|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7236|
|Posts / Week:||26.9|
|Archived Since:||August 13, 2010|
Learning how to cut a chicken breast into thin cutlets is an essential skill for weeknight cooking. Thinner cutlets cook more rapidly than full-sized breasts and are ideal for searing or breading and frying in dishes like schnitzel, chicken marsala, or chicken Parmesan. Here's how to do it.
Vodka purists like to think that if it's not distilled from wheat, rye, or potatoes, it's not really vodka. But legally, vodka can be distilled from just about anything that ferments. Here are five of our favorite off-the-beaten-path brands—vodkas that will make you say, "Whoa, what is that?" as well as, "That's delicious!" (Though not necessarily in that order.)
Tuscany and fried chicken—two things that are almost universally loved, but otherwise have very little to do with each other. Or do they? Turns out there's an awesome fried chicken dish that comes to us straight from the Jewish community of Tuscany, featuring meat brined in lemon juice with garlic and spices. Here's how to make it.
The tomato—with the exception, perhaps, of the little grape variety—is one piece of produce that can really suck when eaten out of season. Luckily, we're entering peak tomato season, which means a whole different breed of tomato is available. These 23 dishes showcase the fruit in its sweet, acidic, and juicy glory—the taste of summer, if there ever was one.
It's been one of those sweltering weeks when even my air-conditioned apartment feels overwhelmingly humid and hot. And when air-conditioning isn't cutting it, there's no way I'm turning on the stove, let alone the oven. But that doesn't mean we can't eat one helluva home-"cooked" meal.
Really great Southern fried chicken needs two things: juicy, flavorful meat and an ultra-crisp and crunchy crust. Here are four quick and easy ways to achieve both. The best part? These tricks will work for any Southern fried chicken recipe you've got.
This week, we dug into a Thai feast, fried up some chicken, and ate lots of frozen desserts. Plus, snapshots from Kenji's Colombian vacation! See it all in the slideshow.
There are some vegetables that are just fine all year round, and some that get better during their season. Then there are tomatoes. Nowhere else will you find such a gap between the supermarket variety and the fresh-from-the-farm, picked-when-actually-ripe kind. Combine them with bacon and mayonnaise on a toasted English muffin for the finest summer breakfast you could ask for.
Perfectly grilled shrimp have a clean, sweet shrimp flavor with a nicely charred crust and a plump, juicy texture. Now, give them character by stuffing them into these tender steamed Chinese buns, complete with crunchy shredded cabbage, quick homemade pickles, and a spicy and creamy Sriracha mayonnaise.
Cauliflower's seen new life restaurant menus and magazine recipe pages, but professionals and savvy home cooks alike have long appreciated its gently sweet flavor, hefty crunch, ability to caramelize, and all those nooks and crannies to soak in sauce. So we asked a pool of experts for some fun, new ways to make the most of this alabaster vegetable.
The best lobster rolls in Boston, our favorite new summer beers, how to DIY a smoker, and more! See what you missed this week on Serious Eats.
This week, we played around with a new pizza oven, ate cake, and found quail...in a jar. See it all in the slideshow!
Summertime, and the drinkin' is easy. But choosing what to drink is actually a bit challenging. If you're tired of the same seasonal offerings and looking for something new, start here: six delicious, recently-released beers that are just the thing to quench your summer thirst.
It's summertime, we have half day Fridays, a few extra hours of daylight to get our cocktails going, and things are supposed to be easy, darn it! In a conscious effort to simplify our lives and celebrate the awesomeness of fresh summer produce, we're spending the whole season coming up with the absolute easiest, freshest, and tastiest summer dishes we can think of.
Your July 4th burgers and ribs are the perfect lead-in to a treat that's sweet enough to complement the smoke and impressive enough to make your guests ooh and ahh. Here are 17 delicious options.
While ice cream technology has certainly advanced in the past few hundred years, the basic recipes geared toward the home cook are pretty much what they've always been. That means old myths about making ice cream have never been questioned, and newly fashionable fancy foodists are spouting a lot of nonsense with no one holding them accountable. Today we put those myths to bed.
Independence Day is all about the burgers and hot dogs for a lot of people, but that doesn't mean that vegetarians (or plain vegetable lovers like me) can't celebrate their independence with a whole mess of smoky, charred, grilled foods and delicious side dishes as well. Show More Summary
What does it take to get grilled shrimp that are as tender and juicy as the most delicately poached shrimp? Shrimp that burst with a decisive snap in your mouth, all with a deep, sweet, crisply charred crust? These five steps, that's what.
Rambutan possesses a pleasant sweet-tartness that becomes much richer when you take it on a quick trip to the grill, where the sugars caramelize beautifully. The resulting slightly nutty flavors pair wonderfully with tequila, while fresh lime and grapefruit juice highlight the floral and tart elements of the rambutan in this drink.
If you're going to celebrate Independence day by a grill or on the beach, then you're going to need ice cold refreshments. Pull out your blender to prep a pitcher or two of frozen cocktails made with sweet summer fruit, or mix up a batch of sangria to bring along. Show More Summary