Salerno, Italy: Pizzeria da Riccardo

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From Slice Or, “A Bronx Tail” Of all the Little Italys across the U.S., New York City was blessed with the three best. From the original, in downtown Manhattan, to what was once the most authentically Italian, in Bensonhurst, Brooklyn, and to the still-vibrant Arthur Avenue neighborhood in the Bronx. To quote Henry Hill, “It was a glorious time.” Gianluca Rottura (of Pizza and Coffee ), who you might know as “nextgospel” here on Slice, dropped this dispatch in my inbox the other day. For all those wondering what the difference between Salerno-style and Naples-style pizza was, he covers it here , after the jump. Oh, and there are photos there, too . — The Mgmt. I use the past tense was because sadly many “Italian” neighborhoods are empty of Italians, their descendants, the culture, and food. Others, like the original Little Italy in downtown Manhattan, are run by many who pretend to be Italian for business purposes and of course lack Soul. The Bronx always depressed me for various reasons, and after living there for four years, the feeling got worse. That said, the Bronx’s Little Italy on and around Arthur Avenue still offers the best Italian …

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A Half-Great Burger at Traxx in Los Angeles

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From A Hamburger Today [Photographs: Damon Gambuto] Traxx 800 North Alameda Street, Los Angeles, CA 90012 ( map ); 213-625-1999; traxxrestaurant.com Cooking Method: Grilled Short Order: The restaurant inside LA’s historic Union Station makes a great patty, but undermines its burger with a substandard bun Want Fries with That? Sure—frozen, skinny cuts are professionally prepared Prices: Traxx Burger w/fries, $13 Notes: It’s hard to argue with sitting inside “the Last of the Great Railway Stations,” but if it’s a sunny day sit outside in the courtyard There are few buildings in Los Angeles more worthy of going out of your way to see than our Union Station . When it was built in 1939 it was touted as being the “Last of the Great Railway Stations,” it’s not the biggest of America’s train stations, but it is, in my view, one of the most attractive. You’ve probably seen its ornate interior before, but its just as probable that you didn’t realize it. The waiting room has appeared in numerous movies and TV shows through the years (the best version coming in the form of a police station in Blade Runner ). I don’t often take a train, but I often poke my head in to take a gander at the grand entrance, like I happened to …

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Gluten-Free Tuesday: Sugar Cookies

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From Recipes [ Photograph: Elizabeth Barbone ] After high school, I didn’t think about the temptation of sugar cookies until I passed a cookie display at, of all places, a mini-mart a few years ago. Sitting on the counter was my old high school culinary crush: the sugar-coated sugar cookie. Well, I was done with simply craving it. I wanted a taste. Since I still couldn’t buy the cookie, I headed into the kitchen and created a recipe. Does this cookie taste anything like the one offered at my high school? I have no idea. For a taste comparison, you’d have to ask someone who actually ate those cookies. But these cookies taste exactly as I imagined those cookies would taste: buttery and sweet with just a hint of vanilla. They might not be as easy to make as plucking frozen dough from a box, but they are darn close. To satisfy the cookie craving high-school me, all I need to do is cream together a few ingredients, roll the dough into balls, coat with sugar, and plop onto a cookie sheet. The best part of these cookies? I don’t have to return to high school to enjoy them. About…

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Eataly: An Eight-Figure Bet on Authenticity

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From Serious Eats: New York VIEW SLIDESHOW: Eataly: An Eight-Figure Bet on Authenticity [Photos and captions: Christine Tsai] The press tour of Eataly last night left us in awe of what Mario Batali, Joe Bastianich, and their Italian partners are trying to accomplish with the opening of the flagship American Eataly store on Fifth Avenue in New York—an Italian food emporium of mindboggling proportions. There’s every Italian foodstuff you’d want, everything you could think about wanting, in the vast space curated by Batali and company. A Neapolitan pizzeria serving up really tasty, credible pizzas from an unseasoned oven, all made by pizzaioli that had arrived in America just 24 hours before showing up for work last night. An Italian bread bakery, under the direction of inestimable baker Nancy Silverton, featured pretty swell focaccia. There’s a fish restaurant helmed by Esca’s Dave Pasternack; there’s excellent gelato and espresso. There’s fresh pasta that Batali has been blown away by—we liked the plin they served, the pasta wrappers delicate and not too soft. There’s a vegetable department featuring a “vegetable butcher,” or should we say sculptress, Italian baked goods of every…

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Washington, DC cupcake truck Curbside Cupcakes uses social media

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From Voice of America , an article about the success of Washington, DC cupcake truck Curbside Cupcakes: Whitfield constantly updates Facebook on the truck’s whereabouts and the cupcake flavors it still has left. “We have four scheduled stops a day. After that, if we have any left over we have a thing called a ‘wildcard’ spot. People vote all across the city for us to come to their neighborhood.” Most days, Samuel says, 1,000 freshly baked cupcakes are all sold out by the fourth stop. “There are some other places in DC that have decent ones, but they are actually really good,” says Rodney Shaffer, a repeat customer. “And plus they are local. You can come get them when they are near your office.” Photos below from their Facebook page , the first features a Rockette!: Click here to see their flavors. info at curbsidecupcakes.com phone: 202-495-0986 fax: 866-669-0080

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Bring it: Bacon Cupcakes in the Bacon Takedown, Chicago

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The Bacon Takedown is going to rock Chicago on the second weekend in September – and they want your bacon cupcakes! Yes, even cupcakes have succumbed to the magical enchantment of BACON. Imagine what 15 lbs of crispy bacon could do to a cupcake recipe. Oh, the sweet and salty possibilities! It will be hosted on September 11 at 1:30pm at Lincoln Park’s very cool venue, Lincoln Hall . 20 local contestants will have the opportunity to win $1,500 in kitchen gear from Wustof , Anolon and Microplane . Each contestant is given 15 lbs of Hormel bacon to work his/her magic with. Spots are still open and you can email to enter. Or if you just want to come and taste all the different kinds of bacon wonderment that can most definitely will happen at this event, buy tickets here for $15. Not only will you get your bacon fix, but a portion of the proceeds goes to Feeding America , too.

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Chocolate chip cookie cupcake from Cakespy!

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How fun! As a chocolate chip cookie fan, I’m totally digging this chocolate chip cookie cupcake that Cakespy made using a recipe from the Warren Brown cookbook United Cakes of America . Click through for the recipe.

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When an Egg Becomes a Chicken

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[ Illustration: Natalie Dee ] Today, Natalie Dee shows what happens between egg friends when one of those eggs becomes a chicken . Behold the trauma. I will think about this whenever I eat an egg. Or chicken. More from Natalie Dee The America Burger Place Setting from Hell It’s All Made of Foam Sitting in This Bottle Since 2003

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Gluten-Free Tuesday: Brownies

From Recipes [ Photograph: Elizabeth Barbone ] Brownies, like most baked goods, seem to inspire lively debate. Cakey or fudgy? Iced or plain? With nuts or without? My feelings? As long as it’s a brownie, please pass it to me! I love them all.* I even love the pale cousin of the brownie, the blondie. But today I want to talk about fudgy brownies. My recipe makes a 9-by-13-inch pan of fudgy, gluten-free brownies with a thin, crackled top. (This crisp layer comes from the granulated sugar.) Since no baking soda or baking powder is present, the brownies get a slight lift from creaming the butter and sugar. However, this lift is really slight, and although the brownies will puff up in the oven, they sink down to a dense, fudgy texture as they cool. For this recipe, I use cocoa powder and not melted chocolate. After many tests, I found that the added step of having to melt chocolate just didn’t add enough of a “chocolate wow!” to the baked brownies to warrant using it. Either natural or Dutch-process cocoa powder works well in this recipe. The brownie in the photo was made using Dutch-process cocoa. …

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From Asheville, NC, a cupcake in the wild!

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This is a bit of street-art happiness for you cupcake-lovers out there! “Cupcake for a better America” by zen . (I would so vote for it!)

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