Who doesn't love fried fish tacos? The only problem is that whole frying thing can really be a time-consuming nuisance. After lots and lots of testing, we finally have the hack that will get these babies into your mouth before you can say ¡me gustan los tacos de pescado!
Lamb is one of the most under-appreciated animal proteins out there. Rich, savory, and just a little funky, it becomes meltingly tender when roasted to a pink medium-rare. Done right, it can also make a show-stopping centerpiece on your Easter table. From casual burgers to crown roasts and delicate chops, we've got 18 recipes to get you started.
Karen Tack and Alan Richardson's new cookbook Cake My Day: Easy, Eye-Popping Designs for Stunning, Fanciful, and Funny Cakes is full of fun, easy recipes for unforgettable cake creations. In addition to from-scratch recipes, there's even a whole chapter for cakes that use store bought pound cakes, perfect for when you want to wow with a little less time to spare. Case in point: behold Hooty and the Poundcakes. Carved from no-bake cakes, this colorful foursome is perfect for last-minute nocturnal decorating. And, keeping it really simple, the eyes, ears, and wings are all made from Golden Oreos.
Sheep milk tastes...sheepy, but it's also good to know that sheep milk has nearly twice the solids (fat and protein) of cow or goat milk. Regardless of a sheep cheese's texture, you can feel the fat in these guys. Opulent and often tangy, sheep cheeses range from subtle and approachable, with an undercurrent of sweetness, to tart and briny, to caramelly and butterscotchy, to piquant and intensely gamey. Here are 10 sheep cheeses to look out for on your next trip to the counter.
Normally I'm all about innovation and deep digging and hardcore testing here at The Food Lab. But this time I'm starting with a dish so iconic, so incredible, so damn-near-flawless in its original form that the best I can possibly hope to do is tweak it just a bit to suit my very particular personal tastes. I'm talking about the ricotta gnudi at The Spotted Pig, April Bloomfield's West Village gastropub. Thin, thin pasta surrounds a core of creamy, explosive sheep's milk ricotta all served in a brown butter and sage sauce. And the good news is that my favorite dish isn't even that hard to make.
Let's face it: If you're eating regular old Spamchos, if you can't even be bothered to replace those chips made of deep fried chopped-and-formed spiced ham with something meatier, you may as well be chowing down on oatmeal while sipping on prune juice, gramps. How can I make my nachos meatier than with Spam?, you ask. Never fear! I present to you: STEAK-CHOS, nachos in their ultimate, meatiest, beefiest, non-gendered-but-taking-on-characteristics-of-sterotypical-but-outdated-male form.
Let's face it: If you're eating regular old nachos, if you can't even be bothered to replace those chips with, say, deep fried tater tots, you may as well be chowing down on oatmeal while sipping on prune juice, gramps. Heck, even totchos are about as cool as a day old ramen burger these days. But never fear! There is redemption ahead as I lead you to nachos with a deep injection of piles of pleasure of the porcine persuasion. I present to you: SPAM-CHOS, nachos in their ultimate, meatiest, porkiest, fried-iest form.
This cocktail pays homage to both the egg and the colorful arrival of spring. It begins with lemongrass, which offers a more subdued grassy and just-bloomed floral flavor than the punchy citrus we've been eating all winter. Vodka provides a neutral backdrop so the lemongrass can shine.
Running a hot dog stand requires much more than just a passion for food.
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!
Deep fried artichokes may be one of the best examples of the Roman-Jewish mastery of deep frying techniques. Shatteringly crisp outside, tender within, and as pop-able as potato chips, this is the way we should all usher in spring.
Chicago's Heaven on Seven has succeeded where few restaurants do. Popular with tourists but hardly a tourist trap, the Creole-style place has become something of a city icon, drawing in crowds even as Chicago's food fashions whizz along. As the restaurant hits 35 years in business, we asked, how'd they get here?
Lo mai gai, the dim sum classic of steamed lotus leaves stuffed with sticky rice and all sorts of delicious goodies, are irresistible. The biggest task is gathering all the ingredients, like the lotus leaves and glutinous rice, as well as Chinese sausage, cured pork belly, and salted egg yolks. Once you've got them rounded up, though, it's a relatively easy and extremely delicious at-home dish.
The pantry of Dennise Chavez's Carnitas El Atoradero puts the rest of New York's Mexican kitchens to shame. While the city is home to the largest concentration of Poblanos outside Puebla, it's still difficult to find fresh, quality chilies, herbs, and spices. Here are just a few of the ingredients that go into her jawdropping moles and Pueblan dishes.
There's no herb storage method I know of that can faithfully retain the flavor and texture of completely fresh herbs, but if you find yourself with more than you can possibly use, there are some methods that will work better than others. So you want to have something that closely resembles fresh herbs for sauces, soups, and stews? In that case, the freezer is your friend. Here's the best way to freeze herbs for long-term storage.
There's something truly special about starting your day with the wafting smell of freshly baked muffins. Plus your breakfast comes individually packaged, and just sweet enough to give you energy in the early hours. From chocolate chip-oatmeal to pineapple coconut, here are 11 of our favorite recipes.
The story of tiki, our favorite pantry staples, and a totally biased list of our nation's best fast food. See everything you missed this week on Serious Eats.
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!
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.