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From the Archives: The Best Beef for Grilling

Daniel Gritzer Post a comment

Beef short rib. It's what should be on every grill this summer. If it's not on yours, now's the time for a grilling intervention. More

From the Archives: A Kale Caesar Salad Worth Returning To

Daniel Gritzer 1 comment

Chicken may be the most popular ingredient to cook at home, but kale continues to creep up the popularity charts. And if there's one really, really good kale salad to make again and again, it's this one, with its special trick for tenderizing the leaves and a killer dressing and croutons. More

From the Archives: Horchata-Flavored Ice Cream, Perfect for Grilling Season

Daniel Gritzer Post a comment

The flavors of the classic Mexican drink called horchata—rice, almond, and cinnamon—come together in this incredibly rich, cooling ice cream. It's the perfect endnote to a day of summertime grilling. More

From the Archives: How to Make the Spotted Pig's Chargrilled Burger

Daniel Gritzer 1 comment

Next time you fire up the grill, consider this replica of The Spotted Pig's famous chargrilled burger: a masterpiece of beef, brioche, and blue cheese. More

From the Archives: The Best Basic Guacamole

Ethan Simon 4 comments

Just in time for Fourth of July barbecues, here's Kenji's foolproof method for making the best basic guacamole. Ever. More

From the Archives: The Best Barbecue Chicken

Daniel Gritzer 4 comments

Is it barbecued? Is it grilled? It doesn't really matter, because this bird is delicious no matter how you classify it. Slowly grilled until perfectly cooked and juicy, and covered in a delicious lacquer of barbecue sauce, this is one chicken recipe you definitely want to add to your BBQ to-do list this summer. More

From the Archives: The Best Grilled Pork Chops

Daniel Gritzer 6 comments

Grilling pork chops is a fairly simple affair, but making them absolutely perfect, with a delicious seared exterior and juicy, rosy meat within, requires selecting just the right chop, and handling it in a few key ways. This recipe shows you how. More

From the Archives: Wicked Good Lobster Rolls

J. Kenji López-Alt Post a comment

A lobster roll consists of chunks of tender, sweet, cooked lobster meat barely napped in a thin coating of mayonnaise, all stuffed into a top-split, white-bread hot dog bun lightly toasted in butter. How do you make the best of such a simple creation? As with many things, it all comes down to attention to detail. Perfect selection and treatment of ingredients, balance, and above all, the ability to restrain yourself from over thinking. It's just a lobster roll, right? More

From the Archives: Greek Yogurt and Strawberry Phyllo Cups

Carrie Vasios Mullins 2 comments

I don't like going out to brunch. It always feels more scene-y than dinner, with hour plus wait times and people loudly talking about how hungover they are from the great time they had the night before. (Look people, I really am hungover, that's why I'm whispering.) So instead I invite friends over and make them this. (Because it's easy, I promise.) More

Fire Up the Grill For Balsamic-Glazed Baby Back Ribs

J. Kenji López-Alt Post a comment

Nothing can fulfill the defining barbecue trifecta of smoky, sweet, and tangy quite like ribs. These ribs combine a rub that features a trio of peppercorns with a low and slow cook over cherry wood. A brushing of balsamic barbecue sauce in the last half hour leaves the ribs with a glistening sheen. More

From the Archives: Hot Hawaiian Burgers (Spam, Pineapple, Swiss, and Sriracha Mayo)

Daniel Gritzer 2 comments

It's time to board a small charter flight to Polynesia, the land of Spam and pineapples, for today's recipe from the archives! Why Spam and pineapple? Mostly because it's a delicious combo that hits the rich/fresh/sweet flavors and the crisp/moist textures. Who wouldn't want that on a burger? Add a couple of slices of Swiss cheese along with a nice spoonful of sriracha-mayonnaise and the burger explodes with spice and goo—which is why a toasted English muffin and all its juice-catching nooks is such a great choice here (though regular burger buns would be mighty tasty too). More

From the Archives: Better Batches (Soft Batch Cookie Upgrade)

Carrie Vasios Mullins 1 comment

A few years ago our treat-replica specialist Bravetart made Mock Soft Batch cookies which had the taste and feel of the original Chips Ahoy product. But she also made a recipe for Better Batches, which maintained the original layered, pliable texture of a Soft Batch but upgraded the flavor to something closer to a true homemade chocolate chip cookie. More

From the Archives: How to Make the Best Carnitas (Without a Bucket of Lard!)

J. Kenji López-Alt 4 comments

Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful. More

From the Archives: The World's Easiest Doughnuts

J. Kenji López-Alt 3 comments

You heard right. These are the easiest doughnuts you'll ever make. Perhaps even the easiest dessert. Certainly the dessert with the highest deliciousness to effort ratio. Get ready to impress your guests. More

From the Archives: Kale, Apple, and Pancetta Salad

The Serious Eats Team 1 comment

Pancetta and olive oil get cooked together, the former flavoring the latter as it crisps up. It gets mixed into a dressing made with champagne vinegar and a touch of maple syrup for sweetness (think: bacon). It's a simple dressing, but perfect for a hearty salad of bitter and crisp kale and radicchio paired with sweet-tart apples and toasted pecans. More

From the Archives: Short Rib and Barley Stew

J. Kenji López-Alt 4 comments

The winter has been especially harsh this year, and especially harsh conditions call for especially hearty meals. This short rib and barley stew with carrots and kale not only soothes the soul and warms the cockles of your heart (or if you're really lucky, both at the same time), it's also ridiculously easy to make. More

From the Archives: Two Ways to Make Pho

The Food Lab J. Kenji López-Alt 4 comments

A bowl of steaming Vietnamese pho is the perfect answer to the winter's cold. Here are two ways to make it, a full-blown, slow-simmered all day version, and a quick version that comes together in an hour. More

From the Archives: The Best Chili Ever

J. Kenji López-Alt 6 comments

The Best Chili Ever. That's a bold statement. But then again, chili is a bold dish. Sure, you can make do with some powdered chili powder, a hit of cumin, some ground beef, and maybe a can of beans and tomatoes chucked together in the slow cooker and come up with something you can dip your chips into, but if you want the best, the kind of chili you'll eat bowl after rib-sticking bowl, then some extra care is in order. More

From the Archives: Cheesy Chili Mac

J. Kenji López-Alt Post a comment

Here's a really important question: why doesn't chili-mac always come with extra cheesy-goo? Answer: no reason at all. More

From the Archives: Crown Roast of Pork

The Food Lab J. Kenji López-Alt 1 comment

I certainly love me some porchetta, but even I've got to admit that sometimes all of that richness and intense pork fat can be a little overwhelming. So what to do for a festive holiday centerpiece that has a more reasonable fat content but is still mega juicy, delicious, and, yes, porky? The crown roast of pork. More

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