|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7238|
|Posts / Week:||26.9|
|Archived Since:||August 13, 2010|
From the their arrival on Southern shores as a provision on slave ships to a starring role in civil rights debates on the floor of Congress, boiled peanuts are inextricably entwined with the South's original sin.
I've been trying to come up with great ways to use leftover grilled chicken breasts that mask their inherent dryness and give them new life. One of my favorites is a fresh, crunchy salad with cabbage, red onion, and a ton of fresh herbs in a tahini-based dressing.
If the closest you've come to a can of coconut milk is a takeout container of Thai chicken curry, you're missing out—it's responsible for a wealth of flavorful dishes that range from sweet, rich ice creams to spicy dips and soothing soups.
Snickerdoodles are a holiday favorite in our house. While their cinnamon-sweetness can be appreciated at any time of year, our Christmas cookie tin is never without them.
There are few more contentious dining arenas than the airport, not to mention the airplane itself. Let's face it: between packing, parking, and security, air travel's a pain in the ass, and the density of bad food can sometimes be the last straw. So how does a food lover tackle eating in transit? Here's how we feed ourselves for those long, hunger-inducing flights.
Cooking corn sous vide is the best route to juicy, tender-crisp kernels packed with flavor.
Whether you're at the office, in school, or hitting the open road, eating lunch away from home can be tough. Which is why we love dishes that are easy to make in bulk, hold up well in the fridge, and pack easily into single containers. Show More Summary
Every summer, I buy too many peaches. I trick myself into thinking I will find a million ways to eat them. But about two weeks into the season, I realize I've been a tad overzealous, and the produce has been sitting on the counter a little too long. Show More Summary
Pu-erh, which is processed in a special way to encourage microbial fermentation after the leaves are dried, ages more dynamically than any tea out there. It does not have fans. It has junkies who buy kilos of the stuff at a time to bliss...Show More Summary
This is one of the easiest recipes I've ever published. No big secret techniques, no strange ingredients, in fact, without counting salt and pepper, you only need seven extra things from the supermarket aside from the buttermilk you probably already have in your fridge and been wondering how to use up.
At the end of the movie Ratatouille, Remy the rat creates a beautiful reinterpretation of a classic ratatouille. Only problem: It's not a ratatouille at all. It's a tian, and they've been making it in Provence for generations. Here's how to do it.
I grew up eating mangoes out of hand—carefully cutting off the sides, spooning out the flesh, and gnawing on the pit to get every last bite—but I've since realized that they have a world of uses in the kitchen, too. Here are 18 dishes and drinks, both sweet and savory, that incorporate mangoes' intense sweetness and melting texture.
Zimbabwe's once glorious coffee industry now lies in ruins, facing a long road to recovery with serious obstacles along the way. This is the story of what happens when a cash crop goes bust.
Look at that fried chicken sandwich. Check out the crisp, craggy crust with that come bite me sheen that promises juicy, tender meat underneath. Look at that potato bun, its buttery, golden dome beckoning to you, and the playful little pickles. All of that can be yours, top to bottom, with just five simple ingredients.
These are the easy steps to peel fresh tomatoes in no time.
This recipe brings together cheesecake and pie, two of our favorite things. A light cheesecake topping covers a sweet and tangy blueberry filling inside a gluten-free pie crust, and a lavender-scented streusel tops it off. Once you try this pie, you'll never look at cheesecake the same way again.
There's not really much to this simple but excellent dish: perfect figs, a little salty aged goat cheese for contrast, some Marcona almonds for crunch, and a drizzle of Mike's Hot Honey. A little olive oil and salt and a few random herbs from the garden finish it off.
Eggs are great protein-packed bases for breakfast, lunch, and dinner dishes. But they're excellent as toppings and sides, too—adding a perfectly fried or poached egg can turn just about anything into a filling meal. Here are 20 dishes that feature these magical ingredients in starring or supporting roles.
Have you ever gotten all excited to make a grilled cheese and then...your cheese just doesn't melt? Or maybe it breaks, separating into a tough, stringy mass surrounded by a pool of oil? Yup, it's a crappy feeling. Luckily, there are ways to know what you're getting into before that happens. Science ways.
Want tender and juicy grilled shrimp with almost no effort? Just keep the shells on. This recipe features delicious plump shrimp in an Asian marinade made with lemongrass, ginger, garlic, and a splash of fish sauce.