|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7669|
|Posts / Week:||23.7|
|Archived Since:||August 13, 2010|
This blender drink is bright and tart and oh-so-cooling, without any of the one-note sweet, fruity character that's common in old-school frozen cocktails. The balance, of course, comes from the bitter tonic, but you won't be pouring Fever-Tree or Canada Dry into your blender.
When life gives you lemons, you make lemonade. When past you gives present you leftover Cuban roast pork, first you drink a toast to past you for the generosity and forethought (a mojito is both thematically and gustatorily appropriate), then you pay it forward by making a Cubano sandwich for future you.
I used to think fruit pies were a hit-or-miss proposition, but after digging into the science behind fruit, sugar, and starch, I can assure you that failures are a thing of the past. Here's everything you need to know about making the ultimate cherry pie.
We have no shortage of barbecued rib recipes to choose from, whether you've got the equipment and time for true low-and-slow smoking, or simply an oven and a powerful desire for tender meat with a crusty bark. This collection will teach...Show More Summary
Hosting a party this Independence Day? Here’s our guide to tried-and-true recipes for burgers and steaks on the grill, picnic-friendly mains and sides, sandwiches for a crowd, classic desserts, plus cocktails and nonalcoholic drinks to wash it all down.
I get emails from readers packed with fun stories, family recipes, and interesting tips, techniques, and questions all the time, but it's rare that I get one with a technique that blows my mind. This is one such occasion. Here's the short of it: You can use gelatin to filter cruddy used deep-frying oil until it is crystal clear. Show More Summary
I think it's fair to say that any kind of summery outdoor celebration flat-out requires a few handheld foods—something your guests can bite into without having to set their beers down. To that end, it's only logical that you supply them with burgers at a Fourth of July cookout, and sandwiches at a picnic. Show More Summary
Every bite of soggy, greasy potatoes at a diner is a reminder of what great home fries can be. Every trip to the diner is like a unicorn hunt—we're chasing those perfect, crisp home fries, but rarely catch more than a glimpse of them. Show More Summary
The ideal Arnold Palmer would have rich tea flavor: tea with a backbone (but not unpleasant astringency or bitterness). It would have bright, fresh, real lemon in there, tart and tangy and sweetened just enough to make it drinkable by the pitcher. Show More Summary
Family businesses are hard. Family food businesses that have lasted four generations, like the New York appetizing emporium Russ & Daughters, are practically unicorns. So, when I had a chance to have Niki Russ Federman and Joshua Russ Tupper on Special Sauce, I jumped at it.
Do side dishes at potlucks and cookouts ever give you trouble? They're trouble for me. The ideal potluck or cookout dish is one that's easy to make in bulk and inexpensive, and doesn't degrade with extended heating or reheating. I nominate frijoles charros—Mexican cowboy beans cooked with onions, garlic, tomatoes, salted pork, and chilies—as one superlative potluck dish.
For such tiny green buds, capers can be a remarkably polarizing ingredient. Bold, briny, and powerfully salty, they tend to fall into the same love-it-or-hate-it category as olives and anchovies. But while saltiness may be their high note, capers bring exceptional depth and character to cooked and raw dishes alike. Show More Summary
Cheap and crowd-pleasing, hot dogs and sausages are an old cookout standby, and understandably so. You can cook a pretty decent sausage without much thought. But a great one? That takes some extra effort. Here are 11 of our best hot dog and sausage recipes, including bacon-wrapped dogs, mango chicken sausages, and step-by-step instructions for cooking sausages sous vide.
The secret to this classic deli sandwich is to keep everything nice and hot.
If you attend more than one or two cookouts or picnics over this summer, you'll eventually be confronted with a pasta salad. And, to be perfectly honest, it probably won't be very appetizing. But these eight recipes, including ones for...Show More Summary
Whether with mayo or without, these tuna salad sandwiches hit all the right notes, thanks to a secret umami blast.
Many folks think of supermarket delis when they think of poke, the Hawaiian raw-seafood salad. This is emphatically not the best place to get poke, and neither is a trendy restaurant. No, the best place to eat poke is at home, and you...Show More Summary
Jessamyn Waldman Rodriguez's nonprofit and bakery, Hot Bread Kitchen, preserves baking traditions from around the world by hiring immigrant women to make the breads of their home countries, and has become a wildly successful job-training program besides. Show More Summary
Hamachi is a rich fish that's great eaten in small, nigiri- or sashimi-size bites on its own. In a slightly larger-format dish, like poke, it needs some bright, crunchy counterparts to balance out its richness. Diced cucumbers, chilies, and avocado are a good start, but the real key here is thin strips of lemon zest. Show More Summary
A great picnic is a celebration of exceptional food and good company, enjoyed in the best possible environment. And I'm hard-pressed to think of a better iteration than a summery, fit-for-a-crowd meal that's a breeze to transport, tastes incredible, and goes perfectly with a pitcher of icy-cool margaritas. Say hello to the Mexican-inspired picnic.