That’s the lofty list released today by food website The Daily Meal.

Sometimes it seems like we already have far too many “best restaurant” lists, and in this column I’ve previously looked at the pros, cons and glaring omissions of a similar Top 100 US Restaurants list.

But what makes this one different is how far it goes beyond the usual big city suspects. Sure the top ten restaurants, the crème de la crème, include entries in Paris and London, but they also include Wolfsburg Germany, Kruishoutem, Belgium and Ljubljana, Slovenia. Other countries covered that didn’t crack the top ten but are notable for their omission from most other foodie lists include the likes of Malta, Latvia, Estonia and Croatia.


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tortilla Spinach & Muschrooms

tortilla Spinach & Muschrooms

These are mini tortillas Españolas that are great for hors d’oeuvres and tapas. I used a baking tray for mini cupcakes. You can add different toppings for decoration like grilled red peppers, anchovies, Manchego cheese, olives, chorizo or just leave it plain. This was for a Sunday brunch where I also made pasta with cherry tomatoes & basil and panko breaded chicken breast. For the breaded chicken breast I made several sauces to choose from, they were like dips. Everybody liked the curry mayonnaise, the fig with caramelized onions and the chipotle sauce.





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You know what goes with brunch besides buffet-size food portions that can break your zipper? Cocktails. Really, what other day of the week can you order a drink at 10am and not worry that your sunburnt nose will be suspiciously given a once over as an indication of a pickled over-indulger? I mean, who decided drinks at 10am on a Sunday is totally acceptable but asking for a drinking at 10am on a Tuesday is not.

So as a workaround I’ve combined a traditional Sunday brunch cocktail with an everyday, any time of the week treat: a cocktail popsicle.

That’s right, what you are looking at is a Kir Royale-inspired Popsicle. Since I couldn’t stand to freeze good champagne, and cheap champagne — well, sucks —  I used Prosecco instead and muddled some fresh blackberries, with a splash of lime, a bit of zest and some crème de cassis.

Lick your drinks away, my friends!


[Photographs: J. Kenji Lopez-Alt]

About the authorJ. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

YIELD: serves 4 to 6
ACTIVE TIME: 30 minutes
TOTAL TIME: 45 minutes
SPECIAL EQUIPMENT: large non-stick or cast iron skillet
THIS RECIPE APPEARS IN: The Food Lab Holiday Special: Crispy Fingerling Potatoes with Garlic-Parmesan Butter

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[Photographs: Joshua Bousel]

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

YIELD: Makes about 1/2 cup
ACTIVE TIME: 2 minutes
TOTAL TIME: 2 minutes
THIS RECIPE APPEARS IN: Sauced: Spicy Mayo for Sushi


  • 1/2 cup mayonnaise, preferably Japanese
  • 2 tablespoon Sriracha hot sauce, plus more to taste
  • 1 teaspoon freshly squeezed lime juice (optional)


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    In a small bowl, mix together mayonnaise, Sriracha, and lime juice. Taste and add more Sriracha to desired spiciness. Serve immediately or transfer to an airtight container and store in refrigerator for up to a month.




Marinated mozzarella with slow-roasted (or sun-dried) tomatoes, and plenty of garlic.

When my husband Ted saw the jar of marinated mozzarella with slow-roasted tomato in the refrigerator, he laughed and said it looked like brains. In fact, it’s just the opposite: a no-brainer appetizer that takes two minutes to prepare, and a few days to marinate in the refrigerator. No cooking, no fussing. During the busy holiday entertaining season, it helps to have a few easy appetizers in your repertoire. You can keep these in the refrigerator for a week, while they soak up more and more of the garlicky tomato and herb flavor. Serve the mozzarella as an appetizer, with crackers or toasted bread; or, toss the cheese with pasta for a quick weeknight dinner, or press into panini sandwiches with some peppery arugula.

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