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Entries tagged with 'Food and Wine'

Dinner Tonight: Steamed Tofu with Shrimp and Black Bean Sauce

Serious Eats Nick Kindelsperger 4 comments

Is there anything more boring than steamed tofu? I adore tofu when it's pan-fried, or slipped into some luxurious sauce. But I tend to pass the steamed version as quickly as possible. So why did I settle on this recipe from Food and Wine? Maybe it was the fermented black beans, which lend a meatiness to everything they touch. I can safely say, I was thinking more of the shrimp than the tofu when digging into this dish. More

'Food & Wine' Magazine's Baked Penne with Sausage and Creamy Ricotta

Serious Eats The Serious Eats Team 2 comments

When we talked to Food & Wine Magazine editor in chief Dana Cowin about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. More of... More

'Food & Wine' Magazine's Crunchy Baked Fennel

Serious Eats The Serious Eats Team Post a comment

When we talked to Food & Wine Magazine editor in chief Dana Cowin about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. More of... More

'Food & Wine' Magazine's Caramel Cream Pie with Crispy Rice Topping

Serious Eats The Serious Eats Team 1 comment

When we talked to Food & Wine Magazine editor in chief Dana Cowin about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. More of... More

'Food & Wine' Magazine's Buttery Squash Turnovers

Serious Eats The Serious Eats Team Post a comment

When we talked to Food & Wine Magazine editor in chief Dana Cowin about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. More of... More

Cooking from the Glossies: Green Lentil Salad with Hazelnut Vinaigrette

Serious Eats Lucy Baker 2 comments

Photograph from WordRidden on Flickr I've never had much use for lentils. They always seem a little too boring, too bland, too brown. On cold days I prefer tomato soup; and when preparing main-course salads I'd sooner pop open a... More

Cooking from the Glossies: Mustard-Baked Chicken with a Pretzel Crust

Serious Eats Lucy Baker 6 comments

©iStockPhoto/Sage78 The first time I tasted the famed pretzel croissant at the City Bakery in Union Square, it was like a revelation from the culinary gods. The inside was light, flaky, and buttery—everything you would expect from a French... More

Cooking from the Glossies: Angel Hair Pasta with Red Pepper Pesto and Basil

Serious Eats Lucy Baker 6 comments

ŠiStockphoto.com/subjug Pesto is one of those near perfect foods: easy to prepare, bursting with verdant flavors, and an excellent choice for make ahead meals since it lasts forever in the freezer. Just about every home cook has a tried-and-true version... More

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