|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7397|
|Posts / Week:||25.8|
|Archived Since:||August 13, 2010|
This easy, Thai-inspired slow-cooker dish features juicy and tender chicken meatballs in a sticky, aromatic glaze.
While many of us (myself included) associate winter with meat- and dairy-rich comfort food—slow-cooked meat sauces, cheesy casseroles, thick beef stews—you don't have to load yourself with animal protein to enjoy a hearty meal. The 14 main dishes in this collection are all satisfying enough to keep you fueled through the winter, and they're 100% vegan.
For all its recognition and all that it gets right, the McDonald's Egg McMuffin is an inherently flawed product. One that, with a little time and effort, can be improved upon at home. Here's how I make mine. Hopefully, we'll learn some lessons that can be applied to all breakfast sandwiches, not just Egg McMuffin clones.
Even after Sex and the City went off the air, it was a presence in New York. I was 22, broke, and not very pretty, so my avenues of entry into that glittering world were limited. I didn't go clubbing in the Meatpacking District, I didn't drive around in private cars, I didn't meet mysterious billionaires at elegant cocktail parties. Show More Summary
Most recipes for beef stew start with cutting meat into cubes, then browning the cubes in a big pot. But is this the best way? Turns out it's not. Here's what I discovered after rounds of testing.
This easy oatmeal breakfast plays on the buttery bananas of a classic bananas Foster (minus the booze and ice cream), plus a perfect marriage of bananas and peanut butter.
Lake effect. Wind shear. Thundersnow. Black ice. Polar vortex. Weather is not a dull subject in the North Country of New York, which often gets more than 200 inches of snow per winter. But when a blizzard howls and my 200-year-old house creaks in response, cabin fever kicks in, so that's when I get serious about grilling.
It took me a long time to understand green juice, which always seemed like a silly health food fad to me. But then I got a high-end blender and started experimenting with vegetable smoothies—a little kale here, a little bell pepper there—and, to my surprise, I really liked them. Show More Summary
Most of the time, my goal is to make the best-tasting food in the least amount of time possible, and if I can use a convenient supermarket product to help me get there, all the better. The problem is, using some of those products means you end up sacrificing on quality. Show More Summary
It's rare to meet another person who feels as passionate about celery as I do. Most people see the crunchy, long-ribbed vegetable as nothing more than a supporting ingredient. But it's more than that. Much more.
In this week's episode of our Special Sauce podcast, Ed talks with screenwriter and director Brian Koppelman about his Long Island Jewish upbringing, his undying—and sometimes heretical—love for pizza, and which dish he considers a "state-of-the-art delivery system for the highest level of food."
I've always had a thing for foods that melt in your mouth, but my obsessions with jellied delicacies and translucent slices of prosciutto pale in comparison to my love of soft, stinky cheeses. And Époisses de Bourgogne, a young, brandy-washed cow's-milk cheese, is the most treasured of them all.
There's a universal law for caramelized onions: The longer they take to caramelize, the tastier they'll be. Like all universal laws, this one is meant to be broken. Here's how.
Some recipes say that marinating beef before stewing it improves flavor. Is this true? We put it to the test.
The best thing I have ever eaten—a Serbian dish called palachinke—was made by my grandmother. A palachinka is pure simplicity: flour, sugar, salt, eggs, milk. It has the sweetness of a pancake but behaves more like a crepe. And I can now picture my grandmother making them, though she never once made them for me.
Classic boeuf Bourguignon, the French beef stew made with red wine, mushrooms, pearl onions, and bacon, is arguably the world's greatest beef stew. Here's how to make it with tender beef and a deep, rich flavor.
Quinoa, barley, buckwheat, kamut, spelt, teff, farro—we can't attest to the magical powers of any one grain, but we do know that whole grains are terrifically tasty, filling, and versatile. They're a natural base for salads, a texture...Show More Summary
Mom's taco salad was meatless and crisp. It was topped with a modest quantity of queso fresco and toasted pepitas from Trader Joe's. While my mother's version was perfectly assembled, mine is gloriously messy, best eaten directly from the serving bowl while wearing sweatpants.
I love using citrus when it's in season, so when I set myself the task of creating the ideal warming cocktail, my thoughts turned to the Ward 8. It's a lemon- and orange-accented drink created in the late 1890s in Boston—a place that knows its cold winters.
This braised chicken with crispy skin, bacon, and cabbage hits two unlikely notes at once: It's just as exciting as it is comforting.