|Filed Under:||Lifestyle / Food & Drink|
|Posts on Regator:||24033|
|Posts / Week:||83.2|
|Archived Since:||February 12, 2009|
Chocolate is made from tiny beans nestled inside cacao pods, whereas Solbeso is distilled from the juicy, pulpy fruit surrounding said beans. When this fruit is transformed into liquor, it yields a citrusy-tasting clear spirit—a bit like tequila, a bit like pisco, a bit like rum—with thick floral flavors laced with nutty undertones. Show More Summary
This dessert was developed for Tonia George's young daughter, who was diagnosed with Celiac disease. Not wanting to exclude her from enjoying sweets, The Ginger & White Cookbook author came up with this Middle Eastern-inspired loaf cake heavily flavored with pistachios and lemon. Show More Summary
There's more to Sichuan cooking than scorched taste buds and peppercorn-numbed lips. Here's the real deal on one of China's most exciting cuisines.
Vietnamese cuisine is world-famous, but few visitors to the Southeast Asian country think about what they'll be sipping on the streets of Hanoi or Ho Chi Minh City. That's a mistake: the country's drinks are as delicious and diverse as its cuisine.
If summertime were a meal, Labor Day would be the dessert course. Enjoy a sweet long weekend with these pies, cakes, cookies, and no-bake treats.
This easy dish of cod cooked in foil packets with squash and fresh herbs is one of the easiest recipes to scale: it works the same whether you make it for one solo diner, for two, four, or a crowd of fourteen.
With Labor Day coming up, it's time to get your butt off the computer and out onto the deck for some chilling and grilling. We've rounded up dozens of our favorite recipes, from American classics like burgers and dogs to our favorite end-of-summer international dishes, to help you plan the best labor day cook-out (or cook-in) ever.
Sometimes a truth is so self-evident that you can't present an impartial case for both sides. So I'm just going to say it: sugar has no business in cornbread. To know why, you need to dig deep into the history of corn.
The best restaurants in Houston, six beers you should always have in your fridge, what it's like to travel, eat, and write about it for a living, and more! Check out everything that happened this week on Serious Eats.
This Cuban shrimp soup is ramped up with citrusy, mojo-inspired flavors. A base of sautéed onion, bell pepper, jalapeño, and ample garlic gives way to an oregano- and cumin-spiked broth that's bolstered with dry white wine, tomato paste, and citrus juices.
Some weeks are filled with dumplings and cats, but this week was all about pizza, amazing baked goods, and goats. Because any week that you meet a goat is a week all about goats.
Back in the day, if you wanted quality mozzarella, you needed to import it from Italy. But imported mozz loses its tender, fresh flavor and texture quickly, which is why these days, the best cheese might lie closer to home.
With summer in its last leg, now's the time to kick back with a cold glass of wine and these tasty fig-and-taleggio tartines: the prep is minimal, the payoff maximal.
Given how long Bostonians must wait to enjoy weather good enough for dining outside, restaurants generally keep their porches open well into the fall. Here's our guide to a few favorite spots for dining outdoors in the Boston area.
Chef Matthew Kirkley works with some of the freshest fish to be found in Chicago at his tasting menu restaurant, L2O. Here's a peak into his kitchen.
I'm stocking up on butter to get ready for Dorie Greenspan's new baking book. But in the meantime, here are a few of her favorite cookbooks and cookbook authors.
Cheez whiz: it's many things to many people. Aerosol nostalgia, gooey-cheezey in that processed-awesome way, and really fun to say (whizzz!). It's one of the best ingredients to come out of a spray can. But it's also the perfect candidate for recreating from scratch, except this time, with real cheese.
These flavorful corn cookies take a page from the Momofuku Milk Bar cookbook, combining freeze-dried corn powder and a whole lot of butter for a sweet dessert somewhere between buttery corn on the cob and a buttery bowl of Cap'n Cru...
Light layers of sponge cake sandwich bright, citrusy lemon curd in this cake from The Ginger & White Cookbook. The cakes bake up quickly and cleanly in springform pans, while the curd comes together on the stove. It's simple, but doesn't look that way, which is sure to impress a teatime guest.
If you're like me, there's no friggin' chance you're going to run to the bottle shop to get the perfect beer for that dinner you just thought up. Don't think for a minute, though, that I'm left beerless and unsatisfied when it comes to supper sippin'. My fridge is prepared for everything, and yours can be too.