Mushrooms are a great choice for grilling, but that doesn't mean there's no wrong way to grill them. The secret to flavorful, succulent grilled mushrooms? Moderate heat and multiple rounds of seasoning.
'Technique' on Serious Eats
True bang bang ji si gets its name from the sound that a mallet makes when beating the tough chicken breasts of yesteryear into tender submission before dressing them in a sauce flavored with Sichuan peppercorns, garlic, sesame seed, Chinkiang vinegar, and roasted chili oil. But with today's tender chickens, the actually banging part of bang bang chicken is nothing more than a relic of the past. Let's bring this dish into the modern age, shall we?
The other day I discovered that the secret to making the best chicken salad is to cook that chicken in a sealed bag, packing the bag with aromatics to infuse the chicken with extra flavor. The method works great in a classic mayo-based chicken salad but I hate to see a good technique relegated to one single use, so I decided to adapt it a bit. This Japanese-inspired chicken salad with a creamy miso dressing, avocado, and corn is a winner.
Sous-vide often gets touted as a technique to guarantee moist and tender pan-roasted chicken. But why limit sous-vide to hot applications? Doesn't cold chicken deserve to be just as juicy and flavorful as hot chicken? A couple dozen chicken breasts and a few days of tinkering later and I had the tastiest, juiciest, most flavor-packed chicken salad ever. Here's how it works.
Steak is one of the most popular foods to cook for first-time sous-vide enthusiasts, and with good reason. It takes all of the guesswork out of the process, delivering steaks that are cooked perfectly to precisely the temperature you like each and every time. This complete guide will take you there.
I've always maintained that good technique is the key to creativity and freedom in the kitchen—once you learn the basics, you have the tools to start cooking the way you want, whether that guiding principle is history, family, tradition, Pastafarianism, or in the case of this simple pan-roasted chicken with morel mushrooms, seasonality. This recipe combines two simple techniques into one brand new dish.
Want to know how to grill a steak? Here's my advice: DO NOT DO IT THE WAY THEY DO IT AT STEAKHOUSES. It seems counterintuitive. Surely a restaurant with years of experience cooking hundreds of steaks a day knows a thing or two about how it's done, right? Well, yes. They know how to cook a steak in a steakhouse setting where their goal is consistency, quality, and more importantly—speed. At home, on the other hand, consistency and quality are important, but speed? Not so much. The fact that you can take some time to treat your meat right means that it's possible to cook a steak at home much better than it can be done at any steakhouse. True story. Here's my complete guide to buying, storing, cooking, and eating the very best grilled steak.
They may be golden brown, crisp on the edges, and light and fluffy in the center, but when you get right down to it, classic American pancakes are not all that different from any leavened bread.
Buying a whole strip loin is not only a great way to save money on expensive steaks, it also gives you more control over your final product. All you need is a sharp knife and some very basic butchering skills to get it done. Here's how to do it, step-by-step.
Spring produce is so good that there's no reason to make a production of it. Just prepare it simply, top some great toasted bread with it, and dig in.
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.
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.
The secret to toasted nutty ice cream couldn't be simpler: Treat nuts like any other ingredient and steep them in your ice cream base.
There are many ways to harness mint's refreshing flavor without getting repetitive. Ever tried rice wine vinegar or arugula in a drink? What about mint and shiso together? Here are a bartender's tips for prepping mint and mixing up three delicious drinks.
All the empanadas of Latin America—whether baked or fried, wrapped in a corn or flour dough—can thank the Galician empanada for their existence. Unlike the individual hand pies of Latin America, this empanada is formed as a large baked pie with a wheat crust and filled with onions, green peppers, and your choice of protein. Only after it's baked does it get cut into individual portions. Here's how to make it at home.
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.
In Italian, a pasticcio is a mess. In the case of polenta pasticciata, it's a glorious, wonderful, rib-sticking mess, made by layering soft polenta with lasagna-like fillings, then baking it until browned on top. Here, we fill it with a rich mushroom ragù, then drizzle a cheesy Parmesan cream all over it.
Why choose between pulled pork and Mexican chorizo? Instead, bring them together by braising pork shoulder with chorizo spices, then shred it like pulled pork. The crowning glory: a coleslaw made with corn, mayo, and cotija cheese, just like elote, the Mexican street corn.