Welcome! Here's our weekly roundup of what the two of us have written over on Serious Eats.
Omelet with White Beans and Green Onions
This odd omelet from José Andrés features sauteed white beans and scallions.
Alice Waters' Chicken Noodle Soup
Sometimes the simple recipes surprise you the most.
Red Posole...
When I spent a week with Nick in Chicago, we had grand plans for every single meal - especially the ones we cooked in his kitchen. Nick's already covered the fatty, home-ground burger and our foray into making red enchilada sauce , our two major kitchen experiments. But I also know that Chicago is a great eating town. I grew up in the area, but my knowledge of Chicago food is sham...
When Elin went to Montreal a couple years ago, she sent me an email with only a photograph attached, a picture with her mouth open, eyes closed, and a forkful of French fries covered in gravy. The subject of the email said simply, "Poutine," and I knew that one day we would travel to Montreal where I could try this dish myself and experience the delight that was apparent on her face.
As if...
Grinding meat may seem like an exercise for those with too much time on their hands, or those overly devoted to doing things from scratch--which I am. But I'm here to argue that there are more compelling and more logical reasons for doing so: for one, the meat will taste better. You'll also know where it omes from, unlike with a styrofoam tray from the grocery store, which is likely the su...
I hadn’t been to New York since my exodus in July and I returned with a plan. I wasn’t going to waste any moment visiting attractions, or seeing a Broadway play. I lived there for two years, so it felt right to walk back in and get to what I spent most of my time doing: eating. And with the Paupered Chefs reunited for the first time in half a year, it really wasn't that hard for ou...
I should apologize before I begin, because what I write about Portland is no doubt going to sound like a tourist ad. After just a few days spent there, it became one of my favorite cities. It has a number of things on its side: proximity to the water; an industrial, scruffy charm; a relaxed, West Coast vibe; and above all, more than a couple world-class restaurants.
Hugo's , for example, i...
We asked Schnack what the beer shake recipe was, and they said they use 3 oz. of ice cream mixed with 3 oz. of dark beer. We went with the cheapest vanilla we could find and a six pack of McSorley's ale, which is pretty cheap and basically tasty. On second thought, a dark stout might have been the better choice--Guiness is practically a milkshake anyway. The carbonation in our version made i...