Entries tagged with 'sauces'
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Bolognese is my favorite sauce for pasta, and from fall until spring I'll always have a batch on hand. It's an all day project that involves lots of chopping, browning, and slow simmering, but it's one that I enjoy immensely....
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[Photographs: Kerry Saretsky] Previously Lavender-Apricot Chicken Drumsticks » All French in a Flash recipes » I think the frequent recurrence of rissoles in this column of late reveals more about me than about French cuisine. When the weather turns...
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[Photograph: Blake Royer] I'm always experimenting with new ideas when it comes to tomato-based pasta sauce, a seemingly inexhaustible genre of cooking. When summer is at its peak, I love to make this no-cook marinated sauce, basically a bruschetta...
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Note: Today has turned into de facto Mole Day at Serious Eats. Earlier this morning we brought you another mole sauce recipe as part of our Serious Heat series, and as it turns out, our vegetarian columnist Michael was in...
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Mole brings together the wonderful worlds of chile and chocolate. The smooth, flavorful sauce is very versatile. It can smother enchiladas, chicken, sweet potatoes, you name it. The concept of mole is that the sauce is the main event--what it's served with is in a supporting role.
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Big Bob Gibson was well-known for many reasons. First off, he was a big, friendly guy—six-foot-four and around 300 pounds, hence the nickname. Secondly, he had an unsurpassed gift for making some pretty amazing barbecue. But if you ask any...
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Pull up a chair and read a story, about one cut of meat, one pot, a few vegetables and entirely delicious results—three tasty, varied dishes that span the north and south of Italy, making the most of a tight...
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"I don't think the best technique is absorption—it's eating." Previously Citrus Oreillettes » All French in a Flash recipes » Grilled Port Lamb Chops with Garlic Confit and Sauce Vierge "Persillade" is a dish that contains more French words than...
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Note: On Wednesdays, Andrea Lynn, senior editor of Chile Pepper magazine, drops by with Serious Heat. Chiles and fresh produce are everywhere in Morocco, including this serene scene on the edge of the Atlas Mountains. Do you need to rev...
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If there's one thing I like as much as taking apart ducks, it's making caramel. Burnt sugar and burnt butter are perhaps the most alluring scents in my kitchen, though the term "burnt" is used loosely here. More accurately,...
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