Explore by Tags

Entries tagged with 'entrees'

Sous-Vide 101: Duck Breast

Serious Eats J. Kenji López-Alt 27 comments

As a meat that is best served medium rare, duck breast makes an ideal candidate to cook sous-vide. By cooking it at 135°F for two hours, much of the fat under the skin begins to soften and render out while the proteins in it begin to set, making it much easier to crisp without shrinking on the stovetop just before serving. More

The Secret Ingredient (Pink Peppercorn): Lamb au Pink Peppercorn Poivre

Serious Eats Kerry Saretsky 4 comments

This dish is a monochrome spoof on the traditional steak au poivre. Lamb loin is cooked pink, crusted with pink peppercorns, and served in a reduction of Cognac and cream, blistered with more crushed, popping pink peppercorns. A rose-tinted twist on a classic. More

Dinner Tonight: Steak Tagliata with Arugula

Serious Eats Nick Kindelsperger 3 comments

I'm not sure how this simple recipe from Cathy and Tony Mantuano's Wine Bar Food all comes together, but it's the best steak I've had in ages. Each salty, fatty bite of beef is balanced by the bitter shock of arugula. And even better, cleaning up only required washing one skillet. More

Casunsiei (Beet and Ricotta Ravioli)

Serious Eats Kumiko Mitarai 5 comments

This is a signature dish at Al Di La, and one that I love to order. The jewel-colored beet filling shines through the delicate pasta, just bidding to be eaten. They are so sublimely delicious, I always want more. Now I can make and eat as many as I want at home...and you can too. More

Zucchini Stuffed with Israeli Couscous

Serious Eats MichaelNatkin 1 comment

Note: Michael Natkin of the vegetarian blog Herbivoracious drops by on Wednesdays to share a delicious recipe and expand our vegetarian repertoire. If you haven't had Israeli couscous before, you are in for a treat. Known as P'titim in Israel,... More

Pan-Seared Steaks with Red Wine Pan Sauce

Serious Eats J. Kenji López-Alt 3 comments

Note: Want to know why it's important to rest your steak? Check it out here.... More

Seriously Meatless: Polenta Triangles Stuffed With Spicy Greens and Cheese

Serious Eats MichaelNatkin 5 comments

Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photographs: Michael Natkin] I typically serve polenta one of two ways—fresh from the pot or cooled, sliced,... More

Seriously Meatless: Grilled Entree Salad of Poblanos, Zucchini and Tofu

Serious Eats MichaelNatkin 5 comments

Note: Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. In these dog days of summer, everyone likes to eat a little lighter and keep hot... More

Meat Lite: Lamb Chili for Two

Serious Eats Tara Mataraza Desmond 3 comments

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each Tuesday with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring.... More

Is the Entree Going the Way of the Dinosaur?

Ed Levine 18 comments

Kim Severson poses that very question in the New York Times today. What do you think, Serious Eaters? In a way entrees are a bulky anachronism, an ode to an earlier time when meat and potatoes were a given at every meal, whether we were eating at a four star restaurant or a diner. Let's face it. When we eat out nowadays we crave variety, stimulation, and satisfaction, and we're much more likely to get those things by ordering a number of small plates. Plus, sharing food at a restaurant is an easy way for us to connect with our friends and family. How do most Serious Eaters eat at restaurants these days? We just order a bunch of food... More

More Posts