|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7913|
|Posts / Week:||36|
|Archived Since:||August 13, 2010|
If you've ever visited Argentina, ridden a bus in Bolivia, or made friends with a Venezuelan, you've probably tasted an empanada of some sort. But it would take a lifetime of non-stop empanada-eating to try all of the infinite combinations of doughs, fillings, and cooking methods around. Here's an introduction to the styles that are typical in different regions of Latin America.
I don't remember the food that made me dislike coconut, but I do remember the oatmeal cookie that changed my mind. Nutty, sweet, and chewy, the coconut flakes added just the right amount of texture and flavor to make me an instant convert...over and over again. Show More Summary
Remember that one house in your town that gave out full-size Snickers bars to trick-or-treaters? This shake is that same sort of victory.
This easy one-pot pasta dish is filled with browned bits of pancetta, shiitake mushrooms and wilted greens, and comes together in just half an hour. Finished with shavings of Parmesan and freshly cracked black pepper, it's a perfect weeknight meal.
Easier than pie and just as—if not more—delicious, crisp is the shortest route to fruit dessert happiness. And while this recipe calls for apples, the buttery, lemon-nutmeg pecan topping (loosely adapted from chef Suzanne Drexhage of Berkeley's Bartavelle) is equally at home on berries, peaches, or any other crisp-bound fruit.
This was a week of beer! From cicerone's recommendations of the best Märzens and Oktoberfests to mixing our own beer blends to trying ciders and perries, we can't get these great fall drinks of our minds. Also: a lesson in the varieties of Chinese pastries and how to hack a better In-N-Out burger. Check out everything you missed this week at Serious Eats.
It's important to build the flavors for this slow-cooked, Moroccan-inspired beef pot roast: we use a tomato braising liquid that's spiked with a lemony mint puree and ras-el-hanout, a Moroccan spice mixture. It's served with tart, dried cherry-specked Israeli couscous that's brightened with a touch of lemon zest and fresh parsley.
Carrots cut on the bias make slices large enough to easily grill, where they become sweet and tender with a caramelized crust during a long roast over indirect heat.
What's the deal with egg custard tarts and Chinese sponge cakes? And just what exactly is a pineapple bun? Here's your essential guide to the great wide world of Chinese bakeries.
These days, you can find beer pairings for everything from cheeses to Mexican food and beyond. But what about pairing beer with, well, more beer? No, I'm not about flights, I'm talking about blending: one of the easiest and most versatile two-ingredient cocktails you'll ever meet. Here are four fall-friendly combinations to get you started.
Using the waffle iron to make hash browns means you get crunchy bits on both sides. You get silky smooth potato inside. And you get all of this without having to flip the potatoes or fuss over them in the pan. You may never make hash browns any other way again.
I set out to improve upon the unimprovable, to somehow capture the spirit of the Reese's Cup in drinkable ice cream form.
We've watched them take on food science, recipe testing, and equipment reviews for a whopping 15 seasons—inquisitive, rigorous, and infinitely creative, America's Test Kitchen is beloved for all the right reasons. And now you have aShow More Summary
Word on the street is that you can turn any noodle into a ramen noodle by boiling it in baking-soda water. We've put the claim to the test, and now have clear instructions for how to do it—and how not to do it. We'll just tell you now, when done right, this is a homemade ramen game-changer.
The key to getting into cider is to seek out the type that's right for you.
You've seen the concept before: a New England clam bake, a Hawaiian luau, Mexican pit-cooked barbacoa. In Peru, it's all about the pachamanca, which means "earth oven" and translates to a big hole dug in the ground that cooks up an entire meal—the most delicious thing I've had all year.
Individual serving-sized chicken meatloaves baked in a cupcake pan house a secret melted blue cheese center. Celery and homemade wing sauce complete the mashup between two comfort classics. Our recipe uses a touch of gelatin to help keep the meatloaf tender and moist.
This recipe starts off with crumbled Italian sausage cooked down in a bit of butter. I sauté a few types of mushrooms in the rendered fat, then flavor them with shallots, garlic, and a little bit of soy sauce and lemon juice. They get finished in a simple creamy sauce flavored with Parmesan cheese. Show More Summary
Two weeks ago my liquor license arrived and I set a grand opening date. Now judgment day is almost here, and I've been having the worst panic attack of my life.
With six days in Mexico City plus an impromptu trip to Puebla, I had the chance to eat quite a but of Mexican food. Here are some of my highlights (and by highlights, I mean nearly everything I ate).