|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||8204|
|Posts / Week:||34|
|Archived Since:||August 13, 2010|
Philly's been touted as something of a burger town of late. So when we struck out to find some of the city's best cheesesteaks and roast pork sandwiches, we gleefully added a hamburger hunt to the mix. Out of a whopping 16 candidates, here are the ones we're applauding today.
Every year I'm left in the lurch wondering when tea will get its due. Delicious, ubiquitous, nourishing, gently stimulating, and rich with history and lore, to say nothing of glossy tools to drop money on, tea has everything you could want in an obsession-worthy drink. Here's why I'm so into it, and why I think you should be too.
Why diners are more important than ever, deep dives into the world of meatballs, cookbook recommendations, and more! See what you missed this week on Serious Eats!
Meatballs galore, the easiest company-worthy five minute mousse, and one helluva Thai salad. See all the recipes we made this week on Serious Eats!
There are few foods as comforting as a juicy, tender meatball. There are also few dishes as diversely represented around the world, which is why we've spent the last week paying tribute to meatball styles, stories, and recipes. From soups and sandwiches to sauce-doused entrées, here's how to make some of our favorite meatballs at home.
Doused with a healthy portion of gravy, stuffed between crunchy bread, or served bobbing in a piping hot soup, meatballs are prepared and served in nearly limitless ways. From Bangladesh to New York, here's our guide to a handful of the world's most delicious varieties. Meatballs of the world unite!
If you're watching football, it's essential to have the perfect dip on hand. When tensions are running high, you need to be able to reach your chip into a delicious dip without peeling your eyes away from the screen.
Rye cocktails often pair the whiskey with another bottle as a helper: sweet vermouth in the Manhattan, a little pastis or absinthe in the Sazerac. But if you don't really want to add another type of booze to your liquor cabinet, you can still enjoy a rye drink at home. Here are nine recipes to get you started.
We're all about meatballs this week, because we believe a truly great meatball is something worth traveling for—especially if it's already in the city you call home. We asked contributors, chefs, and food writers around the country to tell us about their favorite meatball dishes. From gooey meatball subs to Swedish, Greek, and Chinese varieties, here's what they had to say.
The Issan Thai-style dressing for this salad fires on all cylinders with big bursts of hot, acidic, sweet, and savory elements all in balance. It coats crisp fried pork rinds, softening them up slightly, and making them taste almost bright and refreshing when coupled with plenty of fresh herbs and bean sprouts.
My wife's Aunt Gloria in Colombia makes a sopa de albóndigas—meatball soup—unlike any I've had before. In fact, according to her, it's not like any meatball soup she's had anywhere else either. This particular combination of beef with capers in broth served with fried potato sticks seems to live almost solely within the confines of her own family. Show More Summary
Helen Rosner has worked as a cookbook reviewer, cookbook editor, and cookbook writer. Before a recent move, she had close to 450 cookbooks on her shelves. Here are her thoughts on what makes a great cookbook, what bugs her about cookbooks, and which under-appreciated volumes you should read now.
After almost a decade of growing the popular website, TheKitchn.com, Sara Kate Gillingham and Faith Durand decided it was time to round up their hard-won wisdom and best-loved recipes (as well many not previously published) into The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking. Show More Summary
What makes the perfect meatball? For me, the goal is a plump, juicy ball of highly seasoned meat that's so tender a spoon can pass right through it with almost no resistance. Here's how to make 'em at home.
This dairy-free creamsicle smoothie (think Orange Julius with a little more oomph) uses puréed whole kumquats for the citrus component, providing a bright, tart, complex flavor.
Of the myriad styles of pizza we've got in this country, St. Louis-Style has got to be the most maligned. Its thin, unleavened cracker crust bears no resemblance to the real dough that great pizza is built on. It gets loaded high with toppings that span all the way from edge to edge. Show More Summary
Slow-cooked until meltingly tender, pork shoulder is braised in fragrant mix of sautéed fennel and onions, crushed tomatoes, Mediterranean herbs, and white wine. Once your slow cooker has 10 hours to work its magic, the pulled meat tops pasta, and the sauce is spooned on top.
When a recipe calls for minced garlic, just how much does your mincing method matter? From classic chopping to a garlic press and microplane, we explore the relative merits of each technique. Turns out the choice you make can have a drastic effect on the flavor of your food.
Let's talk about ful (pronounced "fool") for a minute, because you might find you like it even more than hummus. Where the chickpea is a wan wallflower, the fava is proudly, robustly funky. And with its mashed-up beans and rich broth, ful takes common ingredients like cumin, garlic, and tahini to bolder places than hummus ever could.
Mixing mayonnaise into chicken salad is the most common way to add moisture, but it's not the only way. Vinaigrette works incredibly well too, like this tangy Korean-inspired rendition with kimchi, pine nuts, and lots of fresh ginge...