As condiments go, sriracha is one of the great American success stories. Until David Tran, the 68-year-old Vietnamese immigrant who founded Huy Fong Foods, started marketing his familiar green-capped, rooster-emblazoned version of the Thai hot sauce (named after the coastal city of Si Racha), it was virtually unknown in the United States. Now, you'd be hard pressed to find a supermarket that doesn't stock it or a hipster restaurant that doesn't employ it in one dish or another. But there are many more brands on the market. How would our panel of tasters feel? Would we go for a thicker, spicier, bolder American version, or would our palates lead us to a thinner, sweeter, more vinegary Thai sauce? We gathered together nine different brands and a panel of 16 tasters to find out.
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I'm not generally a negative person, and my normal reaction to seeing misinformation spread through the internet is to simply try and dilute it by spreading some verity and beauty—I've produced more than my share of articles about how to grill steaks (baked up and backed up by real science and research, no less!) in the name of truth and pageviews, and if you want to take a look at those, you can scroll on down to the bottom of this article for some links. But today, I'm fighting back for once. We're going to put to rest seven of the most stubborn myths about grilling steaks, and hopefully come out the other end as better—or at the very least, slightly less frustrated—people.
Need an ultra-quick light lunch or appetizer when all you've got on hand is an onion, some eggs, some olive oil, and a bag of chips? This Spanish tortilla does the trick, especially when the chips are salt and vinegar flavored.
Sweet and salty, rich and buttery, fragrant with freshly popped popcorn—this ice cream is an easy choice for movie night.
Every cook should have panna cotta in his or her bag of tricks. It's understated but delightfully creamy, and it looks gorgeous on the plate. It takes only minutes to prep (although the taste and texture suggest much greater effort), and once it has had time to set, panna cotta can be pulled out of the fridge and served instantly, making it the perfect dinner party finish. Best of all, it's completely versatile, pairing well with fruit sauces from any season, as well as chocolate, caramel, and even balsamic vinegar.
An ode to the smooth-drinking bourbon cocktail.
A tender buttermilk poppyseed cake topped with sweet roasted strawberries.
Always have a half bag of cornmeal lying around but tired of making cornbread (or just need some awesome new variations?) We've got the answer to using up that stash, from biscotti to pancakes to pudding.
A Stromboli is made of bread or pizza dough, stuffed with various cheeses and Italian cured meats that is then rolled or braided to encase the filling before baking.
Galettes are an excellent way to use fruit that is not quite up to par, like late summer strawberries. The lower ratio of fruit to crust and the exposure to the oven's heat allows the to fruit caramelize and concentrates the flavors.
Dry, chewy pork chops are a thing of the past—these thick-cut beauties are everything an excellent grilled pork chop should be.
A northern New England twist on the classic turnover. Extra filling can be served over ice cream on on toast.
Whenever I think of rissoles I think of Rizzo from Grease, and that they, like her, are a little bit naughty. They are stuffed balls of all-butter puff pastry, deep-fried in oil—talk about grease. But done right, they are...
Sometimes called a Fly Pie or Fly Cake, this pastry is not a common one in North America, but with a few ingredients and about half an hour you can have a classic British pastry to be proud of. Traditionally, Eccles Cakes are made with currants, which can be difficult to find as well as costly. This recipe substitutes golden raisins, which are a bit sweeter than currants but plump and take on the flavor of the brandy and spices very nicely.
This is the perfect tart for showcasing the colors and flavors of the fall season. The fruit caramelizes in a simple syrup of butter, sugar, and apple cider, making the apples and pears fork-tender over layers of flaky puff pastry.
I couldn't help but get excited by this Talk thread on the one spice Serious Eaters would keep if they could have only one. I couldn't answer for myself—even thinking about was too much like deciding which children to abandon—but it did get me thinking about the essentials of what spices are really about. What do we really use them for and how do they effect our experience of a food?
Grains of paradise are certainly a spice whose name proceeds them. In my continued efforts to find an alternative to black pepper on the dinner table, this may be the strongest candidate yet. It's a lot more interesting than black pepper and—as far as I'm concerned—far more versatile. Plus it's also called alligator pepper. How cool is that?
Campari's complex flavors are a sensational balance for simply sweet strawberries. A mixture of toasted oats, dark buckwheat flour, and crunchy poppy seeds form a sweet and nutty dough. The crumbly crust is filled with a soft mascarpone cream accented by a touch of Campari for a barely-blushing hue.
These flaky cups are an elegant way to serve fruit and yogurt at brunch
Peruvian style rotisserie chicken cooked directly on a grill makes an impressive centerpiece along with a spicy and tangy green sauce.
The thick pistou clogs the twists of the corkscrew pasta and gushes as you bite into it. And as a final oh-my-gosh, I add creamy fresh goat cheese, a big springtime ingredient, that melts its tanginess into ribbons that fleck the hot pasta.
At its base, this dish is about the interplay between sweet, plump shrimp and spicy red pepper flakes. The latter is cooked with sliced garlic until it perfumes the oil, so that every bite has its slight spark.