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Do or Dine: Dumpling Nachos
We thought we’d found the limits of nacho creativity when we told you about wonton wrapper nachos, but then the chefs at Brooklyn’s new Do or Dine had to go and make dumpling nachos. Yep, their “Nippon...
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The Endless Road Trip — Philadelphia’s Top 10 Eats 4. Duck in a Pot
On the second night of our Philadelphia adventure, the intrepid ES crew was treated to a feast at JG Domestic, Iron Chef Jose Garces’ farm-to-table restaurant anchored in the bottom of Cira Center....
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Feeding the Dragon: Yunnan Potato Balls with Spicy Dipping Sauce
Editor’s Note: A Chinese teacher/translator and writer living in Washington, D.C., Jody Melto of Curlicue Chronicles joins us for a tasty trek through China…At first glance, I didn’t want to like...
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Not Your Average Easter Eggs
Unless you’ve been living under a rock (or you know, aren’t an East Coast elitist food snob), you know that deviled eggs are trendy. But you couldn’t show up to Easter Brunch with just plain old...
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An Olive Even Olive-Haters Will Love
Personally, we love all kinds of marinated olives, from Spanish to Greek to Italian. While we always seek out olives on a tapas menu and could eat a whole bowl in one sitting, many people are turned...
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An Open Letter to Hummus (and a Recipe)
Hummus is on my mind lately, everyone. I just thought you should know that. It is so awesome, and it has been making daily appearances in my life. I need a few moments to express my feelings for...
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BEER: It’s What’s for Dinner (Numbers 3, 4, & 5)
Things are getting fast and furious in Endless Simmer’s quest to use beer in 100 different dishes. After an off-list detour for Corona cupcakes, we’re back this week and crossing three items off the...
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Tiny Food Party
Scene: Cocktail party. Room full of people trying to schmooze and network with each other. Me, standing in a corner, balancing my drink on a ledge or in my arms, avoiding eye contact with everyone...
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Cuban Sandwich, Meet Eggroll
Well, I hope everyone had a super fantastic holiday. With New Years right around the bend, I decided to make a fun snack for all of you to try. I know, I spoil you so.So, I love a good Cuban...
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Citrus and Cheese: Baked Feta with Thyme-Infused Candied Kumquats
We first discovered kumquats a few years ago, and were amazed that you could just pop the tiny, elliptical bright orange fruits into your mouth, rind and all. The unconventional citrus fruits have a...
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