This week, we paid a visit to Blue Hill at Stone Barns, did some San Francisco karaoke, welcomed a new dog to the Serious Eats family, and watched Chris shove a pie into his own face. See it all in the slideshow!
If you were to pick a president and el tigre numero uno of the ragù world, it'd be ragù Napoletano, a meaty stew with big chunks of beef, pork, and sausages simmered until fall-apart tender in a rich tomato sauce flavored with wine, onions, garlic, basil, and plenty of good Southern Italian olive oil. It's the precursor to Italian-American Sunday gravy: just add some meatballs, serve it with spaghetti, and you're there. It's also the perfect dish for a lazy Sunday with family or friends at home.
It's game day. The team is gathered round the party spread. The star player steals a chip and makes a swift dive straight for the guacamole. Loaded with creamy Hass avocados, the chip sails through the air, straight toward the player's mouth. CRUNCH—it's a touchdown for the tastebuds!
Whether you're serving it with chili or simply with a smear of butter and a drizzle of honey, good cornbread with a moist, tender crumb and and intense corn flavor is one of life's greatest pleasures. So how do you take one of life's greatest pleasures and make it even more, well, pleasurable? Simple: Add some browned butter to it.
We've given you all the wings, chili, nachos, and dips your heart could desire on Super Bowl Sunday, but sometimes mere snacks just won't cut it. Perhaps you're looking for something a little heartier, a little more filling to help you through the game? From a classic club to grilled cheese to a party-sized chicken parm sandwich, we've got 21 serious sandwiches for game day.
Creating a baked jalapeño popper that has a crisp and crunchy exterior and a creamy melted-cheese filling isn't an easy project, but this recipe delivers it all.
Upgrade Your Tamale Pie With Braised Skirt Steak and a Brown Butter Cornbread Crust (Plus: A Quick and Easy 45-Minute Skillet Version!)
Tamale pie is a dish that screams for an update. I mean, it's cornbread and chili all rolled into one! Just imagine how great it could be if we took the time to make a real, deeply flavored, meaty chili from scratch, and topped with tender, moist, crisp-edged, buttery cornbread with those chili juices seeping up into it as it bakes in the oven. That's the kind of meal I'd love to come home to after a long day out in the cold.
You've got your wings, your dips, and your big pot of chili ready. But what about the drinks?
Tamales are delicious, but forming them is a small pain in the culo. The baked tamale pie (known as a cazuela de tamal in Mexico) is the solution to your problems: all the joys of tamales, but way less work.
The Big Game is just around the bend, and there's no better time to consult your freezer—a real workhorse of the kitchen—than now. After all, preparing group-friendly nibbles with scratch-made appeal can be easy. Chicago-based culinary pro Billy Parisi—a Scottsdale Culinary Institute alum, food and beverage consultant, and spokesperson for the National Frozen & Refrigerated Foods Association (NFRA)—shows us how.
Some of them have beans. Some of them don't. Others are so bare bones that there's little more than chilies and meat. However you like your chili, you will most certainly want a recipe to keep you full and happy through the Super Bowl. And we've got a list of 15 of our favorite variations below.
Celebrity customers are just one part of the Belmont's repute. A far greater part is evidenced by a sign visible from the sidewalk: Stretch's Chicken Savoy. It's a simple dish: Cut-up chicken rubbed down with a fat handful of garlic, hard cheese, and herbs, then roasted in a screaming-hot oven and splashed with vinegar, which sends aromas of schmaltz and spice right up to your nose. It's now a dish found all over—but only in—northern New Jersey, and as with most hyper-regional foods, its devotees are as idiosyncratic as its birthplace.
When writing a new chili recipe, it occurred to me that over the years, I've learned a few things about making good chili. Since we're in the middle of chili season, now seemed like as good a time as ever to update all of my previous excursions to take advantage of some of the new tricks I've learned along the way.
A little spice never killed nobody. And neither did a creamy guacamole, for that matter. If you want something a little more South of the Border than a gooey, cheesy artichoke dip or a smooth bean dip to dunk your chips in, look no further than a bright, fresh salsa or a nice hearty guacamole. Here are 25 great recipes for salsa and guacamole for smooth dipping on Super Bowl Sunday.
I moved to San Francisco from New York a few months ago, and it's been fantastic. But despite it all, there's one thing I've been missing: A good New York-style slice of pizza. And I'm not talking a sit-down-at-the-table-order-and-wait-thirty-minutes type of slice. I'm talking the kind of slice that you grab on your way out of the train station or late at night while stumbling home from the bar. The kind of slice that can be hot and in your hands for a couple of bucks and a wait of no longer than five minutes. Luckily, it turns out there is great pizza by the slice in San Francisco. You've just gotta know where to look. I visited over 30 pizzerias and tasted over 40 slices of pizza to find the best in San Francisco and the East Bay.
Lots of people think the West Coast craft cheese industry is a new thing, with pioneers like Cypress Grove and Cowgirl Creamery. But in truth there's a proud and unique cheesemaking tradition there that stretches back over 90 years.
After trying some of the highest-rated jalapeño popper recipes online with disastrous results, we set to work developing a method that won't let you down. These poppers have a crisp golden crust and soft melted cheese interior—all in the perfect bite-size package.
Every team has a mascot. But what about the mascot of the Superbowl itself? We're pretty sure it would be the chicken wing. Like Bubba Gump's shrimp, we've got all kinds. Fried wings, baked wings, grilled wings—you name it, and we'll show you how to make it. Here's a list of 16 wings to spice up your game day.
One of my go-to Game Day foods has always been potato skins. This time around, we can settle for nothing less that the ultimate champion of skins—the MVP of football feasts. If we're truly bringing our appetizer A-game, we need to mix it up a bit by drafting some beer right into our recipes. Brew-loving brothers and sisters, if you're with me, allow me to introduce an ale-filled appetizer just in time for the Super Bowl: Bacon, Bratwurst, and Beer Cheese Potato Skins.
Sure, buttered popcorn is good, but you can get a bit more creative than that. Here are seven inventive popcorn flavors, both sweet and savory, to make your snacking a heck of a lot more interesting.
I don't make much popcorn at home: I don't own a dedicated popcorn popper, and the sound of the metal pan scratching on the burner as I shake it back and forth is enough to drive me crazy. The solution lies in a brown paper lunch bag and the microwave. Here's how to make the easiest popcorn ever.
Smoky chilies, cumin, and anise combine with mouth-numbing Sichuan peppercorns, cilantro, and scallions for flavor that just won't quit on these crispy, juicy oven-fried chicken wings. The key to their perfect crunch without having to break out the deep fryer? An overnight rest with baking powder and salt.