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.
There are any number of fruit liqueurs you can buy—some not much more than sugar and food coloring, some (thankfully) far more faithful to the taste of their ingredients. But there's nothing that compares to making your own. And nothing simpler, either.
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.
If you're going to celebrate Independence day by a grill or on the beach, then you're going to need ice cold refreshments. Pull out your blender to prep a pitcher or two of frozen cocktails made with sweet summer fruit, or mix up a batch of sangria to bring along. Don't forget a booze-free option to keep the heat at bay, and be sure to stock up on ice to keep the party going. Here are 20 recipes to get you started.
Sailing as a form of travel is pretty much like taking your house from place to place, kitchen (or galley, in sailor-speak) included. Your house just happens to be the size of a walk-in closet, and more often than not, it's rocking back and forth or hanging out at a 25-degree angle. Here's how you make every meal count.
I love all kinds of fried seafood, from oysters to Ipswich clams and fish and chips, but if I had to pick a favorite, Peruvian jalea would be one of the frontrunners. A platter of mixed fried seafood including fish, shrimp, and calamari, it's topped with a bright, refreshing, slightly spicy salad of red onions, tomato, and cilantro marinated in lime juice.
While you can smoke well on a grill if you know the tricks, nothing beats a dedicated smoker for succulent low-and-slow smoked ribs, pork, and brisket. You don't have to spend $10,000 on a big black submarine as seen on TV. Whether you want to go with wood, charcoal, gas, pellet, or electric, you can choose from a wide variety of smokers that are easy to use and get great results for under $500. Here are our picks.
Meat tends to get all of the glory at summer grill-outs, but that doesn't mean it shouldn't be accompanied by equally tantalizing side dishes. I'm talking flavorful grilled vegetables, cooling salads, and saucy baked beans. We've got 18 recipes to complete your Fourth of July feast that'll almost make your guests forget about those smoky, savory ribs.
Food lovers across America have been submitting recipes to Bertolli Olive Oil's Taste of Tradition Recipe Contest, and holy smokes are we impressed by these creative, delicious-looking dishes. Take these Meyer Lemon Olive Oil Cakes with Ricotta Mascarpone Cheese Frosting, submitted by Melissa Stadler. In an inventive twist, they use Bertolli Olive Oil instead of plain oil or butter, which not only complements their luscious, lemony flavor, but also keeps them irresistibly moist and tender
Japanese versions of Western dishes, known as yōshoku cuisine, may look like the originals that inspired them, but the flavor is unmistakably Japanese. Take this potato salad, which derives its unique flavor from Japanese mayo, rice vinegar, and hot mustard.
Sure, I could have bought my rib-master dad a generic smoker, which would have required minimal assembly but also sent a clear message: "Dad, you're worth exactly $199.99 and a sweaty afternoon." No, my dad deserved something homemade. The only problem: I had no idea what I was doing.
Can't decide what to make for the biggest cook-out holiday of the year? We've got you covered. From smoky ribs to spiced kebabs, juicy pork chops, and spicy chicken wings, we have 16 great excuses to fire up your grill this Fourth of July.
It's difficult to type effectively right now, when your laptop is balanced on a single knee. Why don't I put my knees together and place my computer in my lap like a normal traveling-writer, you may ask? Well, if I were to do that, I'd end up putting my shoes in the puddle of human urine on the floor in front of me, duh. But we'll get to that.
Essential Peruvian dishes, a handy tomato shopping guide, the best gas grills on the market, and more! Catch all of this week's stories from Serious Eats.
The best tabbouleh salad, juicy and tender grilled pork sandwiches, and a Vietnamese twist of panzanella: see everything we made this week at Serious Eats!
Snapshots from our trip to Boston, a day of bowling, and some stellar pasta from Osteria Morini. See what we were up to this week in the slideshow!
When I start to think about making a punch, I get really excited. I'm not talking garbage-pail college drinks, but the real thing, historically made with an oleo-saccharum, which is just a fancy phrase for a mix of sugar and citrus peels that's packed with concentrated and complex flavor. This refreshing version calls in earthy gunpowder tea, gin, and both lemons and limes.
When life hands you stale banh mi baguettes, you really can't make lemonade. Instead, make this banh mi bread salad that's inspired by panzanella, the classic Tuscan dish designed to transform stale bread into a delicious meal, but using banh mi flavors instead. In fact, you don't even need stale bread to make this: Just buy fresh bread and dry it in the oven.
True, grilled meat doesn't need much gussying up to taste good. But if you're ever going to make a homemade hot dog really special, July 4th is the day to do it, and these are the recipes to do it with.
Curious about the best chocolate chips for ice cream and how to make those pretty swirls? Welcome to the ultimate guide to mix-ins.
When I get out of New York City and actually have a chance to grill, I don't just want to cook the obvious stuff on the grill, I want to cook everything. Case in point: This grilled pork sandwich with a grilled plum chutney and miso-cabbage slaw. It's been held over the flames, from top to bottom.