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Ideas in Food vs. The Steak Bomb: Reinventing the Bread

Ideas in Food 2 comments

These soft rolls are great for sandwiches, like the Steak Bomb we're re-working this week. They have a moist, tender crumb and thin, crisp exterior. Bonus: A slice of crispy salami set into the bottom of each one. More

Ideas in Food vs. S'mores: Meet the S'mores Cake

Ideas in Food 26 comments

Borrowing all the classic flavors of a campfire s'more, the Ideas in Food team creates a graham-cracker cake that's layered with a dulce-de-leche-spiked chocolate mousse and topped with a toasted marshmallow icing. More

Chocolate Mousse and Marshmallow Icing S'mores Cake

Serious Eats Ideas in Food 15 comments

Borrowing all the classic flavors of a campfire s'more, the Ideas in Food team creates a graham cracker cake that's flavored with browned butter, layered with a dulce de leche-spiked chocolate mousse, and topped with a toasted bourbon-marshmallow icing. More

Ideas in Food vs. Linguine alle Vongole: Part 2

Ideas in Food 11 comments

Inspired by linguine with clam sauce, this recipe radically reinvents the dish. Incorporating Korean flavors like gochujang (chili paste) and kim chi, replacing the pasta with chewy Korean rice cakes, and adding a flavorful fried onion-and-garlic topping, the result is a complex, layered, and satisfying meal. More

Crispy Fried Onions and Nori Topping

Serious Eats Ideas in Food Post a comment

This quick and easy crunchy topping is intended as a component of a Korean-flavored clam recipe. It's made with store-bought fried onions, shallots, and garlic, plus strips of teriyaki-flavored nori. As a stand-alone topping, it would also be delicious sprinkled onto pastas, rice dishes, and stews. More

Korean Clam Sauce

Serious Eats Ideas in Food 1 comment

This rich, complex clam sauce was inspired by linguine with clam sauce. Here it's infused with fried alliums, nori, and Korean flavors like gochujang chili paste. It was created to be served with smoked Korean rice cakes, but can also be served on pasta or rice. More

Ideas in Food vs. Linguine alle Vongole: Part 1

Ideas in Food 17 comments

Inspired by the classic Italian pasta dish linguine with clam sauce, the Ideas in Food duo radically reinvents the dish with cryo-shucked clams (don't worry, just a regular freezer is required), Korean chili paste-infused ghee, a rich clam sauce, and smoked rice cakes. This first part kicks the recipe off with all the components you can prep a day in advance. Stay tuned for the full recipe tomorrow. More

Ideas in Food vs. Strawberry Shortcake: The Full Recipe

Ideas in Food 2 comments

Inspired by classic strawberry shortcake, this reinvented version is made with three forms of strawberry (macerated, powdered, pudding), features ginger-and-lemongrass-flavored choux pastry puff, and is topped with light, refreshing buttermilk granita. It's not traditional, but it is an explosion of flavors and textures that's absolutely worth making. More

Strawberry Shortcake on Steroids

Serious Eats Ideas in Food 2 comments

Inspired by classic strawberry shortcake, this reinvented version is made with three forms of strawberry (macerated, powdered, pudding), features ginger-and-lemongrass-flavored choux pastry puff, and is topped with light, refreshing buttermilk granita. It's not traditional, but it is an explosion of flavors and textures that's absolutely worth making. More

Ideas in Food vs. Strawberry Shortcake: Reconsidering the Cream

Ideas in Food 3 comments

All week, we've been reinventing strawberry shortcake. So far, we've amped up the strawberries and reinvented the biscuit. We've infused flavors and highlighted textures. But something was missing: the sweet, soft whipped cream and the experience of eating it with juicy strawberries. More

Ideas in Food vs. Strawberry Shortcake: Reinventing the Berries

Ideas in Food 10 comments

In their second installment on reinventing strawberry shortcake, the team behind Ideas in Food rethinks the strawberry portion of the dish by looking to freeze-dried strawberries for a major flavor boost, both for the fresh berries and for a rich pudding. More

Strawberry Pudding and Macerated Strawberries with Strawberry Sugar

Serious Eats Ideas in Food Post a comment

Created as the strawberry component of a reinvented strawberry shortcake recipe, these macerated strawberries and rich strawberry pudding are made with the help of a flavor-packed freeze-dried strawberries. It's delicious as part of the larger strawberry shortcake recipe, but also works well as a standalone fruit-and-pudding dessert. More

Creamed Spinach With Citrus Kosho From 'Maximum Flavor'

Cook the Book Kate Williams 1 comment

Far from a stodgy, cream-leaden bowl of green mush, this creamed spinach is bright and spicy thanks to homemade citrus kosho (a blend of zest, chiles, lemongrass, and salt) and a puréed mixture of onion and garlic. More

Creamed Spinach With Citrus Kosho From 'Maximum Flavor'

Serious Eats Kate Williams 3 comments

Far from a stodgy, cream-leaden bowl of green mush, this creamed spinach is bright and spicy thanks to homemade citrus kosho (a blend of zest, chiles, lemongrass, and salt) and a puréed mixture of onion and garlic. More

The Food Lab's Guide to Slow-Cooked, Sous-Vide-Style Eggs

The Food Lab J. Kenji López-Alt 69 comments

With the arrival of a couple of inexpensive home circulator solutions, the time is ripe for home cooks to get in on the sous-vide egg action. Today we're going to talk about the ins and outs of cooking eggs in the shell in a water bath. More

A Modernist Meal at ALDEA with Aki Kamozowa & H. Alexander Talbot of Ideas in Food

New York Laura Togut 4 comments

Last night ALDEA hosted the latest dinner in their guest chef series featuring the recipes and techniques of Aki Kamozawa & H. Alexander Talbot, the pair behind the modernist cooking blog (and book) Ideas in Food. The innovative menu was a fantastic display of restrained modern techniques and unexpected flavor pairings that came together in uniquely delicious ways. More

Boston: Behind The Scenes at Clio's 15th Anniversary, 15 Chef, 15 Course Blowout Dinner

J. Kenji López-Alt 6 comments

With 15 chefs cooking 15 courses for Clio's 15th Anniversary dinner, if food is really the new rock (as some claim it to be) and chefs the new rockstars, this was like the Bonnaroo of meals. That would make me the roadie of the meal, lending a hand here and there, mostly just honored to work with such talent. Take a behind-the-scenes look at all the action and the food. More

We Talk with 'Ideas in Food' About Modernist Cooking

Max Falkowitz 1 comment

Modernist cooking may be all the rage today, but back in 2004 it was just getting started, with few resources and even less press. That's when the husband and wife team H. Alexander Talbot and Aki Kamozawa began their blog Ideas in Food, a digital notebook that chronicled their experiments with hydrocolloids and sous vide machines, and propelled them to the forefront of a whole new world of cooking. Today their work is some of the most authoritative writing on modernist cuisine for professionals and home cooks alike. They shared two recipes with us: macaroni and cheese and chocolate pudding. More

Ideas in Food's Chocolate Pudding

Serious Eats Max Falkowitz 1 comment

This is the classic pudding of our childhood. Chocolate pudding is the ultimate comfort food, and this version is decadent without being overpowering. Use your favorite good-quality chocolate here because it will make your pudding that much better. A dollop of unsweetened whipped cream or lightly sweetened heavy cream poured over the top takes this to yet another level, although Aki has been known to eat it straight out of the container with a spoon. Jell-O pudding has nothing on us. More

Ideas in Food's Macaroni and Cheese

Serious Eats Max Falkowitz 8 comments

Yet another favorite of ours, this appears on our table in various guises every few weeks. The evaporated milk may seem like an odd choice but it serves a purpose, helping to stabilize the sauce. More

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