Chicago Cupcake Bike Tour Update

The weather in Chicago for this weekend is going to be absolutely gorgeous, so grab your bike and enjoy the last days of summer with… cupcakes! See the full details behind the Chicago Cupcake Bike Tour here . A group of people has already signed up for the Facebook event and for the Meetup event. Cupcakes Take The Cake contributing intern June Blazek (me!) will be heading up the tour. And don’t worry if you can’t make it this time around. Perhaps if there is a good turn out this weekend this will happen again before it gets too cold. So if you’re in Chicago on Saturday and would like to enjoy this incredible summer weather with some cupcakes, grab a bike and join us! Hope to see you there! via JOE MARINARO on flickr

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Tags: again-before, already-signed, bike, chicago-cupcake, details-behind, enjoy-the-last, incredible, molly's cupcakes, table-align, time, tour, weather, weekend

Dinner Tonight: Greek Pasta with Sausage and Cheese

From Recipes [ Photograph: Blake Royer ] Most of the time, Greek food is off my radar. Not by any conscious choice—I’m always on the lookout for new dishes and new ideas—but it became especially clear while flipping through the recent Greece issue of Saveur . As usual, their selected recipes were authentic, varied, and uniformly delicious-sounding. Though some were more involved than others, I was drawn in particular to this simple pasta and sausage dish and its intriguing use of blue cheese as the basis for the sauce. Pasta and sausage is nothing new—like bacon, the intense flavor of sausage has the ability to season a whole bowl of noodles. But draped in a luxurious sauce of blue cheese, Parmesan, and oregano, it was a revelation: The sour, funky flavor was a perfect foil for the richness of the sausage. About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he’s now living in Chicago. Ingredients serves 4 2 tablespoons extra-virgin olive oil 6 ounces semi-cured Greek pork sausages, or sweet…

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Tags: blake-royer, blue, conscious, cook-the-pasta, cooking, food, heat, lower-the-heat, once-the-cheese, paupered-chef, radar, sausage, time, water-as-needed

VG & Suave Slav Hit The Big Apple: Part 3

Miss Part 1 ? Please click here . Miss Part 2 ? Please click here . **Tuesday, August 24th – Morning & Afternoon** Since the weather was actually cooperating on Tuesday morning ( no storms! score! ), Suave Slav and I headed out for a bit of sightseeing and shopping . And when I say sightseeing, I mean a trip down memory lane … This church/New York University-fusion building is located just a few steps from my old dorm. I always love visiting the area and reminiscing , and I appreciate Suave Slav accompanying me for the memory-lane trip as I shouted, ” Oh yeah! I remember this place! And look over there! I used to go there all the time! ” And then a Suave Slav mini photoshoot occurred in front of the church/NYU building We also checked out this art gallery – very cool layout! We then made our way over to Canal Street to shop… little did we know that shops did not open until 11:00am , so we had to stroll around a bit before anything was open. My favorite photo from this excursion is this one… If anyone can pull off that scarf, Suave Slav can . Time flies! …

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Tags: church, city, destination, food, memory, street, suave-slav, time, weather

Gadgets: Top 5 Favorites From a Year of Reviews

It’s been just over a year since Gadgets became a regular feature here at Serious Eats, so I thought it was about time I looked back and picked some surprise favorites. Below, my top five finalists from a list of fifty-two, to give you an idea of which ones have risen to the top of a gadget-filled kitchen. Most Regularly Used: Universal Nonstick Silicone Pot Lid I may have given the Universal Nonstick Silicone Pot Lid flack for trying to do too many things; it’s not a trivet, let’s face it. But who cares if it doesn’t perform extra functions when the one thing it does well is something that I need all the time? Even if I could use it as a wonderful trivet, I wouldn’t, because this baby barely ever makes it off the stovetop between washes. It fits every single pot and pan I own, which means I never have to fumble through a drawer for other lids (which, by the way, all look the same and don’t stack nicely in my cabinets). Plus, it’s a value purchase: Rather than buying more expensive lids individually for each new pot or pan, buy one of these and consider yourself done. I’m obsessed: This may be the best thing…

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Tags: gadget, gadgets, silicone, storage, things, time, vegetables

Spice Hunting: Mahlab

[Photograph: Robyn Lee] Here’s another one of those spices that makes you wonder how people got the idea to eat it. Mahlab is a powder made from the seeds of the St. Lucy’s cherry, found in different parts of the Mediterranean, that requires drying and cracking open rock-hard cherry pits. But if you’ve ever had a dessert made with whole roasted cherries, where the pit imparts an inimitable depth of flavor, it’s easy to see why people go through the trouble. When mahlab first hits your tongue it tastes a bit like cherries, a bit like roses, and a bit like almonds. There’s a hint of vanilla and something quite floral. Its aftertaste, though, is quite bitter. When cooked, everything changes. It’s fruity and rich, but subtle. It’s a regal spice that adds majesty to sweets, an excellent mystery ingredient that contributes a whole palette of flavors without dominating an end result. How Do You Use It? Though it has some savory applications ( coming to a lamb tagine near you! ), mahlab is mostly a baking spice, used in pastries and …

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Tags: addition, cherries, cherry, chunks, easter, fruitiness, mediterranean, oil, pudding, result, sesame, time

Kitchen

It´s out! Another big whopping fat book from Nigella Lawson. Mind you, though it looks as fat as How to Eat it ain´t, because there´s a full spread picture for every recipe, plus the inevitable shots of Nigella looking buxom and ever so slightly  demented. But that´s ok. I don´t mind. I love Nigella, she´s my favourite writer, and I know I´m going to have the best time reading again about risotto and bread pudding and soup. There´s probably not much new in there, but that´s just as it should be; it´s wonderful home food, what she does best.

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Tags: every-recipe, favourite, food, full-spread, lawson, nigella, result, risotto, time

New York Cream mini filled cupcakes at Baked by Melissa in September

The new cupcake flavor of the month for September at New York’s mini cupcake company Baked by Melissa is New York Cream. I snapped these photos this morning at their Union Square 14th Street location. So much delicious vanilla goodness for just $1 (there are discounts the more cupcakes you buy). If you like vanilla pudding/custard, you’ll love this flavor. Check them out at www.bakedbymelissa.com for more information (they also ship nationwide). As you can see below, “New York Cream” means vanilla cake, custard stuffing, vanilla icing and chocolate drizzle. That really is a lot for a cupcake that you can easily eat in one bite, or, at the most, unless you’re a child or take extremely small bites, two. And this is a little box of three cupcakes I bought, no cupcake sadness this time: Vanilla cream, red velvet and peanut butter cup mini cupcakes

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Tags: cake, custard, goodness, location, melissa, morning, pudding, sadness, street, time, velvet

Max’s Coal Oven Pizzeria: A Saving Grace for Pizza Lovers in Downtown Atlanta

From Slice Daniel Zemans, our man in Chicago, checks in with another piece of intel from the road, this time in Atlanta. — The Mgmt. [Photographs: Daniel Zemans] Max’s Coal Oven Pizzeria 300 Marietta Street NW, Atlanta GA 30313 ( map ); 404-974-2941; maxsatl.com Getting There: Gold or Red Line to Peachtree Center or Green or Blue Line to CNN Pizza Style: New York coal oven Oven Type: Coal Price: 12-inch pies start at $15, 16-inch at $19 Notes: Occasionally, Max’s makes Sicilian pies in the coal oven Atlanta has many good things going for it, but stellar public transportation is not one of them. So until last year, if you found yourself downtown without a car, perhaps to visit the spectacular aquarium or the brainwashing operation that is The World of Coke , and you craved a good pizza, you might have been out of luck. But Max’s Coal Oven Pizzeria opened last summer, giving pizza lovers a place to go. Max’s offers seven different preset toppings combinations or a build-your-own option with ten possible toppings, all on pizzas that are…

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Tags: atlanta, checks, cooking, daniel-zemans, intel, personal, pizza-close, pizza-outside, regular, result, sausage, time

Culinary Ambassadors: Grocery Shopping in Wisconsin

Serious Eats’ Culinary Ambassadors check in from time to time with reports on food fare in their homeland or countries of residence. Here’s the latest! —The Mgmt. Not the markets in question. Just a random supermarket photo! [Photograph: Robyn Lee] From spring to fall, my meal plans don’t start with shopping. My husband and I pick up our CSA half-share Friday evening from the Basics Co-op in town. Then I sit down to go through my backlog of bookmarked recipes and search for new ones to use up the CSA stash. Saturday morning we hit the farmers’ market to fill in the gaps in the CSA: usually tomatoes, garlic, hot peppers, more onions (we always need more onions), cheeses, the best bacon in the world, and some other meats (local bison, lamb, beef). The rest of my produce, like things that are out of season or just unavailable at the farmers’ market, I try to get at the co-op. I tend to wait until the beginning of the week for co-op shopping since they have 10% off all…

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Tags: ambassadors, asian, basics-co-op, culinary, farmers, food, philosophy, reports-on-food, result, serious-eats-, summer, time, week, woodman

Kaffir Lime, Ginger, Star Anise Sorbet

From Recipes [Photograph: Max Falkowitz] Ethan and I are both suckers for East and Southeast Asian ingredients and like to look to groceries in Chinatown for inspiration. After some experimentation, we settled on this sorbet: a refreshing but full-bodied rejoinder to heavy, spiced meals or summer heat. Kaffir limes hail from Southeast Asia and are used in both sweet and savory dishes. Their leaves are full of intense aromatic oils, mustier than other limes. The robust leaves can also handle longer cooking, making them perfect to steep into a syrup. If you can’t find them, lime zest is a decent substitute, but they’re easy to find at well-stocked Thai or Cambodian markets. Frozen, they last indefinitely. The base liquid for this sorbet is coconut water. Coconut water is the natural juice of a young, green coconut—what you get when you crack one open. Coconut milk is made by soaking and pur

Tags: aromatic, chinese, concentration, Dishes, hunting, ingredients, natural, photograph, recipes, rejoinder, southeast-asian, substitute, summer, time