|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7203|
|Posts / Week:||27.3|
|Archived Since:||August 13, 2010|
It's easy to look past carrots when the farmers market is overflowing with tomatoes and corn, but don't: They're in season this time of year too, and are deserving of a spot on the summertime table. Here, beautiful sweet carrots are lightly cooked, then tossed in a flavorful dressing that's rich with ginger, cilantro, lemon, and just a touch of tahini.
Considering how central corn is to our national diet, not to mention economy, most of us don't know much about the different varieties out there, let alone which ones can be great to eat. From the types of sweet cobs you'll encounter...Show More Summary
Stone fruit season is generally a pretty magical time, but a great peach is like the Holy Grail of stone fruits: plump, blushing gold, luxuriously sweet, and ridiculously juicy. Here are 17 ways to make good use of these summer masterpieces if you've got more than you can handle.
For such little sandwiches, these sweet and ultra-summery salmon burgers boast a huge explosion of flavor. Cooked to a perfect golden-pink, brushed with homemade glaze, and nestled between pillowy buns, they're everything I've ever wanted in a finger food, and more.
The world of ice cream is far more diverse than most of us think. Think all ice cream is soft, scoopable, and creamy? Meet sliceable gelato and spumoni, or tacky dondurma, which stretches like melted mozzarella, or Indian kulfi, painstakingly cooked for hours before getting frozen in popsicle molds.
There's plenty of top-shelf quality liquor at reasonable prices—we're calling $25 and under "reasonable"—that will help you up your cocktail game. Buying better ingredients helps make better drinks, after all. It's an investment in deliciousness that won't cost you an arm and a leg.
Making your own gluten-free flour may seem like an investment, and it may take some work to collect all the ingredients you'll need, but gram for gram, our homemade flour blends are less expensive than the gluten-free flours sold in stores. And you can use them anywhere a recipe calls for wheat flour.
Oolong tea is so uncommon in the West we don't even have an English word for it, and that's a shame, because when it comes to tea, no category offers more diversity of flavor, complexity, and body than oolongs. And no style better shows what carefully manipulated processing can do to a tea leaf.
It seems paradoxical, but eating spicy foods on a hot day may actually help cool you down. Not only are these 18 peppery-but-summery dishes addictively delicious, they'll also help you chill out during the unforgiving late summer he...
It's tough to improve on a classic Caprese salad of ripe summer tomatoes, fresh mozzarella cheese, basil, and olive oil, but it's pretty darn easy to make a nice lateral transition to something that's not quite as classic yet equally tasty. Show More Summary
You might ask, why sous-vide a hamburger? It's one of the simplest foods to make using traditional methods, so does precision cooking really have anything to bring to the table? For larger burgers, of the six- to eight-ounce range, the...Show More Summary
As of this morning, we've launched a site-wide redesign with three main goals: clean, attractive pages that highlight our best stories; a stronger emphasis on beautiful images; and intuitive navigation and search so you can find what you're looking for quickly.
The wonderful world of green tea, an ode to jellied foods, and getting to love baijiu, China's infamous firewater: see everything you missed this week on Serious Eats!
The best shrimp cocktail, pizzas galore, and a no-cook, no-bake strawberry pie: see everything we made this week at Serious Eats!
This week, we paid a visit to the farmers market, did a little watermelon drumming, and celebrated Daniel's birthday with...canned fish? See it all in the slideshow!
While my mind typically jumps straight to barbecue sauce for chicken kebabs, I have a real soft spot in my heart for a different kind of sweet and savory chicken skewer—one that draws its inspiration from the sticky caramel glaze of Vietnamese gà kho (caramelized chicken), but is fortified with a citrus kick and some crunch from toasted sesame seeds and sliced almonds.
The concept of putting halloumi on pizza along with cherry tomatoes and olives is something that would never have occurred to me. But I'm glad a friend of mine suggested it...even if the source of his inspiration is currently only legal in four states and DC.
In a city where a single cupcake can set you back five dollars, it's more important than ever to remember a basic point: Dessert doesn't have to be expensive to be good.
I'm not embarrassed to admit that shrimp cocktail is one of my favorite foods, a totaly guilty pleasure. It may be simple, but there are still ways to make sure it tastes the very best it can, with plump, juicy, and flavorful shrimp dipped in none other than horseradish-spiked ketchup. Here's what you need to know.
For lots of us, milkshakes aren't just delicious—they appeal to our sense of nostalgia, too. They conjure up the days of soda jerks and drugstore fountains, or, for those of us too young to remember things like that, just remind us of the little joys of childhood. Show More Summary