|Filed Under:||Lifestyle / Food & Drink|
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|Archived Since:||February 12, 2009|
Cheese, cheese, and more cheese! This week, we tried baked ziti six ways, dug into a whole lot of White Castle, paid a visit to Shelsky's, and more. Plus, the only dance moves you'll ever need, courtesy of Serious Eats Overlord Ed Levine.
This breakfast (or lunch, or dinner, or midnight snack) taco from Sara Deseran and Joe Hargrave's new book, Tacolicious, is a spot-on version of the Texan tradition, with strips of roasted poblano peppers, good-sized bites of bacon, and tiny cubes of potatoes cooked with onion in that bacon fat, all scrambled with eggs and just the right amount of cheese.
What happens when Buffalo chicken meets mac and cheese? This quick and easy pasta is what. Perfect for a no-nonsense weeknight meal, it's packed with flavor and comes together in just 30 minutes.
Many beers are best fresh, and the freshest beer you're gonna find is the one your local brewery is making. We ask our crew of experts about their favorite breweries that don't require a road trip.
I spend a lot of time writing about complex techniques, but in truth, most of the stuff I like to cook for myself at home is pretty simple. This is one of those nice and easy summer dishes that relies only on great produce—zucchini, summer squash, and tomatoes—and simple technique, but comes with a little bit of a rough twist at the end.
Sheep's milk can (and is) made into every style of cheese under the sun. But beyond versatility, sheep cheese has several particular qualities worth learning about as you navigate the cheese case.
Wouldn't it be nice if there were a method that let you get perfectly tender, moist, and flaky fish with some nice textural contrast and absolutely no chance of sticking, all without ever turning the heat above medium? That's precisely what this method delivers.
What to do if you invite an old friend to grab dinner and she always assumes that her boyfriend is invited too.
This taco, featured in Sara Deseran and Joe Hargrave's new cookbook of recipes from their San Francisco restaurants, Tacolicious, only goes to show how versatile and inspiring a waiting tortilla can be. Sure, you could fill it with braised pork or charred chicken, but it can be equally good piled with well-seasoned veggies.
It's one thing to drink a beer brewed with Cascade hops, but to grab a Cascade cone straight from the bine, rub it between your palms, and breathe in the fresh aromas is something else entirely.
For years, one of my favorite late night snacks has been a soft-cooked egg which I break into a bowl, drizzle with soy sauce and pepper, stir up, and slurp down as silently as possible in the dim light of the kitchen, trying not to wake my wife. Show More Summary
So many readers asked for my husband Joe Cleffie's meatball recipe that we had to oblige. With a few small tweaks made for foolproofing and streamlining, we're proud to present it here. This isn't the most complicated meatball recipe around—quite the opposite in fact. Show More Summary
Da Nang, perhaps best known by travelers for its beach resorts, is Vietnam's fifth largest city, and its feet stand in two worlds. Look up and your eyes fill with views of glistening skyscrapers, their sides adorned with garish neon. But the streets are full of flimsy aluminum tables and cheap plastic chairs, seating for the city's greatest asset: its street food.
Chef Annie Pettry brings her bicoastal hospitality training to the southern menu at Louisville's Decca. Here's a glimpse at what makes her kitchen run, from a particular fish scaler to her very own lumberjack.
This almond cake may be healthy, at least as far as desserts go, but that's just an incidental benefit. What matters most is how light, tender, and delicious it is. The secret to its success: beating the egg whites properly. Here's ...
Last year, Hampton Creek's Just Mayo vegan mayonnaise beat out our winning brand of traditional mayonnaise in a blind taste test. Now the company is about to release Just Cookie Dough, the vegan chocolate chip cookie dough they've been working on. Could their cookies pull off the same trick as their mayo in an informal taste test? We enlisted the help of strangers to find out.
The Tex-Mex version of migas—scrambled eggs cooked with chili peppers, onion, and tortilla chips, then served on tortillas with hot sauce—is a hangover killer, but even if you haven't overindulged, it's still a killer breakfast opti...
When I make salsa at home, it's usually super simple: fresh tomatoes, onions, garlic, cilantro and lime, and a spoon to eat it with. This version, from Sara Deseran and Joe Hargrave's restaurants-cum-cookbook, Tacolicious, isn't much more complicated, but is much more interesting. Show More Summary
A lot of the expert advice on picky eating focuses on the cutesy—using fun and whimsical presentations to charm kids into trying new things—but my experience is that kids see right through those strategies and find them insulting. Here's an approach that helps picky eaters try new foods without any tricks.
This all-in-one meal in a salad is perfect for those late summer or early fall evenings. Sweet corn and spice-rubbed flank steak along with bright, crunchy raw tomatillos are tossed in a lime and olive oil vinaigrette with a hint of spicy and salty cotija cheese.