|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7638|
|Posts / Week:||23.9|
|Archived Since:||August 13, 2010|
We often associate grain and rice salads with colder days, but they've got plenty of advantages in the summertime, too: They're easy and often last for days, and their flexibility means you can do a lot of improvising with whatever tasty in-season produce you have on hand. Here are 13 fresh, seasonally appropriate recipes to try.
No ingredient has inspired as many wacky tricks to guarantee it will cook well as octopus. We're telling you now: Put away your corks and vinegar and rocks for pummeling it, because the pressure cooker is your best bet for making octopus tender rapidly.
For most Americans, water chestnuts are synonymous with the bland and crunchy sliced vegetable found in Chinese takeout and '70s-era "Asian" salads. But real water chestnuts—the fresh kind, that is—are fantastically flavorful and downright fruity: sweet and nutty and tart all at once, like a cross between a coconut and an apple, with the texture of an Asian pear.
Frozen yogurt chains, with their cheery decorating schemes and adorably peppy names, are all over the place now, but it's hard to find one that's really serving yogurt. If you miss the days when fro-yo was something other than a garishly colored soft-serve sundae, your best bet is to take matters into your own hands. Show More Summary
Beer. We love it. And, yes, we here at Serious Eats sure do drink a lot of it. But, as summer rolls in and our sense of wanderlust shifts into overdrive, we've been wondering: Where's the best place in the country to drink it? That is,...Show More Summary
Back in the 1980s, a few brewers built some of the first small breweries in the country in Portland, Oregon. They called themselves "microbrewers," and created a beer culture that still exists here and nowhere else. Their pioneering spirit inspired other brewers to take risks, not only by opening breweries but by making bold, experimental beers.
When I moved to New York in 2001, there were three breweries total, and the only places to get "good" beer were Belgian restaurants or German beer halls. That was a long time ago, though. Today, the five boroughs have nearly 30 breweries, and many of them are good. Show More Summary
In the craft beer world, Denver is the king of the mountain. This is a city that boasts a depth and breadth of breweries that's tough to fathom—and hosts the grande dame of all beer festivals. Do 60,000 people come to your town to celebrate beer?
Coming from San Diego, I'd always assumed that Vermont's reputation just had regional merit; that compared with, say, New York and Boston, Vermont was where the best beer was being made. But it turns out that Burlington gets it right—very right. Not only is this town producing some exceptional beers, it offers a downright delightful setting to enjoy them in.
In Asheville, we don't drink to wash off the grime of urban grit or to swallow the stress of the rat race. Drinking is a way to support our neighbors and toast our good fortune for living in one of the most beautiful places on earth. Here, drinking local beer isn't a fad. It's a lifestyle, an extension of the city's close-knit community—and it has deep roots.
In San Diego, we don't do beer for the faint of heart. Today, the "San Diego–style IPA" is recognized, emulated, and consumed in vast quantities all over the globe. But why drink beer under a black cloud when you could grab a gold medal winner and lie out for the afternoon on the soft white sand?
The great thing about this recipe is that it's not really a recipe. Think of it as a blueprint for summer side dishes: make a good dressing with some raw, crunchy veggies (or cheese!) and keep it in a bowl by the table. Grill a secondary veggie while the meat (or vegetarian main) rests and toss it all together. Ta-da!
The big ol' batch of red curry paste I had in my fridge was something I'd originally made for my phat phrik khing recipe, but there's only so much stir-fried green beans and tofu one can eat. So, the other night, I came up with a new approach: using it as both a marinade and the base for a sauce for grilled halibut.
You bring the grill, we'll bring the recipes. Meaty mains, grilled vegetables, beer pairings, and everything in between!
Real cochinita pibil is not spicy, but it has a uniquely sweet, earthy aroma imparted by Seville oranges, achiote, charred garlic, and spices. That earthiness is backed with the aroma of the banana leaves it's cooked in, along with smokiness from hours of cooking. Show More Summary
Welcome back to Serious Eats Recommends, in which our editorial team shares the food-centered TV shows and movies we look forward to after an especially long week, the cookbooks we can't put down, and the culinary-minded podcasts that make our daily commutes fly by. Here's a look at what we've been loving lately and just why we think it's so great.
With only two ingredients (three if you count the water), this fresh limeade couldn't be any simpler, but it has way more flavor than most versions thanks to an intense lime syrup.
Perhaps the phrase "Brooklyn bartender" evokes a certain image: the penny farthing–riding fellow with his twirly mustache and buttoned-up vest, shaking each precious concoction with one ice cube. But Brooklyn Bartender, the new cocktail book from Carey Jones, is anything but stuffy. Show More Summary
All right, I admit it. I wish I'd thought of starting a print periodical like Lucky Peach, whose editor in chief, Chris Ying, just happens to be our guest on Special Sauce this week.
Recently, the Serious Eats staff got to thinking about the restaurants and bars from our favorite movies, TV shows, and even video games that we wish we could pop into, for real, on a regular basis. So, without further ado, here are nine places where we wish everybody knew our names.