sparkling ginger margaritas, and Rick gives us a quick education about agave syrup and kaffir lime leaves.
A messier version of the Hungarian seven-layer Dobos Torte, this cake combines the classic flavors of chocolate and caramel, suspending them between moist layers of yellow cake. Old School Comfort Food gives the recipe.
A casserole inspired by the Sonoran hot dog combines slow-cooked salsa verde pot roast, creamy, bacon-flecked pinto beans, and a cornbread crust.
This recipe—roasted poblanos stuffed with rice, raisins, and capers, doused in a smoky cashew-based salsa, and baked with cheese—was developed out of my love of several different things: roasted chilies, cashew salsa, rice, cheese, and stuffing things into other things. It is vegetarian, it is gooey, creamy, and satisfying, and it is delicious.
What's better than making slushies at home? Making boozy slushies at home—here some tips and tricks to get them right.
This creamy risotto starts with homemade chicken stock and fall off the bone tender chicken.
For a totally different take on the basic roasted chicken thigh, enter Louisa Shafia's Turmeric Chicken with Sumac and Lime from The New Persian Kitchen. This super-simple braised dish is bright, tangy, and brilliantly yellow—it's a far cry from most muddled braised chicken dishes and even further from the typical roasted bird.
Firmly priced in the everyday—and gutbusting—chicken parm camp, Grand Appetito's foot-long sandwich is a more than decent option for Little Italy.
Jeweled rice is a magnificent dish. Adorned with dried fruit, toasted nuts, rose petals, and pomegranate seeds, it is a panoply of flavors and colors. In Lousia Shafia's The New Persian Kitchen, the jeweled rice is made even more compelling with a combination of grains included. The mixture of quinoa and brown basmati rice adds an earthy complexity to the dish that counters the sweet and rich flavors from the toppings.
There's not much to tell you about this sandwich that isn't already explained in the title. It's got roasted jalapeño. It's got cheddar or American cheese. It's got cream cheese. It's also got some bacon because bacon, right? The whole thing gets toasted until hot, crisp, and gooey in a mix of butter and rendered bacon fat. It gets eaten fast.
Anyone else love pesto as much as I do? This is an easy weeknight meal that can be thrown together quickly with just a few ingredients.