|Filed Under:||Lifestyle / Food & Drink|
|Posts on Regator:||17077|
|Posts / Week:||42.9|
|Archived Since:||February 12, 2009|
Martinis, mojitos, margaritas, and oh-so-much more: our favorite tried-and-true drink recipes for every variety of booze.
As much as I would love to bake my own bread with any regularity, it just requires more patience than I can muster: the careful measuring of the ingredients, the waiting for the dough to rise, and don't even get me started on the kneading. Show More Summary
McDonald's McRib is the rarely available pork-and-barbecue-sauce sandwich with a cultlike following. My goal? Take everything we love about the McRib and turn it up to 11, by starting from scratch with a few high-quality ingredients and a lot of good technique. It's a project, but it is oh-so-worth it.
If you barbecue or grill with any frequency, you'll want to make big batches of this all-purpose barbecue spice rub and sauce combo—they store well in the pantry and fridge (respectively), and they're great on a wide variety of barbecued and grilled foods, like ribs, chicken, or burgers.
In our latest call-in episode of Special Sauce, Kenji and Ed address listener concerns over how to rebuild a pantry and how a food's appearance affects taste. And, of course, we make some time for good-natured ribbing, too.
Requiring just six ingredients and less than 10 minutes of your time, this salty-sweet peanut butter frosting is dangerously easy to prepare.
It's always a blast when Kenji and I take listener phone calls, and this third episode of the call-in edition of Special Sauce was no exception. Our loyal Serious Eaters plied us with terrific questions—on subjects as diverse as food allergies, cooking with electric stovetops, and authenticity—and I hope we provided thoughtful answers as well as a few laughs.
After coming home to a late-summer glut of garden produce, with a container full of pesto and a pile of zucchini and lettuce at my disposal, I did the only reasonable thing and put them all together. The result is this creamy, bright summer soup, packed with flavor from a dollop of pesto stirred into it just before serving.
A video demo of three basic knife skills that everyone should know for cutting herbs: the slice, the chiffonade, and the rock chop. Learn these and you'll be ready to garnish at a moment's notice.
Even if you acknowledge all of the faults of your average Chinese-takeout dish, there are some nights when you just find yourself craving a meal out of little white boxes, preferably eaten on the couch in front of the TV. If you want...Show More Summary
Don't wait for the cold weather to set in to enjoy mashed potatoes: Take a page from the Greeks with skordalia, a garlicky, tangy mashed potato dip.
The arts of making French charcuterie and its Italian cousin, salumi, are two of the highest forms of the craft of cooking. So when I heard that chef and cooking teacher Brian Polcyn and journalist Michael Ruhlman, the authors of the...Show More Summary
Labor Day weekend is upon us, which means the only work you should be doing for the next three days is lounging by the grill and lifting your fork from your plate to your mouth and back again. Planning a cookout and still not sure what to make? Here are all the recipes you need to feed a crowd (or just one very hungry, very relaxed you).
People always say, Don't put salt in the bean water, or those beans will never soften! Is there any truth in this advice? We set up a simple side-by-side experiment to test the theory out.
If you're throwing a Labor Day bash this year, your guests will need a few beverages to cool off with after all those smoky, charred dishes from the grill. In addition to the unavoidable beer and wine, a good summer cocktail or two makes a refreshing treat. Here are recipes for 31 of our favorites, both boozy and alcohol-free.
When it comes to bruschetta, there's no hiding mediocre tomatoes behind presentation or technique: The toasts will be only as good as the tomatoes. That means using fresh ones only when they're at the peak of their season, and switching to a delicious oven-roasting method for canned tomatoes during the rest of the year.
Labor Day is almost upon us, which means that summer is fast coming to an end. But, rather than wallow in despair at the changing of the seasons, we recommend that you use the holiday as an excuse for one last, pull-out-all-the-stops backyard cookout. To do Labor Day right, keep reading for a whopping 35 of our favorite recipes for satisfying cookout main dishes.
We need only the slightest of excuses to cook outside in the peak of heat-wave summer. Turn the stove on? Ah, no, thank you. Making a quick-marinated chicken dish that we can throw on the grill is an ideal solution. And, if we can use the Mediterranean heroes of the summer vegetable garden—tomatoes and basil—so much the better.
Cherry tomatoes are almost always sweeter, riper, and higher in pectin than larger tomatoes at the supermarket. All of these factors mean that cherry tomatoes are fantastic for making a rich, thick, flavorful sauce. Even better: It takes only four ingredients and about 10 minutes, start to finish—less time than it takes to cook the pasta you're gonna serve it with.
Over the last five years, craft-brewery acquisitions have been on the rise. Yet beer lovers still routinely throw around the fanciful negatives they're sure will soon characterize the formerly independent breweries. What's really been going on since these acquisitions—for better or for worse? And does anything actually improve when Big Beer buys you?