|Filed Under:||Lifestyle / Food & Drink|
|Posts on Regator:||16962|
|Posts / Week:||44.6|
|Archived Since:||February 12, 2009|
Deeply religious and historically Mormon, Utah has some pretty unusual liquor laws, and they have unintentionally forced the state's mixologists to become some of the most inventive in the country.
We all know that Mexican food can be hot, but you don't know what hot is until you've tasted the fiery salsas that grace the tables of the Yucatán. Fortunately, these condiments are among the easiest recipes I've ever come across, requiring very few ingredients and minimal prep time, and rewarding with massive flavor.
Grilling burgers on Memorial Day is a time-honored tradition, and for good reason. But there are those among us who consider any outdoor fire wasted if it's not going to result in a steak. This collection of 13 recipes includes someShow More Summary
Everything you need to know to slice, dice, and make the most of a fennel bulb (plus its stalks and fronds).
We've all had plenty of skewers of grilled zucchini, onions, and peppers—maybe more than we'd like. But once you start experimenting with grilling more outside-the-box vegetables, you'll want to throw everything in your crisper drawer over the flames. Show More Summary
We all know that dumping shredded cheese on top of a taco is a purely gringo affair, right? A few weeks back, when my wife, Adri, and I were in the Yucatán, we discovered that not only is this not true, but, more importantly, I learned a completely new technique for incorporating cheese into tacos. Show More Summary
Raw pork preparations may still be a restaurant rarity, but increasing numbers of chefs are starting to serve pork with more than a little pink in the middle. Then again, many of them also acknowledge that medium-rare pork still seems to freak the hell out of their diners. The question is, should it?
If you treat your bird right, you can look forward to grilled chicken that's moist and flavorful, with crispy skin and just the right amount of smoke. We've got 15 recipes—for wings, sausages, whole birds, and, yes, surprisingly juicy boneless, skinless chicken breasts—that will show you just how good properly grilled chicken can be.
There's no denying the romance of sourcing fresh "Key" limes for pie, but how much of their allure is manufactured hype?
While often made with pork, the French spread called rillettes is even more elegant (and easy) to make with salmon. It requires no special equipment, so you can whip it up in no time for a fancy hors d'oeuvre.
It's no secret that angel food cake and gluten don't get along (ever notice how all your favorite recipes call for low-protein cake flour?), which is why I love this "flourless" variation.
My wife, Adri, and I just got back from a week spent eating our way around Mérida and the rest of Mexico's Yucatán Peninsula. Of all the things we ate, sopa de lima, the Mayan poultry and lime soup that's popular up and down the Yucatán, seemed most easily adaptable to cooking back home. It's also one of the simplest and most crowd-pleasingly delicious dishes we had.
Done right, the charcuterie board is an awe-inspiring sight. There are the meats, in a smorgasbord of cuts, cures, and flavors. And then there are the mustard and pickles and crusty baguettes, and the fact that we get to eat it all with our hands. Show More Summary
My parents' affections were inconsistent, their moods unpredictable, and, in those years, money was scarce. But at Grandma's, there were always hugs and kisses, copious amounts of food, and as much Coke as I wanted. To this day, it's still the thing I crave most when I'm very happy, very sad, or very anxious.
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do.
Many types of fish are a bit too delicate for grilling; others, while sturdier, still have a relatively tender structure that requires gentler handling. But don't let that intimidate you—there's so much seafood that takes beautifully to the flames as long as the right technique is applied. Show More Summary
Fruity, creamy witbier; peppery saison; tangy berliner weisse; bright, fresh pilsner—warm weather brings with it all sorts of amazing beer. But a cold, refreshing cocktail can also be wonderful on a hot day. Sometimes, when we can't decide what to drink, the answer is both: the beer cocktail. Here are 12 summery recipes to get you started.
Thanks to social media platforms like Twitter, Instagram, Facebook, and Yelp—as well as the countless magazines, TV shows, and websites dedicated to food (this one included)—we are constantly being told where to eat. But are we missing out on something when we stop taking chances on unknowns?
If you have more than beer and old takeout in your refrigerator, you probably have a bottle of soy sauce in your cupboard. But that doesn't mean navigating the Japanese grocery is a walk in the park—between kanji-only packaging, uneven labeling, and rows of unfamiliar condiments, it's the paradox of choice in seaweed-and-rice form. Here are the core items you want on your shelf.
I've done my fair share of exploring the extreme edges of beer: citrusy double IPAs, coal-black imperial stouts, and puckeringly sour, offbeat, and complex beers from Belgium and Vermont and San Diego. Maybe my taste buds got a little tired from all that excitement, but lately I've found myself craving beer that's poured by the pint. Show More Summary