Posted by Robin Bellinger, May 12, 2008 at 1:00 PM
Lately I’ve been wondering if I should add "freezing food in individual portions" to my list of interests on Facebook. For one long, dark year I lived in a Park Slope studio with no freezer, unable to save leftovers and frequently forced to eat entire pints of ice cream in a single sitting. Ever since I have appreciated my freezer and used it as much as possible, although the serving size of ice cream that satisfies me now remains tragically huge.
Since I don’t always have the time or ingredients to pack even a sandwich, my frozen stash of soup, stew, and other leftovers has often been the only thing standing between me and a mediocre but depressingly expensive business-district lunch. Although some things (especially potato-based soups, in my experience) suffer for having been frozen, most come out just fine and are given additional relish by the thrill (okay, for me) of enjoying the fruits of my earlier labor.
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Posted by The Serious Eats Team, January 29, 2008 at 3:30 PM
This one's kind of a tailgating classic, especially if served the original way—dumping chili directly into the Fritos bag, transforming the bag itself into the serving vessel. (Though I think "serving vessel" is a bit high-falutin' in this context.) And while only a lucky few may be tailgating at the Super Bowl this year, we can all make this at home and pretend.
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Posted by Adam Kuban, January 28, 2008 at 3:00 PM
The first recipe of the week adapted from Robb Walsh's The Tex-Mex Cookbook is for carne con chile. Yes, you read that right—not "chile con carne." Jorge Cortez, (La Margarita in San Antonio), the gentleman who gave Walsh the recipe, said the large chunks of meat called for the flip-flop in the name.
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Posted by Adam Kuban, January 17, 2008 at 7:30 PM
It's rainy and cold as I type this—the kind of day that puts me in the mood for some hot, stick-to-the-ribs dish—like this Healthy and Delicious Black Bean Chili.
It's adapted from The Culinary Institute of America's Techniques of Healthy Cooking
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Posted by The Gurgling Cod, September 8, 2007 at 5:00 PM
Editor's note: This entry marks the first in a series called Sunday Night Soups. Our friend The Gurgling Cod will be concocting them and posting them. And, yeah, it's Saturday as we post this, but that's so you have some time to shop for and cook this recipe. Enjoy! —Adam
Welcome to Sunday Night Soups, where each week Serious Eats will offer a soup appropriate to the week’s Sunday Night Football game on NBC. This week’s game sees Eli, the other Manning, and his New York Giants travel to Dallas to take on the Cowboys. The Texas venue basically demands beef, and a lot of beef, and New York has at least two Koreatowns, and that’s enough of an excuse to make this Korean-spiced chili.
The origin of this chili was Craig Claiborne’s recipe in the New New York Times Cookbook, but necessity dictated a few audibles the first time I made it (Korean red pepper powder for chili powder, and Quaker oats for flour), and they worked out well enough that I’ve been making it like this ever since.
This is more of a stew than a soup, but it is as close as you can get to steak you can eat with a spoon. Starting with cubed—rather than ground—beef produces a texture that is much more interesting than most chilis. You can adjust the heat up or down, depending on your taste, but if the heat seems too much as you cook, add two or three tablespoons of honey.
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