|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7411|
|Posts / Week:||25.8|
|Archived Since:||August 13, 2010|
The holidays are celebration season, and while I love a good cocktail party as much as the next person, throwing one involves a lot of preparation. Obviously, you've got your drink offerings to consider, but equally important to have are delicious snacks to satisfy the tipsy cravings that are bound to arise. Show More Summary
The foods that please me the most are the objectively ugly ones: the stews, gravies, gumbos, and goulashes that are cooked long and low until they slump and thicken. It takes time and effort to transubstantiate flour and fat into cocoa-dark roux, a rough hunk of muscle into sumptuous brisket, and raw, tough leaves and tops into sweet, savory greens. Show More Summary
This chicken enchilada soup features a rich and creamy broth, plenty of melted cheese, and the spicy, toasty flavor of chilies. Little nubs of sweet corn and black beans fill each spoonful, along with tender bits of shredded chicken...
Here's all you need to know: You can transform your leftover Thanksgiving turkey into wonderfully crispy and juicy shreds that are a dead ringer for carnitas, minus all the lard and time involved. This is a technique I discovered byShow More Summary
This apple pie slices cleanly and holds its shape as you lift it out of the pie plate. It has chunks of apple that are tender yet intact, lightly bound in a thickened sauce that's just sweet enough with a hint of spices. This is the pie for all you gooey pie lovers out there (and you know who you are).
To succeed in restaurants, you have make peace with the fact that you're almost always on the clock when everyone else is having fun. There are other jobs that require such sacrifices—firefighters and police officers, doctors and security guards—but few professions force you to observe the revelry in quite the same intimate manner. Show More Summary
Designed to soothe the stomach and aid digestion, these often-but-not-always-Italian bittersweet liqueurs are a reason to stay at the table a little bit longer. Some of these potions pack a menthol punch or a wallop of bitterness, while others go down easy, like spiced caramel. Show More Summary
A simple, quick, and easy soup, this classic oyster stew is flecked with droplets of golden butter and flavored with aromatic vegetables, whole milk, and plenty of briny, fat oysters.
I'm cooking the turkey again this year, and I hope I don't screw it up. I have a checkered history with the holiday bird, so it wouldn't be the first time things have gone awry. I blame my father.
You want a good strategy for staying calm on Thanksgiving, beyond heavily self-medicating with bourbon? Here's my advice: Do as much of the cooking ahead of time as is humanly possible. Have your vegetables prepped, your sauces made, your ingredients portioned, your casseroles assembled, and your pies baked. Show More Summary
As each year goes by, I take a more and more lax approach to Thanksgiving. Partly because, after years of cooking for the holidays, I can practically make most of this stuff in my sleep, but more because I've come to realize that at the end of the day, it's only food. Show More Summary
Turkey and smoke are a natural pairing, as anyone who's looked at a deli case can tell you, but there's a difference between cold-cut smoked turkey, with its ham-like cured texture and questionable smoke flavor, and real barbecued turkey. Show More Summary
This easy winter salad with bitter greens, shaved fennel, citrus, and a sweet and creamy citrus vinaigrette would do equally well with a light lunch or dinner, or as a side dish for a larger feast.
When Kenji lived in New York, he'd cook for us just about every day, either at Serious Eats World Headquarters or at his apartment in Harlem. This winter, I'm heading west just to get another taste...and you're all invited, too. Kenji...Show More Summary
This riff on spanakopita is cooked entirely in a cast iron skillet for less mess and fuss, and merges the Greek classic with elements of chicken pot pie for a creamier, heartier, dinner-worthy recipe.
Onions are a fairly common Thanksgiving side dish, but a lot of people are used to seeing them in only one form on the holiday, year after year. With a world of alliums to choose from, and as many ways to cook them, there's no need to settle for the same old preparation time and again. Here are eight recipes for Thanksgiving onions, leeks, and shallots to help you branch out.
Cornbread dressing, a classic Southern side on Thanksgiving, is all about loading pieces of flavorful cornbread with other, even more flavorful ingredients. But the first step is figuring out what kind of cornbread to use.
Some people wake up in a cold sweat in the middle of the night and know that they need to make a change; others wait for an intervention to hear what they already suspected was true. I knew it was time for my career overhaul when the quantity of Advil I had to take surpassed the number of hours in my shift. Show More Summary
Many of us don't see salads as special-occasion treats, and if we do make one for Thanksgiving, we don't often put a lot of thought into it. But with good-quality ingredients and a little extra effort, you can put together a salad that will entice even as it refreshes everyone's palates with bright flavors and crisp textures. Show More Summary
For an inherently simple, homey dish like chicken paprikash, I know I need to take extra care to make sure that I land on a properly balanced effort-to-flavor equation. This proved particularly hard with this dish. After playing around...Show More Summary