Luxurious foods are, practically by definition, extremely expensive. Except for gravlax. For the price of a fresh piece of salmon, you can cure your own gravlax at home, then slice it and serve it as one of the most elegant hors d'oeuvres or light appetizers imaginable. In this recipe we cure it with sugar and salt, caraway, coriander, and dill, then serve it with a tangy mustard-dill sauce.
Appetizers And Hors Doeuvres
Indian-inspired ingredients make these Naan Nachos (or should I say Naan-chos?) anything but ordinary.
The Spanish are masters at packing RDS (Really Delicious Stuff) into cans. When I'm drinking a glass of sherry or a Rioja with my wife Adri, I could be content with a good loaf of bread, some excellent olive oil, and some RDS. This recipe—pimientos del piquillo rellenos de atún (that's Spanish for "peppers with some well-dressed tuna shoved inside'em")—requires two jars of RDS: piquillo peppers and oil-packed bonito tuna. But it still takes all of 15 minutes to put together.
Ultra-crunchy onion rings and melty mozzarella sticks combine to make a bar food mash-up that's out of this world. No fussing with hot oil necessary—these are baked, not fried!
A simple oven-frying technique using baking powder gives these wings all of the traditional crispness of deep-fried ones with far less mess. Juicy strawberries bring sweetness to the sauce, while chipotle peppers round it out with heat and smokiness. Paired with creamy avocado-blue cheese dip and sprinkled with poppy seeds, there's no shortage of flavor or texture here!
Poutine is only as good as its three components—fries, cheese curds, and brown gravy. Getting all of them just right can take time, including making your own stock, from-scratch fries, and homemade cheese curds. For a much quicker, yet still incredibly delicious, version, take our lead by making gravy with doctored store-bought stock and one of several fries and cheese options.
Jalapeño poppers get a barbecue-style update with bacon, pulled pork, and tangy raspberry sauce. No frying necessary: just cut the jalapeños in half, stuff them, roast them, and serve them with sauce for a sweet, spicy, smoky, and downright delicious appetizer.
Xiao long bao, Shanghai-style soup dumplings, have become legendary for good reason, but so far their doughier pan-fried cousins called sheng jian bao remain much less well-known here in the States. If you love XLB, you need to try sheng jian bao. Here's how to make them, from the flavorful pork filling to the dough wrapper and combo pan-frying and steaming method.
Some people like sinkers, some people like floaters. Here at Serious Eats, we're equal opportunity matzo-ballers, so we're giving a recipe that lets you choose the matzo balls of your dreams. Best part, it's ridiculously easy.
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.
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 all should usher in spring.
A perfect poutine is a trifecta of the best of its three ingredients—fries with a crisp exterior and soft interior, fresh and soft squeaky cheese curds, and a beefy brown gravy that's just flavorful enough without overwhelming the fries or curds. Getting each piece of the puzzle together for an ultimate version like this takes some time, but once complete, the reward is so good you'll go gaga even if you're totally sober.
These fried chive cakes are insanely chewy inside with a crisp, golden shell. Flavored with garlicky Chinese chives, they're a snack that, once you've tried them, you won't be able to live without.
We're not going to lie: Potato gnocchi can be a little tricky and require some practice to get right. But if you know a few basic rules, it's really not that hard to make ones that are light and tender, not leaden and gummy. This recipe walks you through those steps, starting with choosing a gnocchi-friendly potato and cooking it the right way; then we leave it up to you whether to add egg yolk or not (yolks make a dough that's easier to work with, but also firmer); and finally we add just enough flour to make a cohesive dough while being careful not to overwork it to the point of gumminess. The result are lovely little gnocchi in a sage-butter sauce that will prove that good gnocchi aren't out of reach.
Long before ships brought native crops from the Americas to Europe, Italy was a land without red sauce, corn polenta, or potato gnocchi. But even without the potato, gnocchi still existed, such as in the form of the classic gnocchi alla Romana, this custardy oven-baked version made with semolina, egg, cheese, and butter. You could say these are the OG: the original gnocchi.
Spinach and artichoke dip isn't just for chips anymore! Stuff the snack-food favorite into delicate pierogi dough to make a meal out of it.
Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors. But you don't have to go out just to enjoy them, because they're one of the easiest dumplings to make at home.
Sweet and savory. Slippery and slick. Juicy and tender. Hot and sour. Garlicky. So. Freaking. Good. These are all words that should enter your head as you slide back a bowl of suanla chaoshou, the Sichuan-style wontons that come coated in an intensely aromatic sauce made with vinegar, garlic, and roasted chili oil.
Japanese-style gyoza are related to their Chinese counterparts but tend to be more subtle in flavor, stuffed with juicy pork and cabbage lightly seasoned with garlic, scallions, ginger, white pepper, salt, and sugar. The key to cooking them is a three-stage crisp-steam-crisp process.
Polish pierogi get a Philadelphia-style twist with a gooey cheesesteak filling with shaved beef, caramelized onions, and both provolone and mozzarella cheeses.