Entries tagged with 'sullivan street bakery'
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Talk about
crust. That's the first thing you notice about Sullivan Street Bakery's breads. Here's bakery founder and owner Jim Lahey: "The crust of bread has to do with how bread is cooked. The crust is something that forms during the cooling process. I like cooking things to their highest expression. I like the contrast of soft and crunchy. I like to taste the by-products of lacto-fermentation in dough. That's what gives a unique flavor to the crust."
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We'll be spotlighting all of the delicious sandwiches, desserts, and drinks you'll find at the
Serious Eats All-Star Sandwich Festival from now until the big day.
"Wow. That might be the best meatball sandwich I've ever had," said our man Ed when he took a bite of this meatball sub from
Best Pizza in Williamsburg. Just
look at the thing. Hungry yet? Obvious next question, have you bought your
tickets yet?
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We'll be spotlighting all of the delicious sandwiches, desserts, and drinks you'll find at the
Serious Eats All-Star Sandwich Festival from now until the big day. SE overlord Ed Levine has a theory that everything tastes better with the light, airy, hand-formed flatbread revelation that is pizza bianca. So, of course, it would be represented at the festival. Joining forces with the serious meats from Salumeria Biellese, it will become our exclusive SE sandwich, never before available to the general public. Hungry yet? Obvious next question, have you bought your
tickets yet?
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In honor of Serious Eats Bakery Week, we set out to answer a question that's been on our mind for ages:
what's the best baguette in New York? Because for every
good baguette, there are dozens of disappointments. Tough, mouth-hurting crusts or doughy, spongy insides. A dried-out crumb or a flavor that's too sweet or too sour or just plain bland. We're tired of suffering bad bread—and wanted to find you the best in the city.
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In 2008, we published a guide to the
Best Doughnuts in New York—but that was three years ago, and new doughnut shops have popped up all over the city. Where can you find the best doughnuts in New York?Check out our exhaustive guide for the answer.
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Make no bones about it, I'm a spuds man. A properly cooked potato—fried, mashed, hashed, souffled, baked, chipped, a pizza topping—is a beautiful thing any time of day: breakfast, lunch, dinner, or snack. New York's chefs are quite accommodating when it comes to indulging my predilection for potatoes. Herewith, some of my favorite places to get my potato fix.
What are your favorite spots for potatoes in the city?
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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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At Serious Eats: New York, we've been on a hunt for good panettone, and have found a few we like: a tender fruitless version from
Eataly and a plump raisin-studded number from
Sullivan Street Bakery. But we know from
past panettone coverage that the soft sweet loaf is a terribly polarizing foodstuff.
Tell us: do you like panettone? »
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Editor's note: You may know Kathy YL Chan as our longtime Sugar Rush correspondent. She'll be joining us each week with a more in-depth look at New York sweets to sweeten up your Mondays. Please welcome Kathy! Sullivan Street Bakery's...
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Attention, serious eaters who are partial to six-foot heroes for Super Bowl gatherings. Do not avail yourself of recent recommendations in New York Magazine, like Cabrito's Supersize Cemita for $180 or 'ino's vegetarian Pigskin Panino, which will run you...
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