This creates a slightly sweet, intense tomato sauce typical of New York-style slices. It's also good served with pasta. Read more about the science behind the recipe here....
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An earthy and spicy mole crust give these skirt steak fajitas their distinct character.
Here's a list of all the burger styles we could think of--fast-food, fast-food style, sliders, mini burgers (yes, there's a distinction between diminutive burgers), steakhouse, fancypants, and many, many more.
Making mole has a reputation for being an arduous process with dozens of steps and even more ingredients, but not all moles are particularly difficult or time consuming. The Yellow Mole with Masa Dumplings from Pati's Mexican Table is one such mole. Pati Jinich's recipe only takes an hour or so, and almost all the ingredients can be found in most grocery stores. The thick brick red sauce is tangy and just a little spicy, a worthy accompaniment to braised chicken. Cute, dimpled masa dumplings make the mole into a full meal.
This spicy peanut sauce isn't hot just for heat's sake—it combines different types of hot spices to build complexity and create a delicious, multi-layered sauce.
Scallion pancakes are definitely in that category of "easier-to-make-than-you-think" foods. All those flaky layers point towards hours of work and folding (like homemade croissants or puff pastry), but in reality these babies can come together in no time. Diana Kuan's scallion pancakes in The Chinese Takeout Cookbook are a prime example.
Being a vegetarian in New York isn't the challenge it used to be, but that doesn't mean it's always easy. Sure, most restaurants these days offer one or two decent vegetarian options, but sometimes you don't want the pasta or a meal made cobbled together from side dishes. With that in mind, here are 60 recommendations for restaurants that accommodate vegetarians without disappointing carnivores.
Creamy stovetop macaroni and cheese with all the flavors of Buffalo chicken wings.
We reached out to Di Bruno Bros., one of Philly's oldest Italian markets, and asked their cheesemongers to recommend an array of "fancy pants" pizza cheeses, along with topping pairings for each. And boy did they deliver! Here are 9 tastes of a whole new side of pizza.
Kothimbir wadi or Cilantro/Coriander Fritters are one of the best ways to bring out the real flavours of the herb. It's light, fresh and a wonderfully aromatic dish that's makes a delicious snack.
Building on past pastrami success, I changed things up by using duck instead of beef. The salty, peppery, and luscious fat is something to lust over.
When Logan Square's Ciao Napoli Pizzeria closed last year, the restaurant group behind the neighboring Telegraph Wine Bar quickly snatched up the space. Since opening last November, their new restaurant and bar, Reno, has taken Chicago by storm (most recently landing on Eater's Pizzeria Heatmap). The osteria launched with morning, midday, and nighttime menus, offering up wood-fired bagels and pastries in the a.m., sandwiches at lunch, and an impressive array of pastas and wood-fired pizzas come dinner.
Classic French bread pizza upgraded with a heavy does of garlicky butter, two cheese, and fresh herbs.
Char Siu doesn't refer to a sauce particularly, but the final product after this "Chinese barbecue sauce" is applied to pork that is hung onto fork skewers and roasted. Still, there's a fairly common base set of ingredients including hoisin, honey, soy sauce, sherry, Chinese five spice powder that imparts the ubiquitous flavor and glossy sheen to Char Siu.
This homemade recipe for Chinese-style duck sauce expands the flavor exponentially compared to the sea of sugar found in those take-out packets.
Italian salsa verde is kind of like chimichurri taken to the next level—it's base of parsley, oil, and garlic is familiar, but a hefty dose of capers injects a sharp briney bite.
Barbecue sauce on pizza, yay or nay? I couldn't decide, so came up with this hybrid that has the deep tomato flavor of pizza sauce, but also comes with a sweet and tangy barbecue kick.
A satisfying thick, hearty, and meaty gravy that only requires sausage, flour, milk, and a watchful eye to make right every time.
Choose a full-flavored beer to give this cheese dip character, then grab a fresh hot pretzel and enjoy.
Parathas are a delicious way to start the day. The aloo paratha is a flatbread stuffed with a spicy potato mix that is served warm with a dollop of home made butter.
Classic Dan Dan noodles are made with pork, pickled vegetables, and plenty of chili oil. In this version, we pack in all the flavor and texture with mushrooms fried until golden brown and chewy.
Spicy dishes often come with chiles atop to prepare diners of the fire lurking within. There are no extra peppers above Fuchsia Dunlop's Cold Chicken with a Spicy Sichuanese Sauce from Every Grain of Rice, but the deep fiery red of the chilli oil should read as a warning sign to those weary of spice. But this chicken dish is not only about searing heat--the cold poached chicken, with its slippery skin and succulent meat, is beyond tender and moist; the bright spring onions and brown rice vinegar enliven the rich oil-slicked sauce; and the roasted grown Sichuan pepper is the final electrifying touch to the plate, giving the dish its signature ma la.
Here's something we hear often: "I like Indian food, but I don't eat it enough." If you're one of those people, and you're looking to beef up your Indian culinary knowledge, consider this your guide. We combed through the Serious Eats: New York archives to put together this glossary of Indian food in New York that we love, from street snacks to fine dining, and from downtown Manhattan to outer Queens.
This Cara Cara orange marmalade is all about comfort. Tangy chunks of peel, a whiff of honey, and a hint of spice from my secret ingredient, herbal tea, offset the sweet flesh of the oranges. I used Twinnings Hebal Unwind, but feel free to substitute whatever you have on hand. Try it on English muffins or crumpets.