Portland's best food carts, a foolproof way to make crispy bar-style pizza, and more! We also waffled some ramen—yes, we really did—and brushed up on our cooking techniques with lessons on knife skills and bread baking. Check out everything you missed this week on Serious Eats!
Set your table with bowls and spoons—this week we ladled out recipes for lentil, cauliflower, and squash soups as well as a quick Korean-inspired kimchi ramen. Also: extra-crispy bar-style tortilla pizza, a better-than-Snickers milkshake, and more. See everything we cooked this week on Serious Eats!
Brooklyn Brewery's Dinner Party is a collaborative dinner series dedicated to spotlighting local producers and rare beer pairings held at Humboldt & Jackson. This month, they're celebrating sustainable seafood with Island Creek Oysters and Sea to Table.
This no-fuss, foolproof oven-roasted tomato sauce is loaded with bold ingredients: salami, sherry vinegar, kalamata olives, capers, and a smashed anchovy, all tied together with olive oil and a touch of white wine. Its secret ingredient? A bit of maple syrup for sweetness. Then, it's tossed with al dente spaghetti noodles and showered with Pecorino and lemon zest.
Dogs, birds of prey, armloads of white chocolate, and more! We kept extra-busy this week at Serious Eats.
This savory cake from Yotam Ottolenghi's newest cookbook, Plenty More, is as beautiful as it is unusual: cauliflower florets are suspended in a golden cake with green flecks of basil and a load of parmesan cheese, with an orbit of onion rings on top and crunchy, aromatic seeds gilding the edges. And, as with most of Ottolenghi's out-of-the-box creations, it's just delicious.
Don't call it grandma booze; we love crème de cassis! Our favorite brands, plus how to use this forgotten liqueur in drinks.
Borrowing from the Mexican pantry, this easy, warming soup is made with roasted butternut squash, flavored with ancho chilies, and garnished with Mexican crema, cilantro, and pepitas. If butternut squash soup and chili had a lovechild, this might be it.
These Japanese chicken meatballs are seasoned with fresh ginger, garlic, scallions, and sesame oil, while egg and panko breadcrumbs bind the meat to allow it to cling to a skewer and stay together on the grill. A brushing of a tare sauce at the end of cooking gives the meatballs a glistening sweet and salty glaze.
The secret to cooking fast is cooking smart—choosing and preparing fresh ingredients efficiently. In How to Cook Everything Fast, Mark Bittman provides a game plan for becoming a better, more intuitive cook while you wake up your weekly meal routine with 2,000 main dishes and accompaniments that are simple to make, globally inspired, and bursting with flavor. Check out this fast recipe for Skillet Spanakopita.
This simple seven-ingredient salad is packed with flavor thanks to a vinaigrette made from warm bacon fat, shallots, hazelnuts, honey, and sherry vinegar, with just a touch of extra-virgin olive oil. The Brussels sprouts leaves are cooked just long enough to give them some sweet, nutty char, but still retain a fresh green bite.
Who can say no to tender, braised meat in a rich sauce flavored with wine and vegetables, not to mention that ultra-flavorful and tender marrow inside a shank? The slow cooker makes the whole thing pretty darned easy, while beef shanks make it a heck of a lot cheaper than veal.
Roasted Brussels sprouts were a thing of beauty in my book already, but in his book, Plenty More, Yotam Ottolenghi created a masterpiece with them, and they're unlike any roasted Brussels sprouts I've ever had.
It's whiskey o'clock soon, right? These simple cocktails call for no vermouth or liqueur: just one bottle of bourbon.
There's one question people keep asking me: what's it like to be your own boss? The answer: terrifying, humiliating, and lots of McDonalds.
In the catalog of easy, cheat-y pizza recipes that start with some form of pre-baked bread base, flour-tortilla pizzas ranked pretty low on my list. But after this week, all that has changed and I'm now going to take the position that given the proper technique, a couple of tricks, and the aid of a cast iron skillet, flour tortillas are actually the best way to make quick thin-and-crisp, bar-style pizza at home.
Waffling ramen breathes new life into an old standby. The dish retains the familiarity of the wavy instant noodles and takes on a new texture from the waffle iron, crispy in some places and soft in others.
We've asked chefs about plenty of ingredients in our Hey Chef series, but none has made them as excited as they are about curry. Here, we have ten of the most exciting usages for the sweet and savory flavor combination, straight from professional kitchens nationwide.
We can't get enough pumpkin recipes this time of year, and these pumpkin-spice cupcakes are just one more reason to celebrate. Spiked with a good does of ginger (but not so much that they taste like gingerbread) and a hefty splash of orange juice for sweetness that isn't cloying, these treats are perfect for an autumn birthday or seasonal party.
This salad from Yotam Ottolenghi's newest cookbook, Plenty More, has a lot going on and everything going for it. A beautiful mix of grains, crunchy almonds and pine nuts, chewy dried cherries, silky onions, and enlivening arugula, basil and tarragon—every bite is fairly dazzling.
Making real-deal ramen is a lengthy project that requires planning in advance. But there are days when you just want a delicious bowl of it, without the fuss. This easy Korean-style kimchi ramen is for those times. It's loaded with flavor, but takes less than an hour to throw together, thanks to several umami-rich ingredients and a cool baking-soda trick that turns angel-hair pasta into ramen-like noodles.
I'd argue that the best way to eat in Portland, Oregon is by visiting the city's many food carts. If you've ever doubted that street food could be serious food, these carts will convince you otherwise.