|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7003|
|Posts / Week:||28.7|
|Archived Since:||August 13, 2010|
If you're looking for a cocktail sweetener, it's time to look beyond sugar. Here's how to choose the best honey for your drink and how to incorporate it into a balanced cocktail recipe.
Like oysters and princes, herbs are nearly always at their best when they're fresh. But we've all been there: you buy a bunch of parsley from the supermarket for those 2 tablespoons of garnish that you need, a week goes by, and you suddenly find yourself with a whole lot of fresh parsley that's on its way out. Show More Summary
Long before ships brought native crops from the Americas to Europe, Italy was a land without red sauce, corn polenta, or potato gnocchi. But even without the potato, gnocchi still existed, such as in the form of the classic gnocchi alla Romana, this custardy oven-baked version made with semolina, egg, cheese, and butter. You could say these are the OG: the original gnocchi.
Do you remember how, when you first started drinking beer or wine, it all tasted more or less the same? Eventually you figured out which beers were more or less bitter, or what lies beyond those fruity grape flavors. And after a while you picked out a few styles that you really enjoyed. It's the same with tea. Developing a palate for it takes time—and practice.
How long could you survive on a diet of parched corn ground to a fine powder, ersatz coffee made from rye or okra, and the occasional squirrel or raccoon?
Spinach and artichoke dip is here as a part of my life, and I'm certainly not complaining about it. But sometimes I need to switch things up and take the dip beyond the chip, so I decided to stuff it inside tender pierogi dough inst...
I've been on a tamale pie kick ever since updating my mom's classic recipe a couple months ago by adding a brown butter cornbread crust. Essentially an olive-packed chili baked underneath a sweet cornbread crust, it's an all-in-one comfort classic. This 100% vegetarian version is no different.
In the realm of "things I'd like to do on a Saturday," cleaning out my spice rack ranks just higher than doing my taxes and washing my third-floor apartment windows. But keeping your spices organized and fresh matters. Doing so may not automatically make you a better cook, but it will make you a more effective one.
St. Patrick's Day is about more than wearing lots of green and getting plastered—it's also about having a hearty Irish meal first. In all seriousness, though, no matter how you celebrate, a great dinner is central to the holiday. From...Show More Summary
Sui mai, wontons, and gyoza galore! See everything we made this week at Serious Eats.
Everyone knows what to do with green beer: you drink it and carry on with your St. Patrick's Day shenanigans. But many people are at a loss when it comes to Irish whiskey—not that there's anything wrong with a shot, but there are lots of deliciously different ways to sip it. Show More Summary
Frozen dumplings can be flavorful, satisfying, and almost indistinguishable from fresh ones, especially when you cook them properly. Then again...they can also suck. That's why we set out to try as many nationally available brands of...Show More Summary
Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors. But you don't have to go out just to enjoy them, because they're one of the easiest dumplings to make at home.
St. Patrick's Day is coming up. But as a kid growing up in Rhode Island, I experienced another holiday when my Irish Catholic school burned down under suspicious circumstances (it wasn't that great of a part of town) and I transferred to an Italian parochial school.
When it comes to dipping your dumplings, it can be tempting to reach for a bottle of soy sauce, vinegar, chili oil, or store-bought teriyaki rather than whip something up from scratch. Enter the easy homemade dipping sauce: a world of complex, customizable flavor boosters at your fingertips in just minutes.
My wife Adri and I have stocked out freezer with frozen dumplings since before we were husband and wife. After years of experience, I've figured out the easiest, fastest, and best ways to cook them from frozen. Here's how.
"People used to say, 'the streets in New York are paved in gold,'" Laura Silver said to me over the phone. "No they're not. They're paved in knishes." Born in Brooklyn and bred in Queens, Silver is the world's leading authority on the knish, and she knows just how vital it is to Jews'—and New Yorkers'—culinary heritage, even if everyone else forgets about the poor thing.
In case you haven't noticed, we're pretty dumpling obsessed around these parts. It's why we've devoted an entire week to writing about different dumpling styles, developing great recipes, and hunting down the very best we can find. We asked our contributors around the country to tell us about their favorite dumplings in the cities they call home. Show More Summary
Sweet and savory. Slippery and slick. Juicy and tender. Hot and sour. Garlicky. So. Freaking. Good. These are all words that should enter your head as you slide back a bowl of suanla chaoshou, the Sichuan-style wontons that come coated in an intensely aromatic sauce made with vinegar, garlic, and roasted chili oil. Show More Summary
All too often, chicken and dumplings gets labeled as a thrifty meal invented during the Great Depression as a way to stretch out an old chicken. But as you look into the history of chicken and dumplings—and when you eat them, too—you soon realize that, far from some sort of humble economy dish, it's actually a rich, luxurious Southern icon.