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The Art of Tarte Flambée: Alsatian Pizza With Fromage Blanc, Bacon, and Onions

It looks like a pizza, it cooks like a pizza, but don't make the mistake of actually thinking it's a pizza. Tarte flambée, the Alsatian flatbread topped with fromage blanc (a fresh, tart, spreadable cheese), thinly sliced raw onions and bacon, is as Franco-Germanic in flavor as can be. Here we look at two ways to make it: the classic way on bread or pizza dough rolled very thinly, and the bar-style pizza way, on a flour tortilla cooked in a cast iron skillet. Both are so good we can't decide which way we like best. More

Don't Let Cheese Scraps Languish: Turn Them Into an Easy and Elegant Cheese Quiche

I have the bad habit of letting little uneaten nubbins of cheese languish in my fridge until they're so stale there's nothing left to do but throw them out. This cheese pie (really, it's a quiche, if you want to be a stickler about accuracy) is the solution, transforming those once doomed leftover bits and giving them new life as pockets of beautiful melted cheese set in a custard base. More

The Secret to Great Coq au Vin? Lose the Coq

The problem with a lot of coq au vin recipes is that they continue to use a method devised for tough rooster meat, even though most of us today cook with tender roasting hens. Here's what you need to know to get tender, juicy, and flavorful coq au vin that tastes like it spent a long time in the oven, even though it didn't. More

How to Turn Beans Into a Creamy Vegan Pasta Sauce

Turning a bean purée into a pasta sauce may sound strange, but just think of it as a variation on the classic Italian soup pasta e fagioli, just with a lot more pasta and only enough "soup" to coat the noodles. It's delicious, and it just happens to be vegan (though we won't snitch if you decide to add grated parm to it). More

Mexican Atole: The Perfect Winter Drink

Mexican atole, a hot drink made from corn, comes in a staggering variety of flavors, from sweet to savory, each one more delicious than the next. Take the chocolatey version known as champurrado: One sip and you may never crave a regular old hot chocolate again. Here's a look at what makes atoles so great, along with three recipes to get you started. More

How to Make Microwave Popcorn in a Brown Paper Bag

I don't make much popcorn at home: I don't own a dedicated popcorn popper, and the sound of the metal pan scratching on the burner as I shake it back and forth is enough to drive me crazy. The solution lies in a brown paper lunch bag and the microwave. Here's how to make the easiest popcorn ever. More

How to Make Maryland Fried Chicken With White Gravy

Ever wonder why there isn't a chicken-fried chicken alternative to chicken-fried steak? Turns out it exists, and it's called Maryland fried chicken. Shallow fried with a simple dredging of seasoned flour until golden, then topped with a white gravy made in the skillet after frying, this is a version of fried chicken you need to know about. More

The Best Way to Mince Garlic

When a recipe calls for minced garlic, just how much does your mincing method matter? From classic chopping to a garlic press and microplane, we explore the relative merits of each technique. Turns out the choice you make can have a drastic effect on the flavor of your food. More

Vinaigrette: A Sauce For More Than Just Salads

A vinaigrette can be used for far more than just salads—after all, it's a legit sauce, and should be thought of as such. Here, we spoon a tangerine and fennel vinaigrette on whole roasted fish, to add a splash of light, bright flavor. The fact that it can be thrown together so quickly is just gravy...er...we mean vinaigrette. More

Juicy and Tender Italian-American Meatballs in Red Sauce

@PsychNurse Yes, you can definitely add fat to the mix to boost the percentage, though it should be solid fat, like fatback or a fatty cut from the belly and not soft fat like rendered lard.

Re-Introducing Soubise: The Classic Three Ingredient Onion Sauce That Deserves a Comeback

@BananaMonkey Caramelized onions wouldn't be classic, but it could definitely be a delicious variation. I say, GO FOR IT!

@Simon Yeah, I don't mean to imply that no one serves soubise, but it remains fairly uncommon.

The Secret to Great Coq au Vin? Lose the Coq

@MichaelQ Cook your aromatics, like onion and garlic, in the braise as you normally would. They should be well-done and totally soft. Then transfer them and the juices to a high-power blender and let 'er rip (though, actually, you should start the blender on slow speed and gradually increase to high to avoid an explosion of steam that can put the contents of your blender on your ceiling). Run it until the aromatics are completely worked into the juices, it should be smooth, not gritty, if the blender is truly a high-power one. Then you can pass the whole thing through a fine-mesh strainer just to remove any minuscule particles of fiber that might be left behind, though most of it should be so thoroughly obliterated in the blender that just little should get caught in the strainer (regular blenders make a much rougher textured sauce, so when you strain them you end up with a much thinner sauce since so much more fiber is caught in the strainer). You may have to reduce slightly after that, or thin with stock, if the consistency is not quite right, but that's basically it.

How to Make No-Bake Chocolate-Nutella 'Cheesecake' Verrines

Any gianduia (chocolate-hazelnut spread, of which Nutella is simply the most famous brand) should work in this recipe.

Classic Tarte Flambée (Alsatian Pizza With Fresh Cheese, Onions, and Bacon)

Actually I disagree about sour cream being the closest match, at least based on the flavor of the fromage blanc I was working with. I did side-by-side taste comparisons and it wasn't as close as if you blend cream cheese and buttermilk. Cottage cheese mixed with crème fraiche is another common substitution given, but I don't think it works as well as buttermilk with cream cheese.

Easy Mixed Cheese Quiche

@Catnippe Oops, missed that typo, thanks for pointing it out.

Coq au Vin (Chicken Braised in Red Wine)

Re: the bacon, sorry about that-- it gets added back into the pot right before the wine. Recipe is fixed now.

@joeho Yes, if using gelatin, you should sprinkle it on the cold/room temp stock and let hydrate before adding to the pot and heating (instructions are above in the recipe note)

The Secret to Great Coq au Vin? Lose the Coq

@RyanDB I've revised the recipe slightly to let it cool for 1 hour before going into the fridge, since it does put more energy demands on the fridge to cool the very hot food. It's worth pointing out though that both the USDA and FDA say it's perfectly fine to put hot foods straight into the fridge with no food safety or fridge-damage concerns: http://www.fsis.usda.gov/shared/PDF/Leftovers_and_Food_Safety.pdf and http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm253954.htm.

Whatever you do, don't leave the food out for more than 2 hours, as that definitely is a food safety concern.

Pump up the Party With Cheesy Poutine Poppers

@AndroidUser Good question, we've clarified the reason for bouillon in the article and recipe, but in short, it's to stay true to poutine's fast-food roots, where the brown gravy is often, well, kinda junky, but in this case in a really good way. For those who want a more true gravy, then yeah, go with stock, preferably chicken if store-bought.

@Scott569 Agreed, Better than Bouillon is also our top pick.

Should You Really Only Cook With Wine You'd Drink? The Truth About Cooking With Wine

@OHenn With wine, there are endless variables, so this type of story is always going to open to that critique. If I had only used one varietal for all my testing, the comments would have said, "What about all the other types of wine out there?" Instead,I tried multiple lines of attack. I did, in fact, test with wine I wouldn't drink (both wine I categorically wouldn't drink, including the spoiled wine and the wine "product", and also wine that I would prefer not to drink, like some of the really bottom-market bottles I tested). I also did test, per your suggestion, single varietals at multiple price points (see the fondue portion of the article), in this case specifically pinot grigio and chardonnay--and the conclusion I came to was no, it's not worth spending money on a more expensive bottle for most cooking applications...from above, " it's just not worth paying a premium on wine for cooking: the nuances get cooked out of it and covered up by other ingredients, making quality differences much less important."

How to Make Foolproof Cheese Fondue

@xxdavidsonxx Any ingredient that can't be found in most stores and requires either a special trip or an online order is, by food-shopping standards, hard to find. Most people don't plan ahead for a recipe like fondue, and seek a recipe generally at the last minute; any recipe that insists on something like sodium citrate will be problematic for the vast majority of those people. And since you don't actually need sodium citrate to make a great fondue, there's not much of a good reason to tell people that they have to go the extra lengths to do it that way. In this case it's an unecessary extra hurdle.

How to Make Foolproof Cheese Fondue

@BostonAdam Sodium citrate works, but it's an ingredient that most people don't have easy access to. I'm not against calling for a hard-to-find ingredient when necessary, but prefer not to when it's possible to get great results with everyday pantry ingredients. That said, anyone who wants to track it down and use it, yeah, go for it.

Portuguese Garlic and Cilantro Bread Soup (Açorda à Alentejana)

@animaux Sorry you didn't like the texture, but the texture shouldn't come as a surprise--this is a wet bread soup, just as described, much like the Italian papa al pomodoro. It's exactly as it's meant to be, perhaps an acquired taste for those who have never had such a soup before, but comforting and delicious to those of us who have.

Better Than Parm? Dried Olive and Miso May Be the Ultimate Pasta-Topper

@VeganWYY I can only imagine this would be so very good on that bean pasta.

Pasta With Chickpea Sauce

@HaydenS For my testing, I soaked overnight and then pressure cooked the chickpeas, but yes, I think you should be able to go straight into the pressure cooker if you extend the time following the chart you mentioned. I'd go for the full 40 minutes though, just to make sure they're well done and creamy throughout.

Pasta With Chickpea Sauce

@Quibbler According to Merriam-Webster, "vegan" can be used as a modifier, as in "vegan diet" or "vegan ingredient".

How to Turn Beans Into a Creamy Vegan Pasta Sauce

@Android Could do-- I like nutritional yeast a lot. I think Kenji is much less a fan, but stay tuned, he has a vegan pasta topper coming soon (it's not meant to taste like parm, but it still fulfills the general umami, flavor-enhancing purpose).

Pasta With Chickpea Sauce

@Skananigans Applies only to black beans: http://www.seriouseats.com/2014/09/soaking-black-beans-faq.html. We haven't tested all other types, so maybe the list will grow over time of which ones you can get away with not soaking.

How to Turn Beans Into a Creamy Vegan Pasta Sauce

@Zan You can make the bean puree up to 3 or 4 days ahead and refrigerate it. In that case, I'd scoop the cold puree into a pan while the pasta is cooking, add a splash of the pasta water to help loosen it (it will thicken when cold), and reheat. When the pasta is done, add it to the sauce (or drain and add the sauce to it), finishing with a little more of the cooking water.

Basic Chicken Stock

Note to readers: After some thought, I've updated the recipe slightly to reflect that the 4 pounds of chicken was, based on my testing, the minimum amount needed per gallon (4 quarts) of water to make a good, flavorful stock. More chicken will make an even richer stock, so now the ingredients list a range: 4 pounds at the minimum, but ideally up to 8 pounds per gallon of water for the richest stock.

Mexican Atole: The Perfect Winter Drink

@humbucker I like the one at Tortilleria Nixtamal in Corona, Queens

Mexican Atole: The Perfect Winter Drink

@amlyfe The main difference that I'm aware of is the grind. Masa harina for tortillas is much finer and more powdery than masa for tamales. If you can't find the one for tamales, I think you can substitute the finer grind version, but it will change the texture and consistency of the final dough, so you may not get the most desirable results. If you can't find masa for tamales in stores, I'm sure you can order a bag of it online.

Mexican Atole: The Perfect Winter Drink

@TommiFromKiel I suppose you could use only milk, but the corn thickens the drink so much that pure milk I fear would risk making the drink too heavy-- it's really not like regular hot chocolate where water can lead to a watery drink. In fact, I think vegans and anyone else who doesn't drink milk could skip the milk here and the drink wouldn't suffer too much as a result (or use almond milk in its place, obviously).

Mexican Atole: The Perfect Winter Drink

@RainbowUnicorn Yes, you sure as heck can!

Everything You Need to Know to Make Chinese Hot Pot at Home

@scalfin I've never tried, but I doubt fondue pots have the heat output required to maintain a simmer while cooking all that raw food the way you do in a hot pot.

The Ultimate Fully Loaded Nachos

What does it take to make an incredible plate of bar-style, fully loaded nachos? For starters, at least three kinds of cheese, two kinds of beans, and two different applications of creamy, tangy dairy. It may sound like overkill, but there's a method to this madness. More