Serious Eats: New York
Num Pang in Midtown: American-Portioned Sandwiches in Cambodian Clothes
When Num Pang opened its first sandwich shop in the Union Square-area the spring of 2009, we were there, ready to see what these Cambodian-inspired bánh mì doppelgangers were all about. Ed was a big fan of the name (it means "sandwich" in the Cambodian language Khmer). "Num pang rolls off the tongue so beautifully... Num num num num pang. I just love saying it." Big, bold, and meat-focused, the Num Pang flavors may be Southeast Asian, but the spirit is unabashedly American. High quality meat is their focus, and they give you plenty of it.
- by The Serious Eats Team
- Jul 28, 2011
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Serious Entertaining: Southeast Asian-Inspired Summer Dinner
Recently I've been craving the salty-spicy-sweet combination of flavors so often found in the cuisines of Vietnam, Thailand, Cambodia, and Laos. The salads of lightly dressed fruits and vegetables are refreshing and the occasional burst of heat draws me out of my malaise. Having ordered in box after box of pork with cold vermicelli, I decided it was time to try to bring some of the flavors of Southeast Asia home.
- by Carrie Vasios
- Jul 28, 2011
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How to Add Spices to Your Summer Cooking
Here are some simple, unfussy ways to bring spices into your summer cooking lifestyle, whether you're beating the heat with salad for dinner or firing up the grill for a weekend meat-fest.
- by Max Falkowitz
- Jul 28, 2011
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SE Staff Picks: What's Your Favorite Taco Filling?
How do I fill thee, taco? Let us count the ways. And there are so many delicious ways. After researching regional taco styles for this guide, we all sat around comparing our favorite varieties. From Texas breakfast tacos to a streetside taco truck's shredded, falls-apart-tender barbacoa, here are some of our favorite ways to fill a tortilla; let's hear yours!
- by The Serious Eats Team
- Jul 26, 2011
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13 of the Wackiest, Tastiest Hot Dogs in America
It's a wacky world out there, and hot dogs are no exception. At first these may seem like gimmicky over-the-top concoctions (bacon-wrapped? with pimento cheese? guava mustard, really?) and some of them are, but when you stop and appreciate each component and its regional influences, you realize how insanely unique these hot dog creations are. Of course, we love a classic Chicago dog or Hebrew National from the backyard grill, but there's also room for more out-there toppings. Here are 13 of the wackiest, yet oddly still tasty, hot dogs we've seen in America.
- by The Serious Eats Team
- Jul 19, 2011
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From Serious Eats: New York
Num Pang in Midtown: American-Portioned Sandwiches in Cambodian Clothes
When Num Pang opened its first sandwich shop in the Union Square-area the spring of 2009, we were there, ready to see what these Cambodian-inspired bánh mì doppelgangers were all about. Ed was a big fan of the name (it means "sandwich" in the Cambodian language Khmer). "Num pang rolls off the tongue so beautifully... Num num num num pang. I just love saying it." Big, bold, and meat-focused, the Num Pang flavors may be Southeast Asian, but the spirit is unabashedly American. High quality meat is their focus, and they give you plenty of it. Continue reading »
- by The Serious Eats Team
- Jul 28, 2011
- 5 comments
- Favorite this! (0 Favorites)
A Gazillion Ways to Use Leftover Pickle Juice
When you organize a dill pickle tasting, you inevitably inherit jars and jars of pickle juice. We saw this as an opportunity. What all can you do with the salty, dilly, vinegary juice? Turns out, A LOT. Approximately a gazillion things. Here are some ideas! Continue reading »
- by Erin Zimmer
- Jul 28, 2011
- 12 comments
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Talk!
Weekend Cook and Tell: Dinners in Under 10 Minutes
13 Comments | Posted by Caroline Russock, July 27, 2011 at 12:57 PM
Serious Entertaining: Southeast Asian-Inspired Summer Dinner
Recently I've been craving the salty-spicy-sweet combination of flavors so often found in the cuisines of Vietnam, Thailand, Cambodia, and Laos. The salads of lightly dressed fruits and vegetables are refreshing and the occasional burst of heat draws me out of my malaise. Having ordered in box after box of pork with cold vermicelli, I decided it was time to try to bring some of the flavors of Southeast Asia home. Continue reading »
- by Carrie Vasios
- Jul 28, 2011
- 1 comment
- Favorite this! (3 Favorites)
Come on in 'The Kitchn'
Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week they're roasting coffee beans at home, grilling salmon on cedar planks, looking at restaurants that are in homes, and more. Continue reading »
- by Will Levitt
- Jul 28, 2011
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From Recipes
French in a Flash: Little Stuffed Zucchinis
Little, round zucchini stuffed with fresh breadcrumbs, garlic, onion, cheese, mint, basil, walnuts, and chili makes for a vegetarian feast or a creative summer side dish full of Provençal flavor. Continue reading »
- by Kerry Saretsky
- Jul 28, 2011
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From Photograzing
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source: www.theworldinmykitchen.com/2011/07/asian-slaw.html
Asian Slaw
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source: catesworldkitchen.com/2011/07/glazed-doughnut-muffins/
Glazed Doughnut Muffins
Posted by runningcate
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