AHT's Tri-State correspondent Nick Solares has done an amazing job covering the (unfortunately) declining state of long-established slider joints in Northern New Jersey. In his guide to 11 slider destinations, read about the ones he's tried, plus a few places...
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These days, pretty much every Indian restaurant in the United States prominently features Tandoori Chicken on their menu in varying degrees of quality. At its best, it's incomparably juicy, mildly spiced, with an intense hit of smoke. Served simply with sliced onions and a squeeze of lemon or lime, it's good, honest, simple cooking. But more often than not, you end up with dry, stringy breast meat reheated in the oven. My goal this week: figure out how to make this Indian classic in my own backyard.
The secret to our Chicken Tikka Masala is a salty yogurt-based mariade followed by intense charring on a hot grill. We purposely undercook our chicken so it can simmer in a creamy spiced tomato and cream sauce before serving.
In many ways naan resembles really great Neapolitan pizza crust. It's a soft dough cooked at extremely high temperatures. When it's at its best, it should be puffy with a crackling thin, crisp crust spotted with bits of smoky char that breaks open to reveal airy, stretchy, slightly chewy bread underneath. Painted with melted butter (perhaps flavored with a bit of garlic) and sprinkled with good salt, it's so good on its own that sometimes I have to talk my curry down from its fits of jealousy.
I don't know who it is that designated May as National Burger Month, but I'd like to give them a big, sloppy, greasy, onion-scented, cheese-covered kiss on the mouth. What better excuse to celebrate our national sandwich (national food?) and look back at the dozens of well-tested burger recipes we have in our archives? Here are 33 recipes that run the gamut from simple to complex, with representation from around the country, breaking regional borders, and indeed inter-species relations.
This creates a slightly sweet, intense tomato sauce typical of New York-style slices. It's also good served with pasta. Read more about the science behind the recipe here....
An earthy and spicy mole crust give these skirt steak fajitas their distinct character.
Here's a list of all the burger styles we could think of--fast-food, fast-food style, sliders, mini burgers (yes, there's a distinction between diminutive burgers), steakhouse, fancypants, and many, many more.
Making mole has a reputation for being an arduous process with dozens of steps and even more ingredients, but not all moles are particularly difficult or time consuming. The Yellow Mole with Masa Dumplings from Pati's Mexican Table is one such mole. Pati Jinich's recipe only takes an hour or so, and almost all the ingredients can be found in most grocery stores. The thick brick red sauce is tangy and just a little spicy, a worthy accompaniment to braised chicken. Cute, dimpled masa dumplings make the mole into a full meal.
This spicy peanut sauce isn't hot just for heat's sake—it combines different types of hot spices to build complexity and create a delicious, multi-layered sauce.
Scallion pancakes are definitely in that category of "easier-to-make-than-you-think" foods. All those flaky layers point towards hours of work and folding (like homemade croissants or puff pastry), but in reality these babies can come together in no time. Diana Kuan's scallion pancakes in The Chinese Takeout Cookbook are a prime example.
Being a vegetarian in New York isn't the challenge it used to be, but that doesn't mean it's always easy. Sure, most restaurants these days offer one or two decent vegetarian options, but sometimes you don't want the pasta or a meal made cobbled together from side dishes. With that in mind, here are 60 recommendations for restaurants that accommodate vegetarians without disappointing carnivores.
Creamy stovetop macaroni and cheese with all the flavors of Buffalo chicken wings.
We reached out to Di Bruno Bros., one of Philly's oldest Italian markets, and asked their cheesemongers to recommend an array of "fancy pants" pizza cheeses, along with topping pairings for each. And boy did they deliver! Here are 9 tastes of a whole new side of pizza.
Kothimbir wadi or Cilantro/Coriander Fritters are one of the best ways to bring out the real flavours of the herb. It's light, fresh and a wonderfully aromatic dish that's makes a delicious snack.
Building on past pastrami success, I changed things up by using duck instead of beef. The salty, peppery, and luscious fat is something to lust over.
When Logan Square's Ciao Napoli Pizzeria closed last year, the restaurant group behind the neighboring Telegraph Wine Bar quickly snatched up the space. Since opening last November, their new restaurant and bar, Reno, has taken Chicago by storm (most recently landing on Eater's Pizzeria Heatmap). The osteria launched with morning, midday, and nighttime menus, offering up wood-fired bagels and pastries in the a.m., sandwiches at lunch, and an impressive array of pastas and wood-fired pizzas come dinner.
Classic French bread pizza upgraded with a heavy does of garlicky butter, two cheese, and fresh herbs.
Char Siu doesn't refer to a sauce particularly, but the final product after this "Chinese barbecue sauce" is applied to pork that is hung onto fork skewers and roasted. Still, there's a fairly common base set of ingredients including hoisin, honey, soy sauce, sherry, Chinese five spice powder that imparts the ubiquitous flavor and glossy sheen to Char Siu.
This homemade recipe for Chinese-style duck sauce expands the flavor exponentially compared to the sea of sugar found in those take-out packets.
Italian salsa verde is kind of like chimichurri taken to the next level—it's base of parsley, oil, and garlic is familiar, but a hefty dose of capers injects a sharp briney bite.
Barbecue sauce on pizza, yay or nay? I couldn't decide, so came up with this hybrid that has the deep tomato flavor of pizza sauce, but also comes with a sweet and tangy barbecue kick.
A satisfying thick, hearty, and meaty gravy that only requires sausage, flour, milk, and a watchful eye to make right every time.
Choose a full-flavored beer to give this cheese dip character, then grab a fresh hot pretzel and enjoy.