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Picante de Cuy Mentiroso (Fibbing Guinea Pig) From Ceviche: Peruvian Kitchen

Cook the Book Kate Williams 8 comments

We may balk at the thought in America, but guinea pigs (cuy) are considered a delicacy in the Andean regions of Peru. Martin Morales's grandmother specialized in a particular preparation of the animal, braised in a sauce of fiery chilies and ground peanuts. More

Picante de Cuy Mentiroso (Fibbing Guinea Pig) From Ceviche: Peruvian Kitchen

Serious Eats Kate Williams 4 comments

We may balk at the thought in America, but guinea pigs (cuy) are considered a delicacy in the Andean regions of Peru. Martin Morales's grandmother specialized in a particular preparation of the animal, braised in a sauce of fiery chilies and ground peanuts. More

The Ultimate Fudgy Brownies (and Three Variations)

Serious Eats Yvonne Ruperti 15 comments

The last fudgy brownie recipe you'll ever need, with three kick ass variations to mix it up. More

Dulce y Salado

Serious Eats Lizz Schumer Post a comment

Chantal Tseng of Mockingbird Hill in Washington, D.C. created this coffee-sherry marriage when playing around with the salty-sweet profile of Amoroso or cream sherry. More

One-Pot Wonders: Cold Sesame Noodles With Shredded Chicken

One-Pot Wonders Yasmin Fahr 1 comment

Creamy, rich, and nutty, cold sesame noodles are a fantastic comfort food for cold, winter days or curing your Sunday-evening blues. It doesn't hurt that this dish also comes together in about 20 minutes and requires minimal shopping if you've already got the basic Asian condiments in your fridge. More

Vegan: Roasted Carrot Salad With Peanut-Sesame Mole

The Vegan Experience J. Kenji López-Alt 9 comments

Ever since tasting the salad of baby carrots with cress, radishes, and mole poblano at Alex Stupak's Empellon, I've been obsessed with the idea of warm (temperature) carrots and warm (flavored) spices. It's one of those combos that just works, with the sweet-savory-spicy-nutty flavor of the mole bolstering the sweet-savory flavor of the carrots. Here's my take on that dish. More

Andy Ricker's Phat Thai (Stir-Fried Rice Noodles With Shrimp, Tofu, and Peanuts)

Cook the Book Kate Williams 4 comments

Phat thai wasn't on Andy Ricker's original menu at his Portland restaurant, Pok Pok. It wasn't until he opened a noodle shop in New York that he fully embraced the public's demand for a serious plate of Thai fried noodles. Ricker's recipe in his new Pok Pok cookbook is a version of the dish he serves in New York. Even though it has a long, somewhat chaotic ingredient list, the final dish is subtle and almost delicate. More

Andy Ricker's Phat Thai (Stir-Fried Rice Noodles With Shrimp, Tofu, and Peanuts)

Serious Eats Kate Williams 1 comment

Phat thai wasn't on Andy Ricker's original menu at his Portland restaurant, Pok Pok. It wasn't until he opened a noodle shop in New York that he fully embraced the public's demand for a serious plate of Thai fried noodles. Ricker's recipe in his new Pok Pok cookbook is a version of the dish he serves in New York. Even though it has a long, somewhat chaotic ingredient list, the final dish is subtle and almost delicate. More

Spicy Thai Tofu With Spinach, Basil, and Peanuts From 'Everyday Thai Cooking'

Cook the Book Kate Williams 3 comments

This simple stir-fry combines Thai staples—fish sauce, palm sugar, lime juice, and peanuts—with easy-to-find ingredients—spinach, tofu, basil—for a spicy, crunchy, vegetarian main that comes together faster than you can cook a pot of rice. More

Spicy Thai Tofu With Spinach, Basil, and Peanuts From 'Everyday Thai Cooking'

Serious Eats Kate Williams Post a comment

This simple stir-fry combines Thai staples—fish sauce, palm sugar, lime juice, and peanuts—with easy-to-find ingredients—spinach, tofu, basil—for a spicy, crunchy, vegetarian main that comes together faster than you can cook a pot of rice. More

Scooped: Peanut and Coke Sorbet

Sweets Max Falkowitz 4 comments

I'm as Yankee as they come, but I know a good idea when I see one, and the sweet-fizzy-drink-meets-salty-snack mash-up is a good one indeed. Once you accept that the Coke functions as a rootsy, molasses-tinged caramel to coat the peanuts in a way not unlike that northern ballpark snack, the concept goes down easier. But my question last weekend was if the combination could make the transition to ice cream. More

Peanut and Coke Sorbet

Serious Eats Max Falkowitz 1 comment

A rich but clean take on the southern classic of salted peanuts and sweet, fizzy cola. More

Sunday Supper: Peanut Chicken and Chinese Egg Noodles with Baby Bok Choy and Baby Corn

Sunday Supper Jennifer Olvera Post a comment

Soothing, silky chicken in peanut sauce is served atop Chinese egg noodles with baby bok choy and baby corn. More

Peanut Chicken and Chinese Egg Noodles with Baby Bok Choy and Baby Corn

Serious Eats Jennifer Olvera 1 comment

Soothing, silky chicken in peanut sauce is served atop Chinese egg noodles with baby bok choy and baby corn. More

Have You Ever Tried These Jamaican Irish Moss Drinks?

Drinks Sam Hughes 9 comments

I've had my eye on these Irish Moss drinks for a while now and I couldn't resist grabbing them from the international section at my local supermarket. Just seeing the word "peanut" on a canned beverage is intriguing enough, but the next question is: what exactly is this stuff? A smoothie? Protein or milkshake? Meal replacement? There is a clue on the front label written in small font, the word carrageenan. More

My Thai: Curried Peanut Spread

Leela Punyaratabandhu 3 comments

This peanut spread is nothing but a more concentrated, thicker version of Thai-style satay sauce. It contains the same main ingredients: roasted peanuts which have been ground into a paste, Thai red curry paste, and a few other seasoning ingredients. But satay sauce on, er, bread? Why, yes. More

Double Nut Eggnog

Serious Eats J. Kenji López-Alt Post a comment

Sometimes you feel like a nut. Then this peanut butter variation on eggnog is just right. More

Homemade 'Nutter Butters'

Serious Eats Bravetart 9 comments

Using rice flour makes the Nutter Butters incredibly crisp and light and I actually prefer it to all purpose flour in these cookies. Of course, you needn't make a special trip to the store, all purpose flour works well too; the cookies will have just a slightly heavier texture. More

Peanut Butter Pebble Cookies

Serious Eats Carrie Vasios Mullins 3 comments

Chocolate Chip Peanut Butter Cookies are rolled in salted peanuts for a salty-sweet crunch. More

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