|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7545|
|Posts / Week:||24.6|
|Archived Since:||August 13, 2010|
Debate rages over the correct way to make a classic Roman amatriciana sauce of cured pork and tomatoes. We tested all the variables to come up with this ideal version, which packs a delicate heat, gentle black-pepper spice, sharp Pecorino Romano cheese, and the intriguing interplay of sweet-tart tomato sauce and rich, fatty cured pork.
Spaghetti alle vongole, an Italian classic, is a light yet flavorful pasta infused with garlic, briny clams, white wine, and chili flakes. This white version (in bianco), made without tomato, is a quick lunch or dinner that's as easy as it is delicious.
"I think of myself as writing about food in order to make jokes and write about other things, and that food is sort of the conduit in there," says author and humorist Calvin Trillin in this week's episode of Special Sauce.
Pasta heated in the skillet with sauce has a vastly different and superior flavor and texture compared with pasta that is simply sauced on the plate. No matter how great a sauce you can make, if you don't sauce your pasta correctly, you're missing out on one of life's greatest pleasures. Show More Summary
When your health takes a dip this winter—and once you've finally resigned yourself to taking a day off from work—put that time at home to good use by concocting a long-beloved cure-all: chicken soup. This recipe collection will give you plenty of options, both traditional and a little more out there, to whip up a comforting bowl of soup to cure whatever ails you.
Brown Ales are the Rodney Dangerfields of beer—they get no respect. Often perceived as an overstayed holdover of the '90s "microbrewery" phenomenon, they evoke images of beer bellied bros in musty brewpubs with stale popcorn and loud TVs. Show More Summary
If you were to watch a practiced hand make cacio e pepe, you might think the instructions were as simple as this: Cook spaghetti and drain. Toss with olive oil, butter, black pepper, and grated Pecorino Romano cheese. Serve. But we all know that the simplest recipes can often be the most confounding, and so it is with cacio e pepe. Here's how to make it perfectly every time.
While the plateau province of Shanxi is often heralded as the cradle of Chinese history, I'm most excited to explore its cuisine, known as jin cai—famous for its liberal use of locally produced aged vinegar, round breads and pastries called bing, and an extraordinary variety of noodles.
Southeast Asia is a great place for crab lovers, and there are worse ways to eat it than in Thai khao phat buu—fried rice with crab, made with fragrant jasmine rice that's gently seasoned with garlic and chilies, then tossed with scrambled egg, picked crabmeat, and scallions, finished with a little fish sauce, and served with cilantro and cucumbers.
"The Grand Rabbi of Joplin, Missouri, said that any farm animal with four hooves and no scales, if subjected to more than five hours of slow heat, is kosher. That's the barbecue easement," says writer, humorist, and food lover Calvin Trillin on this week's Special Sauce. And that's how a nice Jewish boy from Kansas City was permitted to eat pork ribs, cooked low and slow.
Perfect fried rice is all about texture. I was looking for rice that has distinct grains, each with a slightly chewy fried exterior and a tender bite. I wanted grains that were separate enough from each other that you can taste and appreciate their texture, but still sticky enough that you can pick up small clumps with a pair of chopsticks or a spoon.
Serving pesto with pasta breaks standard pasta rules for how to combine the sauce and the pasta. Here's what you need to know.
Sausages have a reputation for being easy. They've got the right ratio of fat to meat built in, and even a convenient skin to ensure that all those juices stay inside. But there's a difference between "yeah, that's a good sausage" sausages...Show More Summary
Reversing the role of the pineapple and the pork in tacos al pastor to produce my bacon-wrapped-roasted-pineapple tacos was an easy way to make a familiar dish exciting and new. With tons of pineapple and bacon left over in my fridge, and nachos on the brain, I decided to adapt the recipe to work as individually topped nachos.
Simran Sethi's 2015 book, Bread, Wine, Chocolate: The Slow Loss of Foods We Love, is a call to arms: a warning of the dire consequences of what she sees as a disturbing lack of diversity in the foods we eat. Sure, it seems like we have more choices than ever these days. Show More Summary
Like Rolling Stones farewell tours or the McRib, every few years they seem to come back. I'm talking about those ready-made-for-reposting, viral-friendly photographs of McDonald's food that doesn't seem to ever rot, even after sitting out for years or decades. Surely a "real" hamburger should mold, get eaten by bugs, or otherwise decay, right? Not so fast.
I figured there would be a lot of hoppy IPAs on tap in Asheville, and there were. I figured there would be some in-vogue sours and those horrible goses everyone seems to like; yes to that, too. But there were also some surprises. One of them—my favorite of the trip by far—was of a style I'd long ago forgotten about: an Extra Special Bitter (ESB).
When it comes to liqueurs, this bitter, herbal, and fruity aperitif is one of our go-tos. Dark red Campari adds bold flavor wherever you pour it, equal parts sweetness and bitter punch. Start with one of these 16 cocktails, and then work your way down the list, one happy hour at a time.
Real cooking, Colicchio taught me in his book Think Like a Chef, isn't about learning to follow recipes to the letter, just like real art isn't created by following a paint-by-numbers coloring book. Get bogged down in the minutiae of a recipe, and you lose sight of what really matters: the food that results.
This hearty Tuscan stew is loaded with tender vegetables and beans and thickened with bread. You can even simmer it down, then cook it into a savory vegetable pancake.