I decided to create a fried hybrid—a frybrid, if you will—of two of my favorite mozzarella-based appetizers: caprese salad and mozzarella sticks. The resulting Fried Caprese Bombs consist of mozzarella-filled mini tomatoes that are breadcrumbed, fried, and served with a balsamic reduction. Crispy outside, gooey inside, and slightly sweet, this is one appetizer you have to try.
'How-to' on Serious Eats
Scrambled eggs are an inherently simple dish, and yet there are many ways to go about making them. Here's everything you need to know to master this breakfast staple, whether you're looking to make fancy French ones beaten with a whisk, soft-scrambled eggs, or diner-style fluffy ones.
Morels are one of the most delicious signs of spring, and with just a little work, they're incredibly easy to prepare and cook. Here are the basic steps to get them ready for the frying pan, and then what to do to make them as delicious as possible.
If quick and delicious are things you desire in the kitchen, then spring is the easiest time of year to cook. It's when all the sweet, crisp, fresh green versions of vegetables appear, vegetables so young and tender they barely need any heat. Here's how to get the most out of those peas, favas, fiddleheads, and more.
For grilled meats and seafood, I want thin flour tortillas that are so rich with lard that you can almost see through them. For quesadillas and scooping up melted cheese, though, I prefer a thicker tortilla that's soft and chewy. Here's how to make the very best version of those.
A few weeks back I showed you that you can make fresh ricotta gnocchi in less time than it takes to boil a pot of water. With a little practice, I've gotten it down to under ten minutes (8 minutes 53 seconds, to be precise). But the great part about this recipe is that it serves as a suitable base for a huge variety of sauces and flavors. For instance, last week a friend of mine brought over some delicious first-of-the-season fresh asparagus which we combined with prosciutto and an easy cream sauce to make a delicious impromptu (and fast!) meal on the spot.
You may not know it, but you've probably eaten a lot of ding in your life. Kung Pao Chicken? Ding! Cashew Chicken? Ding! Confused? Ding! Don't worry, we'll explain what ding is, and give you an awesome recipe for Cashew Chicken Ding with crunchy vegetables like jicama, celery, and bell pepper.
Fresh pasta is many things, but vibrantly hued is not one of them. There are times when this couldn't matter less—times when you're dousing it in a thick, colorful sauce or making uova in raviolo. But sometimes you want to keep things super simple without sacrificing an eye-catching presentation. And sometimes you just want some bright pink noodles, dammit. Here's how to make fresh pasta in a rainbow of colors.
Puffy tacos, a San Antonio specialty, are made from fresh masa that puffs and crisps in hot oil. The result is crisp outside and soft within, and way more fun that your standard hard taco shell. They can be stuffed with your favorite variety of taco-night fillings—this recipe uses a flavorful ground beef mixture that's earthy, spicy, and slightly smoky.
New England scoop shops are some of the country's best, in part because they tend to specialize in dense, rice ice creams with little added air and a distinct pleasant chewiness. Now you can MacGyver a batch of your own.
Take a look at those herbs above. The ones on the left look liked they were probably picked fresh just before I photographed them, while the ones at the right had been hanging out in my refrigerator for weeks in a forgotton plastic bag, right? Wrong. All of those stems of cilantro are the exact same age. 51 days in my refrigerator, to be exact. The only difference is in how they were stored. So what's the best way to store herbs? I tested out every method I could think of, isolating every variable—light, air, moisture, and temperature—and pushing my herbs to the limit to figure it out.
This is an ice cream for the chocolate fans. The hardcore fans. The ones who shy away from chocolate desserts because they're always too light on the chocolate. The people who take their chocolate like goth kids take their souls: dark, moody, and bitter.
Here's a secret: Technique-based cooking, as opposed to recipe-based cooking, is the key to really expanding your weeknight dinner options and freeing yourself to experiment in the kitchen. This juicy chicken with an intense bourbon and mustard pan sauce is living proof of that. Let me demonstrate.
Pair gin with vermouth and you get botanicals on top of botanicals. Not that there's anything wrong with that, but bring sherry into the mix and you'll find something both more smooth and electrifying, with hints of marcona almonds and a wonderful savory bite.
Pan-roasted chicken with pan sauce—like this one flavored with fresh rosemary and lemon—is the ultimate weeknight staple. It's inexpensive, delicious, and takes less than half an hour from start to finish. Throw a great simple mixed green salad on the side, and you've got yourself one of my all-time favorite meals.
The often maligned oily bluefish is transformed into a crowd-pleasing main dish with little more than a lime- and chili-spiked aioli, for a satisfying dinner that's ready in less than 20 minutes.
The Food Lab: Why Chicken With Pan Sauce Is Always Better at Restaurants (and How to Make Yours Just as Good at Home)
It wasn't until I got my first gig cooking in restaurants that it really struck me exactly what a pan sauce is supposed to taste like: rich and smooth, glossy and brightly flavored, and leaving a streak of white plate that slowly closes as you swiped each bite through it. So what does a restaurant kitchen have that I was missing back home, and more importantly, how can you get the same results? Here's the answer.
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 at home.
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.
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.