Serious Eats Roundup: Cornmeal-Crusted and Pan-Fried

26th Apr 2010

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Our weekly roundup of what the two of us have written over on Serious Eats.

"Dinner Tonight" Column

QUICK MEALS TO YOUR TABLE FIVE DAYS A WEEK.

The Best Oyster Po' Boy Outside of New Orleans
Nick still can't reach the perfection he found in New Orleans, but this cornmeal and flour crusted oyster recipe comes the closest.

Cornmeal-Crusted Pan-Fried Trout
Sometimes the simplici...

Baked Bean Failures

Trying (and for now failing) to recreate British Heinz baked beans

23rd Apr 2010

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Baked beans should have been the easiest part. When I set off on this crazy Full English Breakfast challenge I figured I'd spend most of my time stuffing sausages , or learning how to cure a completely different kind of bacon . The beans should have required a few hours on lazy Saturday afternoon. The one problem -- the only problem -- was finding a recipe.

There are no recipes....

Wednesday Links: Ruth Bourdain, Bitters, and Asian Flair

21st Apr 2010
4 20 wednesday links Rob Ireton/flickr / RuthBourdain Twitter Account

Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!

Ruth Bourdain on Twitter
The tweets of Ruth Reichl with the mind of Anthony Bourdain, with hilarious results. It's probably worth joining Twitter just to follow this person.

Top 5 Brands of Bitte...

A Guide to Bacon Styles, and How to Make Proper British Rashers

Everyone loves bacon, but it's not always the same thing.

21st Apr 2010

back bacon vs American bacon
British Bacon vs American bacon

If you've been reading the site lately, you may have been following Nick on his rather strange quest to recreate a full English breakfast from scratch (his first project was the British banger sausage ). Why, I don't know. But when Nick proposed that I take over the homemade bacon portion of the project, I leapt at the opportunity to contribute. Homema...

Serious Eats Roundup: Pistachio Pesto, Pea Tortilla, and a New Take on KFC

19th Apr 2010
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Our weekly roundup of what the two of us have written over on Serious Eats.

"Dinner Tonight" Column

QUICK MEALS TO YOUR TABLE FIVE DAYS A WEEK.

Pistachio Asparagus Pesto on Linguine
This pesto may look similar, but it swaps the pine nuts for pistachios, and stays green thanks to a handful of spinach. It's not as herbaceous as the traditional version, but it's creamier and more delicate...

Homemade Gnudi from The Spotted Pig

Make these ethereal little bites at home.

15th Apr 2010

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I'm pretty sure the word "gnudi" wasn't on anyone's radar until they were served at The Spotted Pig in New York, which was when they became a food dork household name. In Italian, "gnudi" means what it sounds like in English: naked. It refers to little pasta-like dumplings that are "naked" of their pasta wrapper, raviolis without anything to enclose them. Gnudi are a bit like gnocchi, but...

The Creation of Will''s Special

The brief, wondrous history of a Chicago sandwich.

14th Apr 2010

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A few weeks ago, a mad group of seven men took part in the great Chicago Italian Sub Tour of 2010 . We visited six places, ate way more than we should have, and came away with the pretty definite conclusion that J.P. Graziano served the best Italian sub of the day. They used the best bread, and paid the most attention to each individual element of the sandwich. Oddly though, mixed in w...

Wednesday Links: The Science of Salt and the Case to Eat More Yak

14th Apr 2010

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[ deadrobot /Flickr]

Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!

National Association of Science Writers: Is Salt Actually Bad For You?
"While the government has been denouncing salt as a health hazard for decades, no amount of scientific effort has been able to dispense with the sus...

Serious Eats Roundup: Kafka''s Soup, Martha''s Noodle Cakes, and Nick''s Last Stand

12th Apr 2010

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Our weekly roundup of what the two of us have written over on Serious Eats.

"Dinner Tonight" Column

QUICK MEALS TO YOUR TABLE FIVE DAYS A WEEK.

Arepa Sandwiches with Chorizo and Black Beans
These traditional central American snacks are sliced in half and turned into a filling sandwich.

Asparagus Soup with Egg on Toast
This silky soup is perfect for the first asparagus of the...

The Rum Sidecar

Substituting brandy in this variation on a classic cocktail.

9th Apr 2010

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Making cocktails is a tricky business. The balance--between sour and sweet, harsh and smooth--can easily be lost if one isn't careful; most recipes are so expertly calibrated that making any kind of substitution is a bad idea. A cocktail is often a significant investment that goes down the drain if you screw it up (or in my case, gulped down with a wince because I am incapable of admitting...