Not too sweet, crooks and crannies, basic recipe needed. Looking for something akin to what the epitome of a cake donut should be. All help would be greatly appreciated :)
Hey seriouseats family,
I will be making my first trip to NYC sometime within the next next (something I've been dying to do ever since I became interested in food), and I was wondering if anyone could recommend a red sauce italian joint somewhere in the city. By this I mean a classic American Italian meal. Authentically new yorkean.
I don't exactly know where I will be staying yet so I can't really provide an area. I'm assuming this joint would be in little Italy but I may be completely wrong.
Also, where can I get a really good cannoli?
Thanks in advance guys
This is directed towards any SeriousEaters out there that are love and are experienced with Woks. I am currently in China and have become enamored with Chinese cuisine. I've always loved it, but you don't actually realize how good the stuff is until you've had it here.
I've decided I want to start cooking more Chinese style meals when I get back to the states, but seeing as I've always thought that it was nearly impossible to recreate at home, I never bought the equipment necessary. My adventure is quickly coming to an end, so my question to you is whether I should buy a wok here and have it take up space in my luggage and have it be a hassle, or if its not worth the trouble. Does buying a wok here give me advantages that I would not have with a wok bought in the states?
After reading some older posts earlier today, I ran into some foods that many would call one thing but I consider it by an all too different name.
For example, Pop and Soda.
What other foods have this situation?
PS- Are a Dutch Apple Pie and a Crumble Apple Pie the same thing?
Inspired by Robyn's post on pizza, I got to thinking about what food I wouldn't be able to give up.
What three things would be impossible (or just really really hard) for you to stop eating?
Mine are bread, cheese, and chocolate
I know how everyone here feels about self-promotion, seeing as I have been following this website for a while. On the other hand, I also feel like everyone here can make a judgement call on whether something is just trying to get hits or not.
The past couple of months, I have been studying abroad in China with opportunities to travel to other countries in the region. I won a scholarship that allows me to do this, and as part of a follow-up project, I must do something to show my experience to try to get people to see how fun and exciting studying abroad is. I decided to focus my project around food (which is why I am sharing it with you guys) since I feel like this is the easiest way to get immersed in a different culture.
If you guys have the time and interest to see some of the things I've been experiencing, you should check out the blog. I could also give out some information on scholarships that I won, so other people interested can enjoy opportunities such as these. Just ask away, and I will help.
Please don't see this as me just trying to get views for the sake of getting views. I'm just trying to give my project some exposure so that it becomes more than just an assignment.
Thanks for understanding.
Is there a way to delete favorites from your profile?
Thanks in advance.
I'm heading over to China (Tianjin specifically) for a couple of months in August for a study abroad semester. One of the things I'm most excited about is (of course) the cuisine since I feel like you can learn most about a different culture by what they eat and how food-centric their lives are. My question is if anyone has any recommendations on where to eat specifically or at least what foods I should be looking for in general. I know it's a long shot to ask for specific restaurants, but it doesn't hurt to try.
I also plan on visiting neighboring cities such as Beijing. And maybe try to sneak a week long trip to Osaka, Japan.
Thanks in advance.
Is it just me, or are other people having issues reading posts through the Iphone as well? When I first click on them, they seem fine but then when I zoom, the get blurry and it doesn't get fixed, so I can't read anything. I was just wondering if I'm the only person having this issue. Thanks
I recently tried a recipe for a blueberry crumbcake that did not come out as planned. It was extremely delicious, but some of the crumb topping sunk to the middle of the cake while some stayed at the top. While taste is usually the most important thing to me when choosing a recipe, I would like to know if you guys had any tips on how to prevent my topping from sinking.
Thanks in advance.
I used to hate pretzels when I was younger. Through time, I have managed to learn how wonderful and delicious a correctly-made pretzel can actually be. I want to be able to replicate the best pretzels in my own kitchen, so my challenge to fellow SEers is to help me find a recipe which they have attempted. Also, any tips would be greatly appreciated.
I'm brave enough to try cooking or baking anything at my house. But there are always those couple of things that I know for a fact that I can't get as good as when I eat out. Some of these things include anything with puff pastry, certain types of pizza (I just don't have the ovens for it), BBQ (lack of smoking equipment and time), and chinese food.
I know I'm not the only one that feels that certain things are best when made for you, so which foods is it for you?
On a side note, I would appreciate a recommendation for a good cookbook for chinese cuisine.
Like any sane person in the world, I'm a big fan of lasagna. I've been following a very tasty recipe the last couple of times I've made the dish, and it has a very prominent tasting bolognese sauce, using fennel seeds and all. The recipe itself asks to add a layer of ricotta to balance out the strength of the meat sauce and it is quite delicious.
Recently though, I've been reading recipes that add bechamel to lasagna. I've actually eaten lasagna with bechamel (it said so on the menu) but couldn't actually distinguish the taste as bechamel. So what is the purpose of the bechamel? Is it supposed to replace the ricotta layer? Have you ever made a lasagna with bechamel? If so, do you recommend it over one without?
I have decided that this summer I am going to dedicate a lot of my time to cooking things that I have always wanted to do. At first I didn't know where to start, but yesterday I got the idea of making some sort of cooking/baking summer bucket list. To spare all of you my list of around 40 items, I'll just say that I'm most excited to make challah, german's cake, homemade oreos, lamb shanks, shrimp and grits, and pierogis.
If you made a "bucket list," what would you include in it?
I recently received my ice cream attachment for my kitchenaid and it got me to thinking, what is the main difference between making gelato, ice cream, sherbert, and sorbet? Is it possible to make all of these from the same appliance?
Also, I've read that the best cookbook out that is primarily for ice cream is David Lebovitz', but are there any other books or recipes any of you recommend?
Lastly, as an amateur ice cream maker, I would appreciate any tips. Thanks in advance.
I don't know what's wrong with me, but I absolutely suck at baking brownies. I'm generally a better than average baker. I constantly make cakes, cookies, and even bread. How is it possible that every time I make brownies they either come out overbaked, crumby, or just nasty tasting?
Does anyone else have a kryptonite when it comes to food?
PS- Any brownie tips would be great
I just saw how drinks posted recipes on how to make traditional Mexican and Puerto Rican drinks, which got me to thinking how my culture also has Christmastime foods. Any Colombians out there have really good recipes for buñuelos and stuff such as these. Maybe Kenji could throw in a hand, seeing as his wife is Colombian :)
Never having been to NYC, I can't say I understand what the big deal about bagels are. I am pretty sure that their popularity has a ring of truth in it and would like to try some. The problem is that I live all the way in Miami so they would have to be shipped, which means they won't be fresh. Is it even worth the money? And if so, what places would you guys recommend?
By the way, if anyone can suggest a good bagel place down in Miami, please let me know. I feel like there has to be a reason why people like them so much. Thanks in advance.
I've come to crave sour beers like one does the endorphin rush from a hot sauce bottle adorned with skulls and crossbones. So I gathered a group of beer pros together to try out nearly 50 different recently released sour beers. Here are the 20 best bottles we tried.
Rubbed, steamed in beer and rubbed again, these burnished baby back ribs are a great option when it's too cold to grill.
A rich and hearty mushroom, tomato, and red wine ragù perfect for a cold winter day.
Chicago may be known by most as a deep dish town, but in many parts of the city, thin crust is unquestionably king. And while there are a ton of places making old school pies with crisp crusts that are cut into squares, few do it as well as Vito & Nick's Pizzeria.
All you really need to know about Smalls is that any time spent reading this post is time away from one of the best new concepts to open up in a while. So bus, bike, drive, or walk your way up California Avenue- because if the lines haven't started forming yet, it's only a matter of time.
I've been a fan of Vermont Creamery's dairy products ever since the first time I tried their awesome crème fraîche a good decade ago at my first restaurant job in Boston and have since come to particularly love their cultured butter (I've always got a log in my fridge) and fromage blanc, amongst their other products. My new favorite? Bonne Bouche, an aged goat's milk cheese made in the ash-ripened French style.
If you're visiting Little Italy in Chinatown in New York, get ready to eat well. But you have to know where to eat—and just as importantly, where to avoid. This guide aims to break it all down for you, handy printable map included.
I could spend weeks putting together a list of Chicago pizzerias that I could describe with the phrase, "I'd be happy eating there regularly." But a much shorter list is one of pizzas that are truly crave-worthy; pies that make my mouth water whenever I think of them. Pequod's is one of those places.
We don't want to get all hyperbolic, but we're unsure if any other neighborhood equals Lakeview in the quantity and diversity of its cheap eats. Sure, the Chicago classics are covered, including some of the best examples of burgers, hot dogs, and pizza in the city. But what we love the is the mix of new and old.
From the extraordinary blend of flavorful quality beef to the house-made bun to perhaps the best cheddar available on a burger anywhere, everything about the hamburgers at Owen & Engine is unimpeachable. In the ongoing debate over who has the best burger in Chicago, this one has to be part of the discussion.
Lots of people hear about the Carpetbagger and write it off as as a stunt. Lots of people are idiots. This is a superbly tasty stunt that surprises with how genuinely spectacular it really is.
As the holiday season approaches its peak, I've put together a line-up (or a wine-up!) of my favorite affordable sips of the year. Red and white, still and sparkling, Old World and New. Take this list with you if you're stocking up for familiy visits and parties to come in the next few weeks.
We'd like to argue that, along with sourdough bread, cioppino, Dungeness crab, and Rice-a-Roni*, pizza is one of the things you should be eating if you choose to visit San Francisco. Click through our slideshow to discover the best places to grab a pie as you wind your way through the streets of San Francisco.
We were gluttons and grilled one turkey and roasted one turkey. Both were beautiful--the most lovely mahogany color! And tasted even better. Stuffing was a tad dry but besides that it was a truly lovely time!...
My goal: full-flavored pho in 1 hour or less. I knew it was an exercise in futility to try and come up with something that tastes as rich and complex as the real deal, but I'd settle for 90% as good in 20% of the time. Start your stopwatches, because here we go.
Rich whole-milk ricotta and lemon zest are lightened by meringue to produce a pancake that is tangy, fluffy, not-too-sweet, and satisfying. This recipe from Baking Out Loud: Fun Desserts with Big Flavors is simple enough to make every day.
One of the great things about rosé is how good it is with food—whether you're serving a tomato salad or grilled seafood, pork chops or fried clams, your food will likely taste even better with a glass of rosé. Here are our favorite bottles of rosé under $15 (with one that's just a buck more that's too delicious to leave off the list).
Yesterday, we gave you our price-no-object recommendations for New Orleans eats. But one of the many great things about this city—you don't have to spend much to eat well. If you're looking to keep your vacation costs down, here's a guide to serious eats on the cheap: oysters, drinks, and all.
If you're in New Orleans today for Mardi Gras, you're probably not reading this. You're
probably hopefully clad in beads, carousing in the streets with a 28-ounce drink in hand. For the rest of us, we can pretend we're there too letting les bons temps rouler. And if we were on those streets, this would be our list of must-eats to hit up before, during, and after all the merrymaking.
These 5 cookbooks are treasure troves of fruit-filled desserts, from classic pies and tarts to more unusual options.
The French enjoy a lot of cheese. And more importantly, they are deeply connected to and proud of their cheese. As well they should be! They have a rich and storied cheese history, a deep-rooted culture of cheese, and more than a thousand cheeses in their lexicon. These are the nine you should absolutely know.
It's easy enough to throw some steaks on the grill, but if you're really into grilling, you just bought your first smoker, or you're a longtime barbecue obsessive, it's worth looking around for some inspiration beyond the basics, and some tips for upping your barbecue game. Here are a few books we love to get you through grilling season.
It's nearly summer. What's in your fridge? High time you stocked up on affordable white wine, a stash of bottles that you can open when a friend stops by (with another friend) or someone at your party doesn't want to drink punch. You need bottles that can make your delivery Thai food dinner a little more special—without breaking the bank. Here are our favorites—the best bang for the buck in white wine under $15.
When visiting a new city, I feel like I'm always caught in the that strange middle ground of wanting to sample the iconic local food specialties, while simultaneously avoiding the kind of restaurants that prey on my naivety and take all my money. These are the places that that offer an unmistakable glimpse at Chicago, while also dishing out great food.
It can be so easy to fall into a vegetable rut. I mean, everyone loves a pan of cauliflower or brussels sprouts roasted until caramelized and crispy, but after enough repetition, even that can get old. So we turn to these cookbooks for vegetable inspiration: books which open our eyes to new veggie-prep options, from unusual braised dishes to creative spice combinations. Hey, vegetable lovers, what's your favorite book for vegetable dishes? Which recipes are in your frequent rotation?