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A Guide to Tofu Types and What to Do With Them

High in protein, low in cost, and easy to work with, tofu has endeared itself to eaters across the globe. But with the dizzying array of tofu types out there, it's worth learning your soft silkens from your medium blocks. Here's a guide to identifying, shopping for, and preparing over a dozen different kinds of tofus. More

Top This: Arugula Salad Foldover (à la Simmzy's)

Shimmering sunshine and a lazy ocean breeze drifts through Simmzy's open walled dining room. One whiff of the sea salty air—plus a pint—will draw anyone into the endless summer that is Long Beach's Naples Island. That laid back attitude stops at the glass window into the kitchen. Each dish is a carefully calibrated assemblage of otherwise casual ingredients. On the pizza menu, the Arugula Salad Foldover stands out as the best of the bunch. More

Los Angeles: Bestia Hits its Stride

The air sizzled with anticipation leading up to Bestia's opening last November. Time has not tempered the excitement. Any non-6 p.m. or 9:45 p.m. reservation must still be made one month in advance. Since the early days, dinner at Bestia has been splendid. As the kitchen tightens up and recipes get tinkered with, the food—specifically the pizza—gets better and better. More

Top This: Eggplant Parmesan Pizza (à la Pitfire Artisan Pizza)

Pitfire Artisan Pizza's seasonal Eggplant Parmesan pie may sound like heavy comfort food, but the LA pizzeria takes a lighter approach to the hefty nightshade. At the base of the pie are translucent sheets of grilled eggplant, aubergine skin peeking out from beneath the blanket of blistered cheese and sweet cherry tomatoes. Executive Chef Andrew Lakin walks us though the making of this summery pizza. More

First Look: New Vegan Restaurant Crossroads in Los Angeles

"Crossroads is a place where vegans and carnivores can dine together...and a full bar which has never been done at a vegan restaurant before," said chef Tal Ronnen. The inspiration came from dishes that he ate when he became vegan and the foods he missed (ahem, oysters) when adopting this new diet. Look for small plates on the menu, such as Artichoke "Oysters." More

8 Must-Visit Restaurants in Rome

A lovely list! My trust in Katie Parla was solidified by her no-holes-barred honest reaction to DiFara.

Family Coming to LA? Take Them to These Restaurants

Pizza nerds unite--@mgnnn and @LAPM :)

Sotto is, in my opinion, the strongest Neapolitan crust in Los Angeles. Still, if someone is coming from out of town, I would take them straight to Pizzeria Mozza (or for the Focaccia di Recco at Chi Spacca)!

A Guide to Tofu Types and What to Do With Them

@AndroidUser – Have you done this? You could make some interesting items with transglutaminase… like a tofu McRib ;)

@Burger365 – I press my tofu with only the very best tomatoes!

@coppertone24 – The Coconut Rice with Tofu and Summer Fruit recipe is actual a grilled one. I’m also a huge fan of grilled Tofu Dengaku. Enjoy!

@y_s_e – Dude. I could never forget about yuba. But it’s relatively difficult to find pre-made and not frequently called for in recipes. Serious Eats has done some delicious recipes with dried yuba here and here and here.

@Les ah – Right on! Hope you enjoy exploring new ways to tofuing :)

@BostonAdam – I’m sure you were thinking “She would not have been so specific had she not had this 6 hour sous vided tofu before…” You are correct! But I was merely the humble eater of this tofu (pictured here). For more details, I would have to direct you toward Matt Lyons aka Tribute Pizza.

@scalfin – I am personally not familiar enough with Cantonese stews to give the correct answer… but I’m sure someone around here is ;). The post includes a recipe for a fermented tofu, but doesn't get as deep the funky jarred one. While researching I did come across one recipe utilizing fermented tofu in the SE library, here ya go!

@chinese5spice – I love all this comments love for yuba and Yuba.

Damon Gambuto's 14 Most Memorable Burgers in Los Angeles and Beyond

Ahhh nuts, LA will miss you! When I got pick up by Slice 3 years ago you were my only human connection to SE--your early advice still resonates today. If you grow tired of the cold and constant access to great pizza, LA is a quick 6 hour plane ride away :)

Los Angeles: 10 Great Vegetarian Options Under $10

@lil_brown_bat - I know it sounds crazy, but it really is that good! Besides,toast is the latest artisanal food craze!

How to Deal With Airports as a Vegan

This past year, the circumstances of life have brought me to Chicago O'Hare multiply times. I now look forward to this layover for one singe moment: Eating Buffalo Tofu from Cibo Express while lounging in the O'Hare URBAN Garden. I strongly recommend both no matter your dietary preferences.

Top This: The Giardinera at Co.

Delicious! And I love that a vegan option was noted ;)

Snapshots from 'LA Loves Alex's Lemonade'

@BillyZoom - Carrots are making a comeback! I've had some wonderful roasted carrot dishes recently... pretty soon they may be as popular as kale :)

@Debbymmmmm - That would be an impressive feat!

@Tomatoman - Thanks! I can confirm that Scott Tremonti/The Urban Oven is definitely looking for brick and mortar space... yum!

Snapshots from 'LA Loves Alex's Lemonade'

@BillyZoom - BBQ Carrot in the hands of Ludo Lefebvre... YES! :)

Top This: The Horatio, Featuring a Truffle Butter-Fried Egg (à la Delancey Pizzeria & Bar)

@jimmyg - Not overkill at all. The crust at Delancey has a mild flavor profile; it is rich in airy texture. The subtleness of the thyme and truffle may get lost on a pizza with a tart or funky crust—but, in this case, it's just right!

Top This: Arugula Salad Foldover (à la Simmzy's)

@simon - That is the correct response to this pizza.

@cubfan4ever - So it is! I guess I was too dazzled by the shimming sea to notice I hit the bridge out of Naples while driving up 2nd St.

seeleyroad - Sounds delicious!

johnbalaya - Eeep! Thanks for the heads up!

My Pie Monday: Charred Leek, Sicilian Sausage, Wild Mushrooms, and More!

@Myperfectpizza - I'm in love with your pizza!

A Slice of Kenya: Building a Pizzeria in Nairobi, Part 1

@Matt I've been raking my brain. All I remember going into the vegan ricotta is marinated artichokes, almonds, water and a lot of hope.

A Slice of Kenya: Building a Pizzeria in Nairobi, Part 1

I can't even convey how f*#^ing thrilled I am about Matt's adventure! I've had the pleasure of meeting Matt and sampling a variety Tribute Pizza's pizzas. Some made in comforts of his own gear, to others made in haphazard rented equipment on the Santa Monica Blvd. We are all in for an international pizza treat!

Our Favorite Bites from the Los Angeles Food & Wine Festival

Our Favorite Bites from the Los Angeles Food & Wine Festival

I pretty sure Hearty Restaurant's Grilled Stone Fruit Salad is actually peaches and plums... and it looks absolutely delicious!

Finding the Best Slice on Hollywood Boulevard, Los Angeles

@Hercules Rockefeller - Tomato Pie is definitely a better slice then any of these (except Joe's)... The Grandma with caramelized onions is my go to!

Finding the Best Slice on Hollywood Boulevard, Los Angeles

@JEL - I welcome your requests! As for Barone's: BOOM

'Los Angeles Times' Food Writer Jonathan Gold's Favorite Los Angeles Burgers

Seriously, the vegetarian is the first to comment? Well, if Damon is taking requests, I say 'none of the above' and vote that he review Shaka Shack Burgers.

Sugar Rush: Honey Lavender Scone at Little Flower Candy Co., Pasadena, CA

@The_Usual_Anomaly - "Fall flavor" how curious. I swear the photograph above is from this summer. I was lukewarm on Little Flower's other flavors until trying the Curry Scone. It's stunning!

Finding the Best Slice on Hollywood Boulevard, Los Angeles

@JEL - There is definitely a looming fear of flavor at many of the older Italian restaurant in Los Angeles. A few 'classic' places, like Palermo, are making bold pizzas. But you are correct, many of them stick to their historically watered-down methods, not accounting to modern tastes. To some, there are positives to consistency, to returning 30 years later and having everything taste the same. Clearly there are enough people who feel this way to keep places like Miceli's alive. Well, that and a good location.

Finding the Best Slice on Hollywood Boulevard, Los Angeles

@LAPM - I ate at least two bites of each (the tip and the crust). Plus I took them all home and snacked on their cold carcasses the next day. I looked like a loon walking up and down the Blvd with all those pizza boxes...

@ejfoodie - This slice crawl I reverted back to a person who blots pizza grease off. Since I've only eaten "good pizza grease" for the past decade, I'd forgotten about this archaic habit. For pizza by the slice, Mulberry is a respectable choice! There is a more centrally located Joe's in Century City... plus in October, Joe's is opening the apparently upscale/but still affordable Pizza Campania in Santa Monica.

The Vegetarian Option: Homemade Pastas at Bar Corvo in Prospect Heights

The Malfatti at Al Di Là is one of my favorite dishes in Brooklyn! These spinach ones look just as delicious :)

Bakery Guides: What to Eat at Vegan Divas, New York City

Lovely desserts! Do you know what the bases source is for the traditionally dairy ingredients? Like is the Chocolate Mousse a silken tofu base? Are the Cheesecakes made with soy, almond or coconut milk based vegan cream cheese and sour cream?

Pizza Obsessives: Kate Andersen, Slice's New Contributing Editor

Welcome Kate! Thanks for implanting the image of jell-o pizza in my mind... I predict nightmares tonight.

6 Vegan Sweets We Love in New York

Vegan sweets can be tasty but they can also be terrible, plagued by problems like way too much sugar, a leaden or gummy texture, or simply a lack of imagination. We weeded out the duds and found six great vegan sweets in the city: some of them from old standbys like BabyCakes, and a few from up-and-comers like Dun-Well Doughnuts in Bushwick, Brooklyn. Either way, with these sweet, fluffy, moist and sometimes decadent desserts, things are looking up for vegans in New York. More

Welcome Our New Editors!

Serious Eats is bustin' out all over. In the last year we've added Sweets, Drinks, and Chicago to our family of blogs. And as good as Carey, Erin, Kenji, Maggie, Robyn, Nick, and Meredith are, even they cry uncle once in awhile. So we've added a couple of amazing full-time Serious Eaters to the crew, and we wanted to officially welcome them. Don't worry. They're hardly strangers to our wonderful community, as you're about to find out. But rather than introduce them, I'll let them introduce themselves. More

Charting My Cravings During Vegan Month

As a quick exercise to chart out my cravings, I decided to plot various foods on an arbitrary "meatiness" to "crave factor" scale. Take a look at that chart and you'll see that outside of a few major outliers (I will always love April Bloomfield's Spotted Pig Burger, and I've never been much of a cookie or ice cream eater), for the most part there is a solid diagonal line that runs from most-meaty-least-craved to least-meaty-most-craved. Seeing it all laid out like this is pretty interesting to me. What does it mean? More

'That's Really Good... For Vegan Food.'

The thing that bothers me is the implied notion that vegetarian/vegan food is vegetarian/vegan first, and food afterwards, and once you've outed yourself as a vegan, that attitude seems to follow you wherever you go. Coming from an omnivore cook, this would have just been another good sandwich. But coming from a vegan cook, it's a vegan sandwich. More

Los Angeles: Tito's Tacos, a Nostalgic Hard-Shell Taco Stand in Culver City

Tito's Tacos, the eponymous taco takeaway stand with the catchy late-night jingle, is a place for all manner of youthful taco nostalgia. Looming in the shadow of the 405 on Washington Place in Culver City, Tito's has a longstanding tradition of serving up the tacos that you and I may recall fondly from our childhood. It's just that, well, some things are better left to memory. More

Top This: The Cheese Board's Mushroom, Onion, Mozzarella, Ricotta Salata, Arugula and Lemon Vinaigrette Pizza

The Cheese Board Pizza Collective may be the only pizzeria capable of perfection by committee. At this co-op kitchen there's no boss, no underlings, no master pizzaiolo. Everyone's opinions and preferences get equal attention, resulting in incredible topping concepts. For this edition of Top This, we learn how to make their addictive mushroom-, onion- and arugula-topped pizza. More

Veggie Burger

This chickpea-based veggie dinner is both burger and bun. While you can stuff it with whatever vegetables you want, I chose to go with, well, everything. Sauteed mushrooms and viadlia onion, brocco sprouts, tomato slices, and avocado.... More