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Entries tagged with 'Hugh Carpenter'

Cook the Book: BBQ Wings with Pomegranate Glaze

Serious Eats Michele Humes Post a comment

Pomegranate molasses, a traditionally Middle Eastern ingredient, brings vibrant color and acidity to a classically American dish: tailgate wings. Taken from this week's Cook the Book pick, The Great Wings Book, pomegranate-glazed BBQ wings have a whole lot going for... More

Cook the Book: Classic Buffalo Wings

Serious Eats Michele Humes 11 comments

The official position of The Great Wings Book on fresh versus frozen is: "It's a tie." While more delicate meats are adversely affected by freezing, chicken wings are indestructible. Just as indestructible is the American appetite for this classic wings... More

Cook the Book: Best-Ever American Wings

Serious Eats Michele Humes 3 comments

The "American" marinade for Best-Ever American Wings is a melting pot of classic American flavors, including California wine, molasses, ketchup, and the iconic Heinz 57 sauce. The result is a little bit barbecue, a lot sweet and sticky, and all... More

Braised Wings with Coconut Curry Herb Sauce

Serious Eats Michele Humes Post a comment

The following recipe is from the January 21st edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! While the authors of The Great Wings book take care to note that any wing dish... More

Cook the Book: Braised 'Red Cooked' Wings, Shanghai-Style

Serious Eats Michele Humes 2 comments

"Red cooking" sounds like an accusation Joseph McCarthy might have made, but is really a technique of slow-braising in dark soy sauce that imparts a deep, glossy red to whatever's in the pot. Calling for two cups of red wine,... More

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