Food Articles
for the luxe minded
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Serious Eats
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From Serious Eats
From Drinks
Wine is shaped by the weather, and every year is different. But aperitifs, vermouths, and other wine-based products rarely tell you which vintage you're getting on the bottle—you expect consistency when you buy Dubonnet or Carpano Antica from year to year. But Lillet has released a few vintage bottlings in especially good years for white Bordeaux wines, and one of those, 2009, has just reached the market.
The Reserve Jean de Lillet 2009 is made ... Quick Read |
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From Serious Eats
From Drinks
Also pairs well with Mason jars [Photograph: Robyn Lee]
My first job in high school was working the counter at a slice joint in the suburbs of Chicago. I made minimum wage, but much to my adolescent delight, part of my daily allowance included two free pieces of pizza and a soda. I've never been much of a soda fan, so I instead I guzzled canned Arnold Palmers—a 50/50 mix of iced tea and lemonade, named for the legendary ... Quick Read |
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From Serious Eats
From Sweets
VIEW SLIDESHOW: How to Make Chocolate Dipped Frozen Bananas for Your Arrested Development Viewing Party
[Photograph: Alexandra Penfold]
For Arrested Development fans, this weekend is game time. The show is returning for a special revival season on Netflix ... Quick Read |
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From Serious Eats
From Serious Eats: New York
[Photograph: John Bousel]
Thursday (May 23)
Bourbon and Belly at Brooklyn Label
Thursday May 23rd, 7 p.m.
Brooklyn Label is hosting an evening of belly and booze. Pork belly from Ends Meat will be prepared three ways and paired with a flight of Widow Jane cocktails and a Gaffel Kolsch beer back. $30 advance ... Quick Read |
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From Serious Eats
The deviled egg trio. [Photographs: Liz Bomze]
Credit for this recommendation goes to Scott Holliday, bar manager at Cambridge's Rendezvous Central Square. Recently when I was at the restaurant we were chatting about the great restaurants in Maine, he asked if I'd been to The Black Birch in Kittery. I hadn't, and have been meaning to go ever since. When I did last week, I didn't know how I'd missed it for so long ... Quick Read |
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From Serious Eats
From Sweets
[Photographs: Carrie Vasios]
It's the sap in me, but I find something really charming about the idea of an ice cream shop with history; one that's been open since my grandparents' time, a time in which I imagine dates consisted of root beer floats and slow dances to Sinatra. And the story of McConnell's Fine Ice Creams in Santa Barbara is definitely a charmer: Boy meets girl. Boy gets drafted into World War II. Boy tries amazing ice cream in France and ... Quick Read |
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From Serious Eats
VIEW SLIDESHOW: 26 Sausage, Hot Dog, and Condiment Recipes For Your Memorial Day Grill
Hot diggity dog—few things are faster or more fun to throw on the grill than a good old-fashioned tube steak. Here's our guide to throwing the best possible sausage party, complete with straight-up sausage, things stuffed with sausage, and all the condiments you can fit on the table. Happy grilling!
Interested in making your ... Quick Read |
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From Serious Eats
From Serious Eats: New York
[Photographs: Max Falkowitz]
You can find fresh tofu pudding—douhua—here and there in New York's Chinatowns. Most of the vendors are small, curbside operations with limited options, often just a sweet syrup, maybe laced with ginger, to pour on top. You pour the syrup on, scoop up some wobbly tofu, and dig in.
The six-month-old Amaz Soya in Flushing is also a curbside operation—it's just inside a small micro-mall on ... Quick Read |
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From Serious Eats
Courtesy of the best soup buffet ever. [Photograph: Yvonne Ruperti]
This soup was my very first meal—my very first breakfast—upon arriving to Singapore. It was unlike anything I'd ever eaten, and after tasting it I knew immediately that my time spent here was going to be food-tastic. Even in the sweltering heat, I chow down on this hearty, hot soup as often as I can.
Yong Tao Foo (also spelled yong tau fu or yong tofu) is a Hakka Chinese soup dish. ... Quick Read |
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From Serious Eats
[Photograph: Yvonne Ruperti]
This week I was craving chicken with pasta. But what else to flavor it with? I scurried down the block to my local market and roamed the produce aisles looking for inspiration. I usually think Italian when I make pasta, but since the market mostly sells Asian food, I needed to think out of the box—and quickly. In the cramped, 24-7 bustling market, there's not much room or time for pondering and lingering. I grabbed a few bags of ... Quick Read |
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