1. Served: The Restaurant Coupon Invasion »
2. 10 Highlights from the 2011 Sweets and Snacks Expo in Chicago »
3. Hangover Helper: Jalapeño-Chipotle Sliders »
4. Our Favorite Eats from Our New Neighborhood »
5. Goodbye, Food Pyramid! Hello, Plate. »
6. 5 Herb-Infused Cocktails from Craftbar »
7. Should Meat Eaters Slaughter Their Own Meat? »
8. The Ultimate Cheeseburger Pizza and How NOT to Make It »
9. Los Angeles: 8 Ice Cream Sandwiches We Love »
10. The Best Surface For Baking Pizza, Part 11: Lodge Cast Iron Pizza Pan »
Pop quiz: what do whipped cream, Nerf footballs, Pizza, and Tempur-Pedic mattresses have in common? That's right — they're all foams. Wait, huh? Pizzas are foams? You mean those annoying, piddly things that chefs were goofing around with in the mid 2000's? That's right, as are hot dog buns, Wonderbread, Pane di Genzano, Portuguese rolls, Naan, pancakes, and pretty much every other leavened batter or dough-based product in the world.
We've been thrilled to notice that Los Angeles has been experiencing a kind of ice cream sandwich golden age, with glorious specimens popping up at bakeries, ice cream shops, and restaurants all around the city. Here are 8 of the best.
Mention "beef tenderloin" around most people and those salivary glands instantly start to kick in. No cut has such a reputation as being "high-end" as the tenderloin, and it carries a price tag to match. With summer now upon us, we have a the best device to tackle the entire cut at once, the grill, and boy will you ever be loved by the backyard crowds when they see one of these over the flames.
I gotta admit—when it comes to chewy candies, I was a Starburst kid all the way, but perhaps that's just because I had never tried Hi-Chew. Fruitier, chewier, and a whole lot tastier than their American counterpart, Hi-Chew are to chewy candies what Kasugai Gummies are to gummies.
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This Week in Eating Out
- Patties at the Pup: The patties at Paradise Pup in Chicago weigh in at one-third of a pound and taste like juicy, backyard-cookout burgers.
- Grand Sichuan International:The new outpost of this NYC mini-chain brings a much needed source of good Chinese food to the Upper West Side.
- Art Cliff Diner: Short-order classics and a list of stand-out specials (sweet potato rolls with salty maple butter, anyone?) make brunch worth a trip at this spot in Vineyard Haven, MA.
- 900 Degrees: This new restaurant in New York's West Village offers visitors four distinct genres of pizza: Neapolitan, Roman, Sicilian, and "tomato pie," in addition to a sort of category-defying menu subsection dubbed "Pizza Americana."
- Going to the Theater? The whimsically named Elsewhere brings somewhere good to eat to Times Square.
Sunday Supper: Grilled Lobster Tails with Warm Farro, Roasted Corn and Tomato Salad
Simple meals that feel elegant are just what Sunday evenings in the summer call for—and this grain salad with grilled lobster is just that. Although this dish is equally successful using a grill pan or an actual grill, it's far more festive to sear these tails outdoors. If you've never cooked farro before, it's a whole grain that to me feels somewhere between brown rice and barley, and it's delicious served room temperature in this salad. Continue reading »
Look Who's Talkin': Comments, Quips, and Tips We Have Known and Loved
There's so much going on in Talk and in the comments week to week that we almost can't keep up. If you're in the same boat, here's a small selection of topics and responses that have piqued our interest this week. Continue reading »
Sunday Brunch: Steak Tartare
Those who love steak tartare generally have very strong opinions about how it should be served. Ground or chopped, seasoned in the kitchen or at the table; even the array of ingredients that can be included is always in question. This version is an over-arching recipe so that those who haven't quite formed a solid opinion can try a few variations. Continue reading »
Hangover Helper: Phở at Phở Ha, Philadelphia
The hungover stomach is demanding to say the least—prickly, unsettled, and usually very, very hungry. Depending on the scale of last night's, let's call it "fun", the hangover can turn even the most mild mannered morning after diners into impatient whiners come brunch-time. For times like these, a steaming bowl of phở is the answer. Continue reading »
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This Week's Tasty 10: The Most Popular Posts from the SE Pantry
1. Served: The Restaurant Coupon Invasion »
2. 10 Highlights from the 2011 Sweets and Snacks Expo in Chicago »
3. Hangover Helper: Jalapeño-Chipotle Sliders »
4. Our Favorite Eats from Our New Neighborhood »
5. Goodbye, Food Pyramid! Hello, Plate. »
6. 5 Herb-Infused Cocktails from Craftbar »
7. Should Meat Eaters Slaughter Their Own Meat? »
8. The Ultimate Cheeseburger Pizza and How NOT to Make It »
9. Los Angeles: 8 Ice Cream Sandwiches We Love »
10. The Best Surface For Baking Pizza, Part 11: Lodge Cast Iron Pizza Pan »
This Week at Serious Eats World Headquarters
This week at Serious Eats World Headquarters, Dumpling napped and drooled, a swarm of bees took shelter in a nearby mailbox, I confirmed I don't like absinthe, and a few of us met some cows (ok, that last one happened far, far away from SEHQ). The slideshow is 75 percent Dumpling in one way, 125 percent in another. Enjoy! Continue reading »
Talk!
your priciest meal?
The Pizza Lab: On Flour Types, Foams, and Dough
Pop quiz: what do whipped cream, Nerf footballs, Pizza, and Tempur-Pedic mattresses have in common? That's right — they're all foams. Wait, huh? Pizzas are foams? You mean those annoying, piddly things that chefs were goofing around with in the mid 2000's? That's right, as are hot dog buns, Wonderbread, Pane di Genzano, Portuguese rolls, Naan, pancakes, and pretty much every other leavened batter or dough-based product in the world. Continue reading »
Los Angeles: 8 Ice Cream Sandwiches We Love
We've been thrilled to notice that Los Angeles has been experiencing a kind of ice cream sandwich golden age, with glorious specimens popping up at bakeries, ice cream shops, and restaurants all around the city. Here are 8 of the best. Continue reading »
Scooped: Lemon Basil Chocolate Chip Ice Cream Sandwiches
These sandwiches are all about balance: sweet custard with a savory kick, rich cream made refreshing with basil and lemon. The only problem with them is that my roommates have devoured most of my supply in a fit of basil lust. Continue reading »
Talk!
The French Macaron?
Dinner Tonight: Salmon with Smoked Bacon and Lentil Salad
One of the many reasons I love trying out Michael Symon's recipes is his constant use of warm vinaigrettes. Instead of simply tossing the lentils with a regular dressing, this recipe from the Food Network calls for mustard and lemon juice to be whisked into warm bacon fat, making for a sauce that is hearty and yet still acidic and balanced. It makes the lentils part side dish, part sauce for the salmon. Continue reading »
Time for a Drink: the Moscow Mule
The story goes that in 1941, in an effort to market the then-exotic Russian spirit, executives from Heublein—then owners of Smirnoff vodka—collaborated with the owner of the Cock 'n Bull Tavern in Hollywood to create this simple, memorable drink composed of vodka, ginger beer, and lime juice, served over ice in a copper mug. Continue reading »
Fresh Food On TV: Weekend Edition
With all the channels on broadcast TV and cable and the inevitable episode repeats, it's hard to sort out what's new or worthwhile. Let us sort it out for you so you don't miss anything worth watching. Times may vary with region; check your local listings for exact hour and channels. Continue reading »
How to Grill-Roast a Whole Beef Tenderloin
Mention "beef tenderloin" around most people and those salivary glands instantly start to kick in. No cut has such a reputation as being "high-end" as the tenderloin, and it carries a price tag to match. With summer now upon us, we have a the best device to tackle the entire cut at once, the grill, and boy will you ever be loved by the backyard crowds when they see one of these over the flames. Continue reading »
Reality Check: White Castle's Bacon Sliders
White Castle limited-time Bacon Sliders featuring bacon bits with cheddar or cheesy ranch sauce take their original burger to another level. Continue reading »
Cheap Buzz: Dave and Buster's
Typically, the chain restaurants that I visit serve up watered down punches full of sugar and artificial coloring. They don't have bitters, they don't muddle much, and they count on America wanting a sweet, diluted elixir to make a little bit of hooch go down. But the drinks at Dave and Buster's stand out a bit from the pack: first of all, they're mighty strong. Continue reading »
