|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||6164|
|Posts / Week:||35.5|
|Archived Since:||August 13, 2010|
Do you like love food? Have strong writing skills? Live in New York City or within commuting distance? Want to work in an unpredictable but always-exciting office where you'll be part of the action from day one? Feel good about trying sandwiches and ice cream all day long? If so, a Serious Eats internship might be for you!
Creamy white chocolate lemon cream cheese fills a moist spiced pumpkin cake. The pretty presentation makes it perfect for the holidays.
Japanese import Ootoya specializes in teishoku, set meals of meat or fish with sides like rice and steamed egg custards, but you need to start your meal somewhere, and the Homemade Tofu Salad with Special Bonito Flakes ($12) is a fine way to do so.
Searching for a fun new spin on a white pie? Look no further than this Brussels sprout and pancetta pizza with Béchamel sauce from Cucina Urbana in San Diego.
November is the time when we really start gearing up our baked goods consumption, so it's no surprise that this month we ate cinnamon buns, doughnuts, and baklava—and that's not even including Thanksgiving dinner.
These days, more and more mixologists are bringing the techniques of molecular gastronomy behind the bar, using high-tech methods to refine their drinks. But other bartenders are all about the classics. We asked bartenders across the country: Molecular mixology, yay or nay?
If there's one kitchen equipment question I get more than any other, it's this one: What is the best chef's knife? The honest answer? There is no such thing as a "best chef's knife." It'd be like asking a violinist to name the "bestShow More Summary
Is there anything better than warm cinnamon and sugar on a cold winter day? One Bowl Baking uses both as the filling for moist, crumbly cinnamon sugar scones. They come together in no time, making this recipe suitable for both weekdays and the weekend.
South Asian food in New York City is finally moving beyond tikka masala territory, and this week-long series will help you make the most of these heady times. Not sure of the difference between dosa and roti or how to distinguish good chaat from the rest? We've got you covered. Up today: Maharashtra, Mumbai, and Gujarat on India's western coast.
The story behind the names of 5 beer styles you'll see all over your local beer store.
Carne asada is featured early on in Roy Choi's new memoir and cookbook, L.A. Son. Choi noshed on these tacos growing up in Koreatown, and then later when he was riding in a lowrider crew. Given Choi's future success on the food truck circuit, this experience clearly had a lasting impression.
Plus, the history of Madeira in South Carolina, Tips for Jesus, and more in this week's link roundup.
During orientation on my first day working in the Sears Tower, I learned about the largely building staff-focused Market Creations: "it's always Thanksgiving on one side and Chinese food on the other. They have sushi, too."
The concept of omiyage—bringing home gifts and souvenirs to friends and family after any trip or vacation—is deeply rooted in local Hawai'i tradition. We like our gifts to be of the edible variety, and that's what we give back in return. See ten of our picks in the slideshow!
Man oh man, Zingerman's in Ann Arbor sure does have some tasty stuff on hand. We love everything from their skillet fried mac and cheese to their burgers, but we understand that not everyone can make it to Michigan to eat there firsthand. That's why we're teaming up with the legendary roadhouse-bakery-deli-coffeeshop to give you a taste of the joint, right at your doorstep.
Nothing gets me more excited than a new cereal, and I'm happy to report on two new offerings soon to be hitting your supermarket shelves. New Honey Bunches of Oats Chocolately Almond Crunch and Poppin' Pebbles are both worthy cereals in their own right. Show More Summary
Whether you want to serve a warm cup of something that actually tastes delicious to your non-caffeinating friends, or simply want to be able to close out a festive meal perfectly without being kept up late, we've selected five great decafs that actually taste like the great coffees they're made from.
Other than this replacing broccoli with kale, this is a basic chicken and rice dish that's spruced up with cumin and saffron for a hint of color and depth of flavor that helps to balance the natural bitterness of kale. A finishing touch...Show More Summary
Noodle Boat tackles a dish that I've found at only a couple of other places in the Seattle area: hor mok, traditionally a curried fish custard that's steamed in a banana leaf. Their "BKK" is stir-fried, rather than steamed, but it has a pleasantly eggy texture and a fantastic flavor, making this one dish worth the trip outside of city center.
When we last saw chef Peter Beck, he was developing the menu at Benares near Times Square, where the casual restaurant hit upscale notes with a mixed seafood stew and some refined takes on chaat. He's now at Pippali, a Murray Hill Indian spot that runs in a similar vein. Show More Summary