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Serious Eats City Guide: Philadelphia (Way Beyond the Cheesesteak)
Editor's note: Our first Serious Eats City Guide brought you New York through the eyes (and stomach) of our own Ed Levine. For our second installation, we head down the Eastern Seaboard to Philadelphi... -
"Take a hint from squirrels; eat nuts daily"...
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This week The Kitchn tells you why you shouldn't store tomatoes in the refrigerator. Leaving them on the counter at room temperature will lead to the best flavor development. Also on The Kitchn, tips...
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Michelle Obama to Deep-Fry on Paula Deen Show
Michelle Obama will appear on Paula Deen's Paula's Party show on the Food Network on September 20 at 7 p.m. ET. The episode will be called "Grease Is the Word," and Ms. Deen will teach Ms. Obama how t... -
Dinner Tonight: Cold Corn Summer Soup
I found this corn soup buried in an eGullet forum about what to do about the abundance of summer corn. Unlike many of the other suggestions, this one is all about the corn. There's no stock or potatoe...
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A quick single-skillet stir-fry thrown together with ingredients picked up at the Slow Food Nation Marketplace. There are few things tastier than golden, crusty, pan-fried chickpeas - and this is wher...
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I've set up 101 Cookbooks as a Kiva Lending Team. There were nearly a million visits to 101 Cookbooks last month - a statistic that continues to amaze me. As the site has grown over the years, I kept...
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It's not everyday that you find yourself on a sun-kissed terrace in Argentina looking out at a few stray clouds dancing around the tip-tops of the Andes Mountains. It is the best kind of theater. I fo...
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My intention was to bring a little baggie of these snappy, chocolate-stuffed sandwich cookies on the plane to Philadelphia last week. Unfortunately, I ran out of time (having clean clothes trumped hav...
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How many times have you gone out, purchased a big, bushy bouquet of cilantro, torn off a small handful to use in whatever creation you were focused on at that moment, then shoved the rest of the cilan...
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Appetizers and Snacks: Breaded Chicken Fingers | Submitted By: Janet Shannon
These garlicky, lightly breaded chicken strips just require a buttermilk marinade before a quick saute. Teamed with your favorite dipping sauce or served alone, these put store-bought chicken nuggets... -
Drinks: Champagne Punch III | Submitted By: Debbie
A refreshing punch made with cranberry juice, lemonade, white wine, club soda and champagne. Fruity, but not too sweet. -
Breakfast and Brunch: Monkey Bread I | Submitted By: LuAnn Connolly
Refrigerated biscuits with cinnamon bake in a tube pan. My 7 year old daughter, Leah, loves her Monkey Bread. Enjoy! -
Desserts: Chocolate Caramel Nut Cake | Submitted By: Carol
Easy to make chocolate cake with a gooey caramel center, almost like a candy bar. -
Main Dish: Pressure Cooker Chicken with Duck Sauce | Submitted By: DEBMCE4
This is an easy to make Asian inspired recipe for chicken in a pressure cooker. It has a subtle sweet and sour taste to it. Serve over white rice with a side of stir fried broccoli.
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Nothing beats the taste of homemade pie. Once you've decided what kind of pie you'd like, all you need to do is master a few simple techniques.
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Awash in a Sea of Olive Oil: A little flavor knowledge is a dangerous thing
The awful truth is that we may have been oversold a bill of "gourmet" goods in the last 20 years. Do we really need 10 kinds of olive oil, eight types of salt, and 14 mustards in one kitchen? -
Tequila Finds a New Flavor: Tabasco Spicy
For years, no bottle was legally allowed to leave Mexico with the word "tequila" on it if it contained artificial flavors. That has changed, and this spicy Tequila hits stores this month. -
Recipes for Ramadan: Our complete guide
Find menus for breaking the fast, tempting snacks and sweets, creative gifts for hosts, and more. -
Track All Your Nutrition Info: Exploring My ND
James Oliver Cury found a better system to monitor and log his nutritional intake. He's using Epicurious's sister site NutritionData.com.
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Thursday Giveaway: Serving Up the Harvest
Giveaway: Five copies of Serving Up the Harvest: 175 Simple Recipes Celebrating the Goodness of Fresh Vegetables by Andrea Chesman, published by Storey Publishing Find it: Buy Serving Up the Harvest f... -
Conscientious Cook: Mindfulness about Waste
Refrigerators are our tombs. I spent the past weekend at Slow Food Nation and returned home with this statement from Carlo Petrini ringing in my head. -
Quick Tip: Taking the Bite out of Red Onions
If you like the crunch and pungent flavor of raw red onions but not their tongue-tingling bite, give this a try! -
Strainer, Colander, Chinois: What's the Difference?
We use these words (ok, maybe not chinois so much) interchangeably to describe something, usually metal, that holds solid ingredients while liquid passes through it. It's a strainer, a colander, a... -
Beautiful DIY Cupcake Stand Delicious links for 09.04.08
Today in our Delicious Links: an unlikely pet treat that you probably already have in your fridge, a very clever cake stand made from inexpensive materials, and more.
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Guest author Garrett McCord of Vanilla Garlic brought these blondies over the other day, a variation of the blondies he made a few months ago. They were outstanding. They lasted all of 20 minutes. My...
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A little trivia here. What makes a bisque a bisque and not a chowder? Both bisques and chowders are made with seafood and vegetables, with a cream base. Chowders tend to be more stew-like or chunky...
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The tomatillos in my garden are all ripening at once. Have you ever cooked with tomatillos? They look like little lanterns, with their green papery husks. Sometimes people mistake them for green to...
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Just hearing the words "sloppy joe" from my mother used to send us kids into a tizzy. There was something wonderfully fun about getting to eat a burger/sandwich that was messy by design. I've been w...
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Boxes filled with cucumbers from the farmers market, scores of mason jars, big pots, lots of activity in the kitchen, fresh homemade pickles. These are some of my memories from summers growing up. My...
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KQED's food blog, Bay Area Bites had been redesigned and relocated. Please go to http://www.kqed.org/bayareabites to reset your RSS feed.
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A chilly Spring has me longing for a tropical vacation. One way to get a little taste of the islands in our own backyard is to dine at Roy's. Chef Roy Yamaguchi is one of the most influential and well...
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Bar Jules: Delight in Hayes Valley
"The chestnut soup was good, but not Bar Jules good," a friend told me the other day. She was referring to a delicious chestnut and farro soup that we'd eaten at Bar Jules a couple of months back.In... -
Culinary Laboratory: Cooking by Chemistry
Blueberries and oysters? Chocolate and cauliflower? Blue cheese and rhubarb and pineapple?If taste buds could cringe, then mine were recoiled into a wincing mess when I first learned about these flavo... -
I usually try to buy local and organic foods, but am not always successful. Choosing to buy locally is often inconvenient, while buying organic can be expensive. Most grocery stores do not stock local...
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[The Amateur Gourmet is on vacation and, while he's gone, he's asked his friends to cover for him. Our final guest poster is not only a dear friend of Adam's, but she's watching his cat while he's awa...
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[The Amateur Gourmet is on vacation and, while he's gone, he's asked his friends to cover for him. While he hasn't actually met Scott Gold, The Shameless Carnivore (check out his book!), he is connect...
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[The Amateur Gourmet is on vacation and, while he's gone, he's asked his friends to cover for him. You remember Adam's friend John Kaslauskas as the friend he went to Paris with three years ago. John...
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Great Late Summer Bake: Zucchini and Sweet Corn
[The Amateur Gourmet is on vacation and, while he's gone, he's asked his friends to cover for him. Last year, Adam met Emily Farris when she asked him to be a judge at her Annual Casserole Party in Br... -
[The Amateur Gourmet is on vacation and, while he's gone, he's asked his friends to cover for him. Patty Jang, a playwright who lives in Brooklyn where she is working on her play "Yellow Peril 3.
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Agenda: Martini Challenge, Slow Pig Roast, and Let Food
FEATURED EVENT Martini Challenge Astor Center (399 Lafayette Street) is hosting the 2008 Classic Martini Challenge. Be there to witness (and, hic, judge) as close to 20 different gin producers go head... -
"After you shower, you and your Gold Medal flour/ Then you rub your hot oil for 'bout a half an hour/ You in your hot tub, I'm looking at you, salivating/ Dry you off, I got your paper towel wait...
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Mario Batali's got a brand new bag.
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Agenda: Intensive Cooking Classes, Labor Day BBQ, and Hungarian Wine
COMING UP New Recreational Courses The International Culinary Center (462 Broadway) is launching a series of new intensive recreational courses, which start in October. The single session classes are... -
Chef Fergus Henderson on British Cuisine
"I once had a strange moment in Rome. There were these young, groovy things, and I discussed a chicory with them. They were proudly saying it was a Roman chicory. I feel that in London, no one di...
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'Stingy' burger causes offense
Sep 5 - Scots in Hungary accuse Burger King of using racial stereotype in campaign advert. -
The Foodie: Alternative Grains
Amid the "whole grain health craze," some grains top the list for their intense nutrient content, unique flavor and diverse cooking options. -
What's Fresh in Early September: Eggplant, Asian Pears and Cucumbers
Let the flavors of sun-ripened fruits and vegetables linger on your taste buds as prepare for autumn's chill. -
FDA May Change Food Labeling Requirements
Fearing food labels to be too confusing for people with food allergies, the United States and Canada are considering revising labeling standards. -
Southern Minnesota hog farm damaged in fire
Authorities are trying to determine the cause of a fire at a southern Minnesota hog farm.
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By Blake Royer A couple days ago Elin and I...
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Enchiladas Colorado: The Sauce That Can Do No Wrong
This whole site was started when we were fresh from... -
By Nick Kindelsperger I'm not sure what else to call...
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A Visit to Fulton Street Fish Market: Part 2, Hunts Point and the Market
By Blake Royer My last post about the Fulton Street... -
By Nick Kindelsperger For the past year I have been...
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I start my new job on Monday. Since last night was date night and I wasn’t going to be cooking dinner, I decided to make a little something to share with my coworkers at the place I’m lea...
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In addition to all of the cooking I did this weekend, I performed a much needed culling and inventory of our freezer. While doing so, I located a little zip top bag filled with a cheese and herb mixt...
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I’m still sick. But Mike made chicken stock yesterday. And then he made me soup. And it was so, so good.
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I can’t believe it’s September already… Labor Day weekend is behind us, the unofficial end of Summer, and it’s back to school and the old routine for many of us. I’ve al...
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Okay, I *promise* I am not still sulking, and I love all of you for your comments and encouragement and general awesomeness. So thank you, sincerely, thank you. It has been a big week, and events, m...
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So, maybe some of you saw that Mike Avery gave me his version of the Bread of Three Rivers that I posted on my blog ... au levain. It was cryptic, but I had fun with it. The resulting bread using his...
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ideal oven stone size and bread placement
My oven stone is darn near as big as my whole baking rack in the oven. I worry about enough heat getting around it to balance the heat in the oven properly. Does anyone have any sort of magic form... -
Oriental bread as I refereed to is based upon the texture of dough. Most of the oriental breads we make here use sweet dough for more delicate and tender texture. Formula of sweet dought that we are u...
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dropped a canister of flour from a height of 7 1/2 feet onto your kitchen floor? I don't recommend it. Larry...
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North Africa's favorite chile sauce is fiery, but also wonderfully nuanced. What's not to love, this September 2007 article asks. This...
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Entertaining with an entree-free dinner
The starters will last all night at this small-plates party. You gather with family and friends in the evenin... -
Sprinkles is frosted over cupcake newcomer Sprinkled Pink
The Beverly Hills-based chain, which has taken legal action against other rivals, demands a name change by the Montecito bakery. -
Italian wines and antipasto: the great matchup
Offer your guests a half-dozen bottles with distinctive flavors and let them decide the compatibility of different wines with different dishes. -
Koreatown's E-Hwa Jang restaurant salutes Syngman Rhee
Favorite dishes of South Korea's first president and comfort food are on the menu at this L.A. eatery. Walk i...
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City Room: Will the Cupcake Craze Fizzle Out?
The rapid expansion of a New York City cupcake shop brings to mind the Krispy Kreme doughnut chain, whose rapid expansion was plagued with problems. -
Freakonomics: Food Magazine Typo Poisons Sweden
Tens of thousands of copies of a Swedish food magazine have been recalled this week after an error in a recipe sent four of its readers to the hospital. -
Even Chefs Have to Wait for a Table
A look at restaurant openings in New York this season, which are beginning to require the kind of planning that went into the Beijing Olympics. -
Move Aside, Frozen Custard, and Make Room for Gelato
Gelato, that smooth Italian ice cream, seems to be catching on in the U.S. And small-business owners are taking notice. -
As Belts Tighten, Lobsters Shrink and Bar Menus Grow
Many New York restaurants aren’t taking their success, or for that matter their survival, for granted.
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I'm fairly sure I've talked about this before, but I am currently too lazy to go digging into the archives. The folks over at Chowhounds are currently debating what defines a foodie. These types of...
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The poll this week has to deal with dining out alone. This is something I do regularly, to the point that several restaurants close to where I work, as well as close to home, know to point me to the...
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I hear a lot about regional differences in cooking and eating throughout America. I won’t dispute that there are marked differences between the kind of food you’ll find in large, metropoli...
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Balancing the Omnivores 100 is Barbara's Vegetarian 100, to which I am glad to fill out, because I need to improve my vegetarian credibility. Oh wait, these lists don't work this way either. Anyways...
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I've been meaning to do this for weeks, and many others already have. Very Good Taste has put out a list of 100 items that every good omnivore should have at least tried once. My job here is to bold t...
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Judy and David's Recipe for Sage, Rosemary, and Garlic Dried Herb Rub
The garden is in full production mode around here, and I've really got an abundance of sage this year. When I shared the recipe for Sage and Pecan Pesto, I mentioned I had asked folks on Twitter abo... -
Spinach Salad with Tuna, Tomatoes, and Radishes For Paz
You can find the recipe for this simple Spinach Tuna, Tomato, and Radish Salad at The Cooking Adventures of Chef Paz, where I was a guest poster yesterday. The lovely Ms. Paz is recuperating from su... -
South Beach Diet Phase One Recipes Round-Up: August 2008
Kalyn's Favorite Phase One Recipe for August 2008 is Vegan Tomato Salad with Cucumbers, Avocado, Cilantro, and Lime It's a new month and time for a round-up of the phase one recipes I spotted on food... -
Recipe for Baked Chicken Breasts Stuffed with Sage-Pecan Pesto and Feta
I don't remember my mother cooking with fresh herbs when I was a kid, but I do vividly remember my Grandmother Denny having a sage plant by her back door. This year I have a huge amount of sage in my... -
Friday Night Photos: Liberty Park in Salt Lake City
Friday Night Photos is where I share pictures I'm taking just to practice using my camera, and this week I thought I'd share some shots of the park six blocks from my house where I sometimes walk. Ev...
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What Got Me Really Excited at My Market Today
You might think it was these gorgeous, glowing yellow limes... ...which I'm not sure what I'm going to do with, but their sweet-tangy juice might make a refreshing summertime sorbet. Or a batch... -
A few months ago I was having drinks at a friend's house up by the Place des Fêtes, outdoors on their patio, and I noticed something tucked away in the corner. Me: "Hey! What's that?" Them: "Wh...
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I don't like to make promises I can't keep, and last week I promised myself that I'm going to eat pesto every day for the rest of my life. So far, I've made good on that promise. The only thin...
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I recently read The Pedant in the Kitchen, which Michael Ruhlman also wrote up, and while I found it an enjoyable rant, one vexing thought that stuck in the author's craw was recipe instructions that...
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In the south of France, they're pretty generous with les glaçons. It's never any problem to get ice cubes, which are often brought to the table heaped in a bowl, and sometimes even already added to t...
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Burger Recommendations in Paris
David Lebovitz may have been let down by the burger at Hippopotamus, but he should be able to fulfill his craving after looking through his readers' burger recommendations in Paris. With 19 restauran... -
I've seen a lot of burger cakes in my day, but this sugary behemoth made by Alex Lam's sister for his 22nd birthday is one of my favorites. Here are the components (the bacon and the fries are my fav...
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What Toppings Do You Put on Your Five Guys Burger?
In the Talk section of Serious Eats, reader JudgeFudge started a thread titled Killer Five Guys Topping Combos? One of my favorites, so far, is from Sushiburger: Cheese, lettuce, tomato, raw onion, k... -
The Paupered Chef's Quick Flipped Fat Burger
"Everything was going well until we noticed the incredible amount of fat that was accumulating in the pan." Nick Kindelsperger and Blake Royer of The Paupered Chef made quick-flipped fat burgers ou... -
Editor's note: It's been a while since we've "Grilled" someone, but we want to get back in the saddle. We Grilled George Motz almost two years ago, but a lot has happened with him in that time. In 200...
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The Presliced Brownie Pan: More Bakeware I Didn't Know I Needed
There seems to be a rather large market for kitchen products I didn't know I needed. Back in June I finally caved and bought myself an ebelskiver pan, a product apparently popular with a lot of our re... -
Weekend Recipe: Chocolate Mousse
This recipe for chocolate mousse comes from Michael Chiarello at food network.com, and looks like the perfect antidote to a long week. Please note, as this recipe uses raw eggs, it shouldn't be served... -
Almost Edible Photo: Leek and Corn Soup Topped with Cilantro Oil
It’s warmed up a bit (yay!) here in Seattle, making if ideal weather for dishes like this cold leek and corn soup, topped with lovely cilantro oil. I found it on the Consumed(I,This) blog, which is... -
Happy Hour Drink Recipe: Beer Margaritas
While the calendar may indicate that the season in fact is fall once we pass Labor Day, I don't believe most people really are ready for it until at least September 15. That's why I was completely dis... -
Yesterday, Serious Eats reported on the Hot Beef Sundae trend that's sweeping the country. The dish can be found across the nation at state fairs from Florida to Nebraska. The Hot Beef Sundae is compr...
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Ciao! I hope someone is still out there... I was really hoping to be able to post more while we were on vacation, but after my last post took an entire afternoon just to upload, I just didn't have the...
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Late July and August may not be the best time to visit Italy between the soaring temperatures and gaggles of tourists. But, then again, there really isn’t ever a bad time to be here. We are havi...
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Dutch Babies with Vanilla Apricot Sauce
Tonight I was supposed to be cooking snails. Or spot prawns. Or rabbit. Or one of many other dishes that I can't quite tell you about yet. What I can tell you is that there is a lot going on. And this... -
A Little R & R at The Inn at Langley
Do you ever feel just stupidly lucky? I do. All. The. Time. I'm not really sure what I've done to deserve all the amazing good fortune I've had. So, when my friend Nathan called me up a month or so an... -
Last week, I got the range of my dreams. I've been pining away for a commercialesque gas range now for about as long as I can remember. Some people dream about their wedding dress or owning a fancy ca...
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Why do people need to do this sort of thing? I'm sure I could spin a half-dozen credible reasons that explain this kind of behavior, but no way could I explain it to my or to your satisfaction.Feel f...
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Mumbai Street Food and Bye-Bye India - Mike Pardus
My flight got messed up, originally I was supposed to leave this morning from the farm at 6:30 am for a 9:45 am flight from Kochi to Mumbai, but Air India canceled the 6:45 flight – and the only alt... -
Having a Bad Day in the Kitchen? Make a Talisman
Anyone who has ever burnt a roast or broken mayonnaise without knowing why they screwed eventually realizes that the cause of their problem does not lie with them, but instead is due to external facto... -
Pardus' Southern (Indian) fried Chicken
The days pass slowly and leisurely in one sense and rush past in a blur in others. We wake each morning, some taking a skiff across the river to a network of paths and “roads” for an early morning... -
Yesterday I told you about the oven that I am helping to build at Hendricks Farms and Dairy, and I put up a slide show that partially detailed the process of laying up the block for the base. In today...
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Finding Answers To The School Lunch Test
It can be tough to find that happy middle ground between whole-grain pasta with veggies that won't get eaten, and marshmallow creme on white bread that will. But Betsy Block, mother of two school-age... -
'Glazed America:' For The Love Of Doughnuts
Anthropologist Paul Mullins considers the history of the doughnut in his new book, Glazed America. Mullins uses the doughnut to trace America's consumer culture. -
Homemade Marshmallows Are S'more Delicious
Commentator and cookbook author Nancy Baggett says it's really not so hard to make marshmallows from scratch. More moist, more tender, and more flavorful than store-bought marshmallows, your S'mores,... -
Dinner's Secret Weapon: The Make-Ahead Marinade
If you long to be one of those people with a freezer full of easy weeknight meals, master the art of pre-made marinades and then fire up the grill. But don't be surprised if your family starts clamori... -
Wal-Mart Pares Costs By Selling Local Produce
The retail giant defines produce grown in the same state as "locally grown." But advocates of locally grown food say only produce with short traveling times deserve the label.
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Photos by Donna Nothing wrong and everything right with the common pairing of tomato, basil and mozzerella. Mid-week lunch, with some whole wheat garlic toast (thanks for the On the Rise bread, Heidi-...
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Thanks, Donna Only it's not really a cookbook. I received a copy last week and am posting now about it to say that it is real and that it is extraordinary. I wrote the introduction, which is not why i...
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Photos by Donna In 1983, when I was in college, I found a simple recipe for pasta with chopped tomato, a half cup of basil and plenty of sautéed garlic. It was a brilliant, simple recipe I thought, a...
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Michael Symon's Dinner Impossible
Photo courtesy of the Food Network Taking over for the defrocked Robert Irvine, Michael Symon debuted last week on the Food Network's "Dinner Impossible," a show that places the chef into an "impossib... -
Tomatoes and Tomatoes and Tomatoes: Sauce
Photos by Donna Yesterday morning, walking the dog around the block in the soupy summer air, new neighbors I had scarcely met (transplants from Boston) beckoned from their porch. The conversation quic...
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How To…Make Blender Hollandaise Sauce
Here’s another brief “How-To,” excerpted from my Eggs Benedict recipe from last summer. The How-To’s are rapidly building strength and will soon take over Congress. Have you e... -
Cooking with Pastor Ryan: Pan-Seared Mushrooms
Hi, guys–It’s Ryan. And I’ve got a serious attraction to mushrooms. Now, I realize they aren’t for everyone, but when it comes to mushrooms, I just can’t get enough. And... -
Dairy Recipe Contest Winner Chosen!
I’ve chosen the winner of the Dairy Recipe Contest, but not before really, really wrestling with myself for many hours. I determined late last night that I’m just not good at making decisi... -
FINAL Dairy Contest Finalist Recipe: Indian Grilled Chicken Marinated in Milk & Yogurt
Whew—that was a mouthful! It was also…a mouthful. Yum! Brought to us by Kate Allison, I was attracted to this marinated chicken recipe because of its simplicity. Kate really didn’t g... -
Dairy Contest Finalist Recipe: Savory Bread & Butter Pudding
Savory Bread & Butter Pudding Printable Recipe This is the fourth of five finalist recipes for the Dairy Contest, the winner of which will be announced this Monday (Labor Day!) This recipe, submi...
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I’m on a diet. One day I woke up and suddenly all my clothes felt snug. I bought two pairs of jeans to tide me over until I lost the weight, but one day I woke up and those felt snug. I was at a cro...
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August is the time for pico de gallo
Pico de gallo, you oughta give it a try-oEven if you're from Ohio, it’ll get you by-o.Don’t get it in your eye-o unless you want to cry-oSo come on, don't be shy-o, eat some pico de gallo!From “... -
Cool off with hot jalapeno pickles
If you’re of a certain age, you may remember a time when along with chips and salsa, you also got free corn tortillas, pats of butter and hot pickle relish served to you at your local Tex-Mex restau... -
Marfa and a plate of stacked enchiladas
“Oh Texas, rise and sing along, forever a part of you is gone. Oh Texas, say a word today in praise of the Old Borunda Cafe” From the song "Old Borunda Café" by Bob CampbellLast week, I hungered... -
Peach ice cream on a summer morning
I was talking to my grandmother the other day, and she mentioned that she had just eaten a peach from her tree. “It was a perfect peach,” she said. The season is almost over in Texas, but it’s j...