Take away my fancy olive oil, my spices, the peppers I've been air-drying in my fridge. Take my copper-lined sauciers and vintage cast iron. You can have it all, as long as I get to keep my chipotles in adobo.
This chili is packed with moist, tender chunks of braised chicken thighs in a balanced sauce that is rich with umami depth and green chili flavor, but still plenty bright and fresh. And the best part: You can make it in under half an hour.
Ah, the omelette. Any cook worth their salt knows how to form one just so. Just a swoop and a fold and a... splat? Even if your omelette technique needs a little practice, there's one thing you absolutely cannot mess up: a killer filling. And nothing goes better with eggs than the classics: think savory ham, lightly browned onions, and plenty of melty cheese.
Unlike in Mexico (not to mention LA, San Francisco, and Chicago), New York lacks a quality tortilla industry. The corn isn't the same. The nixtamalization process, which breaks down the gluey hemicellulose in corn, is different here, and the common practice in Mexico of using a natural alkaline called tequesquite, isn't a thing here. But New York has an upside: great sandwich bread.
The best thing about quick breads is right there in the name: they're quick. With no yeast to coax into rising and no long waits or kneading, they're bread's carefree cousin. We've got 17 recipes to get you well-acquainted.
The best way to store fresh herbs, must-visit breweries in NYC, and more! Everything you missed this week on Serious Eats.
Homemade gravlax, Indian-inspired naan nachos, the chewiest New England-style ice cream, and a rainbow of fresh pastas. See everything we made this week at Serious Eats!
This week, we made Taco Bell monsters, stirred up some cocktails, and even paid a visit to Taipei. See it all in the slideshow!
If you're going to Singapore, you shouldn't miss Little India. The flavors found in this neighborhood are the real deal, not watered down for Western palates. Here's our guide to the essential bites, from extra-crisp fermented rice crepes on the southern end to Gujarati home cooking on the northern side.
We all know that pesto starts with something green, picking up a glug of oil and a sprinkle of cheese along the way. But beyond those few basic rules, well, there aren't really any rules—pesto is the sort of versatile sauce that lets you get creative and really run with it.
You may not know it, but you've probably eaten a lot of ding in your life. Kung Pow Chicken? Ding! Cashew Chicken? Ding! Confused? Ding! Don't worry, we'll explain what ding is, and give you an awesome recipe for Cashew Chicken Ding with crunchy vegetables like jicama, celery, and bell pepper.
For the longest storage and easiest slicing, get your bacon out of the fridge and into the freezer.
This easily batched pitcher drink will be my barbecue go-to from here on out. It pairs fresh, vibrant IPA with a tangy pineapple shrub, sweetened with a little orgeat, an almond-tinged syrup that often appears in tiki drinks. The beer brings in a savory side—piney and herbal and bitter—that cuts through the cocktail and balances the richer elements.
Fresh pasta is many things, but vibrantly hued is not one of them. There are times when this couldn't matter less—times when you're dousing it in a thick, colorful sauce or making uova in raviolo. But sometimes you want to keep things super simple without sacrificing an eye-catching presentation. And sometimes you just want some bright pink noodles, dammit. Here's how to make fresh pasta in a rainbow of colors.
To most New Yorkers, it means a cherry-tinged treat. To many New Englanders, it's a fizzy raspberry soda. For the purist, it's all about the lime—and only the lime. One thing's certain: The lime rickey is the soda fountain's comeback kid.
Luxurious foods are, practically by definition, extremely expensive. Except for gravlax. For the price of a fresh piece of salmon, you can cure your own gravlax at home, then slice it and serve it as one of the most elegant hors d'oeuvres or light appetizers imaginable. Here's how to make it.
Forget everything you thought you knew about nachos and open your mind (and your mouth) to this Indian-inspired version. Crispy naan flatbread pieces serve as a sturdy and delicious stand-in for the standard tortilla chip base, and they're loaded up with generously spiced toppings that are at least as flavorful (if not more!) than their traditionally Tex-Mex counterparts.
If you live in New York, you've probably visited Brooklyn Brewery. But the outer boroughs have lots of fantastic new and lesser-known breweries, too—spots that'll get you excited about today's beer scene. Here are seven impressive breweries to add to your next beer crawl, plus tips on what to drink when you arrive.
The Spanish are masters at packing RDS (Really Delicious Stuff) into cans. When I'm drinking a glass of sherry or a Rioja with my wife Adri, I could be content with a good loaf of bread, some excellent olive oil, and some RDS. This recipe—pimientos del piquillo rellenos de atún (that's Spanish for "peppers with some well-dressed tuna shoved inside'em")—requires two jars of RDS: piquillo peppers and oil-packed bonito tuna. But it still takes all of 15 minutes to put together.
Tender, grassy, and sweet, asparagus is a true marker of the triumphant arrival of spring. The stalks are at their best when freshly picked, in-season, and as local as possible since transportation and time are hard on the vegetable. We've got lots of tips to help you select the right bunch; once you've found one to your liking, the options are vast. You can braise or broil it, throw it on the grill, turn it into soups or shave it into a light and refreshing salad. Here are 20 recipes to get you started!
There's no shortage of excellent pollerias selling rotisserie chicken to Washington, DC's sizable Peruvian population. Here are four especially worth seeking out.
Puffy tacos, a San Antonio specialty, are made from fresh masa that puffs and crisps in hot oil. The result is crisp outside and soft within, and way more fun that your standard hard taco shell. They can be stuffed with your favorite variety of taco-night fillings—this recipe uses a flavorful ground beef mixture that's earthy, spicy, and slightly smoky.