seen from Netherlands
seen from United Kingdom
seen from United Kingdom
seen from China
seen from Singapore
seen from Yemen
seen from United Kingdom
seen from United States
seen from Canada
seen from Netherlands
seen from United States
seen from United States
seen from United States
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seen from United States
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round 1, poll 421
click for better quality & to see the full image. sometimes they get cut off weirdly!
which cover do you like best?
The Winged Histories by Sofia Samatar
Eat a Peach by David Chang, Gabe Ulla
remember, you're voting for the cover, not the author or the book!
New from Artisan, food writer Gabe Ulla, and New York chef Ignacio Mattos, Estela. How good does all this look? Yes.
round 2, poll 152
click for better quality & to see the full image. sometimes they get cut off weirdly!
which cover do you like best?
A Lite Too Bright by Samuel Miller
Eat a Peach by David Chang, Gabe Ulla
remember, you're voting for the cover, not the author or the book!
LIGHTNING ROUND: round 1, poll 421
click for better quality & to see the full image. sometimes they get cut off weirdly!
which cover do you like best?
The Winged Histories by Sofia Samatar
Eat a Peach by David Chang, Gabe Ulla
remember, you're voting for the cover, not the author or the book!
Celery Salad With Raisins, Pistachios, and Blue Cheese
Adapted from Estela by Ignacio Mattos with Gabe Ulla
For optimal cheese shavings, Ignacio Mattos insists on a Microplane chocolate shaver. A cheat, if you do not own one of these, is to put the cheese in the freezer for an hour or two. Then shave with a Y-peeler, regular vegetable peeler, or paring knife, or grate with the large holes of a box grater. None are perfect replicas. But they are close. If you forget to freeze the cheese, no problem. The pieces will be crumbly. Far from the end of the world.
Ingredients
4 oz (about 2 cups or 115 g) fresh Thai birds-eye chiles
2½ cups white vinegar
2¼ cups water
¼ cups granulated sugar
½ tsp kosher salt
4 piece of blue cheese, such as Bayley Hazen or another semisoft blue
2 Tblsp raisins, either golden or black
1 Tblsp chardonnay vinegar
2 cup celery (about 5 to 6 stalks)
¼ cup pickled chile liquid
3 Tbsp extra-virgin olive oil, or more as needed
Kosher salt
½ Closely packed torn mint leaves
Grated zest of 2 lemons
2 tsp fresh lemon juice
¼ cups pistachios toasted then roughly chopped or smashed
Directions
Make the Pickled Chiles
Rinse the chiles and place them in a medium heatproof container. Combine the white vinegar, water, sugar, and salt in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Pour over the chiles and let cool. Refrigerate. They’ll keep for at least three months.
Make the salad
If you think about it, put the hunk of cheese in the freezer for at least an hour before you’re going to serve the salad.
Add the raisins and vinegar to a small bowl and macerate for at least 15 minutes.
Rinse the celery well, including the leaves if they’re intact. Cut the stalks into ¼-inch slices to make 2 cups of sliced celery. Submerge the celery in a bowl filled with ice and water for 5 minutes. This helps the celery slices perk up and go crisp. Strain the celery and pat dry.
Drizzle the pickled chile liquid and olive oil onto a large serving plate.
Add the celery slices to a large bowl and toss with ½ teaspoon salt. Really get in there so the salt coats the celery and helps it open up for the dressing. Add the mint, celery leaves, lemon zest, and lemon juice. Strain the raisin-soaking vinegar into the bowl with the celery. Massage the dressing into the celery.
Scatter the raisins and pistachio pieces over the pickling liquid and oil. Scatter the celery on top of the raisins and pistachio pieces. If there is dressing left in the bowl, spoon it over the celery. If any spots on the plate look dry, add a splash or two of oil.
Using a Microplane shaver or other shaving or grating tool, shave the cheese over the salad. You want enough cheese to cover but not overwhelm the salad.
Our Good Friends at Eater have compiled a list of America's most expensive tasting menus using The Price Hike's own "REAL COST" metric, which means they're letting your know how much dinner will cost after tax, tip, and sometimes wine pairing. It's a fine list, and we hope more outlets (and restaurants) will start using REAL COST as a way of displaying prices, as it lets diners know precisely how much they'll spend without any annoying mental arithmetic.
Big shout out to Gabe Ulla, the fine food writer behind this list.
I've always priced and designed the menu so that we would provide a lot of value. 25 years ago, we had entrees that were between $25 and $35, and now we have entrees that are $30 to $48. Our prices and check averages have gone up, but our food costs have remained the same.
Chef Alfred Portale talks with Eater's Gabe Ulla about the menu prices at Gotham Bar & Grill and about the possibility of opening up some new joints. It's a great interview, though to be precise, Gotham's mains, on the current online menu, are $35-$49 (with one exception: a $26 squash entree on the "weekly specials"). Starters are generally $21-$29.
There's also caviar service ($100-$325), large-format steaks that can range from $115-$135, as well as a tasting menu, which rose by $15 last year, following a three-star New York Times review.
Yes, we've dined at Gotham. Yes, we love it. Yes, we'll be back. But Portale might be misunderestimating his prices by a few dollars. (Source: Eater).
That's quite a bunch. Props to Eater's Gabe Ulla for his excellent interview with Meadowood's Chris Kostow. For more details about the 20-course, $500 per person, service-included chef's menu, check out my Bloomberg News report from February.
