|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7574|
|Posts / Week:||24.4|
|Archived Since:||August 13, 2010|
Hamachi is a rich fish that's great eaten in small, nigiri- or sashimi-size bites on its own. In a slightly larger-format dish, like poke, it needs some bright, crunchy counterparts to balance out its richness. Diced cucumbers, chilies, and avocado are a good start, but the real key here is thin strips of lemon zest. Show More Summary
A great picnic is a celebration of exceptional food and good company, enjoyed in the best possible environment. And I'm hard-pressed to think of a better iteration than a summery, fit-for-a-crowd meal that's a breeze to transport, tastes incredible, and goes perfectly with a pitcher of icy-cool margaritas. Say hello to the Mexican-inspired picnic.
Octopus is tough in more ways than one. Sure, it's literally tough and requires some technique to make it palatable, but it's also tough in that it has no problem standing up to strongly flavored ingredients. Like kimchi. Octopus is great with kimchi.
With fresh buttermilk, aromatic lemon syrup, and nutty poppy seeds, this sweet and savory dressing is easy to prepare and criminally delicious. Almost literally.
When throwing a cookout, I'm as guilty as anyone of treating vegetables as an afterthought, while the meat gets the lion's share of my devotion. But the grill offers huge potential for vegetarian dishes, and not just veggie burgers—although those can be delicious when done well.
Besides tasting better than store-bought (with few exceptions), homemade ice cream is one of the most fun and rewarding kitchen projects you can take on. That's because, once you get a machine and develop a practiced hand at the basics, you can churn up any flavor combination you can think of. Show More Summary
Served up, this cocktail is cold and slightly frothy, tangy and bright, popping with fresh pineapple and lime flavors that are enhanced by fragrant, almond-y orgeat, a bit of savory cumin, and spicy cayenne.
Do you ever feel like there aren't enough meats on sticks (or just foods on sticks in general) in this world? I'm with you, and, rather than sit around and wait for things to stick themselves, I've recently decided to take action and do the sticking. Show More Summary
This week's Special Sauce guest, bread baker extraordinaire Jim Lahey, is a man of strong opinions, provocative ideas, and many talents. He's not on the fence about anything. So I figured that if we just gave Jim a mike and let him rip, serious eaters would be in for a treat. It turned out I was right.
During the short time fresh cherries are available in the market, I can't seem to get around to cooking with them—they're just too good for popping into your mouth straight up. But this year, I'm determined to resist temptation and find new, interesting ways to enjoy these early-summer treasures. Show More Summary
Most people don't want to spend more than a few hundred bucks on a grill, but, as with many things in life, it turns out that you get what you pay for. That's not to say that you can't get a decent gas grill at a low price. This year's...Show More Summary
For my money, the easiest and most forgiving yakitori staple is negima: juicy chicken thigh alternately threaded onto a skewer with sections of scallion. Because thighs are naturally high in connective tissue and fat, they end up juicy even if you don't precisely measure temperature as they cook. Show More Summary
As a longtime restaurant critic for Mpls.St.Paul Magazine, I've spent years researching the best restaurants, bars, and assorted treats that Minneapolis and St. Paul have to offer. Because of this, I'd like to say I know the dining scene better than just about anyone else. Show More Summary
If you've ever made a batch of gummy marshmallows or rubbery panna cotta, then you know that gelatin is a fickle thing. Fortunately, most problems can be avoided if you know what conditions cause it to misbehave.
We often associate grain and rice salads with colder days, but they've got plenty of advantages in the summertime, too: They're easy and often last for days, and their flexibility means you can do a lot of improvising with whatever tasty in-season produce you have on hand. Here are 13 fresh, seasonally appropriate recipes to try.
No ingredient has inspired as many wacky tricks to guarantee it will cook well as octopus. We're telling you now: Put away your corks and vinegar and rocks for pummeling it, because the pressure cooker is your best bet for making octopus tender rapidly.
For most Americans, water chestnuts are synonymous with the bland and crunchy sliced vegetable found in Chinese takeout and '70s-era "Asian" salads. But real water chestnuts—the fresh kind, that is—are fantastically flavorful and downright fruity: sweet and nutty and tart all at once, like a cross between a coconut and an apple, with the texture of an Asian pear.
Frozen yogurt chains, with their cheery decorating schemes and adorably peppy names, are all over the place now, but it's hard to find one that's really serving yogurt. If you miss the days when fro-yo was something other than a garishly colored soft-serve sundae, your best bet is to take matters into your own hands. Show More Summary
Beer. We love it. And, yes, we here at Serious Eats sure do drink a lot of it. But, as summer rolls in and our sense of wanderlust shifts into overdrive, we've been wondering: Where's the best place in the country to drink it? That is,...Show More Summary
Back in the 1980s, a few brewers built some of the first small breweries in the country in Portland, Oregon. They called themselves "microbrewers," and created a beer culture that still exists here and nowhere else. Their pioneering spirit inspired other brewers to take risks, not only by opening breweries but by making bold, experimental beers.