|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7049|
|Posts / Week:||28.2|
|Archived Since:||August 13, 2010|
New England scoop shops are some of the country's best, in part because they tend to specialize in dense, rice ice creams with little added air and a distinct pleasant chewiness. Now you can MacGyver a batch of your own.
While somewhat uncommon in American cuisine, sumac complements such a wide variety of flavors that chefs use it liberally and with gusto. We rounded up some pros and polled them on their favorite ways for us to bring sumac home.
The road to drinking great tea, even at its most simple, gets complicated fast. On the one hand, you need some thorough guides to navigate the overwhelming diversity of styles, growing regions, and cultivars to have some sense of what you're drinking. But on the other hand, you just need to start drinking some damn tea. Here are five great ones to get you started.
One of the problems with a lot of vegetarian stir-fry recipes is they can quickly become monotonous, with the same old lineup of vegetables and tofu each and every time. Don't get us wrong—some of those can be delicious—but as Buddha's Delight reminds us, there's so much more vegetarian stir-fry potential, if we just know how to tap it.
Take a look at those herbs above. The ones on the left look liked they were probably picked fresh just before I photographed them, while the ones at the right had been hanging out in my refrigerator for weeks in a forgotton plastic bag, right? Wrong. Show More Summary
We're not pointing any fingers, but it's quite possibly you may or may not be looking for some serious junk food today. But whether you're observing the special occasion or just in the mood for some guilty pleasure foods, making them at home opens up a whole new world of options. We've got 21 over-the-top options to get you started.
New York's best babka, essential goat cheeses, ramp recipes and more. See what you missed this week on Serious Eats.
The ultimate mashup of mozzarella sticks and onion rings, summery vodka drinks, homemade tortillas, and more! See everything we made this week at Serious Eats.
This week, we made fully loaded cemitas, filmed a promo for our upcoming Food Lab video series, and colored fresh pasta. See it all in the slideshow!
Mezcal will play nice as long as you have some strong players to mix it with, like bittersweet Aperol, the herbal orangey liqueur that some call Campari's little sister.
This four-course meal looks fancy and tastes delicious, but that's just part of the good news: each of these dishes can be made in under an hour from start to finish, and all of them can be made simultaneously. In other words, with a little planning and prep work, you can have a full guest-worthy spread on the table without breaking a sweat.
When it comes to the American distilling industry, most people probably think about the abundance of whiskey flowing out of Bourbon County, Kentucky, but these days, it's the American West that's making some of the most exciting spirits on the American market.
This is an ice cream for the chocolate fans. The hardcore fans. The ones who shy away from chocolate desserts because they're always too light on the chocolate. The people who take their chocolate like goth kids take their souls: dark, moody, and bitter.
I've been on a big enchilada and salsa kick recently, so I thought to myself: Could I use my pressure cooker to kill two birds with one stone, cooking my chicken and producing an intensely flavored enchilada sauce all at the same time? Turns out it works well. Remarkably well. But it took a little tweaking to get there. Here's how it went down.
Ramps are a bit mysterious. With a short spring harvest, they're not quite a scallion or a leek; neither garlic nor onion. Ramps are fresher, more pungently scented, but sweeter and more mildly flavored than their fellow alliums. They...Show More Summary
Making huevos rancheros—rancher's-style eggs—is an inherently impromptu and simple affair at home. It's easy for me to think of it as a dish so darn casual that it doesn't even need a recipe. But then I wouldn't be doing my job, nowShow More Summary
Foolproof poutine, the best pan-roasted chicken breasts, and a sherry martini that'll make you forget all about vermouth. See everything we made this week at Serious Eats!
Pan-roasted chicken with pan sauce—like this one flavored with fresh rosemary and lemon—is the ultimate weeknight staple. It's inexpensive, delicious, and takes less than half an hour from start to finish. Throw a great simple mixed green salad on the side, and you've got yourself one of my all-time favorite meals.
Have you ever noticed that there's no such thing as leftover bacon? Like pizza, potato chips, and grilled cheese sandwiches, even the worst bacon is still pretty freaking delicious. But there's good bacon and better bacon; we went looking for the best.
Deep-fried artichokes, the best matzo ball soup, and the trick to perfect ricotta gnudi. See everything we made this week at Serious Eats!