|Filed Under:||Lifestyle / Food & Drink|
|Posts on Regator:||16687|
|Posts / Week:||49.5|
|Archived Since:||February 12, 2009|
It may not be a traditionally Japanese combination, but that's not to say that teriyaki sauce doesn't go well with hamburgers. It does. Spectacularly so. But you can't just go to the store, buy a bottle of sauce, and start dousing your burger in it willy-nilly. There's technique at the heart of a good teriyaki burger—here's how I made mine.
For a culture that so readily embraces the sweet side of gelatin (witness), we're awfully wary when it comes to dipping our toes in jellied waters. Which is why I say: if you've ever indulged in a fruit-studded, Cool Whip-topped Jell-O dessert, or you pride yourself on eating well, it's time to stand up and embrace the wobble. Here are some of my favorite jellied foods.
I first drank baijiu when I was 12, at a banquet in Beijing during a family trip to China. I took a small sip and felt the liquor flame down my throat, setting my nasal passages and eyes on fire. The aftertaste was of hot trash. My body involuntarily tensed as if I'd just drank poison. Show More Summary
In Cartagena, ceviche is all over the place. You'll find shops that specialize in it in the old colonial city. You'll find them in the new downtown. You'll find it on the roof of fancy hotels. You'll find it in beachside shacks. Heck, you'll even find it directly on the water. Show More Summary
Not much can beat naturally sweet, juicy summertime corn, especially when it goes from stalk to dinner table in a matter of hours—but on-the-cob, daubed-in-butter isn't the only way to serve it, good though it may be. If you're looking to branch out a little, try one of these 17 delicious ways to enjoy fresh corn at its peak.
What Americans get wrong about Mexican food, the best Turkish restaurants in New York City, and the tea brewing equipment you didn't know you needed: see everything you missed this week on Serious Eats!
This week we said farewell to a colleague, celebrated another's birthday, and took a side trip to Atlanta to gorge on tomatoes. See it all in the slideshow.
Pickled, spicy, sweet, marinated, puréed—jars of peppers keep piling up in my fridge. Some pimentos here; pepperoncini there. More ajvar than one non-Balkan person can reasonably consume in months. A couple weeks ago, while I was steeped in the middle of a major fridge clean-out crisis, I got to thinking—why am I not using these things every day?
You know what's really not awesome? The mushroom pizza from NY slice shops, where you get a few pieces of canned or fresh mushroom on top of a slice of reheated pizza. I hated mushroom pizza as a kid, and I'm sure I'm not alone. But I've been taken on a one-way trip to Funghitown, and now that I'm here, I can only look at my past self in pity. Here's how to get there yourself.
If you're just starting out with tea, it's hard to know which of these gadgets you actually need and which only get in the way. Most tools, which some tea sellers aggressively push on customers who don't know better, decidedly fall into the latter category. This is a no-nonsense guide to the former.
If your weather is anything like mine right now, it's hot. It's there's-no-way-I'm-turning-the-oven-on hot. At times like these, my thoughts turn to recipes that require only the bare minimum of cooking—and, moreover, are served cold. Here are 14 quick and refreshing recipes that do just that, so you don't have to spend your summer days slaving in the kitchen.
What if I told you that chicken breast doesn't have to be bland? That it doesn't have to be dry, stringy, or insipid? Your chicken breast has the potential to be the life of the party, with a level of juiciness you thought only the best pork chops could have, and the way to get there is by cooking it sous vide. Show More Summary
Loads of fried chicken, a beginner's guide to Chilean wine, and a one-day tour of Boston's best Vietnamese food. See everything you missed this week on Serious Eats!
This week, we welcomed a new baby to the Serious Eats family! Plus, tomatoes, pie, and a Vietnamese feast. See it all in the slideshow.
I love a good summer zucchini, but it's not the most exciting vegetable out there. It's bland, it's watery, and, for these reasons, it makes a terrible pizza topping. Every zucchini-topped pizza I've had in the past has been a watery disappointment. Show More Summary
Lately I've been accumulating lots of bits and ends from my cooking: a leftover knob of ginger here, a bundle of beet and carrot tops there, and a mound of watermelon rinds left over from my first gorging session of the watermelon season. Show More Summary
For 200 years, American fried chicken more or less meant one thing. Sure, it was subject to all kinds of regional variations, batters, dredges, and spices, but the fundamental recipe was always the same: hack up a chicken, coat it in starch, and fry it in fat. Show More Summary
My publishers over at W.W. Norton were kind enough to let me share one of the new recipes from my upcoming book, The Food Lab: Better Home Cooking Through Science with you guys here, which is good news because I've been DYING to share my Southern Fried Chicken recipe with you. I'm talking deep chicken flavor; a flab-free skin; juicy, tender meat; and crisp, spicy coating.
Though you can find good pho in Chinatown and some other neighborhoods, Dorchester, just down the Red Line, beats them all on density of restaurants and depth of options within them. And if you're in Boston and have at least a passing interest in local fare beyond lobster rolls and chowder, a trip to Dorchester belongs at the top of your list.
Take all your ideas of what chicken and waffles should be—all of your reluctance to mess with the soulful original—and toss it all. Now open your mind to this insane concoction that combines the fried chicken classic with nachos and tamales, adding green chili and corn to the waffles and topping them with guacamole, salsa roja, and ancho-honey bacon.