|Filed Under:||Food & Drink / Cooking|
|Posts on Regator:||7577|
|Posts / Week:||24.4|
|Archived Since:||August 13, 2010|
These are NYC's best unsung bars. The places we go to wash away the day, the watering holes that really feel like home.
Pepperoni is still number one among pizza toppings, but beyond that, it hardly gets any respect. Admittedly, it's not the fanciest salami around, but it's smoky, fatty, and delicious—what's not to respect? Keep reading for 10 recipes (only two of which can reasonably be called pizzas) that will display your humble supermarket salami in a whole new light.
As one of the most popular dishes in the world, both in and out of India and Pakistan, channa masala (or chana masala, chole masala, or chholay)—chickpeas cooked in a spicy tomato-based sauce—is the kind of dish that stirs passions in the recipe-writing community over authenticity. Show More Summary
Lately, something has been happening with coffee in Seattle.
Sure, there are times when I'm in the mood to spend all day on a pasta dish. But more often, pasta is my go-to for a quick weeknight dinner. Fortunately for me, it's just as at home in a 15-minute recipe as it is in a six-hour one, and in dishes both sophisticated and humble. These 17 recipes for pasta dishes in 30 minutes or less will keep you sated and stress-free.
How do I even begin to pick a list of 10 essential Nashville food experiences, when there are scores of places and things to recommend? The answer, I think, is to pull together a mix of old and new, narrowing it down to the places that best represent the energy of this city.
Want dry chicken? Here's how to make it.
Portal is famous for declaring that "the cake is a lie," but, by analyzing the in-game recipe given by GLaDOS before the final battle, one plucky test subject was able to bake it up for real. And now, you can, too.
Poached chicken may not be as popular as fried, roasted, and braised chicken, but when it's done correctly, its tenderness and juiciness are unmatched. Served with a bright, flavorful dressing like this miso vinaigrette, it makes an easy, light, clean-tasting dinner or lunch.
When I first completed my recipe for falafel, my first thought was "That's great—now how do we make it hotter?" That thought was immediately followed by some digging through the refrigerator for condiments, mixing them into batches of my raw falafel dough to see how they'd taste. I settled on harissa, the North African spice paste.
Italy's classic light, bright salad of gently cooked and marinated seafood with lemon juice, olive oil, parsley, and more.
Falafel often has good flavor, but a pasty, heavy texture. What I'm after is falafel that's shatteringly crisp on the outside and light, fluffy, almost crumbly on the inside, while still remaining very moist. I like my falafel to taste of chickpeas, but also to be packed with herb and spice flavor. Show More Summary
A meal plan for each day, including hearty breakfasts, lunches, snacks, and dinners—and plans for the leftovers that'll help save you from eating sad frozen pizza.
"At some point, you have to learn your own way. You can't emulate, you can't copy," says chef, restaurateur, and Top Chef host Tom Colicchio on this week's episode of Special Sauce. In this first of two episodes featuring Colicchio,Show More Summary
Falafel may get all the attention, but the sabich, another popular Tel Aviv snack food, has won my heart. Filled with moist slices of fried eggplant, hard-boiled egg, a generous layer of creamy hummus, crunchy Israeli pickles, and Israeli salad, and drizzled with tahini sauce and amba, a pickled-mango sauce, it's all you could want in any sandwich, and more.
In most places, the first specimens of spring produce are just starting to hit the farmers markets now, which means you've got an expanding arsenal of ingredients with which to brighten up your meals. My advice? Instead of the overpriced,...Show More Summary
Unlike most other curries, which are served with plenty of liquid—be it coconut milk or broth—phat phrik khing is served dry, its intensely flavored curry paste coating each morsel of food. It can be made with any number of vegetables or meat, but I particularly love the common combination of long beans and tofu. Here's how to make it.
Like winter into spring, lamb shanks are a cut that undergoes a transformation, from tough to meltingly tender. The secret is a long, slow braise. These are rubbed with a fragrant spice mixture, then braised with vegetables, white wine, and chicken stock and served with a bright spring salad.
In south Louisiana, gumbo holds a place of honor. In many New Orleans homes, making it is part of a tradition that represents culinary bounty, prosperity, and the joy of homecoming. But in the smaller towns along Interstate 10, gumbos...Show More Summary
"People talk about catching the bug, and I caught it, man," says James Beard Award–winning chef Marco Canora of his culinary career. On this week's episode, Canora discusses what he thinks restaurateurs and diners misunderstand about the service industry. Show More Summary