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One of the great things about mid-March: you are encouraged to make Irish Car Bomb Filled Cupcakes, a boozy baking project with Guinness, Bailey's Irish Cream, and whiskey.
My first stop in Milwaukee was Sil's Drive-Thru, an odd little stand that specializes in mini donuts, a foodstuff I didn't exactly know I needed in my life, but sounded too fun to ignore. They're served piping hot, tossed with just a bit of sugar.
If you approach the task of trimming an artichoke as if you're delicately pulling at rose petals, yes, it will take a while. But instead, I imagine myself as the owl from the old Tootsie Roll Pop commercials: how many licks does it take to get to the center? A one, a two, a three, chomp. This slideshow will explain two artichoke-trimming techniques: one for whole artichokes, the other for the hearts.
It was "spring forward" this morning in much of North America, and—as if you weren't already looking forward to it—that means spring vegetables are either coming to market already in some parts or are just around the corner. That brings to mind the question: What spring vegetables, foods, and/or dishes are you most looking forward to?
Ever since I started writing about brunch here, I've been searching for a buckwheat pancake recipe to fall in love with. Since this has everything to do with Almanzo Wilder (of the Little House on the Prairie series) and nothing to do with a specific taste memory from my own life, perhaps it's unsurprising that the goal has proven elusive. But this recipe from King Arthur Flour Whole Grain Baking has been the tastiest of the lot so far, and I loved the orange butter they suggested as an accompaniment.
Recent Posts
Cakespy: Irish Car Bomb Filled Cupcakes
One of the great things about mid-March: you are encouraged to make Irish Car Bomb Filled Cupcakes, a boozy baking project with Guinness, Bailey's Irish Cream, and whiskey. Continue reading »
Cook the Book: Clotted Cream
As the cream cools it separates into two layers: the creamy top, perfect for spreading on scones (or anything else for that matter) and a thinner cream which cookbook author Darina Allen says will keep for several weeks and can be used in any recipe that calls for heavy cream. Continue reading »
Cook the Book: 'Forgotten Skills of Cooking'
Darina Allen might not be a household name in the States but she has been championing local cuisine and produce since 1983 in her native Ireland. She's been called both the Irish Julia Child and Alice Waters, and has made it her mission to reintroduce a new generation of cooks to the integral but often forgotten cooking skills. Every day this week, we'll be sharing recipes from her new book, Forgotten Skills of Cooking. Enter to win a copy here. Continue reading »
Video: Donald Duck and Chip and Dale in 'Three for Breakfast' (1948)
In this Disney animated short, Chip and Dale wreak havoc on Donald Duck in search of pancakes. Delicious, fat, fluffy pancakes topped with butter and doused in maple syrup. Continue reading »
Reality Check: The Jumbo Jack with Cheese
Unsurprisingly, the real life version of Jack in the Box's Jumbo Jack with cheese doesn't quite measure up to the stylized version. Here's the burger in all its lopsided glory. Continue reading »
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Standing Room Only: Sil's Drive-Thru
My first stop in Milwaukee was Sil's Drive-Thru, an odd little stand that specializes in mini donuts, a foodstuff I didn't exactly know I needed in my life, but sounded too fun to ignore. They're served piping hot, tossed with just a bit of sugar. Continue reading »
Dreyer's/Edy's Limited Edition Girl Scout Cookie Ice Cream Flavors
Combine ice cream and Girl Scout cookies and you've captured my complete attention. Dreyer's (what's branded as Edy's in the eastern part of the United States) features three limited-edition flavors (available January through April) based on the most popular Girl Scout cookies: Thin Mints, Samoas, and Tagalongs. But are they really as good as the DIY technique of crumbling up your own frozen Girl Scout cookies over a bowl of ice cream? Continue reading »
How to Trim an Artichoke
If you approach the task of trimming an artichoke as if you're delicately pulling at rose petals, yes, it will take a while. But instead, I imagine myself as the owl from the old Tootsie Roll Pop commercials: how many licks does it take to get to the center? A one, a two, a three, chomp. This slideshow will explain two artichoke-trimming techniques: one for whole artichokes, the other for the hearts. Continue reading »
Poll: Do You Eat and/or Dip Your Pizza Crusts?
Among pizza-eaters there seem to be various crust-eater types*: those who leave the crust as "pizza bones," folks who relish the crust and eat every bit, and those who like to dip it in something to give it a little extra oomph. This week's poll asks which one you are (with a subset of answers on dipping preferences for the dippers among us). Continue reading »
Healthy & Delicious: Whole-Wheat Irish Soda Bread
An amalgam of seven different European ethnicities, my siblings and I grew up without a real culinary heritage. If anything, Ma usually made dishes from outside our own hotpot of cultures: goulash, spaghetti and meatballs, etc. The one exception was Irish soda bread. This one is a little hardier than others—more of a quick brown bread than a dessert. Continue reading »
What Spring Foods Are You Looking Forward To?
It was "spring forward" this morning in much of North America, and—as if you weren't already looking forward to it—that means spring vegetables are either coming to market already in some parts or are just around the corner. That brings to mind the question: What spring vegetables, foods, and/or dishes are you most looking forward to? Continue reading »
This Weekend in 'New York Times' Food News
This week in the New York Times: backyard chickens, Katie Lee, bouillabaisse, and more. Continue reading »
The Secret Ingredient (Chamomile): Seared Sea Scallops with Chamomile Beurre Blanc
Sweet sea scallops enveloped in the fresh, mellow tang of a chamomile beurre blanc. It is fancy, but also unusual. The perfect way to start a celebratory supper. Continue reading »
This Week In Recipes
Check out this week's top recipes on Serious Eats, including lime meltaways, "chocolate nemesis cake," papusas con curtido, and more. Continue reading »
Sunday Brunch: Orange Butter and Buckwheat Pancakes
Ever since I started writing about brunch here, I've been searching for a buckwheat pancake recipe to fall in love with. Since this has everything to do with Almanzo Wilder (of the Little House on the Prairie series) and nothing to do with a specific taste memory from my own life, perhaps it's unsurprising that the goal has proven elusive. But this recipe from King Arthur Flour Whole Grain Baking has been the tastiest of the lot so far, and I loved the orange butter they suggested as an accompaniment. Continue reading »
Tomorrow Is Pi Day!
We talk an awful lot about our favorite pies on Serious Eats, but for tomorrow's occasion, we can't improve on this guy from food blog Frites and Fries. Not only is it a pi(e), but the Greek letter prompted a Greek-inspired creation filled with ground lamb, apples, and raisins. It's just one of many entries in our Pi Day Bake-off this year, which we're cosponsoring with the folks of ScienceBlogs. You have until midnight on Sunday to enter! Continue reading »
