|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7201|
|Posts / Week:||27.3|
|Archived Since:||August 13, 2010|
In the steamy heat of New York in June, a tub of yogurt might as well be dinner on its own, but if you're willing to be a hair more ambitious, yogurt's one of the most versatile ingredients you can hold onto in your kitchen. Leaping from sweet to savory in a single bound, marinating meat and topping grilled vegetables, yogurt more than earns its place as a kitchen mainstay.
Mushrooms are a great choice for grilling, but that doesn't mean there's no wrong way to grill them. The secret to flavorful, succulent grilled mushrooms? Moderate heat and multiple rounds of seasoning.
Tabbouleh is an inherently simple dish, typically made from a mixture of chopped parsley and mint, onion, tomato, bulgur, olive oil, and lemon juice. Recipes abound, so the question is, can they be improved upon? The answer is, yes, in subtle ways that together make a more foolproof, more delicious dish.
If you've been primed on Peruvian food, the conversation likely started with the country's mindboggling variety of potatoes. But culinarily speaking, Peru is the Hope Diamond of Latin America, home to dishes and flavors you won't find anywhere else. Here are 10 essential meals to dig into on your visit.
With a brand new backyard and a brand new grill, I've been grilling pretty much all day every day. So it was only natural that when I decided to whip up a batch of scallion pancakes using some awesome Tokyo-negi (Japanese scallions) I found at a nearby Japanese market, my thoughts immediately turned to how I could incorporate the grill. Show More Summary
The mark of a great pantry is that it contains, simply and elegantly, the essence of one's cooking. The mark of a great chef is being able to transform these staples in unexpected ways. So it goes with Einat Admony. Let's take a look around.
Want to know the secret to eating well and cheap in China without having to speak a lick of Chinese? Walk into any loud, raucous restaurant, look for the table that looks like its having the most fun (in this case it was easy, as one table yelled a toast at us as soon as we walked into the joint), point at what they're eating, and point at your belly.
The hushpuppy origin story, the best way to brew iced tea, and a look at what astronauts eat in outer space! See this week's stories, all in one place.
Refreshing pasta salads, grilled chicken with a twist, and the best mint chip ice cream: see everything we made this week at Serious Eats!
Mistreating a cheese will inevitably result in a less delicious cheese. Conversely, when you're good to your cheese—when you show it some respect and some TLC—you can rest assured that your cheese will return the favor. These are
In the midst of a heat wave, the last thing you'll want to do is turn on your oven. When you're looking for a summery dessert that's more imaginative than ice cream—but almost as easy—go for one of these delicious no-bake recipes.
We love jicama for its slightly sweet crunch and ease of prep—just cut it into matchsticks for crudités or sprinkle on some chili powder and lime. But there's more to these porous roots than meets the eye. Here are five ways to use jicama from chefs around the country, all worthy of becoming kitchen mainstays.
Like Thai green papaya salad but can't find the green papaya? This recipe, subbing in crunchy green cabbage, carrots, and apples, is the solution.
There's more to making quality iced tea than meets the eye. On the surface, you can ice any old tea any way you want and get a refreshing drink, but the way I see it, "refreshing" and "drinkable" are just the starting point.
Hushpuppies delicious, iconically Southern, and no one seems to have a clue where they came from. Which isn't to say that people haven't tried to explain their origin. Plenty have. The problem is that no one has really tried hard enough.
If I've made two great decisions in my life, it's been to a) make sure that I work on building friendships with folks from foreign countries and b) give away as much food as I can. I often receive the favor in return, with tasty treats from friends all over, like the za'atar that my Lebanese friend brought to me a little while back. Show More Summary
Now that summer has finally arrived, it's time to step outside and enjoy the warm weather. And few foods are more picnic-friendly than sandwiches—portable, easy to share, easy to eat, and totally customizable. From lobster rolls to the most awesome fried chicken sandwich you'll ever eat, we've got 18 recipes to fill your basket.
The best bagels in San Francisco, an ode to raw clams, everything you can do with a can of chickpeas, and more! See what you missed this week on Serious Eats.
Is your CSA stressing you out? Chef Hugh Acheson of 5&10 and Empire State South in Georgia can help.
I can safely say that I've tried bagels from every single shop that bakes their own bagels on premises in San Francisco and East Bay. I didn't begin this quest hoping to find greatness, but a few bagels stood out from the pack. Bagels that are more than just bits of round bread. Bagels with properly crackly-crisp crusts with dense centers. Bagels that have soul.