This week, we made fully loaded cemitas, filmed a promo for our upcoming Food Lab video series, and colored fresh pasta. See it all in the slideshow!
Mezcal will play nice as long as you have some strong players to mix it with, like bittersweet Aperol, the herbal orangey liqueur that some call Campari's little sister.
This four-course meal looks fancy and tastes delicious, but that's just part of the good news: each of these dishes can be made in under an hour from start to finish, and all of them can be made simultaneously. In other words, with a little planning and prep work, you can have a full guest-worthy spread on the table without breaking a sweat.
Madeleines, the delicious shell-like tea-cakes from France, are an impressive dessert that's actually very easy to make at home. They're often flavored with vanilla bean or citrus, but in this recipe, the buttery flavor of the madeleines is paired with almond extract and a sweet apricot glaze. Vanilla is added for a touch of warmth, while the brown butter in the batter gives the madeleines a rich, complex flavor.
When it comes to the American distilling industry, most people probably think about the abundance of whiskey flowing out of Kentucky, but these days, it's the American West that's making some of the most exciting spirits on the American market.
This is an ice cream for the chocolate fans. The hardcore fans. The ones who shy away from chocolate desserts because they're always too light on the chocolate. The people who take their chocolate like goth kids take their souls: dark, moody, and bitter.
I've been on a big enchilada and salsa kick recently, so I thought to myself: Could I use my pressure cooker to kill two birds with one stone, cooking my chicken and producing an intensely flavored enchilada sauce all at the same time? Turns out it works well. Remarkably well. But it took a little tweaking to get there. Here's how it went down.
Ramps can be a bit mysterious. With a short spring harvest, they're not quite a scallion or a leek; neither garlic nor onion. But ramps are fresher, more pungently scented, but sweeter and more mildly flavored than their fellow alliums. They get along especially well with butter, and pair nicely with pork, eggs, toast, and all sorts of other stuff; and we've got 15 recipes to prove it.
Just because your "home bar" is actually just one lone bottle of vodka doesn't mean you can't enjoy some standout cocktails. We've got nine great drink recipes that require nothing more than vodka and a quick trip to the grocery store.
If you've ever struggled to choose between mozzarella sticks and onion rings, you know how difficult ordering bar food can be. But what if there was an appetizer that combined them both, so you'd never have to face such a cruel and impossible decision again? Under the working theory that nothing can go wrong when I combine my favorite bar foods, I decided to put them together and make one ring to rule them all: Mozzarella-Stuffed Crispy Baked Onion Rings.
Everyone knows about "goat cheese," a.k.a. "chèvre." It's white, it's crumbly, and it's always showing up on beet salad thanks to northern California cooks in the '80s. But it's only the beginning of the goat cheese story. Here are 10 others worth your time.
Making huevos rancheros—rancher's-style eggs—is an inherently impromptu and simple affair at home. It's easy for me to think of it as a dish so darn casual that it doesn't even need a recipe. But then I wouldn't be doing my job, now would I? My goal was to come up with a recipe for huevos rancheros with a smoky and wickedly spicy tomato and red chili salsa that requires nothing more than basic supermarket pantry staples. And I wanted it all in under half an hour, because who has time to wait for breakfast?
The weather's warming up and you need rosé. But not all pink wines are created equal: some are dark and juicy, others are pale, fresh, and lean. Some go with salads, others suggest you throw some burgers on the grill. Here are our current favorite bottles.
There are lots of ways to make a pan sauce with great body, chief among them using stock that's rich in gelatin, whisking in butter, or even reaching for cream. Here's one more: fiber. Using pork chops with a white wine-and-leek pan sauce, we look at what fiber can do to improve your weeknight dinner.
We all have our go-to quick and easy weeknight meals, the dinners we'd never serve company but are happy to scarf down by ourselves. Cooking a "real" dinner just doesn't always seem worth it after a long day of work. But sitting down to a satisfying meal in an hour or less doesn't have to look like yet another stir-fry or a wan, dry chicken breast. In fact, it doesn't have to look like any one thing at all. From curried noodle soups to flavor-packed curries, we've got 24 easy chicken recipes to shake things up.
Thin, tender, and semi-transparent thanks to plenty to lard, these flour tortillas are light and tender, with a mild yet delicious flavor. They're a perfect accompaniment to grilled and roasted meats and seafood like skirt steak, chicken, and shrimp, but we wouldn't be surprised if you also just ate a stack of them by themselves.
Northwestern Chinese cuisine is famous for its grilled and stir-fried lamb, combining the hot and tingly flavors of Sichuan peppercorns and dried red chilies with plenty of cumin and other spices. So we asked ourselves, why not take those very same flavors and rub them all over a glorious roast leg of lamb? The results were phenomenal.
Here's a secret: Technique-based cooking, as opposed to recipe-based cooking, is the key to really expanding your weeknight dinner options and freeing yourself to experiment in the kitchen. This juicy chicken with an intense bourbon and mustard pan sauce is living proof of that. Let me demonstrate.
Much has changed since our first babka survey of New York five years ago, and there are more ambitious contenders for the Best Babka crown than ever before. Here are our votes on the best.
Rick Bayless wants to wean cooks off recipe dependence, but that's not to say that he's against cookbooks. His collection numbers "in the thousands." I asked Bayless a bit about his favorites, especially the lesser-known titles we should really all seek out.