Blog Profile / Serious Eats
| URL : | http://www.seriouseats.com | |
|---|---|---|
| Filed Under: | Food & Drink / Cooking | |
| Posts on Regator: | 4582 | |
| Posts / Week: | 30.8 | |
| Archived Since: | August 13, 2010 | |
Blog Post Archive
Dinner Tonight: Lamb Sausage with Pea Purée and Pea Sprouts
It's that point in the year when I'm starving for fresh produce. Right now, that means peas. While I have a serious affection for mushy peas (I'll spare the reasoning), I looked instead for other ways of highlighting the vegetable. Here, I've made them into a colorful purée seasoned with mint and topped with savory lamb sausage, served alongside some warm pita.
First Look: Cocktails at Whisler's in Austin, Texas
On a trip to New York city, veteran Austin bartender Scranton Twohey visited 27 bars in 4 days, and after returning, he lamented the lack of creativity in Austin's cocktail scene. Twohey softly opened Whisler's in the old Rabbit Lounge on East 6th in mid-May, and allowed the word to spread organically.
At Special Occasion Spot Canlis in Seattle, Don't Forget Dessert
Canlis consistently gets all kinds of accolades. This year, in fact, chef Jason Franey was a Beard nominee for Best Chef: Northwest. But here's a lesser-known fact: Canlis' Baruch Ellsworth was just a nominee for Food & Wine magazine's Best Pastry Chef award. So desserts here are as fantastic as the rest of the food. Here are three especially worth a try.
The Vegetarian Option: Moudardara at Old Jerusalem Restaurant
Moudardara might be named after smallpox, but this Arab dish is a tasty and simple vegetarian option at Old Jerusalem.
Sugar Rush: Croissants, Pain Au Chocolat, and Scones from Foragers City Grocer
he croissants were small but very good. Using criteria from the SENY best croissant in New York competition they stood up well with good crust structure and plenty of buttery layers without being soggy.
Bake the Book: Salted Caramel Risotto
A sweeter version of its more savory sister, salted caramel risotto from Bakeless Sweets straddles the line between toasted and burnt with a dark caramel sauce swaddling toothsome grains of rice.
Video: How To Cook Steak In A Cooler With The Food Lab
There are countless good ways to cook a steak. So long as you start with good, high quality meat, season it properly, don't overcook it, and get a good sear on it, you can't really go wrong. But if your goal is the ultimate in tenderness...Show More Summary
A Sandwich a Day: Meatloaf Sandwich Dream at Glenn's Diner
This sandwich shows up looking like it's about to drive you to prom. Tidy, clean-cut, with nary a dribble of beefy, fatty goodness on its collar, it even wears a corsage of lettuce and tomatoes.
Scenes From the Philadelphia Vendy Awards
Maple-laced chicken and waffles, Old Bay-dusted tater tots, boozy macarons and more at the third annual Philly Vendys.
Sugar Rush: Pignoli Cookie at Paradox Pastry, Charlottesville, VA
The display case at Paradox Pastry is extremely inviting, with mini pies (buttermilk and lemon meringue when I was there), scones, muffins, and a serious looking Virginia Peanut Butter Mousse Torte. I wanted something relatively light to hold me over until brunch, so I went to the selection of (actually not small at all) cookies. Show More Summary
First Look: The Fourth, New American in Union Square
The Fourth recently opened in Union Square from the team behind neighborhood favorites Tocqueville and 15 East.
Glenrothes Triple Pack: A Home Scotch Tasting for Father's Day
This is a great combination pack to purchase for the Dad who's considering becoming a Scotch enthusiast. The gentle Speyside flavor profile of Glenrothes' whisky is malty and mild, and makes a welcome introduction for those just getting started with Scotch.
Traditional Braised Daikon from 'Hiroko's American Kitchen'
Hiroko Shimbo's braised daikon recipe is one of the few strictly Japanese recipes in her new cookbook, Hiroko's American Kitchen. The dish is a simple appetizer of daikon "slowly bathed" in kelp stock and topped with Shimbo's spicy miso sauce. Show More Summary
Cook the Book: 'Hiroko's American Kitchen'
When you pick up most internationally focused cookbooks these days, you'll usually find a slew of foreign ingredients, cooking techniques, and flavors. Much of the focus is on teaching brand new skills and ideas to broaden the scope of American home kitchens. Show More Summary
Streets of Swine: The Big Apple Barbecue Block Party 2013
The Big Apple Barbecue Block Party may be a little settled into its ways, with the same pit masters coming back year after year, but this year proved that, even after 11 years, it's still one of the top barbecue events across the country.
The streets of New York paved in pork, after the jump.
Wake and Bake: Baked Apricots with Brown Sugar Streusel
Apricots are halved and topped with a brown sugar, oat, and almond streusel then baked in the oven until juicy. Serve them warm alongside yogurt for an easy breakfast.
What Do Coffees from the Major Growing Regions Taste Like?
Though there isn't a way to know what every coffee on earth will taste like just by knowing where it's from, there are some predictions that can be made based on a coffee's growing region. What do coffees around the world taste like? Here's our guide.
Sunday Supper: Flank Steak With Blue Cheese-Honey Nectarines and Basil-Buttered Corn
Flank steak is marinated in red wine vinaigrette and served with basil butter corn and grilled nectarines drizzled with honey and stuffed with blue cheese.
Sunday Brunch: Bacon, Onion, and Cheddar Beer Bread
Everyone should have a couple of quick bread recipes in their repertoire. And this one is a classic: basic beer bread with the added bonus of bacon, cheddar, and thyme.
Open Thread: What's One Food You Wish You Liked?
Every summer, chefs and home cooks alike (not to mention certain food blogs) go ga-ga when those deeply colored, strangely shaped heirloom tomatoes come in to season in the city's Greenmarkets. I want to love them, too, really...but I just can't.