|Filed Under:||Lifestyle / Food & Drink|
|Posts on Regator:||23165|
|Posts / Week:||87.7|
|Archived Since:||February 12, 2009|
When Spanish-style garlic shrimp is done perfectly, when the shrimp are juicy and tender with a crunchy pop, when the oil sings with a chorus of layered garlic flavors, it can be transcendent. That's what we're after today.
In the land of the steam table deli, The Picnic Basket proudly focuses on fresh, healthy food. Their sandwiches, largely updated deli classics, are a worthwhile option for a lunch around Harold Square.
The SE Overlord looks back on his monthlong vegan experiment, and the surprising lessons he learned.
Like Negronis? Fan of absinthe? Try mixing them together in this classic drink.
If you're looking for more than just standard egg dishes for brunch, go to East 12th Osteria where you'll get a home cooked Italian meal and pastries.
Asian gastropubs and brunch may not seem like the most seamless of bedfellows, but here they are jiving in tasteful tandem at Rodan.
Donald Link's gougères in his new cookbook, Down South, are a far cry from the delicate hors d'oeuvre seen on passed appetizer trays at fancy receptions.
Every year I look forward to March 14th (3.14, baby!). It's a day that unites math nerds and food nerds in glorious pie-fueled gluttony. These are my top 5 top American Classic pies to celebrate. You've got a week to get baking.
Sunday marks the season finale of my new favorite nightmare / widely acclaimed HBO series, True Detective. And if there's one thing I've learned from watching this particular mystery unfold, it's that the show is ripe with allusion. To food. Also, I'm told, to some other things, like death, Nietzsche, and the occult. Here's what we'll be eating.
This week, Thrillist posted a list under the all-caps title "The Moscow Mule Sucks" sharing 15 bartenders' picks for most overrated and underrated mixed drinks.
The question isn't if you should use sour cream in desserts, it's what to with that half container you have leftover. From ice cream to muffins, here are some ideas.
You may think bay leaves are optional, but I'll tell you why they make a difference, along with why you should use dry instead of fresh.
Food movies for kids, beer dinners for adults, and barbecue for the whole family—we've got events for everyone coming up.
The winter has been especially harsh this year, and especially harsh conditions call for especially hearty meals. This short rib and barley stew with carrots and kale not only soothes the soul and warms the cockles of your heart (or if you're really lucky, both at the same time), it's also ridiculously easy to make.
Over 40 local restaurants will serve a featured burger for $5 during the first annual CityBeat San Diego Burger Week (March 7-16). Check out my top six picks for where to go.
Using bitters as a base instead of an accent goes back awhile—look at the 1939 recipe for Charles H. Baker's Angostura Fizz and you'll also find bitters being measured out to a full ounce. In this take on a gin-based tiki drink, the spicy flavors of Angostura are right at home.
What if you could access some of New York's best baked goods without ever leaving Midtown East? That's essentially what newcomer coffee bar and lounge Ground Central is doing.
This crisp, juicy spatchcocked chicken gets roasted to sweet-and-sour Provençal perfection with lavender, thyme, olive oil, butter, lemon, and honey.
In the past few years, "everything" has grown from a bagel topping to a spice blend all its own, and we're pleased as punch about the whole development. At Lock Yard, a new craft beer and sausage bar in Bay Ridge, everything spice gets put to noble use in a great bar snack: fried pickles.
This stylish new spot in downtown San Diego serves an awesome upscale burger that's totally worth the investment.