This Week's Tasty 10

According to our handy site-metering utility, the top 10 most delicious items across the Serious Eats family of sites this week were ...


1. Egg in Toast: What Do You Call It? "An egg fried in the center of a piece of bread—a simple preparation that elevates the union of my two favorite breakfast food groups, eggs and toast, to a whole new level. I've seen this delicious combination referred to as: Popeye, egg in a basket, toad in the hole, and the more literal eggs-in-toast." What do you call it?

2. Serious Green: Plastic-Less Ways to Transport Your Lunch "If you do decide to take your own lunch to work (or maybe you already are) don’t just shove your leftover lentil salad into that scratched plastic Tupperware you’ve got hanging around...Check out these great green alternatives for carting food."

3. Dinner Tonight: Zucchini Galette "What really makes this dish interesting is the zucchini, which lends a sweetness and lightness to each bite. The recipe also recommends some optional fresh tomato poured on top. Luckily, I had some left over. It adds another dimension to the dish, but is not absolutely necessary."

4. Dear Food Network, Please Stop
True/Slant's Matthew Greenberg writes an impassioned letter to Bob Tuschman, Senior VP of Food Network, asking him to stop. Serious Eaters chime in. [from Talk]

5. Served: Street Food, Chocolate Cake, and Home "Dinner had been midnight street cart fare: 53rd Street and 6th Avenue, Halal Chicken and Rice. Or at least, that’s what we had intended. Halfway through our chicken and lamb with white sauce, we got nervous."

6. Healthy & Delicious: Quick & Easy Apple Tart "Made of five simple ingredients (puff pastry, apples, brown sugar, lemon, and salt), it looked to be an attractive, simple dessert. Further research revealed that when split into six portions, each serving hovered around 270 calories and 11 grams of fat. Not too shabby for what’s essentially an open-faced apple turnover."

7. Restaurant Naming Problems "I have tried to get input from friends and family but it seems that they don't have much of an opinion on things. I am really good at cooking and creating great food for my family, unfortunately I tend to cook to feed small armies on the move, so I decided that the best way for me to share my cooking was to work on opening up a restaurant. I don't have much money but that is OK, I am really patient. My biggest downfall is trying to come up with a viable name for my restaurant, currently everything I come up with is taken by someone or some thing." [from Talk]

8. Grilling: Chicken Sausage with Basil and Tomatoes "Although I had initial doubts about the rather small ratio of tomatoes and basil to the massive amounts of chicken, all the flavors came through perfectly in the end, making this fresh-tasting sausage a perfect fit for the beautiful spring party in the park."

9. Meet & Eat: Grace Kang, Serious Eats Intern Grace interned with us earlier this year but now that school's out of session, she's back for more! She'll be here over the summer to help us blog, eat, and reclaim her title as Ed's diet buddy. Her first contribution to Serious Eats this summer? Sharing rainbow cookies from a bakery near her home in Long Island! Ah yes, we do love Grace. Please give her a warm welcome!

10. How to Politely Take Food Photos in Restaurants "Do you know the rules of polite photo taking? How often do you see other people breaking them?"