A marriage of drunken pasta and carbornara...when you're not completely sure how fresh your eggs are.
A really simple take on the classic Spanish tapa by José Andrés that's very easy to create at home.
A big pot of lamby-flavored comfort, Spanish-style.
This recipe has the cheese take a 30-minute soak in milk and peppercorns, and the results are surprisingly delicious.
The second half of our madcap anniversary dinner--hangar steak garnished with bone marrow and homemade pommes frites.
Not being able to find any serviceable oven-proof crocks, we had to take a few liberties with this classic from Les Halles in NYC.
Inspired by a fellow blogger's take on Argentinian-steakhouse-meets-pizza, we had to give it a try ourselves.
Extremely easy grilled tostadas by Rick Bayless that perfect for one or for a crowd.
Simple toast rubbed with garlic and tomato is heightened with a little Serrano ham and anchovy.
Our first attempt at making octopus--and it was better than expected. A little chewier than calamari, but it did pair nicely with the smokey pimenton de la vera.
An easy tapa: garlic and tomato are rubbed over toast and topped with a little serrano ham and an anchovy.
Hearty, filling pasta--perfect for a chilly weekend night.
Inspired by Gina DePalma's delicious recipe here on Serious Eats, this dish is perfect to tuck into on a quiet evening.
A week and a half ago we were on a plane to England for my best friend's wedding in Oxford, and then we were going to finish out our time in London with one of our best friends in college. While Oxford was lovely (many great pubs there, of course), I was so pleasantly surprised by how well we ate in London, especially after being told by several people that the food in the city was disappointing at best--though I credit our lovely host for giving us a proper tour (and also for living near an awesome steakhouse where we ate very well our last night).
Most shockingly, though, was the discovery that I a.) enjoy Marmite (albeit sparingly) and b.) love me some Pimm's Cup No. 1. It definitely made for a very fun trip.
Have any of you been pleasantly (or unpleasantly, for that matter) surprised by the food you encountered on a trip?
In the spirit of High Fidelity (one of my favorite films), I love to ask people to list their top 5 of various categories. So I pose this to you, Serious Eaters: what are your top 5 cookbooks that you could not live without/get all of your best recipes/love unconditionally? (Note: your list does not necessitate that they fall into all three categories).
For me, it would be:
The Barcelona Wine Bar cookbook, as I miss that restaurant something fierce and everything I've made from it has been great. My blog has turned into an accidental "cooking the Barcelona cookbook" site because we've been inspired by them, but I really have no ties other than being a good customer of theirs and they kept me hooked on great Spanish food
The Silver Spoon, as it's the definitive bible of Italian cooking
Think Like A Chef by Tom Colicchio, because it's my go-to for fancy foods, and he writes in a way that is so enjoyable and fun to read
The Wiseguy Cookbook by Henry Hill, because so many great tips in this, plus it's basically an Italian-American 101 cookbook as it's so comprehensive, plus it's bascially Wiseguys lite with extra story on what happens after the novel and movie
I'm Just Here for the Food by Alton Brown, because it's so useful for the cook starting out, especially when it comes to meats. A must-have for any budding cook.
What are yours?
This is the only recipe from my mother-in-law I don't like because I hate broccoli...but I've been told that those that do find it phenomenal.
I'll be making some caipirinhas this weekend and I want to make sure I'm getting a decent brand of cachaca, as I've been told that Pitu is basically overpriced swill. That being said, which are the ones I should look for?
Pistou is a great way to use spring garlic, while this 8-12 hour brine will yield the juiciest, most tender pork chops you'll ever have--and you can get it started before you leave for work!
There's only one more week left in ramp season--pick up a bunch and make this simple pesto for your favorite fresh pasta!
A simple, light and wonderful weeknight meal that packs quite a bit of heat!
This roasted chicken is so good, we could barely keep ourselves from eating it out the pan!
It's a little strange and definitely only for those who really like green onions and garlic...but it is quite delicious.
A simple, cheese-free alternative to the traditional pie that is reminiscent of the New Haven, CT standard red pie.
The components behind what would become a simple, decadent and decidedly nontraditional Valentines Day dinner.
When you treat yourself to veal, simple preparation is always the best.
Last week on the Weekend Cook and Tell challenge we asked all of you to share your favorite methods for roasting a chicken. Always satisfying, a whole roasted bird is the blank canvas of the poultry world, open to all manner of herbs, spices, and cooking techniques. Let's take a look at some of your favorite recipes.
Not only does cooking a tongue sous-vide make for complete set-it-and-forget-it ease (as it does with any braised or confit dish), it also creates a more flavorful finished product as the tongue slowly stews in its own juices.
Extremely easy grilled tostadas by Rick Bayless that perfect for one or for a crowd....
Our first attempt at making octopus--and it was better than expected. A little chewier than calamari, but it did pair nicely with the smokey pimenton de la vera....
This pumpkin is for the pumpkin carving contest. I always carve a pumpkin of someone who I find entertaining. This year, it was Hugh Laurie who plays Greg House on the show House. This took me 8 hours....
Last night I went through 72 eggs worth of scrambled eggs doing some recipe research. Of course, the great thing about developing recipes for a living is that when the clock strikes 2 a.m. and you realize you haven't eaten all night, the solution is usually right in front of you. But what to pair with that final batch of ultra-rich and creamy eggs? Most people don't think caviar when searching for a midnight snack, but why not?
"Here, the cheese melts into a silky veil of nutty, buttery flavor over the pasta, and its more assertive flavors mellow softly in the background." The question of what to do with piles of zucchini always arises in the month...
A fiery, creamy green sauce made with jalapeños and aji amarillo. Perfect for fries and grilled chicken.
Photographer Robert Caplin is behind many of the food photographs for the New York Times that make you drool. So does he get to eat all the top-notch dishes under his nose? Usually the chef insists—and it would be rude not to oblige.
©iStockphoto.com/efesan A few years ago I had a dream. About creating an online clubhouse for food, a place that serious eaters could come to share their food enthusiasm. A place serious eaters could come to find out what's going in the world of food and drink, find a recipe, look at a cool food video, get restaurant advice, and, best of all, chew the fat with like-minded folks. Three years ago, that dream, Serious Eats, became a reality. And in those three short years, we've become home base for millions of passionate, discerning, and inclusive food lovers all over the world. Thank you, Serious Eats community. You are the merry band who makes the site feel so alive whenever...
This has been in the works for some time, but it's now official: Paulie Gee (aka Paul Gianonne) has signed the lease on the former Paloma space at 60 Greenpoint Avenue in Greenpoint, Brooklyn, and is hoping to open Paulie Gee's by December. Anyone familiar with the Paulie Gee mythos won't find it surprising that his place will be a wood-fired Neapolitan-style joint. The oven is being built in Naples now and will be shipped over soon. Gianonne says he'll be the sole pizzaman at Paulie Gee's but will have an assistant trained and ready to step in at...
Ricotta salata is riding a wave of new popularity. I like to think of it as a punctuation mark for both the eye and the palate. Position it strategically to call attention to the juicy sweetness of peas, shallots, watermelon and tomato, or the syrupy, honey-like quality of raisins, roasted butternut squash and parsnips.
[Photographs: Nick Solares] Dar Poeta Vicolo del Bologna 45, Rome 00153, Italy; map); 39-06-6830-7769; Pizza Style: Roman Oven Type: Wood The Skinny: Wonderfully prepared Roman-style pizza with a crisp, yeast-free crust and fresh ingredients. The abundance of locals and the Italian-only menu indicate that this is the real deal, not a tourist trap (although they will gladly have you) Price: €6 to €9 It takes a bit of work to find Dar Poeta, tucked away as it is in one of the winding back alleys of the bustling Trastevere District of Rome. You may be seduced by the more...
Pull up a chair and read a story, about one cut of meat, one pot, a few vegetables and entirely delicious results—three tasty, varied dishes that span the north and south of Italy, making the most of a tight budget...
Note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away, Gina! Last week, there was some scuttle on my Twitter timeline about fresh mint. It all started when @ruthreichl tweeted something she picked up from my friend Chris Cosentino of Incanto Restaurant in San Francisco; @offalchris told her that mint was the most widely used herb in Italy. How could that be true? The consensus was that surely basil or rosemary must hold that crown. I’m solidly with Chris on this one. Mint is indeed a universal ingredient in Italian cooking,...
This year I watched the entire James Beard Foundation Awards ceremony from the ridiculously crowded and cramped press room, located in the bowels of Lincoln Center's Avery Fisher Hall in Manhattan. We all watched the video monitors as the awards unfolded, and when our personal favorites won, started yelling at the screen, the way longtime offtrack betting habitues yell when a race is on.