Entries tagged with 'This Week In Recipes'
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This Week in Recipes

  • Linguine With Heirloom Tomato, Capers, Anchovies, And Chile: A quick-cooked tomato sauce preserves the seasonal fruit's fresh flavor, while anchovies add that extra depth; "It actually comes off something like a mix between a funky puttanesca and a fiery all'amatriciana."
  • Blueberry Ketchup: "It had the common sweet and tangy characteristics of tomato ketchup while the blueberries gave it a more jelly-like texture and bright, fruity flavor."
  • Frozen Hot Chocolate: "With the sheer amount of chocolate in this drinkable dessert, it gets into every sip, slurp, or bite (because the consistency is such that it works with a straw or a spoon)."
  • Stir-Fried Beef with Onions and Peppers:: "Though there is no spice, the pepper-laden sauce is a gusty pairing for the finely sliced beef."
  • Italian-Style Grilled Corn: Garlic butter plus Parmesan and Pecorino make for a perfect grilled corn topping.

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Post a Comment | Posted by The Serious Eats Team, August 28, 2011 at 5:00 PM
Tagged: This Week in Recipes

This Week in Recipes

  • Cheesed-Up Meatballs: "Pecorino and Parmesan cheeses add a complex salty bite to these Italian-style meatballs made of ground chuck and pork."
  • Make Your Own Blizzards: "Dairy Queen put the art in artificial," and these homemade Blizzards taste just as artificial as you remember. (In a good way.)
  • New England Greek-style Pizza: There's plenty of bad Greek pizza out there, but this recipe improves upon them all.
  • Charred Eggplant And Tomatoes With Harissa And Mint: Eggplant turns tender and smoky in this vegetarian dish, brightened with harissa and lemon.
  • Smothered Shrimp Tostadas: Charred seasonal tomatoes join shrimp for a perfect tostada filling.

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Post a Comment | Posted by Carey Jones, August 21, 2011 at 5:00 PM
Tagged: This Week in Recipes

This Week in Recipes

  • Serious Gazpacho: The Food Lab goes deep into the science of salting to produce an incredible gazpacho recipe.
  • Dinner Tonight: Grits from scratch—plus sauteed andouille and greens.
  • Bravetart: Last week we made homemade Oreos; this week, it's Cookies 'n Cream ice cream. Which then gets turned into a Clown Cone—because you're never really too old for one.
  • French in a Flash: Throw together this penne dish for a simple, and spicy, weeknight meal.
  • Blueberry-Nectarine Crisp: Hot and topped with a scoop of vanilla ice cream, you're in for a real treat.
  • Cookie Monster: Two of your favorite cookies combined: chocolate chip and oatmeal raisin.
  • Gluten-Free: A gluten-free corn chowder that's "thick but not ultra rich."

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Post a Comment | Posted by Kayla M. Le Goff, August 14, 2011 at 5:00 PM
Tagged: This Week in Recipes

This Week in Recipes

  • Sweet 'n Salty: With a name like Chocolate Crack, how could it possibly be bad?
  • Fauxreos: These "Oreos" aren't just chocolate cookies around a cream filling; nope, they're as close to real Oreos as you can get.
  • Homemade Naan: Learn to make this Indian classic at home—and the tandoori chicken to go with it.
  • Fresh and Flavorful: A simple and delicious grilled whitefish salad with tomatoes and a tarragon vinaigrette.
  • A New Use for Avocado: Don't keep your avocado use limited to guacamole. Instead, try this quinoa salad with corn, tomatoes, avocado, and lime.
  • The Wonderful World of Harry Potter: If you ever wished you were seated at the Ravenclaw table in the Great Hall, you'll love this recipe for pumpkin pasties from The Unofficial Harry Potter Cookbook.

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1 Comment | Posted by Hayley Daen, August 7, 2011 at 5:00 PM
Tagged: This Week in Recipes

This Week in Recipes

  • Homemade Flatbreads: What could be better than warm, freshly-baked cheesy flatbreads studded with sesame seeds?
  • A Better Blended Drink: Ditch the sugary drinks from Starbucks, and whip up this salty, sweet, and refreshing treat.
  • Mexico's Answer to Gazpacho: If standing over the stove stirring a boiling pot of soup doesn't sound particularly appealing to you, this elegant and dynamic tomato soup with roasted corn guacamole is for you.
  • Dip It: Melitzanosalata, a tasty Greek eggplant dip, is the perfect snack to bring along to a picnic or potluck.
  • Hearty Salad: A fresh and bright Thai beef salad makes for a filling and easy summer supper.

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Post a Comment | Posted by Hayley Daen, July 31, 2011 at 5:00 PM
Tagged: This Week in Recipes

This Week in Recipes

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Post a Comment | Posted by Kayla M. Le Goff, July 24, 2011 at 5:00 PM
Tagged: This Week in Recipes

This Week in Recipes

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Post a Comment | Posted by Kayla M. Le Goff, July 17, 2011 at 5:00 PM
Tagged: This Week in Recipes

This Week in Recipes

  • Pork Chops with 'Magic Dust'": A mix of cumin and mustard powder and an awful lot more makes these pork chops truly memorable.
  • The Burger Lab: Love the meltiness of American cheese, but not the flavor? Here's how to get just about any cheese to melt like American.
  • Cherry Season: Got a few bags of Bings? Here are our favorite dessert recipes that make use of summer cherries.
  • Pork Belly: Our Grilling columnist, Joshua Bousel, tackles a smoked pork belly marinated in char siu sauce.
  • Pie of the Week: Nothing says summer like a strawberry-rhubarb pie.

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Post a Comment | Posted by Carey Jones, July 10, 2011 at 5:00 PM
Tagged: This Week in Recipes

This Week in Recipes

  • Pie, Hold The Fear: The Food Lab tackles the all-important matter of making a perfect pie crust. Simple, flaky, and requiring none of the guesswork that makes crusts so difficult, this one's a winner.
  • Warm Lobster Rolls: Connecticut-style lobster rolls, served hot and buttery.
  • Beet Salad with Goat Cheese: "The tang of the goat cheese and zeal of the mint livens it up, making it fresh and summery."
  • Chipotle Mayonnaise: "With just a few ingredients, you can create a complex mixture of spicy, cool, earthy, and smoky that becomes an excellent spread for sandwiches and burgers, or a dip for fries, chips, and veggies."
  • Sour Cherry Caipirinha: A refreshing summer drink, where "the slightly earthy flavor of the cachaça works to enhance the flavor of the cherries."

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Post a Comment | Posted by The Serious Eats Team, July 3, 2011 at 5:00 PM
Tagged: This Week in Recipes

This Week in Recipes

  • An Indulgent Omelet: Omelets don't have to be boring. Do as the Argentinians do and stuff them with shoestring fries and salty ham.
  • The Perfect Lobster Roll: The Food Lab takes up the task of making the perfect lobster roll. As always, the method might surprise you.
  • Cereal for Dessert?: Grape Nuts are usually relegated to the breakfast table, but here they are turned into a creamy and crunchy pudding.
  • Cake, Just for You: If you, like so many others, are hesitant to share your dessert, check out these individual coconut cakes.
  • A Healthier Take on Barbecue: To lighten the load on your wallet and your waistline, barbecue lentils instead of fattier meats.

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Post a Comment | Posted by Hayley Daen, June 26, 2011 at 5:00 PM
Tagged: This Week in Recipes