|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7507|
|Posts / Week:||24.8|
|Archived Since:||August 13, 2010|
Crisp on the outside and airy within, buttermilk waffles are light, fluffy, and fast. So put on a pot of coffee and relax; breakfast is on the way.
Like most whole grains, oats are remarkably versatile. Their nutty flavor and chewy texture make them an easy addition to sweeter preparations, like cookies and breads. But that's just the tip of the iceberg. From creamier smoothies to savory, satisfying twists on the breakfast staple, here are some of my favorite ways to plow through a tin of oats in no time at all.
In the world of vegan cooking, nothing has shaken things up like aquafaba—the recently coined term for the liquid inside a can of cooked beans. In a stand mixer, that liquid can be transformed into a creamy, fine, stable foam with the texture, density, and many of the cooking properties of an egg white–based meringue. Today, we're using it to make light, fluffy pancakes.
The five minutes before you fall into bed is all the time you need to ensure you wake up to waffles. Not just any waffles, but nutty brown-butter waffles that are chewy but light, and perfect for whatever toppings your heart desires...
A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior. The technique for making one is something every cook should learn—as long as you know these key steps, it's easy.
In the past year or two, I've noticed certain chilies coming to the fore, in my own cooking and others', so I put together this list of chilies that are worth seeking out. It's based on my own predilections and those of a few farmers, other hot sauce fiends, and chefs, and it includes chilies ranging from the not-very-hot to the frankly painful. (Sometimes I like them that way.)
You want the most foolproof way to guarantee extra-juicy pork chops? Sous vide is the way to go. Here's my complete guide to how it's done.
"Don't start with your sister's wedding cake," suggests baker and author Dorie Greenspan on this week's episode of Special Sauce. Greenspan has come far from the self-described "sweet little home baker" that she once was, and has a lot of advice for aspiring bakers who want to get their hands in the dough.
These are NYC's best unsung bars. The places we go to wash away the day, the watering holes that really feel like home.
Pepperoni is still number one among pizza toppings, but beyond that, it hardly gets any respect. Admittedly, it's not the fanciest salami around, but it's smoky, fatty, and delicious—what's not to respect? Keep reading for 10 recipes (only two of which can reasonably be called pizzas) that will display your humble supermarket salami in a whole new light.
As one of the most popular dishes in the world, both in and out of India and Pakistan, channa masala (or chana masala, chole masala, or chholay)—chickpeas cooked in a spicy tomato-based sauce—is the kind of dish that stirs passions in the recipe-writing community over authenticity. Show More Summary
Lately, something has been happening with coffee in Seattle.
Sure, there are times when I'm in the mood to spend all day on a pasta dish. But more often, pasta is my go-to for a quick weeknight dinner. Fortunately for me, it's just as at home in a 15-minute recipe as it is in a six-hour one, and in dishes both sophisticated and humble. These 17 recipes for pasta dishes in 30 minutes or less will keep you sated and stress-free.
How do I even begin to pick a list of 10 essential Nashville food experiences, when there are scores of places and things to recommend? The answer, I think, is to pull together a mix of old and new, narrowing it down to the places that best represent the energy of this city.
Want dry chicken? Here's how to make it.
Portal is famous for declaring that "the cake is a lie," but, by analyzing the in-game recipe given by GLaDOS before the final battle, one plucky test subject was able to bake it up for real. And now, you can, too.
Poached chicken may not be as popular as fried, roasted, and braised chicken, but when it's done correctly, its tenderness and juiciness are unmatched. Served with a bright, flavorful dressing like this miso vinaigrette, it makes an easy, light, clean-tasting dinner or lunch.
When I first completed my recipe for falafel, my first thought was "That's great—now how do we make it hotter?" That thought was immediately followed by some digging through the refrigerator for condiments, mixing them into batches of my raw falafel dough to see how they'd taste. I settled on harissa, the North African spice paste.
Italy's classic light, bright salad of gently cooked and marinated seafood with lemon juice, olive oil, parsley, and more.
Falafel often has good flavor, but a pasty, heavy texture. What I'm after is falafel that's shatteringly crisp on the outside and light, fluffy, almost crumbly on the inside, while still remaining very moist. I like my falafel to taste of chickpeas, but also to be packed with herb and spice flavor. Show More Summary