This week Leandra and Sugar Bear made amends, we ate a bunch of pressed sandwiches, Hambone got a bath, and more.
We put 12 brands of plain British digestives (including budget and regular) to the test.
This week we ate great ice cream and pizza, waffled a pile of fries, and more. And yes, we have dogs and cats!
Not that you'd go to Emmett's for a burger, but we tried it so we'll tell you how it is.
This week we taste tested Takis and vegan mayo (not at the same time), ate too much barbecue, went out for a big dim sum lunch, and more. No dogs this week, but we do have cats! So much cat!
This week in Serious Eats land there was snow, dogs, cats, pies, bacon roses, and more.
This week we made avocado sorbet, ate bobcat for the first time, and more. But who cares when there are also cute photos of cats and dogs, weeee!
A fat sandwich is what you get when you cross a burger and/or a cheese steak and/or a gyro and/or bacon and/or eggs and/or dump on a sports bar appetizer platter—namely mozzarella sticks, chicken fingers, and fries—and douse it all in a sauce or two.
In all my years of burger blogging, this might be the saddest "burger" I've ever seen. If you've seen worse, do share. We shall race to the bottom in our search for the most pathetic burger on earth.
This week we met cute pigs in Spain, celebrated Ed's birthday, made hot dogs from scratch, ate a heart-shaped loaf of bread, and more. (And yes, we've got cats! And a baby goat.)
This week we ate lots of Mexican food, encountered our first mega-pie-sundae, tasted chicken broth and beer (not at the same time), and more. (Don't worry, we've got cats and dogs, too!)
The last time I visited my boyfriend Kåre in Norway we took scenic hikes that overlooked breathtaking views, just his home country bein' his home country. When he visited me in New York I wanted to return the favor by treating him to a slice of my childhood. So I brought him to a Chinese buffet in Northern New Jersey. Yeah, take that, Norway!
During the depths of winter, when warm sunlight on bare skin seems like the stuff of unicorn-laced dreams, my favorite thing to eat is anything in the category of "hot stewy/saucy things with rice." Here are some of my favorite dishes from this category that you can find in New York.
This week we waffled pizza, celebrated a birthday with ham, said goodbye to one of our coworkers, and more. And yes, we have cats this week!
If anyone would serve a burger with a giant bone sticking out of it, it'd be M. Wells.
Crachos, crudding, crumbo, craggis...the world of croissant hybrids is endless. And funny-sounding. Tell us your favorites!
This week we ate a pile of nachos, made some meat swamps, tasted digestives, and more!
Kenji's easy cheese sauce recipe is an ooey gooey, creamy, tangy dip that's perfect for fries, nachos, and whatever else you want to bathe in "liquid gold."
Graphic artist Anthony Scerri combined his love of burgers and New York City's subway map by illustrating each major part of a burger with a subway line whose stops are named after an ingredient or version of that part.
I can't tell you how many times I've watched this video. Because I lost count.
Many of the best things I ate in 2013 were in Hong Kong. And that is why, as the new year begins, I'm reflecting on a trip I took...almost a year ago.
Do you like round foods? Do you like carrying things? Then have I got the product for you: the "Round Things Are Tasty" tote bag featuring 25 of my favorite round foods.
What happened in Serious Eats land this year? Mr. Bear! Painful taste tests! Exciting birthdays! Too many doughnuts! Candy dip! Happy Yuba! Sleeping Hambone! And more! Check it all out in the slideshow »
The sweets I ate during a one-week trip in Hong Kong are among the most memorable I've eaten all year.
Coleslaw and potato salad may be more famous outside of Southern takeout counters, but carrot raisin salad is just as common at picnics and potlucks. In it, grated carrots and plump raisins are mixed with a rich mayonnaise dressing spiked with curry powder.
Grains have been a staple of the human diet for the last, oh, 10,000 years. And if you think about it properly—by which I mean with a few debatable leaps of logic and some generous omissions—grains are also basically responsible for all the best things: beer, adorable pets, beds, cheesy popcorn, and, yes, internet. In that fertile crescent-agricultural revolution-cradle of civilization sense, that is.
But have you ever listened to someone wax rhapsodic about the delights of whole grains and thought to yourself, meh? Welcome to the club that I totally just quit.
A hearty salad with rye berries, tender carrots, onions, cilantro, celery, and toasted Marcona almonds in a simple olive oil vinaigrette.
So...this is a two-parter. I used to live in nyc, but moved to a rural town and miss the food most of all. Going up for a short visit and want to know your recommendations for foodstuffs that I should...
The East Village's borscht belt takes all comers, old foreigners next to fresh new faces, forming one of the city's most democratic public spaces. And come icy winters, their bowls of chicken soup and plates of potato dumplings satisfy like nothing else. Here's a roster of the old timers that are still standing, with field notes on what to order.
Incredibly rich and moist, these easy chocolatey cupcakes get a double whammy of tangy sour cream in both the cake and the frosting.
A friend and I found plane tickets on a whim, Chicago in February? Why not! We piled on scarves and thick socks, the heavy duty winter boots, our warmest coats, and off we went. Here are my 10 favorite bites.
The trick to this easy three-cheese pasta bake with cauliflower is to use no-boil lasagna noodles. Chipotle powder flavors the chunks of tender thigh meat just right.
These peanutty bar cookies are jammed with Reese's Pieces on top for an extra pop of chocolate-PB flavor.
So, I basically found the greatest thing ever. It is a shining beacon in the depressing darkness of a food court, beaming brightly at my pale winter-stricken face. I mean, seriously. Behold the glory of the Farmer's Fridge!
My boyfriend and I are coming up on our six-year anniversary, and though we love each other dearly, we seem to have left the honeymoon phase of our relationship back in college. Would a single aphrodisiac be powerful enough to combat our five-plus years of accumulated farts, burps, and dissipating sense of mystery? I did some highly scientific calculations and concluded that our chances of, erm, success would be exponentially improved if we force-fed ourselves all the aphrodisiacs.
70% cacao chocolate, yolks, and a bit of heavy cream add up to one heck of a deep, dark, sinfully decadent baked chocolate custard.
Yee sangis a large-format salad of raw fish, shredded vegetables, and crunchy bits eaten exclusively during Lunar New Year. It originated in mainland China, but these days it's most commonly found in Chinese communities in Malaysia, Singapore and Indonesia. And in Flushing at Malay Restaurant, which serves my favorite version of the dish—Malaysia included.
When Miroslav Uskokovic, the head pastry chef at Gramercy Tavern, moved to Astoria in 2009, he felt right at home. As he puts it, "I try to eat in Queens a lot. Everyone comes to Manhattan. Why not support your local places?"
Inspired by Lisa Elmqvist in Stockholm, this is a quick and elegant take on a Swedish dinner for two: whole lemon sole, brown butter sauce, sweet beets, and salty capers.
Consider this a combination of the old and new. The idea came from recipe number 1665 in Escoffier's 1903 tome, Le Guide Culinaire, but the creamy anchovy vinaigrette comes from the much more recently published Modern Sauces.
[Photograph: Robyn Lee] Smoked haddock is very popular all over England. April Bloomfield is doing her part to raise its profile here in the U.S. That shouldn't be a problem with a chowder as good as this one, which is...
Stir Fried Corn with Egg Yolk is far too demure name for what turns out to be a platter-sized mountain of battered and fried corn kernels tossed with small, juicy pieces of similarly fried shrimp.
Serious Eaters with a sense of nostalgia may want to "taste history" when visiting London, so we asked Steakcraft columnist and British National Nick Solares for his recommendations on where to find traditional British foods in the nation's capital.
I have only disappointed my wife a handful of times in the 15 years we have known each other. And I can admit that I still regret that it took me a year to introduce her to the pork loin sandwich ($5.20) at Kitty's Cafe in Kansas City.
You can roast vegetables the easy way: just toss everything with oil, throw them on a rimmed baking sheet, and roast in a hot oven until tender. I do that often when I'm not feeling up to specialized treatment. But to get the most out of your roasted vegetables, it helps to understand each one's special characteristics. What they are, where you want them to go, and how to take them there.
Japanese gyoza dumplings are the perfect nibble: great on their own, but made even better with a cold beer. The classic pork gyoza recipe in Tadashi Ono and Harris Salat's new cookbook, Japanese Soul Cooking, is a fine example of the form, filled with a piquant mixture of ground pork, garlic chives, ginger, cabbage, and minced garlic.
I woke up in the middle of the night the other day with an idea: what if I were to combine the concept of a Hasselback potato—that array of crisp ridges at the top—with a creamy potato gratin, the king of all casseroles? I went into the kitchen and got to work on the first batch of what would end up being my favorite potato recipe in years.
Paseo. Mere mention of the word gets my mouth watering. The popular Seattle restaurant, with neighborhood locations in Ballard (outdoor seating only) and Fremont, inevitably has long lines of eager diners. But even before you spot the customers, you'll likely catch a whiff of caramelized onions and roasted pork wafting down the street.
Spaghetti Junction: The $4 Spaghetti That Tastes Almost as Good as the $24 Spaghetti From Roy Choi's 'L.A. Son'
Spaghetti in marinara sauce is not the first meal that comes to mind when I think of Roy Choi. Where does Italian food fit into his Korean-Mexican-American cuisine, and why is it featured in his new cookbook, L.A. Son? Marinara was one of the first dishes Choi mastered once he recovered from his gambling stint in the 1990s—and his sauce certainly has his own flair.