Leftover mint is a killer for me. Unless I'm making some kind of minty ice cream, in which case my technique is use ALL the mint!, I usually have some leftover leaves in the fridge. Mint expires especially quickly; here are some technique-based applications that you can whip up at a moment's notice.
Slightly tart Bing cherries and orange blossom honey are perfectly played against creamy, earthy gorgonzola cheese, milky fior de latte, and sweet and salty prosciutto in Paulie Gee's Cherry Jones. The resulting pizza is rich, intense, and leaves you wanting more.
At Serious Eats, we care about the big questions. "What's the difference between Sicilian-style pizza and grandma pizza?" "What's the difference between a slider and a mini-hamburger?" And, more recently, "What are all the different styles of doughnut?" Because there are cake and yeasted and crullers and fritters, cider and potato and sour cream, malasadas and beignets and churros—wait, do we count churros? We'll get to that later. Come meet all the different doughnuts in this great land. (And add your own favorites in the comments.)
If it were socially acceptable, rather than a qualifying attribute to be a guest on Freaky Eaters, I'd eat grilled cheese sandwiches for dinner every night. And for breakfast each morning—although in that instance I'd to sneak a fried egg in the middle. Here's one I make when I have more time to enjoy the slowly crisping buttery bread and the quiet melt of a mound of curled-up orange cheese shavings.
Buffalo wings are pure, unadulterated, crispy, greasy, hot & vinegary nuggets of awesome. So given that we're going to be eating so many of the suckers, isn't it our national duty—our duty to the birds, even—to make each and every one the best it can possible be? To not—pardon the terrible pun (and all the terrible puns to follow)—simply wing it? I've had my share of greasy, dry, flaccid, burnt, tough, gristly chicken wings. My only goal today is to figure out how to get the best out of each and every drumette and flat, to create a Super Bowl snack worthy of its American heritage. A bird we could really flip for.
Recent Posts
The Vegan Experience Day 19: Breaking Down Bread
Since I went vegan, I've had at least a half dozen people look at me while eating toast, a roll, or a sandwich and say, "Wait a minute, you can eat bread?" It seems to surprise a lot of people, but many breads and baked goods are vegan-friendly. Here's a look at the dos and don'ts of browsing the baked goods section as a vegan. Continue reading »
Serious Entertaining: Dinner and a Movie, 'Lagaan: Once Upon a Time in India'
Academy Award nominee Lagaan: Once Upon a Time in India is a fun and inspiring movie that would be great at a dinner party, especially if preceded by this easy, Indian-themed menu of raita, pickled onions, shrimp with ginger and peas, and a fruit plate for dessert. Continue reading »
Talk!
Here's 50 bucks....
French in a Flash: Paris Mushroom Salad with Lemon, Parsley, and Parmesan
This bright and clean salad is made of shaved mushroom, Parmesan, and parsley, and spiked with lemon, olive oil, and sea salt. Continue reading »
Come on in 'The Kitchn'
Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week they share a tip for getting the most out of your scallions, suggest foods to try in Australia, cook chickpeas from scratch to see if they're worth it, and more. Continue reading »
Dinner Tonight: Maple and Mustard-Glazed Salmon with Roasted Brussels Sprouts
I'm always on the lookout for sauces to paint on salmon roasted over high heat—I love the way fish tastes with a caramelized exterior, and the process is one of the quickest, simplest dinners around. Soy sauce, sesame oil, and other Asian condiments are obvious choices, but I was drawn to this combination from Real Simple. Who knew maple syrup and mustard would work so well together? Continue reading »
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Drinking the Bottom Shelf: Emmets Irish Cream
I recently told one of our friends that I've never been to Ikea, and she said, "You're kidding me. In the past couple of years you and Emily have lived in three different apartments with a grand total of six rooms. She dresses very nicely and you...are engaged to someone who dresses very nicely. You two are the very embodiment of half-fashionable faux-poverty, and as such you have most certainly been to Ikea." Continue reading »
Daily Slice: Shorty's Pizza, Tucker, GA
A Modena wood-fired oven cranks out ultra-thin crust pies named after diverse musicians, with toppings combos you won't find anywhere else. Continue reading »
Portland, ME: Getting My Ramen Fix at Pai Men Miyake
Ever since the charter issue of Lucky Peach hit newsstands, I've been making myself a promise: This is the weekend I'm going to make ramen. Unfortunately, I've been saying that for months now, but not because my noodle soup craving has subsided. Not in the least. It's just that this place, Masa Miyake's noodle shop called Pai Men Miyake, has been feeding me so well that procrastination has become a delicious habit. Continue reading »
A Sandwich a Day: Fried Chicken at Sunshine Tavern in Portland, OR
Sunshine Tavern's buttermilk fried chicken sandwich—one of the best things I've eaten in months—is my favorite sandwich on their menu, made with crispy, tender chicken breast and topped with blue cheese coleslaw and chili mayo. Continue reading »
Spice Hunting: New Things To Do with Mint
Leftover mint is a killer for me. Unless I'm making some kind of minty ice cream, in which case my technique is use ALL the mint!, I usually have some leftover leaves in the fridge. Mint expires especially quickly; here are some technique-based applications that you can whip up at a moment's notice. Continue reading »
Share Your Sweets: Chocolate and Fruit
You'll have to forgive us, we've got chocolate on the brain. In these days leading up to Valentine's Day, we can't stop thinking of red velvet cake and fancy chocolate souffle, carefully dipped chocolate-covered strawberries, and handmade cherry cordials. Luckily, it looks like we're not alone in our obsession: this week's Share Your Sweets is full of chocolate-fruit combinations that leave our mouths watering. Continue reading »
The Best Beer Pairings for Super Bowl Snacks
Super Bowl Sunday is just around the corner, and that means all-day parties with friends, food, and most importantly, beer. When picking your Super Bowl suds, remember that you're likely to have a few and you don't want to burn out too early. Session beers are the way to go. Save the high-test super-beers for another day, and choose brews with a high drinkability quotient. Beers that are too heavy or too hoppy will fill you up and fry your palate. Here are a few recommended beers to sip with your favorite Super Bowl snacks. Continue reading »
Top This: Cherry Jones (à la Paulie Gee's)
Slightly tart Bing cherries and orange blossom honey are perfectly played against creamy, earthy gorgonzola cheese, milky fior de latte, and sweet and salty prosciutto in Paulie Gee's Cherry Jones. The resulting pizza is rich, intense, and leaves you wanting more. Continue reading »
Talk!
Midnight snack attack!
Vegan: Crispy Potato, Onion, and Mushroom Rösti
Crispy and golden brown on the outside, creamy and tender in the middle with some good garlicky mayo (aïoli, if you will) for dipping in, the key to a really great rösti is twofold. Continue reading »
How to Make Almond Milk, How It Compares to Soy Milk
It's easy to make almond milk at home: just blend some raw, blanched almonds with water, add a little honey or maple syrup and a dash of cinnamon for extra flavor, and strain out the solids. Nutritionally speaking, almond milk is just a smidgen lower in calories and fat content than soy milk. Continue reading »
The Art of Eating's Carbonade à la Gueuze
There are countless liquids to braise in, but never before have we come across one that uses sour beer. This Carbonade à la Gueuze from Edward Behr's The Art of Eating Cookbook is a traditional Belgian beef dish that employs tart, bracing geuze or young lambic. If you're familiar with sipping these tart, puckery brews you can probably imagine the complexity that they lend to a beef stew, an intriguing background of sourness that's offset by the addition of a bit of sugar just before serving. Continue reading »
