A Full Belly

Serious Eats: Mo' Better

In case you missed it, we launched a redesigned Serious Eats on Wednesday.

We've been working toward this redesign for a while now, and it makes me SO HAPPY to see it alive on the web, especially now that I've gotten some sleep. I feel super fortunate that we were able to assemble such a great team of smart and passionate folks to tackle this project -- Mike @ Mule Design, Raphael and Robyn and the rest of the Serious Eats team, and Apperceptive. They are all rock stars in my book. Thanks also to Movable Type for making it all go.

This redesign is just the beginning, there's a lot more in store for seriouseats.com.

Also, if you are in New York, you should come and join us at the Gothamist-A Hamburger Today QBQ BBQ II Burger Bash next Saturday, July 28th. There will be burgers, beer, and Grandmaster Flash. What more could you want?

Summer = Sangria

Summer = sangria, right? Dinner with friends was the perfect excuse for me to make a giant pitcher of red sangria. Below is the recipe I came up with after reading a few variations. Take this to party, and you will be invited back.

Red Sangria Recipe
2 bottles red wine
3/4 cup brandy
1/2 cup triple sec or cointreau
3/4 cup orange juice
fruit: I used 1 orange, 1 apple, 4 nectarines, and 1 pint of strawberries, all sliced into small bite size pieces. You could use more, less, or different kinds of fruit depending on your preference.
optional: 1/2 cup sugar

Combine all ingredients in a large pitcher and refrigerate, covered, 2 hours or up to 2 days. Serve chilled and/or over ice. Enjoy!