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Blog Profile / Serious Eats

Filed Under:Food & Drink / Cooking
Posts on Regator:7747
Posts / Week:36.6
Archived Since:August 13, 2010

Blog Post Archive

Weekend Recap: This Week on Serious Eats

The beginner's guide to baking awesome bread, what to eat at Rockaway Beach, and a smoky eggplant topping to upgrade your ramen: see what you missed this week on Serious Eats.

Salmon Rillettes With Horseradish From 'Buvette: The Pleasure of Good Food'

For this recipe from Buvette: The Pleasure of Good Food,, Chef Jody Williams took her inspiration from Thomas Keller's well-loved salmon rillettes, which she learned to make during her time under him at his by-gone West Village restaurant, Rakel. With fresh and smoked salmon, crème fraîche, and horseradish, it's a rich, creamy, punchy dish that disappears quick.

Beer Cocktails: The Hopping Berry

Crisp, tart, and fresh-fruit ripe, this beer cocktail made with berries, Duvel, lemon, and gin has just the right amount of fizz to keep things interesting. On a sticky, sweaty day, it's a pleasure to have a mixologist's cocktail that's easy to make.

Mexican-Style Gazpacho With Grilled Shrimp

This refreshing gazpacho gets a Mexican-inspired twist from tomatillos and smoky, grill-singed vegetables (including a jalapeño!). Garnished with grilled shrimp, traditional bell pepper, and onion, it makes a light but filling summertime main.

Where Bartenders Drink in Las Vegas

No one knows a city's best drinkeries like its talented bartenders. And that goes double in a city like Las Vegas. It's the glittering casinos and all-night clubs that draw most visitors' drinking dollars. But both on the Strip and off, it's possible to find great bars that don't demand bottle service or crazy table minimums.

Ideas in Food vs. Rote Grütze (German Red Fruit and Groats Dessert)

In its original form, rote grütze is a simple pudding made with red fruits, thickened with starch, and served with milk or cream. In this wildly re-imagined version, a red fruit puree is layered on top of a toasted coconut pudding, then topped with an aerated cultured coconut cream. Show More Summary

The Surprisingly Recent Story of How Shrimp and Grits Won Over the South

When it comes to Southern foods, what could be more iconic than shrimp and grits? The funny thing is, until just fairly recently, there weren't a whole lot of Southerners eating shrimp and grits. In fact, most Southerners hadn't even heard of the dish.

How I Built a Barbecue Restaurant in Brooklyn: Finding a Space is Just the Beginning

It took months to find a retail space for my barbecue restaurant in New York City, but when it comes to real estate, there's a big difference between finding something and being able to call it yours.

Soupe au Pistou From 'Buvette: The Pleasure of Good Food'

This vegetable soup from Jody Williams' cookbook, Buvette: The Pleasure of Good Food, is impeccable—clean, light, and nourishing. Topped with a spoonful of heady pistou, it's the epitome of the harmony that can happen with a thoughtful collision of fresh ingredients.

A Beginner's Guide to German Wine

Overwhelmed by German wine labels? Not sure how to figure out if a wine is going to be sweet or dry? We can help. Consider this your friendly introduction to the grapes, regions, and many reasons to love German wine.

Tomato Bounty Week: Tomato and Burrata Salad With Olives and Basil

A dynamite duo of ripe, juicy tomatoes and creamy burrata cheese joins briny kalamata olives, aromatic lemon zest, and ribbons of fresh basil, all garnished with quality olive oil, a splash of red wine vinegar, and a finishing sprinkle of fresh-cracked pepper and flaky sea salt.

For the Best Food in Bangkok, Hit the Streets

You can wander the streets of Bangkok for weeks, pointing at every single thing that looks tasty, handing over a coupe dozen baht, and eating until you burst, all without ever eating the same thing twice. And you'd have difficulty spending more than around $10 a day doing it. Show More Summary

The Serious Eats Guide to Shopping for Asian Noodles

For the amateur noodle shopper, parsing through a grocery's many noodle options can be mindboggling, so it helps to have a guide. Here's everything you need for your next shopping trip.

Piperade From 'Buvette: The Pleasure of Good Food'

Imagine waking up, head throbbing, room spinning, stomach growling. Too. Much. Wine. Waiting in the kitchen, left by some benevolent fantasy akin to the Easter Bunny or Tooth Fairy, is a pan steaming with silky, slightly caramelized peppers and onions, crumbles of spicy chorizo, and golden, life-giving eggs. Show More Summary

How to Grill Squid: The 2 Tricks You Need to Know

Grilling squid is, in theory, incredibly simple. The challenge, though, lies in getting the naturally very wet squid to brown before it overcooks into chewy oblivion. Here are keys to searing squid on the grill while keeping it completely tender.

Where to Eat at Rockaway Beach

Rockaway isn't just clean, spacious, and conveniently located—the wealth of food options alone make it our top day-trip choice over Coney Island, Jones Beach, or any far-flung Long Island shore. From tacos and ceviche to burgers and brisket, see our favorite beachside bites after the jump!

7 Ways to Use a Cast Iron Frying Pan (Besides Frying)

Cast iron frying pans are versatile, durable, and remarkably cheap. While pans that have passed down for generations might have a whole lot of sentimental value, you can buy a brand new cast iron frying pan without shelling out much cash. But do you think of using one when you're not frying up bacon?

One-Bowl Tiramisu From 'Paris Pastry Club'

How about a little pick-me-up? Paris Pastry Club presents a pared-down version of tiramisu, the classic dessert that blends cream and coffee with the help of spongy ladyfinger cookies. It's sized to serve one, which makes this an easy indulgence to put together any night of the week.

Win a Copy of 'Buvette: The Pleasure of Good Food'

Buvette, chef Jody Williams' 'gastrotheque' in Manhattan's West Village, mirrors the neighborhood it has its roots in—cozy, charismatic, with one foot in the romanticized past and one foot firmly in the now. Not surprisingly, Williams' new book of recipes from the restaurant, Buvette: The Pleasure of Good Food, is equally charming. Show More Summary

5 Rules of Hong Kong Dining That You Should Know Before You Go

As any traveler will tell you, it's the little differences that make a place seem foreign, and often these trifles are exasperating and exhilarating at the same time.

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