I've never been to a proper asado, the legendary grilling feast of the mountains of South America, but that doesn't mean I can't enjoy those flavors at home. It doesn't even mean I can't squeeze those flavors between two pieces of bread and transform them into a miraculous cheeseburger. Because I can, and I have. And it's enough to make a gaucho sweat with anticipation.
Chipotle and miso come from two different cooking traditions, but they make great bedfellows as both a marinade and a sauce for grilled tofu in this recipe. Combine them with our techniques for turning out perfectly grilled tofu, and you won't even miss the meat.
The best part of making liqueurs at home: You can use whatever berries or other fruits you have on hand, and make the liqueur as sweet (or not sweet!) as you want. In this recipe, bartender John McCarthy keeps the sugar reasonably low to let pure raspberry flavor shine through.
Prized by chefs and home cooks around the world for their funky, briny flavor and extraordinary versatility, anchovies don't just adorn pizzas, salads, and sandwiches—they make their way into distinctive sauces, rubs, dressings, and dips, where they lend a meaty umami backbone to, well, anything you want. But exactly can you do with them? Let's take a look.
Perfectly grilled shrimp have a clean, sweet shrimp flavor with a nicely charred crust and a plump, juicy texture. Now, give them character by stuffing them into these tender steamed Chinese buns, complete with crunchy shredded cabbage, quick homemade pickles, and a spicy and creamy Sriracha mayonnaise.
Cauliflower's seen new life on restaurant menus and magazine recipe pages, but professionals and savvy home cooks alike have long appreciated its gently sweet flavor, hefty crunch, ability to caramelize, and all those nooks and crannies to soak in sauce. So we asked a pool of experts for some fun, new ways to make the most of this alabaster vegetable.
When you think of a pasta dinner, you're probably thinking of spaghetti tossed in vibrant marinara, or penne in creamy vodka sauce. But heavy, hearty sauces are far from the only way to enjoy pasta, and we have 18 pretty spectacular recipes to prove it. Recipes that are light in body, deliver on flavor, and don't require too much cooking, for simple and summery weeknight meals.
Chengdu is a gorgeous city, and I sighed as the lukewarm trickle in our room washed away the literal human filth that had been caked to my ankles on the ride there. Now that I was certain that my hands were not going to give me dysentery as I ate, it was time to go exploring, and what delicious exploration it was.
The best lobster rolls in Boston, our favorite new summer beers, how to DIY a smoker, and more! See what you missed this week on Serious Eats.
Strawberries offer a particular brightness to any place setting. They echo the sunshine of spring and early summer and their sweetness entices children to eat their fruit. The strawberries we enjoy today are a crossbreed of two wild varieties from the 1600's that produced larger and sweeter berries, and much of the cultivation that continues today in California and Florida (the two largest producers in the U.S.) carries on that lineage.
The best way to grill shrimp, the easiest four-ingredient salad, and ice cream-stuffed Independence Day cupcakes! See everything we made this week at Serious Eats.
This week, we played around with a new pizza oven, ate cake, and found quail...in a jar. See it all in the slideshow!
Summertime, and the drinkin' is easy. But choosing what to drink is actually a bit challenging. If you're tired of the same seasonal offerings and looking for something new, start here: six delicious, recently-released beers that are just the thing to quench your summer thirst.
It's summertime, we have half day Fridays, a few extra hours of daylight to get our cocktails going, and things are supposed to be easy, darn it! In a conscious effort to simplify our lives and celebrate the awesomeness of fresh summer produce, we're spending the whole season coming up with the absolute easiest, freshest, and tastiest summer dishes we can think of.
Your July 4th burgers and ribs are the perfect lead-in to a treat that's sweet enough to complement the smoke and impressive enough to make your guests ooh and ahh. Here are 17 delicious options.
Stuff these festive make-ahead cupcakes with ice cream, then hand them out straight from your freezer for a cooling Independence Day treat.
I'll be frank: After eating my way around Boston in search of the best lobster rolls, I came to the sad conclusion that Boston just isn't a great lobster roll town. But that doesn't mean there aren't diamonds in the rough, and a couple a truly destination-worthy. Here are our picks.
While ice cream technology has certainly advanced in the past few hundred years, the basic recipes geared toward the home cook are pretty much what they've always been. That means old myths about making ice cream have never been questioned, and newly fashionable fancy foodists are spouting a lot of nonsense with no one holding them accountable. Today we put those myths to bed.
Independence Day is all about the burgers and hot dogs for a lot of people, but that doesn't mean that vegetarians (or plain vegetable lovers like me) can't celebrate their independence with a whole mess of smoky, charred, grilled foods and delicious side dishes as well. I'm going to be out of the country this July 4th (I know!), but in my head, this is the menu I'd be serving at my backyard cookout.
What does it take to get grilled shrimp that are as tender and juicy as the most delicately poached shrimp? Shrimp that burst with a decisive snap in your mouth, all with a deep, sweet, crisply charred crust? These five steps, that's what.
Rambutan possesses a pleasant sweet-tartness that becomes much richer when you take it on a quick trip to the grill, where the sugars caramelize beautifully. The resulting slightly nutty flavors pair wonderfully with tequila, while fresh lime and grapefruit juice highlight the floral and tart elements of the rambutan in this drink.
After many a bratwurst fiasco, I finally tried out Kenji's foolproof method for grilling sausages, and I'll never go back. I decided to take it a step further and find a way to make a German potato slaw on the grill at the same time. What I wound up with was everything I could have ever hoped for and more.