kitchen aid

Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice.

Check out all the delicious things we ate and drank this week.

Comforting pork and hominy soup is equal parts restorative and tongue-tingling.

Hurry inside the Far East Plaza for a taste of Roy Choi's ultimate post-drinking destination. The Chubby Pork Belly at Chego is the rice bowl that brings you back from the brink.

When you need something a bit greasy, spicy, and filling to undo whatever is left in your system from the night before, these easy rice cakes are the answer to your hangover prayers.

This week we said goodbye to Erin, had a steamed bun-filled birthday lunch, tasted potato chips, watched Hambone bond with Mr. Bear, and more.

What we've been reading, following and watching this week.

East Village hummus, Masaharu Morimoto's tips for tuna, and the one and only Cronut. Take a look at our top stories this week.

A quick look at the stories hitting the pizza headlines this week.

Check out the most popular posts of the week on Serious Eats Chicago, including our look at the best haute hot dogs in Chicago. Plus, we head up north for Fred's burgers, visit the Green City Market, and try a sandwich at the Ritz.

This bread pudding plays on the flavors of Thai coffee by adding condensed milk, espresso, cardamon, and cinnamon to the custard. Buttery challah soaks it all up.

The best comforts transcend seasons: a soft scarf, pie a la mode, a good Bloody Mary. At Mayahuel in New York's East Village, the warm-spiced Black Star is one such year-round pleasure. "This became part of what I called my Indian Winter menu," says Philip Ward, co-owner and bartender, who added the Black Star to the menu as spring started to creep in. "We've been selling the bejesus out of it."

In "Food for Change," we'll profile groups out there connecting people to better food access. We want to applaud the passionate people and organizations doing meaningful work with food in their communities.

Check out the upcoming food-friendly events in Chicago.

Fresh, fruity, salty and mostly mild, these little Spanish peppers are a perfect quick accompaniment to almost anything.

If you're in the mood for some gut-busting adventure, this is your sandwich. Just make sure to load it up with some spicy giardiniera, which nobly tries to cut through the grease.

This tiny dessert packs a ton of dark chocolate flavor.

What do pandas have to do with spaghetti? Nothing. Until Lotteria in Japan released this limited edition, spaghetti-topped Napoli Panda Burger.

Last weekend, two of my dearest friends got married. And because I love them very much and don't think before I speak, I offered to make ice cream for their reception. For 110 people. Should you too decide to share your love of homemade ice cream with 100 of your closest friends, it's not too hard once you plan out all the steps. To help you on along the way, here are some tips on making ice cream for a crowd.

Nothing matches the joy of the May's first strawberries, which arrived at the Union Square greenmarket this week. That's right, that picture you see up there is not from a farmers market somewhere on the West Coast; those are real, live New Jersey strawberries. Bring on the rest of the summer fruit!

Having spent the last few years of his professional career in downtown Manhattan and Brooklyn—his resume includes Eleven Madison Park, Atera, and most recently, Aska—Midtown is more or less uncharted waters for Eamon Rockey. While the general theme at Betony is "classics with a delicate twist," that's not to say there aren't some progressive (read: geeky) touches on the menu.

Owner Jeni Britton Bauer chats about what to expect Jeni's Splendid Ice Cream's upcoming location in Chicago.

We'd already made up our mind to order a chicken roll (that'd be thin-cut strips of fried chicken rolled up in pizza dough, baked, and served with sauce for dipping), but when we heard one of the girls in front of us—the skinniest one, no less—order a "ravioli pizza please." Uh... what? Surely she means "ravioli, pizza, please," right?. Nope. She means ravioli pizza. As in ricotta ravioli baked on top of pizza. As in cheese-stuffed carbs placed on top of carbs, covered in more cheese with some extra cheese for good measure and baked.

Two Proof veterans bring a massive wood-burning hearth to Bloomingdale.

You know that irritating catchphrase, "What happens in Vegas, stays in Vegas?" They're wrong. Disappointment definitely comes home with you.

We're fielding any and all of your NYC restaurant questions. Email carey@seriouseats.com with the subject line Ask the Critic to submit!

Chef Kristine Kittrell's spin on profiteroles with strawberries and jalapeños demonstrates her passion for weaving local Texas ingredients with classical aesthetics.

A structural engineer helps craft the an architecturally sound scoop.

Considering how many people go to brunch to soothe hangovers induced from bars the previous night, going to a bar for brunch seems a little odd, like attempting to heal a wound by stabbing it. But Trenchermen's newly instated Saturday bar brunch brings some dignity to the experience.