Of the many unique recipes in Lee Frank and Rachel Anderson's new cookbook, Ultimate Nachos, the sweet-and-spicy jerk chicken nachos stood out as a must-try. As any spice-fiend knows, jerk marinade is a potent blend of scotch bonnet peppers, allspice, scallions, lime, thyme, and a plethora of other spices. The meat, most often chicken, is grilled to add a serious layer of smoke to the flavor profile. Adding cheese and salsa to build nachos is therefore a balancing act, and Frank and Anderson do it with ease.
'tortilla chips' on Serious Eats
A structural engineer helps craft an architecturally sound scoop.
Let's forget the strange synthetic lime-dust powders or the neon-orange glow of Doritos for a second. For this tasting, we were looking for a good, crunchy, sturdy, salty chip that tastes of corn. We tried 12 nationally available brands to find the very best.
When it comes to game-day snacks, there are few people who will turn down chips and cheese dip (I'm pretty sure all of these folks are vegan anyhow). Even my friends who scoff at the concept of queso are known to sneak bites of the gooey stuff when they think no one is looking. Enter Cynthia Nims's new cookbook Salty Snacks. She elevates chips and queso just enough to turn heads, while still keeping the dish oozy and comforting.
When it comes to game-day snacks, there are few people I know that'll turn down chips and cheese dip (I'm pretty sure all of these folks are vegan anyhow). Even my friends who scoff at the concept of queso are known to sneak bites of the gooey stuff when they think no one is looking. It's not too hard to make either snack from scratch, but homemade versions are rarely more exciting than Tostitos. Enter Cynthia Nims's new cookbook Salty Snacks. She elevates chips and queso just enough to turn heads, while still keeping the dish oozy and comforting.
I go through a fair number of corn tortillas; you'd think I'd attempt migas more often. When I found myself with a truly inordinate number of tortillas last week, it was time to make this Tex-Mex specialty of fried corn tortilla strips and eggs. This barebones recipe from the Homesick Texan is an excellent place to start.
Using less than 10 ingredients, this soup is a lighter and mellow version to the standard soups found in restaurants.
Nutella and tortilla chips. Awesome apart. Better together. I still remember the day I first discovered the harmonious union of Nutella and tortilla chips—a dorm room invention if ever there was one. A friend and I were lying around in beanbag chairs at around three in the morning, staring down his nearly-full jar of Nutella. We had run out of the potato bread we’d been spreading it on. He didn’t have any other bread, or crackers, or cookies, or anything remotely carby to slather with Nutella. And though we could have just reached for two spoons, we weren’t quite at the straight-from-the-jar phase. That’s when it hit me. I rummaged through the cabinet and unearthed a half-full bag of...
Now I understand. When Anthony Bourdain trash-talked nachos on his excursion to a Mexican border town, I felt a little violated. Though my favorite cuisine is Mexican and I eat it almost every day, for some reason I couldn't shake...
The writer Calvin Trillin, a longtime patron of the original Shopsin's on Bedford Street in New York City, once took Kenny Shopsin to the bar in Buffalo, New York, where Buffalo wings were invented. The sauce there was a straightforward...