|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||6918|
|Posts / Week:||37.1|
|Archived Since:||August 13, 2010|
Now, before you freak out, hear me out. I did a double take too when I first heard about using olive oil in a cocktail. For one thing, oil and water don't actually mix, right? No, they don't, but that's where the fun comes in.
Coleslaw and potato salad may be more famous outside of Southern takeout counters, but carrot raisin salad is just as common at picnics and potlucks. In it, grated carrots and plump raisins are mixed with a rich mayonnaise dressing spiked with curry powder.
This new burger from McDonald's is the first sandwich offered nationally that includes "special sauce" since the Big Mac.
Far from the French Quarter, in the outer boroughs of New York City, you'll find a coffee shop slinging a different twist on the classic chicory-coffee combination. We crashed the party at Brooklyn's Sweetleaf outpost to get some step-by-step tips on this drink from barista Nikita Flavius-Gottschalk.
Hometown Barbecue feels like a well-loved, terribly-kept secret, serving some excellent smoked meat in a massive space on the Red Hook waterfront.
Chase White worked in the kitchen during the early popup days of Saison in San Francisco, but it took a move to NYC for him to step behind the bar, first at Brad Farmerie's Double Crown and The Daily, then at the Experimental Cocktail Club. Show More Summary
Polar Vortex smortex—the cold weather didn't stop us from enjoying a bevy of frozen sweets this month. We also had fancy funnel cake, Asian-inspired cream puffs, and attacked a whole table of homemade pie. See all these and more of our favorite sweets of February!
Belgium is my version of Guns 'n' Roses' Paradise City, where the grass is green and the beers are plenty. Here's my guide to a few of the different styles you'll find in the Belgian section of your local beer shop.
Last night, Mother Jones magazine hosted a panel discussion with chefs Marcus Samuelsson, Gabrielle Hamilton, Charlene Johnson-Hadley and Floyd Cardoz, where the chefs weighed in on their experience as minorities in executive seats, and where they hope things will turn in the future.
As drinkers tire of the (sometimes faux) gravitas that weighs down haute cocktailing, places like Golden Cadillac make more and more sense. Whether or not the cocktail program is successful is a more complicated question.
The newest Oreo in the family? Lemon. We see how it stacks up.
Can the humble caramel be be elevated into something special? Real Treat Confections says yes.
I don't know about you guys, but I could seriously use a little more weekend, a little less work day. But a new My Pie Monday is definitely the next best (possibly even better?) thing. With twists on familiar flavors, the pies this week are sure to pique your imaginations; check them all out in the slideshow!
We're teaming up with CourseHorse, a free service that aggregates classes to take in your spare time. This week: food-centric courses selected by the Serious Eats staff to bone up on your cooking chops and food knowledge.
Poland is home to a remarkably vibrant and under appreciated candy culture, and brands like E. Wedel and Wawel are a key part of Poland's national identity. S?odycze Wedel in Greenpoint, home to one of New York's largest Polish communities, is the candy store the neighborhood deserves. Show More Summary
This post title is clearly misleading, right? An apple pie sandwich? Yep, you read it right, except it's nothing like you think—it's a type of grilled cheese.
Chutney is a condiment with a confusing identity—something like relish, something like jam, and served with everything from Indian curries to grilled cheese. Here's what you need to know about the wide world of chutney.
A long cider list can feel daunting at first, but it is also the gateway to your new favorite cider. And once you know the lay of the land—and a few good questions to ask&mcash;choosing the right glass for any occasion is easy.
Which restaurants excel at breakfast for dinner? We have some suggestions.
Years of overcooked, lean pork has given pork chops a bad rap. But the times they are a-changin', and things are looking up for pork. For one thing, we now have relatively easy access to much better meat. We also have much safer pork—pork that can be eaten at a juicy medium or medium-rare, the way it was meant to be. Show More Summary