Blog Profile / Serious Eats


URL :http://www.seriouseats.com
Filed Under:Food & Drink / Cooking
Posts on Regator:7577
Posts / Week:24.4
Archived Since:August 13, 2010

Blog Post Archive

New York City's Most Underrated Bars

These are NYC's best unsung bars. The places we go to wash away the day, the watering holes that really feel like home.

More Than a Pizza Topping: 10 Smoky, Savory Ways to Use Pepperoni

Pepperoni is still number one among pizza toppings, but beyond that, it hardly gets any respect. Admittedly, it's not the fanciest salami around, but it's smoky, fatty, and delicious—what's not to respect? Keep reading for 10 recipes (only two of which can reasonably be called pizzas) that will display your humble supermarket salami in a whole new light.

The Food Lab: Better Channa Masala With a World Tour of Techniques

As one of the most popular dishes in the world, both in and out of India and Pakistan, channa masala (or chana masala, chole masala, or chholay)—chickpeas cooked in a spicy tomato-based sauce—is the kind of dish that stirs passions in the recipe-writing community over authenticity. Show More Summary

Coffee's Third Wave (Finally) Washes Ashore in Seattle

Lately, something has been happening with coffee in Seattle.

Make Dinner in 30 With These 17 Quick Pasta Recipes

Sure, there are times when I'm in the mood to spend all day on a pasta dish. But more often, pasta is my go-to for a quick weeknight dinner. Fortunately for me, it's just as at home in a 15-minute recipe as it is in a six-hour one, and in dishes both sophisticated and humble. These 17 recipes for pasta dishes in 30 minutes or less will keep you sated and stress-free.

The Nashville 10

How do I even begin to pick a list of 10 essential Nashville food experiences, when there are scores of places and things to recommend? The answer, I think, is to pull together a mix of old and new, narrowing it down to the places that best represent the energy of this city.

We Made the Portal Cake: No Lie, It's Delicious

Portal is famous for declaring that "the cake is a lie," but, by analyzing the in-game recipe given by GLaDOS before the final battle, one plucky test subject was able to bake it up for real. And now, you can, too.

Cold-Start Your Way to the Tenderest Poached Chicken

Poached chicken may not be as popular as fried, roasted, and braised chicken, but when it's done correctly, its tenderness and juiciness are unmatched. Served with a bright, flavorful dressing like this miso vinaigrette, it makes an easy, light, clean-tasting dinner or lunch.

Heat Up Your Homemade Falafel With Harissa and Black Olives

When I first completed my recipe for falafel, my first thought was "That's great—now how do we make it hotter?" That thought was immediately followed by some digging through the refrigerator for condiments, mixing them into batches of my raw falafel dough to see how they'd taste. I settled on harissa, the North African spice paste.

How to Make Italian Seafood Salad (Insalata di Frutti di Mare)

Italy's classic light, bright salad of gently cooked and marinated seafood with lemon juice, olive oil, parsley, and more.

The Food Lab: The Secrets to the Best Easy Homemade Falafel

Falafel often has good flavor, but a pasty, heavy texture. What I'm after is falafel that's shatteringly crisp on the outside and light, fluffy, almost crumbly on the inside, while still remaining very moist. I like my falafel to taste of chickpeas, but also to be packed with herb and spice flavor. Show More Summary

Vegan Meal Plan: A Week of Delicious Breakfasts, Lunches, and Dinners

A meal plan for each day, including hearty breakfasts, lunches, snacks, and dinners—and plans for the leftovers that'll help save you from eating sad frozen pizza.

Special Sauce: Tom Colicchio on the 3 Things Every Chef Should Know

"At some point, you have to learn your own way. You can't emulate, you can't copy," says chef, restaurateur, and Top Chef host Tom Colicchio on this week's episode of Special Sauce. In this first of two episodes featuring Colicchio,Show More Summary

Better Than Falafel? Israel's Sabich Sandwich Has My Vote

Falafel may get all the attention, but the sabich, another popular Tel Aviv snack food, has won my heart. Filled with moist slices of fried eggplant, hard-boiled egg, a generous layer of creamy hummus, crunchy Israeli pickles, and Israeli salad, and drizzled with tahini sauce and amba, a pickled-mango sauce, it's all you could want in any sandwich, and more.

Skip the Sunday Crowds: 12 Fresh Spring Brunch Recipes to Cook at Home

In most places, the first specimens of spring produce are just starting to hit the farmers markets now, which means you've got an expanding arsenal of ingredients with which to brighten up your meals. My advice? Instead of the overpriced,...Show More Summary

Phat Phrik Khing: Smash Your Way to a Spectacular Dry-Style Thai Curry

Unlike most other curries, which are served with plenty of liquid—be it coconut milk or broth—phat phrik khing is served dry, its intensely flavored curry paste coating each morsel of food. It can be made with any number of vegetables or meat, but I particularly love the common combination of long beans and tofu. Here's how to make it.

Spring Feast: How to Make Tender Braised Lamb Shanks

Like winter into spring, lamb shanks are a cut that undergoes a transformation, from tough to meltingly tender. The secret is a long, slow braise. These are rubbed with a fragrant spice mixture, then braised with vegetables, white wine, and chicken stock and served with a bright spring salad.

Everyday Sacred: A Personal Path to Gumbo

In south Louisiana, gumbo holds a place of honor. In many New Orleans homes, making it is part of a tradition that represents culinary bounty, prosperity, and the joy of homecoming. But in the smaller towns along Interstate 10, gumbos...Show More Summary

Special Sauce: Marco Canora on Keeping Calm Under Fire

"People talk about catching the bug, and I caught it, man," says James Beard Award–winning chef Marco Canora of his culinary career. On this week's episode, Canora discusses what he thinks restaurateurs and diners misunderstand about the service industry. Show More Summary

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