I've got a slew of pop-up ad blockers installed on my browser, but these "rollover to expand" ads keep eluding me. Specifically, they expand (and start playing) without warning, so if I happen to open several SE pages in separate tabs, several of them start autoplaying. It's a mess to go through and shut down each one -- SE crew, any way you could disable this technology on your site? Or tell your advertisers to quit with these sorts of ads?
I'm no lawyer, but it makes me sad that the SeattleWeekly blog would lift Kenji's Ramen-Shepherd's Pie picture (and not-very-modified recipe) without a single acknowledgment to Serious Eats! The irony is that they post their "own" recipe subbing corn for peas, yet the featured image clearly doesn't show their version.
I'm going to visit some friends in San Diego next week and want to bring them some goodies representative of NY.
Previously, I've brought H&H bagels, cookies from Levain, and cupcakes from Magnolia, but can't think of anything else that's really original. (Once I saw a guy get on the plane with an entire Grimaldi's pizza in its paper wrapping -- only to trip in the aisle and have the pizza slide out after we landed. Sad!)
Any ideas, SE community? The items also need to survive 12 hours in my [unrefrigerated] carryon bag.
Thanks in advance from the happy bellies of those Californians :)
If you venture into the pocket of the Tenderloin called "Little Saigon," you'll discover some standout Vietnamese food. We set our budget at $10 per dish and made out with plenty of leftover cash.
This vegetable soup is full of flavor from the many vegetables used to make it, and is given a kick with hot chili oil, bright lemon zest, and nutty Parmesan cheese.
All the flavor of a classic baked ziti with tomato sauce and cheese, but in a single skillet, start to finish.
The Kale Caesar Salad is a natural extension of the marinated kale salad, in which kale leaves are roughly chopped, massaged with dressing and salt, then allowed to sit. The beautiful thing about these salads is that kale is robust enough that it stays crisp and crunchy even after sitting dressed in the fridge for days. You can make it once and eat it over the course of a few days with no loss in quality. Caesar dressing, which naturally pairs with slightly bitter, very crunchy lettuces, seems like a perfect partner in crime. And it is.
A simple soup made from leftover thanksgiving turkey, flavored with bacon and vegetables.
A quick and soothing soup with egg whites and ground meat, flavored with cliantro and soy. A Chinese classic.
Potatoes: they're always hanging around. At least, I never remember buying any but then always seem to have at least five in my kitchen (what's with that?). I'm going to go ahead and assume this happens to other people too. They're sort of the plain janes of root veggies but that's a good thing, because they're versatile, and they're a gluten-free starch (important for some).
Fall weather means hearty, belly-warming soups. Now that the mornings are brisk and the nights are long, cozying up to a steaming bowl of soup is just what the doctor ordered. Here you'll find recipes for tomato soup with cheddar croutons, lentil and chestnut soup, real-deal tortilla soup, and more!
Braised Eggplant with Garlic Sauce is a classic Sichuan dish that combines soft simmered eggplant, fermented soy beans, and a sweet, garlicky sauce. For this version, I like to add a few tablespoons of chopped up preserved mustard root and incorporate the garlic in a couple of ways: first, by cooking whole smashed cloves in oil to infuse it with flavor (I discard the cooked whole cloves), as well as sliced thin and sauteed along with the other aromatics.
Smokey, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce. In this version, we char the corn on the stovetop, though a trip to the grill wouldn't hurt.
The sprouts are given a high-heat treatment, emerging from the oven blistered and crisp. And then instead of coating the sprouts in a honey glaze, they use that glaze to candy walnuts. A final flourish of sauteed Granny Smith apples completes the dish, balancing the bitter notes of the sprouts and nuts.
You will never find salmon and fennel red curry on the streets of Bangkok, I can tell you that. But if both ingredients had been widely available over there (and affordable to most people) decades ago, I'm pretty sure these two would have become a classic ingredient combination in red curry. Why? Because they go so surprisingly well together.
While planning an elaborate holiday feast, topped off with a heaping dose of religion and family pressure, can seem intimidating, it really just requires some planning (which we've conveniently done for you) and perhaps a bottle of wine to calm your nerves. We have a day-by-day prepping plan and menu for your upcoming Rosh Hashanah.
Roasting the chicken with thyme adds flavor to classic noodle soup.
When we think of American classics our minds jump to the comforting standbys we grew up with: burgers, fried chicken, meatloaf, chocolate chip cookies, and potato salad. Here are some of our all-time favorites that will never get old no matter how often we eat them.
The same dynamic flavor I crave from Thai green curry but with the added bonus of fresh seasonal produce from nearby.
We go through a lot of sandwiches in this city, from corner deli classics to highfalutin' double-digit price tag gourmet numbers. Some are good, some not so good, and some are great. And then there are the ones that make us remember just why we love sandwiches as much as we do—sandwiches that get us inspired. What recent sandwich finds are stuck in the crave centers of our brains? Take a look to find out.
Breakfast. The Full English. The Full Monty. A fry-up. Call it what you want, but there are few nations in this world that do breakfast better than the British. Digging into a piping hot fry up is a is an experience that can set you right no matter what situation you may have gotten yourself into.
Joe DiStefano, the voice behind Edible Queens' World's Fare blog, has been putting his outer borugh street cred to use guiding cooks, food celebrities, and tourists through some of Queens' most fascinating neighborhoods. We followed him on a recent tour of some amazing bites in Flushing and nearby Elmhurst.
For a light, bright summer dinner, try Niçoise salad remade as a warm main course: seared tuna, fresh herbs, potatoes, haricots verts, roasted cherry tomatoes, and butter infused with garlic, lemon, and olive oil.
Pickling is one of those magical preservation methods that not only extends a food's shelf life, but also takes its flavor profile to interesting and delicious places. If it fits into a jar, then it's probably fit for pickling. From the basic garlic dill to pickled eggplant with mint and garlic, there is something for every time of the year.
Recently I received an email from a man who was angry. He was angry that his "spicy chicken" instant noodles weren't spicy whatsoever. Are any flavors out there actually spicy? Here are 10 that should get your mouth's attention.
Hey, today is National French Fry Day! Don't worry if this date slipped your memory; it's not too late to eat fries. Here are 16 places around the country that are serving some of the best fries we've ever shoved into our mouths.
It's summer and it's hot out. You have no interest in being bent over a hot pan all day, or really for any second longer than necessary. To counter this problem we've compiled a list of 14 quick and easy, and most importantly cool, dishes for you to try this summer. These range from tart ceviches to refreshing bean, pasta, or seafood-based salads.
One of the great things about rosé is how good it is with food—whether you're serving a tomato salad or grilled seafood, pork chops or fried clams, your food will likely taste even better with a glass of rosé. Here are our favorite bottles of rosé under $15 (with one that's just a buck more that's too delicious to leave off the list).