|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7607|
|Posts / Week:||24.1|
|Archived Since:||August 13, 2010|
Flavored LaCroix is temperamental as a mixer. The flavored waters are fruity, but each also has a slight bitterness that isn't tempered by sugar. Look around the internet and you'll find some very basic boozy LaCroix drink recipes, but most that I've tried just aren't all that delicious. Show More Summary
Several months ago, I published an article about making salad dressing by replacing the vinegar in a Western-style vinaigrette with Japanese shoyu-dashi. Some folks objected, saying that shoyu-dashi is technically an acid. That got me thinking: In the kitchen, we use words like "acid" and "salt" very differently from how they're used in a lab. Show More Summary
They say that you become a real New Yorker after 10 years in the city. Or, at least, that's the lore among the aspiring. I have trouble envisioning Tony from Brooklyn or Julia from the Upper East Side granting hometown status to anyone who didn't have a subway stop before puberty. Show More Summary
For weeknight dining in the summer, I'm looking for easy recipes that I can start cooking when my wife gets home from work and have on the table well before the sun goes down, whether it's cooked indoors or out. Here are some of the staple dishes I come back to again and again. Dishes that are tasty and healthy enough to eat every single day.
Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, pork tenderloin is the kind of dish to pull out when you're feeling extra fancy on a weeknight. Sous vide is the most foolproof way to get it on the table with consistently great flavor and a buttery, ultra-tender texture.
Baked in three different muffin pans, the exact same batter can rise, brown, and dome very differently. How does your pan stack up?
If you've ever grown zucchini (or subscribed to a CSA from a farm that does), you know how prolific zucchini plants are. Fortunately, it's a versatile vegetable, and a century or more of experimentation with all that abundance has led to a lot of creative approaches. Show More Summary
Going gluten-free doesn't have to mean giving up on a crisp, flaky crust or settling for a crumb topping instead. You can still make the gorgeous, lattice-topped pie of your dreams.
I used to think of Le Bernardin chef–restaurateur Eric Ripert as a smart, impossibly charming and handsome chef's chef. But between interviewing him for Special Sauce and reading his moving and evocative memoir, 32 Yolks, I've since realized that there's a lot more to the man than what we see on Top Chef and his own Emmy Award–winning show, Avec Eric.
When we released the first edition of our guidebook Roadfood, back in 1977, food oracles and academic fusspots had been lamenting the fact that American food had gone downhill; that it was getting too homogenized, too corporate, and too bland. Show More Summary
Don't get me wrong. I like a good slow-smoked, true barbecue pork shoulder just as much as the next guy. In fact, I probably like the process way more than the next guy. Still, there are times when we want things a little more streamlined, a little more hands-off, a little more reliable. Show More Summary
Snap peas are one of my favorite vegetables for eating out of hand, but I like them even better lightly blanched. It takes a little willpower not to tear through them all raw right away, but if you can hold off, an even tastier salad—full of plump, sweet peas in a creamy, minty dressing—awaits.
If you're headed to Portland, Oregon, maybe you have a restaurant-savvy pal there who can advise you on what spots are worth your precious stomach space. But (with all due respect to your friends) nobody knows Stumptown's tastiest bites better than Jen Stevenson, author of Portland's 100 Best Places to Stuff Your Faces. Show More Summary
Tortilla española, one of Spain's most famous and beloved national dishes, is nothing more than egg, potato, and onion cooked in olive oil. And yet, when attention is paid to the technique, it's one of the most profoundly delicious dishes imaginable. Here's how to make it.
Melons don't get the respect they deserve. We tend to relegate them to fruit salads, and even there, they're usually the least popular item. But now's a good time of year to find sweet fresh watermelon, cantaloupe, and honeydew, practically bursting with juice and flavor. Bring melon out from the sidelines and give it a chance to come alive, with the help of these 11 recipes.
This blender drink is bright and tart and oh-so-cooling, without any of the one-note sweet, fruity character that's common in old-school frozen cocktails. The balance, of course, comes from the bitter tonic, but you won't be pouring Fever-Tree or Canada Dry into your blender.
When life gives you lemons, you make lemonade. When past you gives present you leftover Cuban roast pork, first you drink a toast to past you for the generosity and forethought (a mojito is both thematically and gustatorily appropriate), then you pay it forward by making a Cubano sandwich for future you.
I used to think fruit pies were a hit-or-miss proposition, but after digging into the science behind fruit, sugar, and starch, I can assure you that failures are a thing of the past. Here's everything you need to know about making the ultimate cherry pie.
We have no shortage of barbecued rib recipes to choose from, whether you've got the equipment and time for true low-and-slow smoking, or simply an oven and a powerful desire for tender meat with a crusty bark. This collection will teach...Show More Summary
Hosting a party this Independence Day? Here’s our guide to tried-and-true recipes for burgers and steaks on the grill, picnic-friendly mains and sides, sandwiches for a crowd, classic desserts, plus cocktails and nonalcoholic drinks to wash it all down.