Are you carrots or beef? If you're carrots, then you're
very beefy carrots.
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As befits an ingredient so texturally challenging and confounding in taste,
tripe is generally regarded with particular revulsion from its dissenters. But once you get past the idea of it, tripe becomes quite delicious. Almost always braised, its fortifying qualities also make it perfect late-night food for the winter months.
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At Serious Eats, we're all about food. And even when we're not reading or writing about it, we're perhaps thinking, idealizing, and dreaming about it. But we're also cognizant of the millions of New Yorkers who don't have ready access to food, which is why we're down with
City Harvest, an organization that for over 25 years, has helped to feed the New York City's hungry. And in order to fund this massive effort (they estimate they'll rescue 30 million lbs of food this year), they've partnered with some of the city's best restaurants to throw their annual Bid Against Hunger gala, which was held yesterday evening at the Metropolitan Pavilion.
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Members of Zak Pelaccio's Fatty empire, now two Fatty Crabs and two Fatty Cues strong, share certain sensibilities, but the brand-new
Fatty 'Cue West Village isn't just a clone of
the last one. In the space that formerly held Fatty Johnson's and Cabrito, Pelaccio and executive chef Dan Ross-Leutwyler have put together a menu that's the West Village's own, with the expected riffs on Malaysian and Southeast flavors, sure, but in dishes even Fatty fans haven't seen before.
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The
country grits ($5) on Fatty Cue's brunch menu are listed as an "extra" but you shouldn't treat them as optional. They're a fine specimen, with perfectly creamy and toothsome texture (they're from Anson Mills, so that's pretty much expected). What makes them great, though, is the addition of smoked maple syrup and a generous pat of butter.
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I take my football almost as seriously as I take my food. And while this may not be the year for my beloved Giants, I'll still be tuning in to the game this weekend—with plenty of snacks on hand. Here's how I'd cater my dream Super Bowl party: the most snackable ham biscuits in the world, the best Super Bowl hero an eater could ask for, the ideal football-watching pizza, and more.
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Brooklyn's exploding food scene features all the comfort foods serious eaters love, but what's the final peak that's yet to be climbed?
Barbecue. Enter
Fatty 'Cue—where Fatty Crab chef-restaurateur Zak Pelaccio is marrying his passion for Malaysian flavors with meat smoked low and slow. It's Asian barbecue of a most unorthodox kind.
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"There was never a doubt in my mind that I would wind up smoking anything and everything." —Robbie Richter The sign from pitmaster Robbie Richter's KCBS team now graces the wall of Fatty 'Cue. I first met Robbie Richter back...
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Filmmaker Liza De Guia of Food Curated takes us behind the scenes at the upcoming barbecue joint Fatty 'Cue in Williamsburg with chef de cuisine Andrew Pressler. Fatty 'Cue's spin on traditional barbecue is that they flavor smoked meat...
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[Photographs: Joe DiStefano] To say I love football is as far from the truth as saying I hate regional Chinese food. Nevertheless, I joined some 300 or so folks last Sunday to watch the pigskin being tossed around at...
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