What Should I Eat in Mexico City?

I’ll only have 36 hours in the capital to eat as much as I possibly can

jamidwyer /Flickr

Next Friday my wife and I will hop on the Blue Line, head north to O’Hare, and then take a plane halfway across North America to Mexico City for one of the most intense eating experiences of my life. As you may have noticed over the four years or so that I’ve been writing, I adore Mexican cuisine all out of proportion. It’s my favorite cuisine--from complex and elegant ...

Brewing with Graham Elliot at Goose Island Brewery

An afternoon learning about "Grahampagne"

Through a heavy, metal door with "Brewery Employees Only" slapped on the front, I was led into a warm, steamy room where Goose Island beer is made. I side-stepped hoses and puddles of water and found a capacious space filled with slanted light; up above, at the top of a skinny ladder, great tanks of beer were lined up at various stages of aging and fermentation on a platform, were Goose Island...

Serious Eats Roundup: Seafood, Summer Squash, and Quail Egg Salad

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.

Shrimp Quesadilla with Kale
Stuffed with poached shrimp marinated in lime juice, this comes out like a cross with ceviche.

Scallops with Corn and Fava Bean Succotash
A trip to the markets of Montreal yield this simple recipe inspired by a...

Serious Eats Roundup: Cod, Curry, and Chiles

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.

Curried Udon Noodle Stir-Fry
This Japanese curry dish mixes flavorful spices with udon noodles and broccoli.

Roasted Beet Salad with Guajilo Chile Dressing
This unique take on beets looks to Mexico instead of France.

Packets of Cod ...

Romesco Sauce, Meet the Summertime Grill

A blend of bread, nuts, olive oil, tomato, and peppers

My fridge lately has been so full of food I can hardly see what’s inside of it. Since joining a CSA , I am completely overwhelmed with the amount of food I have, and how to cook it all quickly enough. The other day I realized that I had, like, 2 or 3 pounds of green onions--and not wispy little ones, big, fat ones, the white roots thick and juicy, the green shoots long and vibrant. I’d b...

Don''t Waste Time: How to Make Quick Pickles

Two pickle recipes that take less than a day to make

You know how you see scallops at the fish market and think to yourself, I could sauté those with?...When I’m at the farmers’ market, I see bushels and baskets of potential pickles...
- David Chang, Momofuku

It's been over three years, and yet I can still vividly remember an appetizer I ate at Momofuku Ssäm Bar . In a meal filled with gloriously fatty meat laced with spice, this s...

Serious Eats Roundup: Summer Pastas, Risotto, and Dolling up Steamed Tofu

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.

Pasta with Salmon, Peas, and Pesto
Yogurt and pesto combine to dress this light, simple summer pasta.

Spaghetti with Crab, Chile, and Mint
Nick recreates a dish from Chicago's Cibo Matto

Summer Squash Risotto
The flavor of zuchini...

Griddled Carne Asada Tacos

Or, the best carne asada tacos we've ever had

As far as I know there are only two kinds of ways to make carne asada. The first method is to take thinly sliced flank or skirt steak, sear it over mad charcoal fire, chop it up, and then stuff it into warm corn tortillas. It's almost always great. The second method is the kind that most taquerias use, which is to scoop some bits of raw steak, plop it on a grill, and sauté until it is cooked....

You Could Pickle Anything in This And It Would Taste Marvelous

A delicious formula for making homemade pickles

Pickling vegetables is something that I’ve yet to get real excited about. Of all the "DIY" food movements, it’s one of the last to catch on. Why, I don’t know. Probably because a slab of homemade bacon is a lot more exciting than a jar of tangy vegetables. Which is no mark against the vegetables. Most anything next to a slab of bacon is bound to lose terribly.

But actually, pickling is...

Serious Eats Roundup: Smoked Paprika, Sriracha Mayonnaise, and a Salad BLT

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.

Steak and Eggs with Smoked Paprika
A sprinkle of smoked paprika helps wake up this breakfast classic.

Bacon, Lettuce, and Tomato Salad with Aioli Dressing
This dish reinterprets the ingredients of a BLT as a refreshing summer salad.

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