I know I’ve shared this with you before but in case you missed it, here’s a sure shot: David Chang’s brussels sprouts (via Food 52).

Serious Eats chips in.

Chicken soup, y’all.

[Photo Via: The Kitchn]

I haven’t had a bagel in a minute but every once in a while I really get a craving for one. Know what I mean?

I like mine with butter, plain or a sesame, though I could get nuts and do onion or one of them crazy “everything” bagels. Sometimes with a few slices of tomato.

How do you like ’em?

[Photo Credit: Russ and Daughters]

From Serious Eats, dig into this NYC Doughnut Map.

[Photo Credit: James Boo/The Eaten Path]

Serious Eats gives us the best carrot cakes in town.

[Photo Credit: A Spoon Full of Sugar]

What’s your favorite cut of French Fry? I like ’em all though I’m not crazy about Waffle Fries.

Here’s where you can get some good fries in America.

[Photo’s Via: Add a Spoonful of Sugar]

From Serious Eats, dig these six recipes for rugelach.

A British friend of my mother’s once clipped out an article on the British food shop Myers of Keswick that appeared in Parade Magazine. Must have be in the mid-’80s. It was a home away from home for my mom’s friend and for years it was the only place I could find HP or Daddies sauce here in New York.

It’s still here–which is no small achievement–and worth a visit. Check out the Serious Eats tour.

[Photo Credit: Off the Broiler]

Here’s an end-of-summer treat from Nicole Franzen.

From A Continuous Lean, here’s a piece on Nom Wah Tea Parlor, the oldest dim sum jernt in the city.

Picture by Eric Issac.

Food52 gets the grill ready for Labor Day.

Drool.

It ain’t cheap but Gem is restaurant worth visiting. In Yonkers. Who knew?

The wife, she was a heppy ket.

We interrupt Peach Week to rave about Andrew Whitney’s cooking over at Dell’Anima.

The bruschette is lovely, especially the roasted red peppers with smoked almonds but the Bone Marrow with testa, charred cippolini, pickled red onion, mustard vinaigrette is off the chain. Alone, it is worth the trip.

Yes, the pastas are satisfying, too. The vibe is cozier than L’Artusi, the menu more daring, but both places are spots I want to visit again and again (this coming from someone who doesn’t eat Italian out often). I like sitting at the bar and watching the cooks in action.

And for dessert, treat yourself to the espresso-rum almond cake.

You won’t be sorry.

Heirloom tomato and celery salad over at Hungry Ghost. Heck yeah.

Over at Food and Wine, Anthony Bourdain and Eric Ripert break it down…like this:

Fancy Chefs Making Burgers

AB: I understand this trend. It’s dismaying, but I completely understand the impulse. What chef wants to die broke? And let’s face it: Burgers are good. But it is definitely a little dismaying, any time you see really great chefs cooking below their abilities by putting out a burger.

ER: A burger is part of the menu at our Westend Bistro in Washington, DC. Our burger was actually inspired by McDonald’s—except for the quality of the meat, of course. A McDonald’s bun is perfect. You put it in your hands; it’s not too big, it’s not too tall. The ratios, the slice of tomato—for some reason, it’s all perfect. The pickles are perfect. The shredded salad, it’s not too much, not too little. When we did our burger, for us, it was a very interesting research project. We looked at companies like McDonald’s and Burger King and thought, What is great in their approach? And how can we make it great with the meat that we have, which is, obviously, of different quality?

[Photo Via:  Gourmet]

Our man Ted Berg brings it in the latest edition of “The Sandwich Show”:

Oh, man, this place looks tasty, never mind the trek to Brooklyn.

[Photo Credit: 3000 miles ’til dinner]

This is dated but what the hell. Serious Eats gives us the best Ramen in NYC.

Ah, I linked to this cause I’s hungry and I wanted an excuse to post this picture from A Spoon Full of Sugar.

Serious Eats offers us the ultimate 15 Pizzeria Itinerary. Mmm Mmm Good.

[Photo Via: Citrus-Kids]