Not much happened this week, so this slideshow is mostly filled with photos of Hambone and Yuba. Dog haters: stay away. Everyone else: you're welcome.
This week we ate too many baguettes, made chocolate chip cookies, tasted some weird Pringles, and more.
Waffles, more waffles, chicken meatball-stuffed matzo balls, heartburn, and more. Just another fun day in the office for Robyn Lee, Staff Photographer and Editor of A Hamburger Today.
Thank you, Katie Bradley, for combining your love for tortoises with your skillful crocheting abilities to give the world tortoise cozies, the cutest little tortoise sweaters in the world.
This week we made too many waffles, ate too much raw cookie dough, taste tested too much gravy, and more. But most importantly, this slideshow contains 45 percent dog action.
Do you like sandwiches? Pudding? Cake? Candy? Then let me be your guide. Because that's all I'm going to feed you. This itinerary represents my favorite places to bring out-of-towners to in the Lower East Side for a morning and afternoon jaunt.
This week Hambone and Yuba looked adorable in Halloween costumes, we tasted Indian pudding for the first time, Mr. Bear had a breakdown, and more.
Vegetarians, if you've ever wondered what pork rinds taste like, get yourself a bag of noriten (のり天), a Japanese snack of fried tempura chips lined with nori (dried seaweed).
Head to theageofmammals.com/burgers. Poke your mouse around. Revel in seconds of hypnotic burger overload.
This week we carved pumpkins, played with candy (and ate it), tasted ice cream, and more.
The wrapper for the U-No describes the candy bar as "RICH CREAMY CHOCOLATE." Nope. What it should say is "DIET CHOCOLATE-FLAVORED FROSTING."
This week we ate a birthday pizza, made barbecue spaghetti, had SO MUCH DOG ACTION (actually, they spent most of the time sleeping), and more.
Start your day off right with a ham, egg, and cheese sandwich from one of our favorite diners, Cup and Saucer.
Burgers. Tacos. Pizza. Cats. Spaceships. Put them all together and you've got this glorious T-shirt.
Kam Hing Coffee Shop's new chocolate chip sponge cake is a welcome variation on their signature treat.
Anyone in the mood for ickle Pickles or a Rainbow Sandwich? Check out the winning recipes in our recent My Milk Toof: The Adventures of ickle and Lardee 2 giveaway here!
The latest union between burger and mac-and-cheese: a burger with fried mac and cheese patties for buns, available until October 6 at Rockit Burger Bar in Chicago.
There are loads of weird and funny ramen commercials on the internet, but I had to draw the line somewhere, so here are eight of my favorites.
Behold the beauty/monstrosity of The McEverything, a stack of 43 McDonald's sandwiches—one of every kind available, including the breakfast sandwiches—into one precarious tower held together with bamboo skewers.
World got you down? Need a pick-me-up? Head straight to My Milk Toof and the adorable adventures of ickle and Lardee shall flood you with enough joy to power an army of Suns. The joy comes in book-form, too! Enter here for a chance to win a copy of My Milk Toof: The Adventures of ickle and Lardee 2 by Inhae Lee.
The Mid-Autumn Festival is coming up soon, and you know what that means: IT'S MOONCAKE TIME. Brush up on your mooncake knowledge with this handy video guide.
We tasted seven brands of shrimp (and shrimp-esque) chips to find our favorite.
If you're a dim sum newbie who wants to learn more about this popular style of Cantonese cuisine, check out this five-minute dim sum video guide from Off the Great Wall, a YouTube channel about Asian and Chinese culture. In the video host Carmen describes some of the most popular dim sum dishes and what to look for in a good version of each dish.
Out of the ten items I've tried so far at Indessert, my favorite is their Mango Pomelo Sago Soup. This cold dessert soup starts with a base of freshly made mango purée mixed with heavy cream and sweetened with rock sugar, topped with tiny, chewy sago pearls, plump pomelo segments (or, in the current off-season, grapefruit segments), and chunks of ripe, juicy mango.
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.
This place gushes charm the way Sunnydale's hellmouth gushed stake-fodder for Buffy. There's an unknowable calculus behind what makes a diner's atmosphere a given person's favorite diner, but Square's inches dangerously close to mine.
Behold! The Mighty Turchetta! King of the Thanksgiving roasts. Gentle and benevolent ruler of the holiday table, fair in his judgment and ample in his juiciness. If ever you sat down on the third Thursday after the first Monday in November and could not think of a single thing to give thanks to, I implore you to place one of these guys on your table this year and you will find that this problem will disappear. This isn't a roast for celebrating with, this roast is a celebration in itself.
Tea, ice cream, plov, and something called Email Power Hour: all just business as usual for Serious Eats New York editor Max Falkowitz.
When I say crispy potatoes, I want potatoes crunchier than the best of french fries; a thick, craggy, crunchy crust that stays crunchy even after it's made its way through a couple circuits around the table. Here's how to get it right every time.
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.
"Open" ravioli are simply tubes or pieces of pasta tossed with ravioli filling used as sauce. The highly unusual blend of sauce ingredients in Francine Segan's version balances fresh and cured meats with an abundance of fruit and spices—there are pears and raisins as well as cinnamon, nutmeg, sage, and parsley intertwined in the calamari-shaped pasta.
A quick dinner of orecchiette pasta tossed in a clingy sauce made with mushrooms, shallots, thyme, and brussels sprouts leaves.
The crunchy salt crystals on top of a salty oat cookie really makes them special. Butterscotch chips lend an extra bit of sweetness and cinnamon gives them a hint of spice.
Chilaquiles—crisp tortillas tossed in sauce and served topped with cheese and eggs—are the ultimate in comforting breakfast foods.
There are some words you don't normally associate with good food. Wet. Limp. Soggy. These are not descriptors you generally want to be putting in your mouth. But there are exceptions to every rule, and it just happens that one of the most delicious dishes of all time fits all three of those definitions. Chilaquiles just happens to sound a whole lot better than "wet, limp, soggy nachos." When it comes down to it, chilaquiles are essentially extra-moist nachos—an excuse to eat chips and salsa for breakfast.
A quick glance at the pubs that line Queens Boulevard in Sunnyside may have you thinking that the neighborhood is solely Irish territory. But there's some great Middle Eastern food if you know where to look.
Cream-laden sauces and muted spices are still the norm at many Indian restaurants in New York City. But now a few hip, yet modest, Greenwich Village restaurants are shaking things up—offering both homesick Desis and adventurous Americans some surprisingly authentic Mumbai street food, snacks, and home cooking.
You find an amazing cocktail at a bar, get the recipe, and try it out at home. But, no matter what you do, your home version tastes flat, boring, or just plain off. Your mixing skills might be to blame, but what if the real problem lies in a cruddy water source? Here's how to find out.
Buttery, milk-malty, and chocolatey, these one-bowl cookies are eggless too.
Made of nothing more than sugar, cream and eggs, The Ice Creamists present a traditional Italian crema ice cream comprised of an irresistibly rich, eggcellent custard that's good enough to write bad puns.
A meal for the senses, this Japanese breakfast features grilled fish with sweet grated daikon, pungent miso soup, crunchy tsukemono pickles, and sides like a hyper-seasonal local spinach. It's served on handcrafted custom pottery in a spartan restaurant with a single talented chef.
This is one of the easiest, least messy, fastest ways to cook salmon. Once you have it marinated, it's a matter of minutes in the toaster oven or broiler before it's ready to eat.
Our Newark road trip continues from last week, a sweet follow-up to Altas Horas' massive chicken sandwich a short walk away on Ferry Street. If there's a Portuguese dessert you can't leave Newark without eating, it's an egg custard tart, or pasteis de nata ($1), from Teixeira Bakery.
There many dumplings worth seeking out in Flushing, but only one that I get every time I visit. It doesn't matter what else I've come for—breakfast, tea shopping, a 12-course meal somewhere else—these dumplings are non-negotiable.
Jinx's Pit's Top Barbecue in Charlottesville, Virginia, fulfills our deepest dreams of the ramshackle Southern barbecue joint, where pork reigns supreme and the air is thick with hardwood smoke.
Moist chicken elevates this quick dish into more than just a plate of pasta. Fresh basil, bright and tangy lemon, and parmesan star in a light, barely-there cream sauce.
I go a bit nuts every spring and summer when fresh produce is at its best. I end up buying things willy nilly, without much thought as to how I'm going to prepare, much less eat, all of it myself. After several valiant dinner parties and late night asparagus binges, I still find myself with far too much produce to even consider finishing everything before it starts to lose quality.