Serious Eats |
- Sunday Supper: Grilled Halibut with Spicy Red Onion Relish, Avocados, and Asparagus with Chipotle Vinaigrette
- Sunday Brunch: Ham and Swiss Quiche
- Hangover Helper: The Fantasy Island at Leo's Diner in Omaha, NE
- This Week at Serious Eats World Headquarters
- San Francisco Bay Area Food Events for the Weekend and Beyond
- This Week on Serious Eats Chicago
- Weekend Baking Project: Classic Ice Cream Sandwiches
- This Week on Serious Eats: New York
| Posted: 13 Jul 2013 11:39 AM PDT Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. Light and summery, this halibut is served with lime-laced onion relish, grilled limes and grilled avocados and asparagus, which are drizzled with smoky chipotle vinaigrette. [Photograph: Jennifer Olvera] Thick, flaky halibut fillets are a great choice for the grill, especially when accompanied by grilled limes, avocados, and asparagus, the latter two finished with smoky, spicy chipotle vinaigrette. If halibut isn't readily available (or not in your budget), any white, flaky fish—be it whitefish, tilapia or sea bass—will do. If the fillets are thinner, though, consider employing a fish-grilling basket, since it'll help prevent sticking. Whatever you choose, don't overcook the fish. You want to pull it off the grill just before you think it's done. And while grilling the limes isn't requisite, it's wise since doing so lends a smoky edge and enhances their flavor. Likewise, grilling the avocados results in smoky, silky results. Note: Plan ahead and serve the fish with jalapeño-, serrano-, and onion-infused vinegar for splashing on top. Make it in a carafe at least a day in advance, and refrigerate it until use. About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer. Get the Recipe!       |
| Sunday Brunch: Ham and Swiss Quiche Posted: 13 Jul 2013 09:08 AM PDT Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. Ham and cheese might be best known as a quick sandwich staple, but the classic duo makes an equally crowd-pleasing filling for a simple quiche. Quiche is one of those dishes that's easy to prepare, but somehow seems a bit fancy, which makes it ideal for brunch. Here, I partner cubed ham and Swiss cheese. During the summer, this quiche can be an excellent addition to a picnic basket as well, especially because room temperature quiche is, in my opinion at least, better than a hot piece straight out of the oven. If you're planning a picnic brunch, make it the night before; by the time you're settling down on your blanket and pouring your first mug of tea, the quiche will be ready to slice and serve. About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com) Get the Recipe!    |
| Hangover Helper: The Fantasy Island at Leo's Diner in Omaha, NE Posted: 10 Jul 2013 03:38 PM PDT When I walked into Leo's Diner bright and early on a Thursday morning, I wasn't quite hungover. I had, however, been traveling cross-country for a few days and was feeling particularly bleary-eyed. Though most of the neighborhood was still sleeping, Leo's had quite a few tables filled, and from the hand-drawn thank you notes on the wall to framed reviews from the local paper, it was clear this spot was an Omaha favorite. The Fantasy Island ($8.25) is a mountain of food: hash browns topped with biscuits and gravy, two eggs and bacon, sausage, ham, green pepper, onion, and tomato. It's a breakfast masala of sorts—a combination dish whose sum is definitely better than each of its components. Each bite includes rich over-easy egg, crispy and salty hash browns, fluffy biscuit, and savory sausage-and-ham-laced gravy. (I didn't find much bacon on my plate, but honestly, I did not miss it.) Even with two hungry drivers digging through the Island, we couldn't finish it. If you're eating solo, I would recommend getting a half-order instead ($6.00). And don't order extra toast, like we did. It was decadently soaked in butter and damn tasty—but it takes up valuable stomach space better reserved for another bite of that sausage gravy. Leo's Diner6055 Maple Street, Omaha, NE 68104 (map); About the Author: A student in Providence, Rhode Island, Leah Douglas loves learning about, talking about, reading about, and consuming food. Her other work can be found at her website.    |
| This Week at Serious Eats World Headquarters Posted: 12 Jul 2013 02:18 PM PDT  VIEW SLIDESHOW: This Week at Serious Eats World Headquarters [Photographs: Robyn Lee, unless otherwise noted] This week we ate a six-pound whoopie pie (well, part of it), hung out at Kenji's apartment and feasted on grilled corn and chicken, put a wig on a jar of mayo, and more.    |
| San Francisco Bay Area Food Events for the Weekend and Beyond Posted: 12 Jul 2013 11:06 AM PDT Friday (July 12)Tapas, Tasting and Tunes at McGrail Oliveto's Annual Oceanic Dinner Saturday (July 13)Wine Country Big Q The Perfect Peach: Recipes and Stories from the Masumoto Family Farm Book Signing [Photo: Mattarello Pasta] Mattarello's Pop-up Pasta Shop at Biondivino 13th Annual Breastfest Beer Festival Authentic Thai Cooking Class Pickling 101: Preserving the Perishables Date Night Edition Sunday (July 14)Rice Cracker Sushi Pop-Up Sunday Wine-down CUESA's Summer Celebration DIY Desserts: Artisan Caramels Urban Seaforaging Monday (July 15)The Flavors of Hungary Class Tuesday (July 16)Shochu: A Tasting Seminar Pastry Fundamentals Cake Decorating Workshop Pigg Mac Pop-up at The Punchdown Thursday (July 18)Tacolicious Guest Chef Taco Series Friday (July 19)Savor Oakland Food Tour Saturday (July 20)Cheesemonger 101: How To Make And Stretch Fresh Mozzarella Sunday (July 21)2013 San Francisco Lamb Jam Monday (July 22)Unsung: Elevating Vegetables in the Modern Home Kitchen Fundraiser Picnic at Bar Tartine Tuesday (July 23)Tasting Seminar with Pamela Busch: The New California Friday (July 26)Gilroy Garlic Festival Chicken Six Ways Class Saturday (July 27)East Bay Vintner's Alliance Urban Wine Experience Brew It Yourself: Beer Making At Home St. Vincent Wheat Beer Tasting Sunday (July 28)Wild Food Walk Masters of their Craft: Celebrating the Great Female Chefs and Sommeliers of San Francisco SF Chefs Festival Tuesday (July 30)Chocolate 101 Wednesday (July 31)DIY Mixology: Learn To Brew Ginger Beer Tartine Afterhours: Crostini Extravaganza & Book Signing with Franny's Throwing a Bay-Area event you'd like to see in these listings? Send it our way at sanfrancisco@seriouseats.com.    |
| This Week on Serious Eats Chicago Posted: 12 Jul 2013 03:00 PM PDT
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| Weekend Baking Project: Classic Ice Cream Sandwiches Posted: 11 Jul 2013 11:13 AM PDT [Photograph: Yvonne Ruperti] Ice cream sandwiches have gotten a lot of love lately. People are updating the old concept to include all kinds of fancy ice cream flavors and swapping out the classic chocolate cookies for everything from oatmeal to peanut butter to snicker doodles. And while there's nothing wrong with that, especially when it's done right, I have a personal soft spot for the treat that comes from the ice cream truck. A good ice cream sandwich is as much about texture as it is about flavor. As a unit, the sandwich needs to be soft enough to eat easily while staying structurally intact. Luckily these are the things that our Chocoholic columnist, Yvonne, kept in mind with this recipe. The result? Old school ice cream sandwiches, all the way. Get the RecipeClassic Ice Cream Sandwiches » Get the Recipe!    |
| This Week on Serious Eats: New York Posted: 12 Jul 2013 02:10 PM PDT 1. Where to Eat Chinese Food in New York City    |
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