Asparagus salad, oatmeal pancakes, and more! See everything we made this week at Serious Eats!
A martini taste test, a brand new stovetop, and some killer karaoke jams. See everything that went down this week at Serious Eats!
Looking for a little weeknight dinner inspiration? Look no further than your local ALDI, where you can grab all of the ingredients to whip up Mediterranean Braised Chicken Tenderloins with Cauliflower Couscous. Watch the video to see chef Brigitte Nguyen and ALDI Advisory Council Member Sally Kuzemchak make this healthy dish for dinner in a snap. Chicken tenderloins are quickly seared and served with a vegetable-heavy pan sauce, atop a bed of cauliflower couscous that just might convert the pickiest of eaters. After you've watched the video, grab the recipe!
When you're craving a cocktail, plain old juice or soda just doesn't cut it. Luckily we've got an archive full of really good options; alcohol-free recipes that really make good cocktail substitutes. These eight drinks are remarkably complex, thanks to the thoughtful use of spices, tart vinegar, fruit, and nuts.
Asparagus isn't exactly a Chinese ingredient, but that doesn't mean that it can't find a comfortable home in Chinese food. I've got no doubt that if asparagus were to grow in the cool, misty mountains near Chengdu, that we'd see it served as a cold green appetizer or side dish on menus in Sichuan. This recipe—cold and crunchy asparagus tossed with firm tofu in a fiery sweet-hot-sour vinaigrette—is really inspired by the host of cold or warm appetizers you find in Sichuan that make use of roasted chili oil, Sichuan peppercorns, and vinegar.
Honeycomb is a delicious aerated caramel candy made with sugar, corn syrup, and baking soda that's also known as hokey pokey, cinder toffee, puff candy, and golden crunchers. It's quick to make and totally addictive, especially when coated with chocolate and salted peanuts. Here's how to make it.
As you start planning spring's first picnic, these are the wines you want.
This list is my first stab at a comprehensive compendium of my favorite fast food dishes. It is totally, completely, 100% biased and based on my personal taste alone. You will no doubt disagree with me on a few or perhaps every point. I'm happy to fight you to the finish and let the crispest french fry and tastiest burger win.
Artichokes look like the armored tanks of the vegetable world—an impenetrable defense of shield-like leaves and thorny tips. But with the right tools and know-how, it's easy to get them ready for eating. Here are three ways to trim them: all the way down to the heart, minimally for steaming, and also for the classic Roman-Jewish dish carciofi alla giudia.
Are you ready for some decoration innovation? Karen Tack and Alan Richardson's new cookbook Cake My Day: Easy, Eye-Popping Designs for Stunning, Fanciful, and Funny Cakes has you covered. With their expert guidance, anyone—from kitchen klutz to master decorator—can use everyday ingredients and tools to make one-of-a-kind cake creations. There's something for everyone. Take, for example, the Angora Ombré Cake: combining the soft look of angora with the graduated color layers of ombré, it's easy to make using regular food coloring and a table fork for the textured frosting. Slice it for a surprise: it has ombré layers on the inside too.
Potato, poh-tah-to. However you pronounce it, the humble potato is the perfect blank canvas for savory breakfasts. They're hearty and filling and come in handy when battling a hangover. We've got a list of 10 of our favorite recipes for breakfast potatoes from Roasted Potato and Sausage Quiche to Sweet Potato, Sage, and Fried Egg Tacos.
Dongbei, better known as Manchuria, stretches up toward Siberia from Beijing, where winter temperatures drop well below freezing. The food here is hearty and meaty to bulk up against the cold, and the region is home to one particular beloved dish.
A perfect poutine is a trifecta of the best of its three ingredients—fries with a crisp exterior and soft interior, fresh and soft squeaky cheese curds, and a beefy brown gravy that's just flavorful enough without overwhelming the fries or curds. Getting each piece of the puzzle together for an ultimate version like this takes some time, but once complete, the reward is so good you'll go gaga even if you're totally sober.
These are the kitchen staples we love best, the secret weapons we keep on our shelves no matter what, because there's lot you can do with a bottle of clam juice.
Kimchi's distinctive funky kick pairs well with all sorts of ingredients, so we like to mix it into chicken salad, ramen, fried rice, and even use it as a burger topping. Not sure how to make the most of the jar bubbling away in your fridge? These 13 recipes will get you started.
Tiki culture as we know it was invented in Hollywood—it couldn't have happened anywhere else.
These fried chive cakes are insanely chewy inside with a crisp, golden shell. Flavored with garlicky Chinese chives, they're a snack that, once you've tried them, you won't be able to live without.
It's common to hear that olive oil shouldn't be subjected to high-heat cooking applications like deep frying and searing because of its low smoke point. But does the science back that idea up? We looked into the existing research and did some taste tests of our own to find out from both a health and flavor perspective.
To the Japanese, nagashi somen—a game of running chilled noodles down a split bamboo pipe with cold water, and catching them with your chopsticks—is as evocative of summer as running through sprinklers and swimming in cool rivers. But what if it's winter in New York, and you have no bamboo or running stream? I couldn't let such trifles stop me.
Beef with broccoli is a staple of North American Chinese fast food joints, but the real version of this dish uses Chinese broccoli (gai lan), not the more familiar broccoli florets. Gai lan pairs perfectly with the strips of marinated beef, shallots, garlic, and oyster sauce in this easy dish.
Dried noodles have mostly replaced homemade udon or soba in the Japanese home kitchen, but the fresh soba tradition is alive and well in Seattle at Miyabi 45th, where chef Mutsuko Soma rolls out noodles daily to make sure they are smooth enough to slurp, strong enough to dip, and subtle enough in presentation to let the quiet flavors of buckwheat whisper in each diner's mouth.
This is an article about oatmeal pancakes, and damn good ones at that. Toasted oats. Browned butter. Tangy buttermilk. A texture so light and fluffy it makes butts nervous about keeping their jobs.