Apple butter made from community-grown apples and mascarpone cream are sandwiched between layers of flaky puff pastry to give this traditional French dessert a seasonal American twist.
Does anyone know of good and affordable butcher places where I can pick up things like center cut marrow bones and fresh pork fatback (to try the latest ramen recipe on SE)? I live near Union Sq and have been using the Whole Foods there but their selection can be somewhat limited.
Note: dried or fresh fruits and nuts can be folded into the stuffing along with the bread cubes if desired in step 3. Stuffing can be prepared through step 3 and placed in greased casserole dish the day before. Remove...
Note: To purge eggplant without using microwave, Preheat the oven to 375°F. Line a rimmed baking sheet with a double layer of paper towels. Shingle the eggplant slices on top of the towels and top with another double layer of...
This cocktail was created by Leo Robitschek of The Nomad and Eleven Madison Park in New York City. It spices up apple cider with rye and Amaro Abano, an amaro that's a bit more bitter than Averna, and a bit less mentholated-tasting than Fernet.
Real-deal tacos al pastor are made by cooking stacked, marinated pork shoulder slices in front of a vertical rotisserie. Here's how to get the same slow-cooked, crisply charred effect at home, no rotisserie required.
Tender chicken legs are simmered in a fresh summer vegetable ratatouille for this quick one-pot meal.
All the flavor of a classic baked ziti with tomato sauce and cheese, but in a single skillet, start to finish.
We'll start off with stirring. After all, little else can happen to a drink until you've mixed it, and stirring is the technique at the heart of many of our most long-lived cocktails.
This panna cotta is light and creamy, with a great tang from the buttermilk and just slightly sweet. It's my go-to recipe when I want a simple dessert to serve to dinner guests because everyone loves it, and I don't want to spend half the night in the kitchen pulling it together.
We served this tart, tangy, and boozy Negroni-inspired punch at our 3rd Annual Serious Eats Cookie Swap, and the revelers demanded a second batch almost immediately.
Bourbon, Aperol, Nonino, and fresh lemon juice come together in equal proportions for a drink that's a little sweet, a little bitter, a little fresh, and a little too easy drinking.
[Photographs: Kerry Saretsky] Previously Dijon Lentil Salad with Lemon Roasted Shrimp » All French in a Flash recipes » I am not at all opposed to themed food. Last year's Valentine's column was a traditional Coeur à la Crème, a...
There's never been a better time to eat Chinese food in New York, and here's our comprehensive-but-selective guide to it all: the good, the great, and the decent, all to help you find the best Chinese food across the boroughs.
I have a habit of tossing huge pinches of red pepper flakes into all pasta dishes that cross my stove, so I was immediately drawn to the Bucatini Fra Diavolo in the new Franny's cookbook. Andrew Feinberg, Francine Stephens, and Melissa Clark's recipe takes this classically spicy tomato sauce and freshens it up with close to a full cup of fresh herbs.
I knew right away that this was something I'd make again and again. The essence of the recipe: 6 simple ingredients, done in less than 20 minutes.
The key to perfectly crisp salmon skin is a low and slow rendering process to ensure that all excess moisture and fat are driven. The result is shatteringly crisp with a perfect medium-rare center underneath that pairs perfectly with a bright caper and basil relish.
An easy weeknight dinner for four with tender-crisp shrimp and plenty of sharp feta cheese.
Carnitas can be prepared through step 3 up to three days in advance. Pork can be crisped up straight from the refrigerator. You can lower the heat in your salsa verde by removing the seeds from the jalapeños, or omitting...
[Photographs: Leela Punyaratabandhu] These shrimp cakes can be served as an appetizer or a main course. Even though at many Thai restaurants in Thailand, these cakes are paired with Chinese-style plum sauce, I prefer to serve them with Thai sweet...
Employing good cake technique and best practices can make the endeavor a whole lot less stressful for the baker. The biggest, most important step that you can take when making a cake comes well before you begin icing or stacking layers. For celebration cakes, there is no step more important than coming up with a plan and a timeline. Come learn the basic steps of layer cakes!
Incredibly rich and creamy gelato that tastes so fully of chocolate and hazelnuts that you won't need to touch Nutella again.
I've made a lot of fancy flavored birthday cakes for other people, but when my birthday rolls around, I prefer the same old-school, yellow cake that I remember my mom making for me. Hers was made from a boxed mix, but my version is homemade. This cake tastes how good yellow cake should; buttery, light, and moist. I use a soaker of simple syrup with real vanilla bean to ensure that the layers pack extra moisture and flavor.
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. I don't know what did it, but this past week I'd been craving a good sloppy Joe....
"Ragù Bolognese is the king of all meat sauces." [Photos: J. Kenji Lopez-Alt] Following this week's ricotta-fest, I found myself with a few quarts of the stuff left over. There's only so much queso fresco, paneer, or ricotta salata one...
Get your holiday spirits on ice with this tart and festive gin-forward take on the sherry cobbler from Michael Madrusan and Jim Meehan of PDT in New York.
Ever since I was a wee little cook ripping up my first chives, burning my first steaks, and toughening up my first squid, I'd dreamt of poultry-stuffed-poultry-stuffed-poultry. The idea of a Turducken—a chicken stuffed into a duck stuffed into a turkey—is just so damn appealing. How could three such glorious birds not taste all the more glorious together? My goal for the last few years has been to try and perfect the ultimate Thanksgiving roast. This year, I finally succeeded, producing what is perhaps the finest roast to ever emerge from my oven. Turkey meat gave its juice away freely to anyone who asked. Perfectly rendered duck fat, tender to the teeth. And flavors that blended as harmoniously robotic lions joining forces to save the universe. Here's how it's done.