SlugWire [Kitchen]
'Music to Eat Pizza By'
The long-forgotten history (perhaps for a reason?) of a vinyl record put out in 1967 by Jeno's Pizza featuring the Duluth Accordionaires. Can you believe records like this ever got made? Absolutely cheesy stuff.
NEW Whole Trade Costa Rican Lilies
We’re excited to announce the launch of NEW Whole Trade® Costa Rican Lilies! These absolutely gorgeous flowers are grown on a Rainforest Alliance certified farm in greenhouses perched high on the side of the Irazu Volcano in Costa Rica. They thrive in the rich volcanic soil, intense sunlight, consistent temperatures and high altitude. Not only are [...]
Culinary Ambassadors: Grocery Shopping in Puerto Rico
In Puerto Rico I have to shop around. I love Costco for some of my produce—tomatoes, lettuce, berries, and mushrooms for stuffing.... I go to a regular supermarket for basics (like cereal, milk, and produce) that I do not need 10 pounds of at one time. I visit a health-food place to get my vegetarian goodies, like eggless mayonnaise, tofu, brown rice pastas, quinoa, etc. —MadelynRodriguez
Weekend Giveaway: 'Masterchef Cookbook'
The newly released Masterchef Cookbook is filled with recipes from this season's contestants but thankfully, no spoilers, as the competition is still going strong. This weekend we are giving away four copies of Masterchef Cookbook. Five lucky winners will be chosen at random to receive a copy of the book.
Sunday Sweets: Eastern Elegance
As you may know, Jen and I are at Dragon*Con this weekend, which means we are geeking out with the geekiest geeks in all of geekdom. Which is exactly why today's Sweets are the most elegant, Eastern-inspired cakes we could find. (See, I'm actually having nightmares about being chased through cavernous hotels by roving packs of storm troopers in kilts. Which is not only possible, but actually likely.)
Setting Positive Eating Habits for Kids & Teens
With the school year starting, it’s a good time for a quick review of how we can help our kids eat better. This isn’t groundbreaking stuff, but when we are setting school year patterns in September, it’s helpful to make sure our good intentions are top of mind. Preschool to Preteen For this age group, maintaining positive [...]
This Week In Eating Out
More Than Gin: While the cocktails at Vandaag were notable, Carey Jones was more interested in the food at this roughly Dutch restaurant. "I left with a renewed faith in New York's restaurants to produce something novel and exciting," she writes. Meanwhile, In Chicago: Daniel Zemans checks out the traditional burger at Longman and Eagle, which was "simply phenomenal... grilled rare to perfection." Salerno Pizza: SE'r Gianluca files a report on Pizzeria da Riccardo in Salerno, Italy, where "the pizza lives up to the hype." US Open: Headed to watch tennis? Check out our reviews of the concession stands—and, even better, our guide to great eats in the neighborhoods around the stadium. Half-Great: Traxx in Los Angeles, Damon Gambuto writes, "makes a great patty, but undermines its burger with a substandard bun."
Culinary Ambassadors: Street Food in Iceland - Hot Dogs from Bæjarins Beztu
In recent years Reykjavik has witnessed a steady increase of vending carts catering to every viking whim, offering anything from Belgian waffles to hefty subs stuffed with roasted Icelandic lamb and béarnaise sauce. But one particular street vendor has been more resilient and traditional than all the others, ascending to a near sacred status in the national character with its unrefined charm and a menu so short that if you blink, you might miss it: the Bæjarins Beztu hot dog stand.
Sunday Brunch: Whole Wheat Carrot Muffins
Sunday afternoon is the perfect time to sit down with a pot of tea and a plate of muffins, whether you're catching up with a friend or simply getting into an autumnal frame of mind. This recipe, adapted from a ring-shaped carrot cake in Rose Levy Beranbaum's The Cake Bible, yields moist little muffins full of carrot and distinctly scented with honey and spices.
This Weekend in 'New York Times' Food News
Plum Caked Revamped: This classic recipe gets updated with the addition of sour cherries and a more refined crumb. Infuse-A-Palooza: In bars and restaurants, spirits get infused with everything from ginger to sausage to picholine olives. Hot Tomato: The perfect tomato is hefty and juicy, encapsulating summer.
Pork Orgy
2lb bacon weave stuffed with 1lb ground pork, 1lb spicy Italian pork sausage, 1lb cooked bacon. Applewood smoked & basted with bourbon BBQ sauce. (Submitted by Sundance Bailey)
The Weepies: An Exclusive Interview and First Listen
Thanks to Jimmy Dunne, President of Inspire – a music and branding company partnering on music initiatives with Whole Foods Market – for providing this blog post. It takes a special artistry to write an honest pop song. Truthful songwriters touch on our dark sides in order to achieve the light- but few manage to [...]
This Week at Serious Eats World Headquarters
This week at Serious Eats World Headquarters, we performed a major fridge detox (check out the frightening before and after photos), created an afternoon amuse bouche (of Sun Chips, foie gras, and IKEA's lingonberry jam), and discovered that our office mascot Dumpling loves a little afternoon foie snack. Check out our week!
Seriously Asian: Bamboo Stalks
I can think of few vegetables that are readily turned into building materials, various tools, and even textiles and musical instruments, save for bamboo. Wherever bamboo is indigenous in Asia and beyond, the grass is used for everything from building houses to feeding people, which, if you stop to think about, is rather amazing. You could be eating delicate young shoots of bamboo dressed in chili oil, served in a bamboo bowl with bamboo chopsticks, while sitting in your bamboo hut.
This Week's Tasty 10: The Most Popular Posts from the SE Galaxy
1. The Food Lab: Do 'Better' Eggs Really Taste Better? » 2. Battle for the Seas: McDonald's Filet-O-Fish vs. Wendy's Fish Fillet » 3. Cakespy: Birthday Cake French Toast » 4. A Trader Joe's Disappointment » 5. What to Eat at the US Open » 6. Rossopomodoro Pizza at Eataly » 7. 10 No-Labor Labor Day Appetizers » 8. Gadgets: Top 5 Favorites From a Year of Reviews » 9. Chain Gang: Do You Secretly Love a Chain Restaurant? » 10. San Diego: Crest Cafe's Butter Burger Redefines Gluttony »
Grilling: Jerk Pork Skewers
I tend to go into grilling kicks—my latest is a need for spicy heat. It started with the sweet and spicy corn slathered with chili-lime butter, then the smoky bite of honey chipotle wings, and this week it was jerk pork skewers, made with fiery habenaros.
Hit an ace in the kitchen with these lobster rolls
Want to eat like the tennis champs competing at the U.S. Open in New York? Try this recipe for lobster rolls from Michael Lockard, the executive chef for the USTA National Tennis Center.
Spiced Tomato Potato Salad
An easy potato salad recipe, made with Indian spices, fresh tomatoes, and caramelized onions. There is no mayonnaise or cream so it can go outside for a picnic, barbecue, or camping trip easily!...
Ciabatta Bread
Brewer's Blondies
Cake salé au Saumon Fumé (French Savory Cake)
This cake is also ideal for picnics and potlucks, as it meets all the requirements for safe transport. No need to re-heat! I recently served cake salé with a salad and finished the meal with a fruit medley....
Sugar Donut Muffins
Sugar Donut Muffins - pillow soft and moist on the inside, crispy sugar coating on the outside - need I say more?...
Fudge & Banana Custard Pie
Fudge and banana custard pie with an almond nut crust....
Caramel Corn
Rich gooey caramel corn made with sweetened condensed milk....
Fig Tart with Bleu Cheeze Cream and Balsamic - "Honey" Drizzle
Fig Tart with Bleu Cheeze Cream and Balsamic-"Honey" Drizzle - simple, elegant and totally vegan! [recipe]...
Gluten-Free Peach Cobbler with Vegan option
Gluten free way to use up sweet seasonal peaches, with Vegan option....
Black Garlic
Fire & Ice Tomatoes
Fire & Ice Tomatoes. A sweet-tart salad of fresh summer tomatoes, bell peppers and sweet Vidalia onions....
Lemon Meringue S'mores
Toasted marshmallow and lemon curd sandwiched between two shortbread cookies -- it's lemon meringue pie for the campfire! Or try a fluffernutter s'more -- for kids of all ages....
Fresh plum sauce with goat cheese-stuffed chicken breasts
Homemade ginger plum sauce...
Monte Cristo Sandwich
Monte Cristo Sandwich made with turkey, ham, and swiss cheese, dipped in egg, then gently sauteed in butter....
Homemade Peanut Butter
Pork and steak for your Labor Day barbeque
Celebrate the end of the summer with delicious pork and steak dishes. Chef Alex Guarnaschelli shares his secret to having the best food at your Labor Day barbecue.
In Season: Okra
It's September, and what better way to celebrate the start of fall than with some okra? While you can buy the ooey-gooey veggie year round, the best time to get your hands on some is early fall, when the crop in states to the South are the most fresh. One of the most versatile veggies around, okra can do anything—fry it, throw it in a stew. As we'll show you, it's also great for curries.
This Week In Recipes
Grains Galore: Toss in some veggies and cheese, and this farro salad becomes an easy-to-make snack that's healthy on the heart and the wallet. Cake French Toast: No need to eat that leftover birthday cake in its original form. Thanks to Cakespy, now you too can properly pan fry your birthday cake to make a so-bad-it's-good breakfast treat. Sweet Potato Dough: Certainly more interesting than the regular glazed, these Southeast Asian donuts called kuih keria get their spicy yet sweet flavor from sweet potato dough and the Mediterranean spice mahlab. Sausage Fest: Pasta by itself is great. Greek pasta with sausage and cheese is awesome. Fried Rice: Mixing salty bacon with acidic kimchi, this fried rice seems like it's straight out of the crazy mind of David Chang.
The Secret Ingredient (Chorizo): Two-Cheese Chorizo Quesadillas with Watercress
I usually make my quesadillas with cheddar cheese, black beans, and whole-leaf cilantro. For this version, I've decided to do a spicy update. I start with fresh, Mexican chorizo rendered until crisp; stack it with bitter-sharp watercress leaves; and finish it with salty queso cotija and cheddar cheeses. I crisp the quesadilla until the shell is hard and the cheese inside is soft and runny. It's a great take on an everyday staple.
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Cooking in a College Apartment
Having your own kitchen in a college apartment can be a little intimidating. As a senior, this will be my third year living in an apartment, and I can assure you that cooking’s not as daunting as it may initially seem. Take advantage of your back-to-school energy – all that organizing and being on top [...]
Mixed Review: Manischewitz's Honey Cake
Like fruitcake, its gentile cousin, Jewish honey cake is generally reviled. People tend to find it, depending on the recipe, too sweet, too dry, too oily, or too spicy. But at Rosh Hashanah (the Jewish New Year) you simply have to have one: the holiday just wouldn't be the same without it. This year, I decided to try out Manischewitz's Honey Cake Mix ($6.49). The real thing was already so bad, I reasoned, could a boxed mix be that much worse?
Pizzatacocalzone
A crisp taco, cheese sauce, and shredded cheese, wrapped in a personal sized cheese pizza and deep fried. (Submitted by Malik Hamilton)
Two tangy new ways to serve soft-shell crab
Chef Madison Cowan shows you how to whip up a great and inexpensive meal for that perfect end-of-summer party.
Video: Labor Day libations
Mixologist Jonathan Pogash shows how to create refreshing cocktails, including a Watermelon Bliss, Champagne punch and Japanese lemonade. (Today Show)