|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||8051|
|Posts / Week:||35.3|
|Archived Since:||August 13, 2010|
New York is one great noodle town, but my new favorite bowl comes from a forward-thinking restaurant hugging the eastern border of Chinatown, where some excellent noodles take inspiration from an unlikely source: linguine with clam sauce.
Brussels sprouts have come a long way in the days since they were boiled to a stinky, cabbage-y death. Rapid, high-heat cooking has been the game-changer for me, but what if I told you that there's an even better way to cook Brussels...Show More Summary
Bread can be a fickle animal. Even though it's one of the simplest, oldest foods on earth, it also takes a lot of finesse and practice before you can make it confidently and well. Today, we're going to go through troubleshooting a series of problem loaves to learn how to make them better and more consistent in the future.
The Starks and local weathermen can agree: Winter is coming. And in my book, there's no better antidote to cold weather than slippers and a sweatshirt with a hearty side of mac and cheese. From green chili chicken-topped to waffle-pressed, here are ten variations we love.
Cranberry cocktails don't get much respect. Perhaps that's because they tend to be pretty boring: just sweetened juice spiked with whatever booze is handy. While cranberries are one of fall's signature flavors, a cranberry-vodka or a Sea Breeze feels a little too summery. Show More Summary
Nearly every cookbook has one crowning jewel of a recipe. One big, beautiful must-try. In the case of Baked Occasions, this is that recipe. Three layers of densely spongy "very vanilla" cake are enveloped in layers of bright white frosting and coated with rainbow sprinkles. Show More Summary
The Yucatán, which sits at the end of Mexico's curling peninsula, has a culinary culture that stretches back to the early days of the Mayan empire. But its rich cuisine, flavored with fiery chilies, sour oranges, and pit smoke, is just as vibrant today.
A cookbook changed Kathleen Weber's life. As she writes in Della Fattoria Bread, some friends gave her a copy of The Italian Baker by Carol Field, and Weber "had never seen a baking book like it before." She immediately started making her first biga, a starter commonly used in Italian breads. Show More Summary
Risotto is not exactly a make-ahead food—no matter what tricks you use, it always requires last-minute finishing right before serving. But by using the tricks we developed for rice balls, it's possible to turn a classically a-la-minute dish into a make-ahead baked casserole. Like baked mac-and-cheese, but with rice.
Learn how to crack eggs like a pro and then serve them up poached style for a party. Plus, put your leftover candy to work in the Ultimate Halloween Candy Ice Cream Cake! Check out everything you missed this week on Serious Eats!
This week, we paid behind-the-scenes visits to restaurants and butcher shops, whipped up some Halloween recipes (including a massive, four-tier ice cream cake), played with dry ice, and dressed the doggies up in costume. See it all in the slideshow!
Inspired by my recent trip to Northeastern Thailand, this steak salad combines ingredients readily available in the average supermarket with distinct Issan flavors. Sliced steak, onions, and tomatoes are tossed in a fiery dressing made with pounded garlic and chilies flavored with lime juice and fish sauce. Show More Summary
Halloween-themed dinner doesn't get much easier than this ghost- and spider-topped pan pizza. Of course, it doesn't hurt that it tastes really good.
There's a reason why these meatballs have a permanent place on the menu at Marcus Samuelsson's Harlem hotspot, Red Rooster, and why they get mentioned in nearly every review of the place: his grandmother was on to something. In an act of kindness, he shares the recipe—her recipe—in his new cookbook, Marcus Off Duty, and it's a winner.
Curry paste is good for plenty more than making curry. Chefs around the country tell us how they use it for Mexican sauces, steamed fish, a coconut dessert, and more.
This month, we ate ridiculously good gelato in Rome, fresh scallops in Oslo, and a stellar apple tart in New Jersey.
For the most part, the best way to proceed in the kitchen is carefully and deliberately. But there are times when you need to get a big job done, and fast. Or maybe you just want to show off a little pro-style flair to impress your friends (we don't judge). Show More Summary
Loosely based on Middle Eastern tabbouleh salad, this easy make-ahead salad combines grape tomatoes (sweet and ripe any time of year) with cucumber, parsley, mint, and quinoa for a bright and refreshing make-ahead salad that's hearty enough to serve as a light meal.
Marcus Samuelsson is downright obliged to love salmon, having grown up on the coast of Sweden. And he has a thing for the flavors of Southeast Asia, choosing the foods of that region to be his desert-island pick, so to speak. In this dish from his new cookbook. Marcus Off Duty, he combines both cuisines into one weird and weirdly wonderful bowl.
As the weather chills, and what you eat becomes more indulgent, so can what you drink. These beers can bring out harmonies in food flavors, tame spice, cut through richness, and cleanse your palate, all matching the intensity of anything on your plate.