Lily Edgewood

7 Flips | 1 Magazine | 1 Following | @lily269 | Keep up with Lily Edgewood on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Lily Edgewood”

Clotilde Dusoulier's Strawberry Tartlets with Breton Butter Crust

<i>All week long, Clotilde Dusoulier of Chocolate & Zucchini will be sharing recipes from her latest, The French Market Cookbook, answering our questions, and giving away copies of her book to a few lucky readers. With her as our guest editor, we're feeling slightly more French -- and significantly</i> …

Baking

An Updated Guide to Seattle Ramen, in 6 Bowls

There's a ramen boom in Seattle, with noodle pop-ups, new restaurants serving ramen, old restaurants jumping on the bandwagon, and even ramen at a farmers market. (On top of all this, several more ramen joints are due to open in the Seattle area this fall.) I know a number of chefs tinkering with …

What Makes the Perfect Bowl of Ramen

Say sayonara to the instant ramen you had in college. The ramen that has swept the nation in recent years is more complex, dynamic and, quite …

Ramen Week 2013 Recap: Recipes, Guides, Taste Tests, and More!

We spent last week buried inside of a ramen bowl, exploring everything from noodle factories to tonkotsu recipes, with one massive style guide and a few wacky instant ramen commercials thrown in for good measure. Here's a look at everything we covered during Ramen Week 2013. Other topics you'd like …

How Readers Cooked Our Shoyu Ramen from September 2013

The difference between a bowl of instant noodles and a handcrafted labor of love is enormous—and nobody understands it better than these bloggers who undertook our multiday ramen project<p>You don't need us to tell you the difference between a bowl of instant noodles and a bowl of homemade ramen. We …

Cooking

The Food Lab Redux: How to Make the Perfect Bowl of Tonkotsu Ramen

There's no two ways about it: making ramen—and I'm talking <i>tonkotsu</i>, the rich, creamy pork broth of Japan's <i>Kyushu</i> region that leaves your lips sticky and your belly happy—is not an easy task. Each element takes time to prepare before they're ready to combine in the bowl just before serving, and some …

The Serious Eats Guide to Ramen Styles

<b>Note</b>: All week, we'll be celebrating the wide, wonderful world of ramen here on SE. Stay tuned for a behind-the-scenes look at a noodle factory, guides to eating ramen around the world, a collection of instant ramen hacks, and oh so much more!<p>Hi, I'm ramen. You may remember me from such bowls as …