A culinary tour of Chiang Mai at home, 12 farmhouse ales to put on your list, how to improve your boring lunch salad with a pizza wheel, and more: check out what you missed this week on Serious Eats!
Mexican-style ceviche three ways, short rib grilled cheese (hey, fall's a-comin'), and how to make not one but two traditional Thai soups at home: get your weekend dinner inspiration from Serious Eats!
Coffee-mate is a long standing and beloved sidekick to the average cup of joe. Its wide variety of sweet, creamy flavors can spice up a simple coffee in so many different ways. Now, Coffee-mate is bringing new and exciting inspiration to the table with Limited Edition Coffee-mate bottles designed by HGTV star David Bromstad. He's taking over the design of two classic flavors: French Vanilla and Hazelnut and giving them makeovers. These bottles can be found exclusively at Target. We got to chat with David and ask him what inspired him for these delicious designs.
A base of roasted red pepper cream sauce swaths pre-cooked, medium-sized pasta shells. I like the sauce smooth and silky, so I purée the roasted pepper mixture before adding a combination of heavy cream and half-and-half, along with three cheeses: ricotta, Fontina, and Asiago. Italian sausage, garlic, and onions, boost the sauce with extra flavor.
This week, we took on a tomato taste test of epic proportions, ate fried shrimp heads, and tried three variations of aguachile. Plus bonus photos from San Fran (cough, dogs)!
Meat can really hog the spotlight when it comes to grilling. But sometimes, a beautifully grilled vegetable comes along and steals the show. This is what happened here for me, with this eggplant from The Big-Flavor Grill by Chris Schlesinger and John Willoughby.
A medley of fresh herbs—basil, thyme, parsley, cilantro, and mint—combines with arugula, grape tomatoes, shredded mozzarella, and two types of olives for a bright, intensely flavorful end-of-summer salad.
Wondering where to eat burgers, tacos, and pasta in Denver? We asked Chef Frank Bonanno of Mizuna and Salt & Grinder.
All week I've been publishing recipes and stories from Northern Thailand, the country's least exported regional cuisines. With strong funky aromas, heavy spicing, and the kind of bitter and hot flavors that can make you weep simultaneous tears of pain and pleasure, it's definitely not Thai Food 101 material, but you'll be richly rewarded if you delve into it. If you can't make it all the way to the spice markets and roadside restaurants in Chiang Mai, making these dishes at home is the next best thing.
You don't need to turn on the oven to make these quick and easy no-bake yogurt cheesecake sandwiches. Kids will love coming home to a chocolate cherry cheesecake sammie while adults can get their key lime cheesecake fix without the guilt.
I'm having tea with Helen You in her palatial new restaurant, where we're about to cook my favorite dumplings in the world. There may be other kitchens on earth making fat boiled dumplings stuffed with lamb and summer squash, but none make them like Helen's.
This fingerling potato salad with aioli, basil pesto, fried shallots, and pecorino is full of contrasts that come together into one amazing side dish.
Grilled skewers with mixed vegetables and cubes of halloumi cheese—hot and soft inside, charred and crusty outside—may be one of the few vegetarian dishes that will inspire pangs of jealousy in a meat-eater's heart. Try them at your next cookout and see if anyone says no.
If you've never had New Orleans-style barbecued shrimp, you're forgiven for thinking you're about to see a recipe for shrimp swamped in smoky-sweet BBQ sauce. Instead, get ready for a spicy, vinegary, garlicky, wow-that's-a-lot-of-butter sauce, and have a crusty piece of bread on hand to soak up every last drop when the shrimp are gone.
If your beloved spicy chilies get your sinuses running, is it rude to wipe your nose at the table?
A good pilsner is one of our favorite party beers: it's refreshing and easy-drinking, but still offers enough interesting flavor to please serious beer nerds. But which sixpack should you buy?
Recipes From Chiang Mai: How to Make Real Deal Khao Soi Gai (Coconut Curry Noodle Soup With Chicken)
Khao soi, a curry- and coconut-flavored noodle soup, is Northern Thailand's most famous export. Westernized Thai recipes often make compromises to suit Western palates. Not this time. This is the recipe for folks who are willing to scour the backstreets in search of makrut limes and settle for nothing but fresh turmeric. Fasten your seatbelts, we're going for a trip.
What is gluten and how frightened should I be? What does kneading do? Should my arms be this tired? And, Oh No! I'm freaking out, how do I get this dough off of myself? Our Breadmaking 101 series continues with a close look at the hows and whys of mixing and kneading.
This ice cream pie takes all of the flavors of a Snickers bar and turns them into a chewy, creamy, peanut-y delight. A crisp, chocolate pie-crust base topped with a layer of chewy bittersweet chocolate caramel sauce, followed by a caramelized condensed milk ice cream studded with white chocolate and peanut-butter frozen streusel. Finally, a second layer of fudgy caramel sauce on top and a sprinkling of salted peanuts. Now this is what we call a dessert that really satisfies.
I've spent my whole life soaking black beans before cooking them just like every other bean around. But Russ Parsons of the L.A. Times recently chastised me for it, claiming that un-soaked black beans are better in almost every way. I put it to the test, comparing soaked and un-soaked beans for flavor, texture, color, ease of preparation, and, er, digestibility. Guess which method came out on top?
Gumbo is closely associated with Louisiana and, more specifically, with Cajun cuisine, and for good reason. But it's actually far older than the Cajun presence in Louisiana, and historically, it has a much broader regional footprint. It's a prime example of how West African foodways took root in the Southern colonies and, over time, gave birth to some of the region's most iconic dishes.
The forces of supply and demand affect the prices of everything, but what else goes into the cost of your glass of wine?