'sullivan street bakery' on Serious Eats

Good Bread: Sullivan Street Bakery

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." More

Serious Eats Sandwich Festival Profile: Best Pizza's Meatball Sub

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? More

Serious Eats Sandwich Festival Profile: Sullivan Street Bakery's Pizza Bianca

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? More

The Best Baguette in New York

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. More

Ed Levine's Top 10 Potato Dishes

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? More

Ed Levine's Top 10 Super Bowl Snacks

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. More

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