Flank steak is one of those cuts of meat custom-built for the grill. When cooked right, it has a mild, beefy flavor and lean texture, with just the right amount of chew when you slice it thinly across the grain. Butterfly that flank steak and stuff it with flavor-packed ingredients like Italian cold cuts, cheeses, and punchy condiments, and you're really in business. A nice flank steak pinwheel is one of the fastest-cooking and most impressive-looking pieces of meat you can throw on the grill, the kind of thing to pull out when you want to impress the neighbors.
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Here are some of the best drinking destinations near major tourist attractions in Chicago. Some are full-on craft cocktail bars, while others might be slightly less obvious spots, like restaurants with great cocktail programs and a cozy spot to sit.
Chicago might be a whiskey city, but there's a new crop of great bars celebrating the virtues of other spirits. Here are some of the best spots for whiskey, gin, tequila, rum, vodka, and more.
An introduction to tiki history, what makes a tiki cocktail, and the essential ingredients you'll need for your home tiki bar.
If you haven't tried high-proof tequilas yet, seek these out.
A friend and I found plane tickets on a whim, Chicago in February? Why not! We piled on scarves and thick socks, the heavy duty winter boots, our warmest coats, and off we went. Here are my 10 favorite bites.
There aren't a ton of West Indian restaurants in Boston, so if you rolled into Singh's Roti Shop expecting chicken tikka masala, saag paneer, and a mango lassi, well, you wouldn't be the first. "Some people don't know about the food, and think we're from India, but it's Caribbean flavors, and we start educating them." That education takes the form of hearty puffed-and-stuffed roti, fried doubles, and more Trinidadian classics you'd be remiss to pass up.
Tingly, effervescent, and fun—who doesn't love the tiny bubbles found in beer, Champagne, and a good ol' G&T? But what are those bubbles, exactly? Today, we look at the science of carbonation.
There are few things better for the soul or the body than a tangle of slick rice noodles in a rich, crystal clear, intensely beefy broth; the warm aroma of cinnamon, cloves, and star anise rising up in a cloud of steam. The intensely savory-salty hint of fish sauce balanced by a squeeze of lime juice and a handful of fresh herbs and chilies that you add to your bowl as you eat. Here's how to make it at home.
These steamed pumpkin cakes with a rich hard cider caramel sauce are a unique way to celebrate fall and would make a lovely Halloween dinner party dessert.
After trying a few different juicers over the past few years, I have to say that I prefer the slow-speed models over the high-speed, and the HUROM Premium Slow Juicer/Smoothie Maker is a fine example of a slow-speed juicer.
A walkable tour of Amsterdam's best snacks, with bites that go way beyond French fries in cones and deep-fried bitterballen.
You know what I've noticed? I don't write about pig nearly as often as I should, given how much I love the beast. Well, little piggy, this week I'm going to repay my debt to you and your unique porcine pleasures by honoring you with not one, but four complete guides to serving you up for the holidays in various incarnations. First up: suckling pig.
Tequila is a tremendously versatile spirit, some suited to sipping, some great for cocktails—even if most drinkers have to get past hazy college memories to appreciate it. We asked 18 bartenders about their favorite tequilas, whether high-end or low, for mixing or to drink straight. Here's what they had to say.
For each thrilling high of a fantastic experience with this smokey Middle Eastern dip, I experience a equal low, often leaving me questioning why I like it at all. Unfortunately, my home experience has been made up of almost entirely lows—until this most recent stab at it. Each ingredient combined to make a luscious, smoky dip that reigns high on my list of all time favorites.
There's good news for fish-averse cooks: Joanne Changs recipe for slow-baked salmon in her new cookbook, Flour, Too, is not only easy (and pretty foolproof), but it also keeps that intense salmon smell at bay. The filets are well-coated in olive oil and then cooked in a gentle 300º F oven until just firm to the touch. They stay delicate and buttery, with no stringy flesh in sight. To pair with the rich salmon, Chang whips up a fluffy, lemon-y tabouli salad. It's heavy on the bulgur to make it a more substantial side dish, but the tabouli still has a strong, herbal presence.
In the spirit of continuing to adapt traditional Japanese dishes to contemporary American palates, Hiroko Shimbo has created a twist on the Japanese cooking technique known as namban. Here, she infuses sweet curry flavor into boneless, skinless chicken thighs that are pan-seared and then baked.
No-fuss, no-bath, stovetop crème brûlée from Bakeless Sweets serves up milky sweetness in every bite, with a healthy helping of crunchy caramelized sugar.
Nowhere is better to bask in the wealth of handmade USA cheese than in Vermont, a true cheese-lover's paradise. It's the state with the highest number of artisanal cheesemakers per capita: over 40 of them. And many of them are making some decidedly fine cheese. I would suggest trying all artisanal Vermont cheese that you encounter, but to help narrow things down, here are some wonderful ones with which to begin.
The beauty of using starter for waffles is that the starter doesn't have to be completely active to still make a nice waffle. It's used for flavor more than anything else, so a sleepy starter from the fridge or a fiercely bubbling starter on the counter, or a new starter that's not quite ready—they're all just as good.
This super moist cake is full of ground toasted hazelnuts and swathed in a glossy dark espresso ganache. Panko crumbs and beaten egg whites keep the crumb light.
It doesn't get much simpler or more indulgent than a fresh doughnut. Being able to make your own is a must for any aspiring home pastry chef. Old School Comfort Food shares chef Alex's recipe for fluffy, sugar-encrusted doughnuts filled with tangy jam and accompanied by a creamy vanilla sauce. It took her dozens of attempts to develop a method that, according to her, works every time. You just need to make it once.
These seemingly simple cookies actually have an intense, delicious vanilla flavor.
What happens when you gather thousands of coffee industry professionals in one large room to show each other all their newest innovations? Well, most of them gather around five or six booths which have the very coolest toys. Here are a few of our findings of the new and cool from last weekend's Specialty Coffee Association of America show in Boston, some of which may be appearing on counters near you very soon—maybe even your own.
Spicy-sweet jerk beef stew offers a taste of the Caribbean.