|Filed Under:||Lifestyle / Food & Drink|
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|Archived Since:||February 12, 2009|
Before deciding to try some dessert sous vide, consider what traditional cooking methods actually accomplish, and whether or not that can be replicated in a plastic bag. Spoiler alert: The answer is, probably, no.
Chicken scarpariello, the Italian-American dish of chicken braised with sausage and peppers in a sweet-and-sour sauce, is one of those perfect Tuesday-night meals. It's punchy, it's not for the timid, but it's ultimately very easy to make, requiring just a single sauté pan or Dutch oven, about 25 minutes on the stovetop, and a half hour in the oven.
Pan-fried salmon fillets with a moist, medium-rare center and crisp skin can be tricky. The skin can stick, the salmon can easily overcook, and the layer of fat underneath the skin can come out greasy. But working through all of these problems is simple if you use the right technique. Just follow the video or step-by-step guide here—a photo-perfect dinner awaits.
From classic stovetop macaroni and cheese to baked macaroni and cheese and oddball variations, we've got you covered.
How to make a stable emulsion of melted cheese using two basic pantry staples.
Pork and kraut: It's a combo we all know and love, but no version takes it to such exalted heights as Alsatian choucroute garnie. Making it requires knowing a thing or two about all the cuts of meat involved and how best to handle them. We'll walk you through it.
If you want to make the absolute best squash soup, you're best off following Daniel's advice and roasting your squash before souping it. This concentrates its flavor and gives the soup a natural intense sweetness. But let's be honest: You don't always have the time or energy to invest in making the very best. Show More Summary
If "fat carries flavor," it's easy to imagine that whole milk is the only good choice when you're making dessert. But that isn't necessarily true. Believe it or not, skim milk can actually be a workhorse in the kitchen.
I've said it before, and I'll say it again: Carnitas are the undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they're moist, juicy, and ultra porky, with the rich, tender texture of a French confit, and riddled with plenty of well-browned, crisp edges. Show More Summary
The blue cheese, dried fruit, and nuts in this kale salad are a classic ingredient combination, but the pairing is made extraordinary here thanks to oven-dried grapes, which remain plumper and juicier than conventional raisins. Oil-rubbing the kale leaves, meanwhile, tenderizes them just enough.
Toasting whole spices heats the volatile flavor compounds within them, causing those compounds to change shape and recombine, forming new, more complex aromas.
Caldo verde, a potato and kale soup from northern Portugal, is one of those dishes that seem custom-made for lazy rainy days, when you want something hearty and comforting but don't feel like putting in a ton of effort. It's made with...Show More Summary
From filling pasta e fagioli and refreshing white gazpacho to a complex ramen, we've rounded up 23 of our favorite vegan soup and stew recipes to get you through the winter.
Shrimp cooked through traditional methods can be fantastic but nailing the perfect temperature can be a bit hit or miss. With a sous vide cooker, you don't have this issue because that short window of time between perfect and overcooked stretches out to a good half hour or so. Show More Summary
It's hard to make many positive generalizations about 2016—it was a fraught roller coaster of year. But one thing we can safely say is that it was studded with some amazing eating experiences. From some favorite Serious Eats recipes to a warming serving (or three) of soup dumplings, here are the best bites of food we enjoyed last year.
Just in case you end up having a few too many drinks on New Year's Eve, we've rounded up 16 of our favorite hangover-curing breakfasts, from extra-cheesy scrambled eggs on biscuits and junk-food migas to spicy shakshuka and pressure-cooker pho.
Serious Eats Culinary Director Daniel Gritzer picks his favorite recipes from a year of stunners.
For all the writers and editors you come to know and love on this site, there's someone else you don't hear from as often—at least not in written form. From shooting every recipe developed in our New York offices, to coordinating (and...Show More Summary
Fermenting your own foods is one of the more fun cooking endeavors, and it's surprisingly easy, too. All you need is some basic equipment, and you can get fermenting right away. Here, we show how to make sauerkraut by fermenting fresh green cabbage with just the right amount of salt.
It can be incredibly frustrating to try to slice and dice fatty cuts of pork, like bacon: Even at room temperature, the fat is soft enough to slither and squirm beneath the knife. The solution is right in your freezer.