|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7913|
|Posts / Week:||36|
|Archived Since:||August 13, 2010|
Ah, the glorious chocolate chip cookie. Crispy, chewy, salt-dusted, or just sweet—no matter the variation, it's an American stand-by. But until recently, a gluten-free version of the classic was not common. The Everyday Art of Gluten-Free beautifully mimics that tender yet crisp chocolate-chip balance, without relying on standard flour.
Meeting with the Community Board is basically like doing martial arts. Win, lose, or draw, it's gonna hurt. You don't really engage so much as struggle for survival. And somewhere in the middle of all this, all you want to do is curl into a ball and whimper for your mommy.
There are too many great meat dishes in the Korean canon to pick a favorite, but this one of stir-fried marinated pork with kimchi is definitely in my top five. Easy to make, it features thin strips of pork shoulder in a spicy-sweetShow More Summary
Many recipes instruct you to add garlic to the pan only after the onion has already cooked for a few minutes. Why is that? And why can't you just add them both at the same time? We ran some tests to find out.
The iconic red sauce meatball—one of the foundational foods of Italian cuisine in the U.S.—has more to do with the New World than Naples. Its development, and its influence on what Italian-American cuisine would become in the U.S., is inextricably tied to New York City. This is the city where Italian-American became American, and where the meatball as we know it began.
As the weather starts to cool down, schedules start to fill up again and the pace of life starts to quicken, but that shouldn't mean you don't have time to throw together a delicious, healthy meal. We rounded up 16 fast-and-easy stir fry recipes that will keep you from resorting to boxed mac 'n' cheese for dinner this fall.
For San Francisco-based husband-and-wife restauranteurs Sara Deseran and Joe Hargrave, it took a trip to Mexico City to show them that Mexican food can be evolved and cosmopolitan, and still be real. It's not about gimmicks; it's about a heritage of flavors that can be reimagined a thousand ways and served without a cartoonish side of mariachi band. Show More Summary
Olives have been a part of the human diet for thousands of years, long before the canning industry, grocery stores, and martinis came into play. But a few decades ago, your average American knew only a few varieties—some were green, some were black, some were pitted, and the best ones were pimento-stuffed...and that was that. Show More Summary
When you can't have gluten, finding palatable substitutions to your favorite foods can be a real hassle. Luckily, we have Karen Morgan's The Everyday Art of Gluten-Free to help you through that quest. Take this thickly-frosted, fruit-stuffed pop tart as a shining example of what can be done with a little starch manipulation.
A base of roasted red pepper cream sauce swaths pre-cooked, medium-sized pasta shells. I like the sauce smooth and silky, so I purée the roasted pepper mixture before adding a combination of heavy cream and half-and-half, along with three cheeses: ricotta, Fontina, and Asiago. Italian sausage, garlic, and onions, boost the sauce with extra flavor.
A medley of fresh herbs—basil, thyme, parsley, cilantro, and mint—combines with arugula, grape tomatoes, shredded mozzarella, and two types of olives for a bright, intensely flavorful end-of-summer salad.
Wondering where to eat burgers, tacos, and pasta in Denver? We asked Chef Frank Bonanno of Mizuna and Salt & Grinder.
All week I've been publishing recipes and stories from Northern Thailand, the country's least exported regional cuisines. With strong funky aromas, heavy spicing, and the kind of bitter and hot flavors that can make you weep simultaneous...Show More Summary
This fingerling potato salad with aioli, basil pesto, fried shallots, and pecorino is full of contrasts that come together into one amazing side dish.
If you've never had New Orleans-style barbecued shrimp, you're forgiven for thinking you're about to see a recipe for shrimp swamped in smoky-sweet BBQ sauce. Instead, get ready for a spicy, vinegary, garlicky, wow-that's-a-lot-of-butter sauce, and have a crusty piece of bread on hand to soak up every last drop when the shrimp are gone.
Gumbo is closely associated with Louisiana and, more specifically, with Cajun cuisine, and for good reason. But it's actually far older than the Cajun presence in Louisiana, and historically, it has a much broader regional footprint....Show More Summary
Asian flavors seem to bring out the best in pork. So if you're working with a gorgeous rack of grilled baby back ribs, dousing them in gingery, orangey, soy sauce is a pretty great way to go, like in this recipe from The Big-Flavor Grill, by Chris Schlesinger and John Willoughby.
If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. It's worth trying the original version, but the dish is a springboard for improvisation. Show More Summary
Until now, tiramisu has always felt like a wintertime dessert. Witness this Seriously Delish creation, which uses whipped coconut milk and coconut rum to add a undeniably tropical note to a normally coffee-heavy dessert. It's just as rich and inviting as the original.
Forget fro-yo—New York's greatest tangy asset is its new wealth of locally made fresh yogurt, which come in a dizzying array of flavors and textures that run laps around supermarket brands.