|Filed Under:||Food & Drink / Cooking|
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|Archived Since:||August 13, 2010|
Cooking a whole fish is easy, but how do you serving without making a huge mess of the thing? We break down the steps so that the next time you serve a whole fish, you'll be as deft with it as you are with a whole chicken or turkey.
Inundated with zucchini this summer? Here's how to make the most of the summer's bounty.
These 20-minute tacos make for a great family-style dinner or a quick weeknight meal. Finishing the chicken thighs in a flavorful braising liquid filled with spicy chipotles in adobo yields tender, moist meat that's topped with a raw corn-and-feta salad and creamy slices of avocado.
Bartenders share their favorite cocktail books—beyond the classics.
For most of us, cooking begins with a consideration of flavor and texture. I admit I rarely think about appearance until the food hits the plate (and when I'm cooking at home for just me and my family, "It doesn't look that great, but it's tasty," comes out of my mouth more often than it should.). Show More Summary
Wooden spoons have been around... oh, since sticks were invented, probably. How many other kitchen tools do you use that have changed so little since your grandmother's time. But wooden spoons are useful for things other than stirring. Here are a few of my favorites.
Blue cheese, even carefully made, quality examples, rarely gets its due. But it has more going on than raw salt and pungency.
If I put in the work to develop a technique I'm happy with, I'm the kind of guy who likes to maximize its utility. Prime example: take all the lessons I learned during months of testing recipes for General Tso's Chicken and apply them to its very similar partners-in-crime on the Chinese-American lunch special menu, orange chicken and sesame chicken.
Help yourself to a slice of pudding (and pie) with this old-fashioned treat from Mother Daughter Dishes. A crushed pecan crust is topped with a layer of sweetened cream cheese, then a layer of vanilla pudding, and finally, vanilla whipped cream. It firms up beautifully in the fridge, with a mouthful of textures to please the palate.
Cheryl Najalfi presents a collection of dependable, foolproof family recipes in Mother Daughter Dishes: Reinventing Loved Classics. Her mission is to feature familiar dishes with inspired twists, to encourage a generation in need of kitchen confidence. As she reasons, there's no better way to learn and grow than to start with the foods you grew up eating.
From Coney Island hot dogs in Michigan to a primer in jam-making, a lot happened this week on Serious Eats. Check out the highlights after the jump!
Braised short ribs are one of the most comforting of comfort foods, but they're not exactly summer fare. By borrowing some tricks from Korean cooking—such as flavoring them with a kalbi-style sauce and topping them with refreshing green onion and pear—this version transforms them into a warm-weather-friendly main course.
Serious Eats World Headquarters are in Manhattan's Little Italy, but this week our editorial crew headed over the bridge to our new recipe testing facility...also known as Associate Editor Niki's awesome backyard. With a grill and a smoker, we spent a happy day testing fish recipes (and drinking beer) in the sun.
We love ourselves a simple cookout with store-bought hot-dogs and beef patties, but when it comes to honoring our country's birthday, we like to go with some time-honored American panache. Not sure where to start? Independence Day may just be mere hours away, but there's more than enough time to cook up a panache-filled storm. Show More Summary
Inspired by linguine with clam sauce, this recipe radically reinvents the dish. Incorporating Korean flavors like gochujang (chili paste) and kim chi, replacing the pasta with chewy Korean rice cakes, and adding a flavorful fried onion-and-garlic topping, the result is a complex, layered, and satisfying meal.
A combination of cooked and fresh fruit stars in three refreshing adaptations of this classic English dessert.
There are some spice blends that transcend the line between regional speciality and internationally beloved ingredient. Dukkah, the Egyptian nut, seed, and spice mixture that has recently found its way onto genre-pushing menus, is a prime example.
"We're coming to visit you." It's those five short words that few 20- or 30-something-year-olds are dying to hear from their parents. And yet, the arrival of summer always seems to bring with it a wave of relatives to entertain. With...Show More Summary
Inspired by the classic Italian pasta dish linguine with clam sauce, the Ideas in Food duo radically reinvents the dish with cryo-shucked clams (don't worry, just a regular freezer is required), Korean chili paste-infused ghee, a rich clam sauce, and smoked rice cakes. Show More Summary
Don't be intimidated: whole roasted fish is one of the easiest, most delicious ways to cook fish at home. Here's a basic primer and recipe to show just how simple and delicious it is.