|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7969|
|Posts / Week:||35.7|
|Archived Since:||August 13, 2010|
Inspired by a Cook's Illustrated recipe, this classic meatloaf incorporates bloomed gelatin for moistness. It's packed with flavor-boosters like Dijon mustard, Parmesan cheese, chicken stock and tomato paste, while saltines and eggs bind it all together. It's finished with a not-too-sweet ketchup, balsamic and brown sugar glaze, then baked in the oven until perfectly burnished.
Tips for pairing cured meat and cheese, a one-day guide to eating the best Chinese food in New York City, taste tests of Bay Area hot dogs, and more! Check out everything you missed this week at Serious Eats.
Instead of getting charred and snappy like they would on the grill, these German-style garlic sausages wind up with a nice, evenly browned surface thanks to a hot oven and baste in beer, olive oil and red wine vinegar. An accompaniment of quick-pickled peppers and onions ups the ante -- and offers an excuse to use end-of-season produce.
This week, we played with Jim's baby, did a staff photoshoot, and blended beers. Plus Kenji and Maggie flew into NYC for a visit!
Here's yet another winning recipe from Renee Erickson's new cookbook, A Boat, a Whale & a Walrus. She cooks her mussels in hard cider with shallots, butter, and Dijon mustard, and finishes them with uplifting and enriching lemon juice and crème fraîche, and a good amount of whole tarragon leaves, which perfume the delicious broth.
Tucked off behind a bank of freezers in a Thai restaurant supply store in an industrialized area north of Chinatown, the lunch counter at LAX-C is easy to miss. It's dwarfed by towering shelves laden with fifty pound bags of rice, its entrance often blocked by piles of woks as big as kiddie pools. Show More Summary
As someone who grew up dreading bland, under- or over-cooked cauliflower, this recipe is a game-changer. The high heat of the grill gives the vegetable its crisp exterior, while an earthy spice rub delivers a ton of flavor.
Pairing cured meat and cheese isn't that hard, but get the most out of your pairing, it helps to know some general principles.
I asked Brett Cooper (formerly of Outerlands) for his San Francisco favorites: the bites he returns to again and again. Here are his picks, from breakfast to burgers to late night kimchi fried rice.
The recipe combines two classic fall quick breads: pumpkin and gingerbread. It grabs the ginger and molasses from a classic gingerbread and adds just enough pumpkin for moistness without adding too much pumpkin flavor. Think of it as a really spicy variation of your favorite pumpkin bread.
This past month, we kept sipping the refreshing drinks of summer: cherry-lime rickeys, margaritas, and crisp, thirst-quenching beers. But we also declared it time to break out the bourbon and get started with our fall drinkin'.
When travelers to New York ask me where to eat, I send them to Flushing. When locals ask me about a new restaurant I'm excited about, the answer's often there. But let's say you have just one day to take a whirlwind tour of the neighborhood. What do you need to try?
A name so nice, they said it twice. In this recipe from the new Huckleberry cookbook, author Zoe Nathan layers melted and chopped dark chocolate over a foundation of cocoa powder and strong coffee to make a dark, densely delicious teatime cake. Of course, teatime can be extended to mean anytime, which is lucky for you.
In her new cookbook, A Boat a Whale & a Walrus, chef Renee Erickson gives us this simple, impeccable gem of a recipe that I will make every and all summer forever. It involves nothing more than a ripe summer melon blended with lime juice and zest, a few mint leaves, a bit of yogurt and olive oil, salt and an inspired pinch of cayenne pepper.
If you're anything like me, you have an obsession with pizza that can only be fed with, well, with pizza I suppose. Which means you probably make a lot of it at home, which means that you probably have at least a wooden pizza peel for launching pies and a metal peel for retrieving them. Right? Here's the best way to store them to keep your kitchen organized.
When fall abruptly rolls in, and summer's fresh produce begins to fade away, apples usually take the spotlight. But let us not forget the apple's darker, more complex cousin, the pear. Pears are lovely raw, baked, caramelized, and stewed—a myriad of options that makes it one of our favorite fall fruits. Show More Summary
This September we traveled for stellar lamb shawarma, juicy smoked meat sandwiches, and plates and plates of tacos. At work, we ate lox and bluefish and whitefish, plus a stellar assortment of favorite dishes for Italian-American week. (Tough gig, but someone's gotta take a fourth helping of baked ziti!)
Y'all know The Homesick Texan. You love her blog, her pinto bean and Frito salad, her gooey, cheesy braised beef enchiladas, and her easy, delicious buttermilk bacon-fat flour tortillas. Lisa Fain just knows how to do comfort food right. Show More Summary
Every month—heck, almost every day—we make an effort to go out and shove desserts into our faces in an effort to find the best out there. Sometimes our favorites appear at a regular ol' diner, sometimes at a scoop shop or old-school bakery, and other times, they're worth a visit to a fancy restaurant.
Despite all of the pleasures of instant noodles—the salty, MSG-packed broth, the little freeze-dried nubs of vegetables, the slippery, way-too-soft noodles—wouldn't it be great if you could get all of that same convenience and pleasure—the...Show More Summary