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soisbelle

Win a Copy of 'Eat: The Little Book of Fast Food'

Scrambled eggs, plus one - as I call them. The 'plus one' can be snipped chives, a sprinkling of red pepper flakes, dollop of pesto, or a tiny knob of truffle butter. Elevates the whole thing into something really special.

Where's Your Favorite Hot Pot in NYC?

So happy this is happening. Little Pepper in Flushing is good (need to try the College Point one) and Mister Hot Pot is next on the list.

Cook the Book: 'The Artisan Jewish Deli at Home'

Juicy pastrami on rye with pickles that make you pucker!

Cook the Book: 'Pasta Modern'

I'd make a 100-layer lasagne with layers of uni, razor clams, scallops and langoustines - the silky pasta would be the perfect foil for the briney seafood!

Who makes the best pickle plate in NYC?

Agree, Ssam Bar does the best.

The Ghosts of Sex and the City

sbc930 - the ICE do a great walking tour of Astoria, the lady who runs it knows all the locals, and you get to try lots of different food and hear the stories behind them. They also do an Arthur Ave walking tour I'd like to try.

The Ghosts of Sex and the City

"Leaving behind nothing but half empty Cosmos and a faint aroma of leftover Magnolia cupcakes tinged with a hint of Buddakan kitchen" - brilliant. Magnolia survives, nay, expands, because of SATC.

I'm not sure why people do these tours, but there are a lot of cliched tourists out there. I think SATC will remain part of our pop culture for a while yet, and New York really was the fifth character in the show.

The Serious Eats Book: On Sale NOW!

Chuko: Prospect Heights Gets Its Ramen Joint

Love Chuko! The ramen is incredible - with the most perfectly cooked egg I've ever had!

Le Bernardin's Lounge Menu: Ripert's Craft, Bite-Sized

I took a friend for dinner there a few years ago, and it was an unbelievable dining experience, albeit a little stuffy in the old setting. So thank you for this review, would love to try the less formal lounge.

16 Dishes That We Loved at the City Harvest Bid Against Hunger Gala

I love the sound of Le Bernardin, Bar Basque and A Voce's canapés! I helped set up the event - looked like it would be amazing, so glad it turned out well!

Cook the Book: 'The Glorious Pasta of Italy'

Sitting in a nameless trattoria in Montepulciano too late in the afternoon, with a bowl of homemade pappardelle with a ragu made from a medley of local mushrooms. The luxury of simplicity...

Lunch To-Go: Side Dishes at Dogmatic

LOVED the beef dog with truffle gruyere sauce and thought the baguette was a great touch! Agree, the fries have to be hot and fresh, but love that they're not fried. Saw lots of people ordering just the mac n cheese and based on your review will have to try it next time.

Osteria Morini: Michael White For The People

3 of us ate there 2 weeks ago, and it was brilliant. Pasta was perfect (I'm a pasta snob), the pork was some of the most delicious I've ever had, the branzino was succulent. The brussel sprouts with pancetta was insanely good. Staff were very friendly. Too full to try desserts. I'd go back to try the whole menu.

School Lunch in Australia

"I imagine most Asian, African, Middle Eastern and European kids brought different (likely better) foods. "

My high school (early-mid 90's) in Sydney was extremely multicultural (I think we had 70 different nationalities) and we all pretty much ate the same thing. If you brought it from home: ham, cheese or salad sandwich, with a small packet of chips. I only remember my friend from Hong Kong occassionally bringing leftover noodles, he usually had sambos too.

If you bought your lunch at the canteen, either a roll (ham/salad was always the most popular) or a pizza pocket. For recess we'd either buy choc chip muffins, a packet of chips or Sunny Boys.

We had a few cafes up the road from the school and we'd sneak out to them even though only Year 12s could, because the choices were brilliant: a French patisserie (still remember those palmiers), a mom-and-pop deli where we lived off fresh bologna rolls for $1.20, or a gorgeous pasta shop.

Video: The Brooklyn Flea as Catalyst for Small Food-Based Businesses

An Intro to Malaysian Food: The Ingredients

Great posts, thank SE, looking forward to more in the series.

To avoid the smokey house situation, could you roast the belacan in a wok/frypan over high heat for a minute instead, before using? I'm thinking that might not get as smokey as direct flame heat?

What to do with chestnuts?

Thanks everyone. Jazzinx that's how I always felt, in Sydney (where I'm from) never having access to them, and now I'm living in Holland, they are a good price (4E a kilo) and I want to do something with them!

I think I'll roast them and try them in a soup!

Photo of the Day: Jim Georgie's Donuts

Sunday Brunch: Creamy Scrambled Eggs with Porcini Mushrooms

Eggs + mushrooms = goodness.

Found any unexpectedly awesome kitchen toys in your web travels?

I really do want a Herb Savor as I've found the glass-plastic bag trick doesn't work that well all the time.

Great post, please keep them coming! Who doesn't love a kitchen gadget?

Dinner Tonight: Bourdain's Mushroom Soup

That sounds wonderful - can't wait to try it! Thanks for posting.

Mark 'The Minimalist' Bittman Now Blogging

Oh that is the best news ever! I have the biggest crush on Mark!

Dinner Tonight: Spaghetti with Rosemary

Wow, this is such a wonderful recipe. I love these 'simple' sauces where the flavours absolutely shine, and it's a perfect example of Mario Batali and how to sauce the pasta - so it just sticks to the spaghetti. The flour slurry is such a great idea, I thought it might make it floury but it really helped the sauce coat the pasta. I'll be trying that with other sauces. Thanks so much for posting - I have The Silver Spoon but have been guilty of flicking through it more than actually using it!

The Food Lab: The Road To Better Risotto

At this late stage in the game is there anyone in the world beside hard-line Italians who doesn't know that you can make a perfect bowl luscious, al dente, perfectly mantecato risotto without preheating your broth or stirring constantly? That said, I've still got a ton of risotto questions left unanswered, so this week I decided to test just about every aspect of risotto I could think of to separate fact from fiction. Which type of rice is best? How much do you really need to stir? Is toasting necessary? And what about mounting with cream? 6.6 pounds of risotto later, I've got a few answers. More