Pickled, spicy, sweet, marinated, puréed—jars of peppers keep piling up in my fridge. Some pimentos here; pepperoncini there. More ajvar than one non-Balkan person can reasonably consume in months. A couple weeks ago, while I was steeped in the middle of a major fridge clean-out crisis, I got to thinking—why am I not using these things every day?
If you're just starting out with tea, it's hard to know which of these gadgets you actually need and which only get in the way. Most tools, which some tea sellers aggressively push on customers who don't know better, decidedly fall into the latter category. This is a no-nonsense guide to the former.
Americans have never been more curious about and hungry for real Mexican cooking. But generations of prejudice and misinformation don't disappear overnight, and there's no shortage of myths and half-truths about Mexican food still out there. So I reached out to Mexican food expert and cookbook author Lesley Tellez to tackle some tall tales about Mexican cuisine and the people who make it.
Vegetable-rich, grill-friendly, gently-spiced-yet-full-flavored Turkish food has never built a rep in New York like Italian, Greek, or even Levantine cuisines. But once you taste the extra depth and creaminess in a bowl of yogurty cacık, there's no going back to tzatziki. Here's where to go for the good stuff.
Though you can find good pho in Chinatown and some other neighborhoods, Dorchester, just down the Red Line, beats them all on density of restaurants and depth of options within them. And if you're in Boston and have at least a passing interest in local fare beyond lobster rolls and chowder, a trip to Dorchester belongs at the top of your list.
If you're on the streets of Chicago and see a trail of bones along the curb, follow them. These are your breadcrumbs. Because you don't need a smartphone app to eat well in this city. You need only look for the gnarled wingtips that point toward the storefront illustrated with a chicken fleeing for its life, pursued by a hatchet-wielding chef. This is the red carpet to Harold's, the best bad fried chicken on Earth.
If you only ate lobster rolls and oysters in Boston, you'd be missing out on some of the city's best food. Come take the Red Line down to Dorchester as we visit a dozen Vietnamese restaurants in search of a bowl of superlative pho.
Strawberry ice cream is my white whale. I've tried them all, and virtually every strawberry ice cream I encounter is bland, icy, or both. The problem is how to preserve all the fresh, bright flavors of strawberries and keep your ice cream creamy. And after weeks of testing, I have a solution.
While ice cream technology has certainly advanced in the past few hundred years, the basic recipes geared toward the home cook are pretty much what they've always been. That means old myths about making ice cream have never been questioned, and newly fashionable fancy foodists are spouting a lot of nonsense with no one holding them accountable. Today we put those myths to bed.
Curious about the best chocolate chips for ice cream and how to make those pretty swirls? Welcome to the ultimate guide to mix-ins.
The Boston area is an ice cream lover's mecca, but not all scoops are created equal. After spending four days sampling from every ice cream shop we could find, we have the answers on the cream of the crop.
In the steamy heat of New York in June, a tub of yogurt might as well be dinner on its own, but if you're willing to be a hair more ambitious, yogurt's one of the most versatile ingredients you can hold onto in your kitchen. Leaping from sweet to savory in a single bound, marinating meat and topping grilled vegetables, yogurt more than earns its place as a kitchen mainstay.
I'm about to dive deep into the makings of the perfect mint chip ice cream, but I need to get this out of the way: The stuff made with extract tastes like toothpaste to me. Now if your crystalline vision of the perfect ice cream is a pale scoop speckled with dark chocolate, redolent of the crisp, clean, subtly grassy aroma and taste of genuine mint leaf, step a little closer. My kitchen smells awesome right now.
There's more to making quality iced tea than meets the eye. On the surface, you can ice any old tea any way you want and get a refreshing drink, but the way I see it, "refreshing" and "drinkable" are just the starting point.
There are countless ways to make coffee ice cream, which is a hazard for recipe developers, because everyone has their own idea of what coffee ice cream should taste like. So what's an ice cream maker to do? Easy: Make them all.
It's no reach to call Jackson Heights, and its neighbor Elmhurst, one of the most fascinating food destinations in the city. But it's also one of the most misunderstood.
"It's just a Paloma variation with a cordial instead of a grapefruit soda," Zac Overman, the bar manager of Seattle's Sitka & Spruce tells me. I consider his cordial a lesson in patience. Do a little work now, wait a bit, then reap far greater rewards than any instant-gratification solution would have provided.
Most of the time, if you know the right source, buying great spices doesn't cost much money. But sometimes you have to shell out for the good stuff.
Whatever the reason you started drinking tea, chances are you have some questions about it. Fortunately there are many, many sources out there that simplify the vast world of tea into digestible nuggets of knowledge. Unfortunately, a lot of those sources—often the very companies selling you their tea—get some basic points pretty wrong.
The problem of using alcohol in ice cream is the same as using it anywhere: add too much and you find yourself with a smelly, melty puddle on the floor. Here's what you need to know to get the most out of your boozy frozen desserts.
I wasn't an hour on the ground in Taipei before a pancake was shoved in my face and I was tearing into its oily belly, clumps of egg and chewy dough funneling down my throat.
You don't take Parmesan to a pizza joint. The fancy restaurant will not appreciate your dime bag of finishing salt. But one of the other pacts you make with a diner is that as long as you don't set the place on fire, you're pretty much free to do whatever you want. Which is why I've started bringing my very own maple syrup.
In a market bloated with golden calves and unearned praise, this California company makes some of the few great American chocolate bars.
The secret to toasted nutty ice cream couldn't be simpler: Treat nuts like any other ingredient and steep them in your ice cream base.
Step into Serious Eats and get ready to forget everything you know—or thought you knew—about what should and shouldn't go in the refrigerator. Ed's number one rule? Never, ever refrigerate fresh mozzarella. It ruins the texture. My question this week: can anything be done to rescue it?
I saw a tree-shaped cake pan at the grocery store and, naturally, thought it'd be pretty cool for baking bread. Then I figured I could make a pull-apart loaf into a free-form tree shape instead.
I couldn't help but think of the stereotypical fiery Latin temperament when I was making this recipe. Arroz con leche (riz au lait or rice pudding), is such a languid, drowsy, gentle thing, so tender it's even suitable for those with smooth gums and weak constitutions, and yet, it is among the most well-liked and frequently made desserts throughout Latin America. Maybe we're all bark and no bite.
It continues to baffle me how little attention is given to spices today. Maybe it's because we're told to eat local (they rarely are) or organic (they're usually not). Spices seem to still have a reputation of being slapdash cover-ups for mediocre chicken—and far too often they are—but they don't have to be. Yes, spice hunting requires a little time, effort, and money (though less than you think), but once you start using fresh spices in you're cooking, you may just find yourself addicted.
Just reading through the thread re: Anthony Bourdain. And saw some vegan and vegetarian SE's saying how good the "mock/faux" meats are, even in one case saying how they are better than the real thing. What about you folks... is...