I'm often asked why I gave up the freewheeling life of catering to settle down with the headaches of opening a permanent restaurant. One of my answers is staffing.
British food phenomenon Jamie Oliver's 16th (count 'em) cookbook, Jamie Oliver's Comfort Food: The Ultimate Weekend Cookbook is a cookbook to turn to when you're looking to make some new memories. By and large, the recipes take time, forethought, and a toll on your waistband. They're extravagant, yes, but that's okay, because they're also special.
Yes. You read it right. Fish AND cheese. Cuz's, a fish shack I recently visited in Barbados, was the inspiration for this week's recipes. There, it was easy to enjoy a just-caught red snapper with a side of rice and beans and a healthy dose of local hot sauce. Back home, I decided to make my own twist on this local dish as a one-pot meal.
From apple cider doughnuts to a challah bread pudding, we've got 22 Rosh Hashanah desserts to ring in a sweet New Year.
Most Javanese food can attribute its relative simplicity to the fact that it's an indigenous cuisine that has remained largely unaffected by outside forces, save for a bit of Chinese influence in certain dishes. Martabak, a roti-like stuffed fried flatbread, is a notable exception. Even on Java, folks I talked to said "this isn't Javanese food, it's Indian." Others trace its origins to the Middle East. Either way, it's one of the best street foods around.
Don't get me wrong—I'm not a health nut or calorie counter. But let's face it: the feeling you get after downing a bowl of creamy, cheesy Fettuccine Alfredo ain't the best. Wouldn't it be great to have a quick and easy version that has all the flavor of the cream-packed original, but with a cleaner flavor that doesn't leave you in a food coma?
We chat with 'The Wednesday Chef' Luisa Weiss, author of My Berlin Kitchen, about her most treasured cookbooks and the new dessert book she's writing.
This is red sauce. The slow-cooked, rib-sticking Italian-American stew designed to fill you up with equal parts flavor and pride. It's the kind of sauce for which you open up the windows while you're cooking just to make sure that everyone else in the neighborhood knows what you're up to. It's the kind of sauce you want your meatballs swimming in, your chicken parm bathed in, and the sauce that you want not just tossed with your spaghetti, but spooned on top in quantities that'd make a true Italian cry out in distress. The kind of sauce that tastes like it took all day to make, because it really took all day to make. And the best part? This version is worth every minute.
At a roadside diner in rural Pennsylvania, I came across a menu item I've never seen before: a "Greek omelet" made with feta and gyro meat. I took a shot in the dark and ordered it, and the result was exquisite.
A dense, fudgy brownie seems easy enough to make without flour; after all, isn't there flourless chocolate cake? The Everyday Art of Gluten-Free answers that question with marbled cheesecake brownies that are still plenty dense, but with a cake-like quality that supports the weight of a pound of cream cheese, thanks to author Karen Morgan's Cookie Jar Blend.
The science behind perfect pan-seared fish, 5 fall beers for people who hate pumpkin beer, and an introduction to the deliciousness of sheep's milk cheese. Catch up on everything you missed this week on Serious Eats!
Meat, meat, meat! This week we made pepperoni garlic knots, spicy pork stir fry, steak and corn salad, meatballs, and much more. See everything we made this week after the jump!
Assertively seasoned with garlic, oregano, pepper, and enough salt to form a crust, pernil—a Puerto Rican mainstay—lingers in the slow cooker for 18 hours until browned and fork-tender. It's served with vinegar-based pique criollo, a hot sauce made with peppers, garlic, pineapple and herbs.
Cheese, cheese, and more cheese! This week, we tried baked ziti six ways, dug into a whole lot of White Castle, paid a visit to Shelsky's, and more. Plus, the only dance moves you'll ever need, courtesy of Serious Eats Overlord Ed Levine.
This breakfast (or lunch, or dinner, or midnight snack) taco from Sara Deseran and Joe Hargrave's new book, Tacolicious, is a spot-on version of the Texan tradition, with strips of roasted poblano peppers, good-sized bites of bacon, and tiny cubes of potatoes cooked with onion in that bacon fat, all scrambled with eggs and just the right amount of cheese.
What happens when Buffalo chicken meets mac and cheese? This quick and easy pasta is what. Perfect for a no-nonsense weeknight meal, it's packed with flavor and comes together in just 30 minutes.
Many beers are best fresh, and the freshest beer you're gonna find is the one your local brewery is making. We ask our crew of experts about their favorite breweries that don't require a road trip.
I spend a lot of time writing about complex techniques, but in truth, most of the stuff I like to cook for myself at home is pretty simple. This is one of those nice and easy summer dishes that relies only on great produce—zucchini, summer squash, and tomatoes—and simple technique, but comes with a little bit of a rough twist at the end.
Sheep's milk can (and is) made into every style of cheese under the sun. But beyond versatility, sheep cheese has several particular qualities worth learning about as you navigate the cheese case.
Wouldn't it be nice if there were a method that let you get perfectly tender, moist, and flaky fish with some nice textural contrast and absolutely no chance of sticking, all without ever turning the heat above medium? That's precisely what this method delivers.