A combo of guajillo, ancho, and arbol chiles gives this red chili sauce its earthy, smoky, and spicy complexity. It's folded into an airy and flavorful tamale dough, then steamed in corn husks until light and tender.
Appetizers And Hors Doeuvres
This insanely delicious tamale filling is also one of the easiest—fruity roasted poblano peppers paired with strands of melted mild Oaxacan cheese. It's a minimal combo that delivers a lot of flavor within a light and tender tamale dough.
A green chili made of roasted poblanos, tomatillos, and cilantro provides a bright and fruity base for the rich pork carnitas in these light and tender tamales.
Potatoes deserve more than to just be a boring side dish. They've got serious star power, and these Cajun-spiced baby potatoes—first boiled until creamy, then crisped in a skillet, and finally topped with a cooling buttermilk-herb dressing—prove it.
A lot of people will tell you that punning is one of the lowest forms of humor. No matter—this soup, born of a silly pun, is tasty whether you like that kind of wordplay or not. Based on a classic matzo-ball soup recipe, this one uses masa harina for tamales in place of matzo meal for light and moist poached dumplings that have more than a little in common with tamales themselves. We serve them in chicken broth spiked with Mexican flavors, like jalapeño, lime juice, and cilantro.
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.
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.