Two Cocktails to Celebrate New Years Eve in Style

With one secret ingredient

31st Dec 2010
image resized aspx

For the third year in a row, Nick and I will be spending our New Years Eve with friends eating tacos and drinking cocktails. It's become something of a tradition, fondly known as Cocktails and Carnitas , and I can hardly wait.

It's a given that the food is good. But we also believe in drinking very, very good cocktails. Cocktail. Rather than conjuring up images of sugary vodka-laced conco...

Gorgefest | Los Angeles Edition

A mad dash for LA's best food in one afternoon.

Los Angeles Gorgefest 01

We had four hours to eat in L.A., a period of time which all of us agreed wasn't long enough. While most people would have simply given up and spent the time driving around Hollywood or lounging on the beach, we plowed ahead, sure we could catch a plane and sample some of the best food in the city along way. So our afternoon in L.A. was spent cruising the endless sprawl of concrete and zig zag...

What Should I Eat in Mexico City?

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

30th Jul 2010

flightmexicocity2
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 ...

Pasta with Butter, Bottarga, and Breadcrumbs

"The bacon of fish" elevates this simple pasta to transcendence

11th May 2010

bottarga with butter 1

You may remember awhile back my lamenting post about a favorite ingredient I couldn't find in Chicago. The ingredient that Claudia at Cook Eat Fret christened " the bacon of fish ." Something relatively undiscovered and very difficult to find in the U.S. A secret ingredient, you might say. Well, I'm done lamenting. Because I have found bottarga, the cured roe sack that's pressed and dr...

Homemade Gnudi from The Spotted Pig

Make these ethereal little bites at home.

15th Apr 2010

spotted pig homemade gnudi 1

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...

Idea Lab: Focaccia Pizza

Can great pizza be made at home quickly?

12th Jan 2010

idea lab focaccia pizza

Idea Lab is where we explore topics before we head into the kitchen. We welcome your thoughts, opinions, and ideas, so please leave them in the comments!

Though I once praised the virtues of the broiling pizza on Serious Eats, I'm now over it. I'm tired of broiler antics and pre-heating cast iron pans to make approximations of Neopolitan-style pizza at home (I've already ruined one ba...

Year in Review: The Allure of Alcohol

Our favorite drinks of 2009.

alcohol

Obviously, this site is mostly devoted to cooking, and always has been. But watchful readers may have noticed over the years the occasional post slipped in about drinking. We've thankfully improved our recipes since the very first drinking post on this site, which involved mixing dark beer from New York's oldest pub, McSorley's, and some cheap vanilla ice cream. The result was the beer shake...

How to Make Paneer

The Indian speciality is easier than you think.

6th Nov 2009

how to make paneer 1

The concept of making cheese has always fascinated me, the idea that you can take milk and add a little acid (or rennet) to magically separate it into curds and whey. Milk seems like such a stable liquid, a wholesome elixir of childhood, but with a little citric acid, lemon juice, yogurt, or rennet it completely de-stabalizes into thin, watery whey and fat chunks of curd.

What you do with t...