Blog Profile / Serious Eats


URL :http://www.seriouseats.com
Filed Under:Food & Drink / Cooking
Posts on Regator:7715
Posts / Week:23.4
Archived Since:August 13, 2010

Blog Post Archive

Video: How to Make Gyudon (Japanese Simmered Beef and Rice Bowls)

This quick video will show you how to make gyudon, a classic Japanese dish of beef and onions simmered in a broth flavored with dashi, soy sauce, sugar, and sake. Aside from the steamed rice, the whole thing cooks in a single saucepan with only a few ingredients, making gyudon perfect for a quick and easy dinner.

Put Your Garden Basil to Good Use With These 22 Recipes

Basil is one of the first herbs that many aspiring gardeners attempt to cultivate, and it's no mystery why. It's a must-have for Italian and Thai cuisine, and its particular sweet and musty fragrance and flavor are perfectly at home in salads, topping pizzas, or incorporated into smoothies or lemonade. Show More Summary

Bored With Ranch? Use Miso, Walnuts, and Pork to Make a Flavorful Veggie Dip

By blending miso with pork, walnuts, and onions, you can create a deeply flavorful and savory Japanese-style dip that's perfect for raw and cooked vegetables. A little bit goes a long way, so once you have some in the refrigerator, you'll be able to eat it with many meals.

If You Like Dulce de Leche, You'll Love This Three-Way Cajeta Sundae

Use rich homemade cajeta to make a silky eggless ice cream—and, if you're really a fan of the stuff, top it with more cajeta sauce and cajeta whipped cream for an intensely rich, butterscotch-y and caramelly ice cream sundae.

What You're Really Getting When You Buy Parmesan Cheese in America

There are few cheeses more iconic than sharp, nutty Parmesan. There are also few cheeses more misunderstood—at least on American shores.

Finding a Cultural Touchstone in New Mexico's Carne Adovada

Unlike so many Southwestern dishes, like fajitas and burritos, pork- and chile-rich carne adovada has yet to jump the state's borders. And sure enough, I have a hard time imagining the dish thriving outside its original environment. In part, that's because it starts, naturally, with chiles.

Flaky, Crisp, and Fast: How to Make a Peach Galette (Freeform Pie)

Who needs a pie pan when you can bake a freeform pie in just 35 minutes? It's the best way to keep tender, juicy peaches from turning to mush, and far easier than par-baking a traditional crust.

The Best Pressure Cookers and Multi-Cookers

Aside from a skillet and a Dutch oven, my electric pressure cooker has become my single most used appliance. But there are so many questions! Stovetop or electric? Do I really need to shell out close to $200 for a simple stovetop pressure...Show More Summary

The Food Lab: How to Seal Foods Airtight Without a Vacuum Sealer

When it comes to plastic-bag storage, there are a lot of good reasons to remove as much air as possible. Marinating in an air-free plastic bag helps better distribute marinades around food. Excess air causes oxidation that can develop into off flavors or promote spoilage. Show More Summary

Special Sauce: Danny Meyer Talks Hospitality and Comfort Food

In this week's episode of the Special Sauce podcast, I sit down with restaurateur and Shake Shack founder Danny Meyer to talk hospitality, comfort food, and the restaurant industry.

Japanese Oyakodon: Chicken + Egg + 15 Minutes = Dinner

Super popular both at restaurants and at home, oyakodon (Japanese chicken and egg rice bowl) is sort of like the pizza of Japan—if pizza were the kind of soul-satisfying comfort food that's easy to make at home, with minimal ingredients, in about 20 minutes. Show More Summary

3 Ingredients, 5 Minutes: Vibrant, Fruity, Super-Stable Whipped Cream

A handful of freeze-dried fruit is all it takes to make a colorful and vibrantly flavored whipped cream that's ultra stable, too. Beaten in a food processor, it's extra dense, and, thanks to the freeze-dried fruit, stable over much longer periods of time than regular whipped cream. Show More Summary

How to Make Japanese Soft-Cooked Eggs (Onsen Tamago), No Hot Spring Required

Onsen tamago, a softly cooked egg in flavorful soy broth, is a popular breakfast item in Japan. Traditionally, it's made by cooking the eggs in hot geothermal spa water, but it's just as easy to make it at home. All you need are a pot and a digital thermometer. Here's how to do it.

The Food Lab's Complete Guide to Sous Vide Smoked Brisket

Good brisket is often called the Holy Grail of barbecue. This is an apt description, given how rarely you find good smoked beef brisket in the wild. Sous vide cooking changes all that by allowing even a novice to produce brisket that's as moist and tender as the very best stuff you'll find in Austin or Lockhart, with all the savory brisket rub and smoky flavor you could want.

How to Choose the Right Pie Pan (Hint: Cheaper Is Better)

There's no doubt that enameled stoneware makes the most beautiful pie pan around, but it can't compare to cheaper alternatives, like aluminum and glass.

15 Recipes for Ripe, Sweet-Tart Summer Blueberries

As good as they are plucked straight off the bush, the versatility of blueberries makes them an irresistible addition to smoothies, juices, baked goods, and even cocktails. They also freeze well, so if you're facing the end of the season...Show More Summary

Why a Control State Liquor Store Might Be Your Best Bet for Finding Rare and Interesting Spirits

Not only do a few control states have a shockingly good liquor selection, many even offer limited bottlings and unique releases that might never see the shelves in the 33 privatized states. If you're on the hunt for rare bourbon or Scotch, it could be worth a road trip.

Mortar and Pestle + Food Processor = Great Curry Paste, Fast

A lot of folks ask me if they can skip the mortar and pestle by using the electrical power of a food processor. Well, you can, but you lose flavor. Why? A food processor shears and shreds the ingredients, tearing apart and breaking down vegetables, but not necessarily rupturing all of their cells to release aromatic compounds. Show More Summary

The Perfect Blueberry Pie: Fast, Easy, and Totally Reliable

Blueberry pie isn't some mystery of the universe that no baker can predict, it's actually one of the most reliable pies around. It's dead easy too, no precooking the filling or parbaking the crust. Yet I promise the results is a pie that's golden, crisp, and lusciously thick.

12 Crowd-Pleasing Bean Salad Recipes

The advantages of bean salads are many—they're nutritious, economical, and easy to prepare, and they'll keep well in the refrigerator for days. The primary downside is that they're usually boring. But to make one that's both practical and crave-able is easier than you might think. Show More Summary

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