|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||8039|
|Posts / Week:||35.4|
|Archived Since:||August 13, 2010|
Twix have always been my favorite candy bar, but it's easy to see where there's room for improvement. This recipe replicates the familiar flavors of the chocolate-covered, caramel and shortbread cookies, but with high quality dark chocolate, buttery homemade caramel, and crisp, flavor-packed shortbread cookies.
It's much more fun to unwrap the best version of something you've been wishing for than another set of scented candles. A shiny skillet or a pretty enamel casserole will get much more use than that tenth scarf or twelfth sorta-funny calendar, and some true kitchen essentials clock in under fifteen bucks, to boot.
Tenderloin, prime rib, round roast. Well-prepared beef suffuses any dinner with a feeling of celebration and elegance. That's why we've pulled together a crop of 13 festive recipes for your holiday table,
Tempering chocolate is a technique that requires a good deal of precision, but some methods for doing it are easier than others. Read on to discover how to temper chocolate using both traditional and updated techniques, including with a sous vide circulator or with a food processor and hair dryer for better, more foolproof results.
I feel pretty strongly that hot toddies should not be an excuse to just take whatever brown spirit you have around the house and pour some hot water on it. You can do better.
Turkey may reign supreme at Thanksgiving, but when yuletide arrives, we begin to crave sweet hams and luscious pork roasts cloaked in a crispy skin or sticky glaze. Here are 25 ham and pork roasts to fill you and yours with good che...
This simple, warming soup is made with sweet roasted sweet potatoes and a splash of orange juice, and topped with a sauce made from crushed pistachios, olive oil, mint, scallions, and orange zest.
I grew up eating my mom's layered chicken enchilada casseroles made with canned sauce and tons of sour cream. While I've still got a soft spot in my heart for that dish, this version, with its smoky charred poblano salsa, tender braised chicken thighs, and moderate use of cream and cheese, is its more sophisticated, grown up cousin.
The pressure cooker is the fastest and most reliable way to cook perfect risotto. This version comes out creamy and intensely flavored with fresh mushrooms and dried porcini. A touch of miso paste gives it savory depth.
They sneak into our bottle shops in the dead of night, revealed under fluorescent light to an unwelcome and premature soundtrack of soft-rock renditions of Jingle Bells and Silent Night. They're coming: Christmas beers, spiced to the hilt with nutmeg, cloves, and ginger.
So when somebody asks me which wooden spoon is best, I always give the same advice I give when recommending knives, wives, or magic wands: it's an inherently personal decision. That said, there are a few important criteria to look for if you're starting from square one. Here's a spoon that meets them all and then some.
In the rib hall of fame, pork and beef are obvious winners. But lamb ribs need to be inducted right away: they're rich, meaty, juicy, and packed with flavor. This easy recipe features spiced, roasted ribs with a robust whole grain mustard sauce.
What can you win? A gorgeous and sturdy 7 1/4 quart round Le Creuset Dutch oven, just right for braising all your winter favorites, plus our top pick in chef's knives to get it all prepped. And that's not all...
Nicolaus Balla and Cortney Burns are co-chefs at Bar Tartine, the San Francisco restaurant celebrated for it's inventive, hard-to-define and harder-to-forget food. After a meal there, you are likely to leave wishing you could recreate, or at least approximate, what you just experienced, but with no idea how you'd even begin to do so. Show More Summary
We love cast iron here at Serious Eats. We know many of our readers love it too. And for those who are really, really serious about it, the next step is to go vintage. But just how do you fix up a rusted century-old pan? We went to a pro to find out.
Six weeks after opening, my menu's gone through some changes. But incorporating feedback isn't always easy.
We love cookbooks (and other books about food), and we love giving them as gifts, too. So we were pumped this morning to see that Amazon is taking an extra 30% off any printed book today—perfect for holiday shopping. Not sure which titles to buy? We have a handful to recommend.
Our gift guide is all about finding the best holiday presents for the people you love: our tried-and-true essential kitchen tools for your sister's new apartment, our favorite nibbles to bring a holiday party host, and the top-quality gadgets for your dad's kitchen arsenal. We've put these gifts to the test so that you know you're getting something good.
It's the inevitable result of every Thanksgiving feast: no matter how many guests you pack around your table and no matter how much they eat, you will have leftovers. We've rounded up the 31 best recipes to transform your leftovers and make them even better than they were on turkey day.
Now supposing that you've got yourself a big 'ol pile of leftover turkey sitting in the fridge, and right next to it happens to be a batch of the mole poblano you made a few weeks back. There's only one possible outcome to this situation: turkey and mole enchiladas (or, if you want to get really technical about it, enmoladas).