|Filed Under:||Lifestyle / Food & Drink|
|Posts on Regator:||16577|
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|Archived Since:||February 12, 2009|
I wasn't an hour on the ground in Taipei before a pancake was shoved in my face and I was tearing into its oily belly, clumps of egg and chewy dough snaking down my throat.
It may or may not be full-on summer weather this Memorial Day, but it's always warm enough near the grill. And whether you're charring veggies, chicken, or steak, you're gonna get thirsty. Here are a few of our favorite recipes for Memorial Day cookout drinks, both boozy and alcohol-free.
The first time I tried farinata, the baked chickpea pancake from Italy, it was dry as particleboard. The second and third times were just as bad. Only after I'd dismissed it as an inexplicably terrible product of the Italian kitchen did I finally taste the real thing, and then I understood why people loved it so much. Show More Summary
They may be golden brown, crisp on the edges, and light and fluffy in the center, but when you get right down to it, classic American pancakes are not all that different from any leavened bread.
You don't take Parmesan to a pizza joint. The fancy restaurant will not appreciate your dime bag of finishing salt. But one of the other pacts you make with a diner is that as long as you don't set the place on fire, you're pretty much free to do whatever you want. Which is why I've started bringing my very own maple syrup.
Memorial Day is the unofficial start to summer, and nothing quite says summer like a burger or steak hot off the grill. Whether you're firing up a big, fancy outdoor grill, or heating up a griddle on your stove, we've got you covered. Show More Summary
Who ever said American pancakes have to be sweet? What's stopping us from savory-ing them up? These start with a basic American-style pancake recipe, but they come stuffed with crisp bacon, sautéed corn, jalapeño peppers, scallions, and—the kicker—pockets of gooey melted cheddar cheese. Show More Summary
Meat tends to hog (ahem) the spotlight on Memorial Day, but don't forget about the veggies. Not only do they complement grilled meats perfectly, but many stand as satisfying main courses of their own. From creamy potatoes to bright, crunchy salads to grilled vegetables of all stripes, we've got 18 crowd-pleasing recipes for your holiday grill.
This is the kind of dish that's decadent and wacky enough to cook up as a 2 a.m. snack on a Saturday night, but will still be a welcome guest at your Sunday brunch table the morning after.
Do you like dipping your bread into olive oil or using it to mop up the sauce on your plate? If so, then you need to know about testaroli, the Tuscan dish of crêpe-like pancakes that are treated like pasta and tossed with sauce. Here's how to make them at home.
In mid-March I found myself undergoing a hazing ritual pretty much all pregnant women experience: you show up at the hospital with an empty stomach, get your blood drawn, and then chug a bottle of extra-strong Kool-aid-like glucose solution to see how your system reacts to the sugar over a couple of hours. Show More Summary
Anyone can make pancakes, but what does it take to make great ones? You need a point of view, and you have to experiment enough to leave your imprimatur on the griddle while keeping them recognizable as pancakes. When someone has a paradigm in their head and achieves it—that is pancake greatness.
Buying a whole strip loin is not only a great way to save money on expensive steaks, it also gives you more control over your final product. All you need is a sharp knife and some very basic butchering skills to get it done. Here's how to do it, step-by-step.
For most Americans, the word 'pancake' conjures a stack of fluffy, hot-off-the-griddle flapjacks, a pat of butter slowly melting beneath a rivulet of maple syrup. But pancakes take myriad forms around the world, from delicate FrenchShow More Summary
Properly grilled chicken is truly delicious—tender and juicy, with a smoky flavor and charred grill marks. But most of us have had our fair share of disappointments—if you're not careful, chicken can wind up dry and stringy. Luckily, we've got tried and true methods for the most flavorful, juicy chicken out there.
Essential Italian cookbooks, a day in the life of a Singapore street hawker, and all about morel mushrooms: this weeks stories, all in one place.
Three spring tartines, a frybrid of caprese salad and mozzarella sticks, and cool, nutty ice creams. See everything we made this week at Serious Eats.
This week, we started shooting our new Food Lab video series, played with pancakes, and more! See it all in the slideshow.
Thai food is infamous for excelling at the delicate balance of sweet, sour, and spicy. Tender, crisp-skinned gai yang is no exception—the grilled chicken gets its deeply savory flavor from a puréed marinade of garlic, cilantro, sugar, coriander, fish sauce, soy sauce, and lemongrass. Show More Summary
Spring pea season is brief but glorious, especially if you can get your hands on the freshest produce at the market. But even frozen peas are pretty great (better, in fact, than fresh ones that have languished for even a day or two). From stir-fried snap peas with mushrooms to a summery pasta salad with peas and pesto, we've got 19 great ways to celebrate the season.