By admin | November 18, 2013
Last month we gathered shagbark hickory nuts, and now it’s time to see what we can do with the bark of the same tree. (Hint: it involves ice cream.) from Serious Eats http://www.seriouseats.com/2013/11/foraged-flavor-all-about-shagbark-hickory.html via IFTTT
By admin | November 16, 2013
Among those ready to snarf on this cool Austin, Texas, afternoon: A baby-faced, shaggy-locked, stoner-eyed teenager, wearing a neon yellow astronaut’s helmet, and a plush stuffed parrot on his shoulder; a young woman with electric blue hair, who tells one of the two emcees for the afternoon that her name is Anita Bonghit; and, towering […]
By admin | November 7, 2013
Totchos (via DwightSchrute)  Tater Tots covered in ground beef, jalapeño peppers, cheese, salsa and sour cream.  from This is why you’re huge http://thisiswhyyourehuge.com/totchos/?utm_source=rss&utm_medium=rss&utm_campaign=totchos via IFTTT
By admin | November 6, 2013
via Serious Eats http://www.seriouseats.com/2013/11/frascarelli-easy-pasta-recipe-from-pasta-modern-cookbook.html Francine Segan calls this the "world’s easiest pasta." Indeed, you’ll need little more than your fingers to make the pasta, and it needs nothing other than a bit of cheese, oil, and (maybe) meat to finish. Cooked in just a quart of water, these tiny "nuggets" of semolina, water, and egg […]
By admin | November 6, 2013
via Serious Eats http://www.seriouseats.com/2013/11/eat-this-now-kimchi-fries-with-pulled-pork-from-banh-mi-boys-vietnamese-toronto-ontario-canada.html As the name implies, Banh Mi Boys is known primarily for their take on banh mi sandwiches. However, the best thing on the menu, surprisingly enough, is not a sandwich at all — it’s fries. Specifically, kimchi fries, a decadent creation that finds a healthy portion of French fries topped with […]
By admin | November 6, 2013
via Serious Eats http://newyork.seriouseats.com/2013/11/indian-pav-desi-galli-lunch-sandwich-murray-hill.html The kati rolls at Desi Galli have earned the tiny Murray Hill lunch spot a loyal following, not least because of the chewy flatbreads that wrap them up. But don’t stop there if you’re in search of a good sandwich: these little sliders are another solid choice and better sized for […]
By admin | November 6, 2013
via Serious Eats http://newyork.seriouseats.com/2013/11/spot-dessert-bar-fall-menu.html Spot’s new dessert isn’t just something that looks like a potted plant—it’s an entire table-side experience.
By admin | November 6, 2013
via Serious Eats http://newyork.seriouseats.com/2013/11/behind-the-scenes-toro-ken-oringer-jamie-bissonette-paella.html Ken Oringer’s five Boston area restaurants—including the flagship Clio in the Eliot Hotel, sashimi bar Uni, pizza and salumi bar Coppa, taqueria La Verded, and the original Toro in Boston’s South End—are still key players in the Boston scene, but the new branch of Toro recently opened in Chelsea is his […]
By admin | November 6, 2013
via Serious Eats http://www.seriouseats.com/2013/11/taiwanese-turkey-over-rice-what-to-do-with-thanksgiving-leftovers.html Call it turkey over rice, or just "turkey rice," as its name directly translates; either way, should you find yourself in Taiwan’s southwestern county of Chiayi, this is the number one dish to try. The soulful, rustic meal has earned island-wide yearnings for its delicate balance of fragrant seasonings. Head over […]
