A homemade version of Korean-style spicy beef instant noodles made with short ribs, Korean chili paste, and kimchi.
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The Mexican beverage in ice cream form. Refreshing, comforting, creamy—serve this to end your summer taco night or to top that pineapple you just took off the grill.
A barbecue trailer power vacuum has existed in Austin ever since Franklin Barbecue transformed from food truck to brick-and-mortar operation two years ago. In a city packed with food trucks of all varieties, who will take its place? Besides the classic Texas barbecue meat plates and sausages, even more choices are popping up. There are smoked carnitas, brisket tacos, and Cuban-inspired pulled pork sandwiches. Many of these barbecue trucks offer a party-style with live music and free beer on weekends. The city of Austin is clearly benefiting from all this barbecue drama.
Note: Using a food processor ensures that your dough is properly developed without over-oxidizing, which can affect flavor. To scale up, make dough in separate batches in food processor. Do not try to process more than one batch at a...
There are few dishes more evocative of Southern simplicity than a bowl of fresh beans with butter. Matt and Ted Lee's recipe for butter beans in their new cookbook, The Lee Bros. Charleston Kitchen, is no exception. Their version dresses up the humble bean just a bit with butter (of course) and bright lime juice and mint for a taste that it at once butter-rich and herbaceously refreshing. Even with these accouterments, the process couldn't be easier--simmer the beans until warm and tender, toss with tiny butter pieces until melted, and dress with juice, zest, and herbs.
I developed this recipe for folks who can't seem to get enough lemon. The addition candied lemon zest lends some texture and gives the cake a beautiful appearance. I've added rosemary to highlight the tangy flavor of the citrus, but you may substitute chopped thyme if you prefer. The cake is finished with a "lemonade" soaker, which gives it tang and keeps it very moist.
We're always a bit wary of elderflower liqueur, but it doesn't take over in this supremely balanced and fresh-tasting gin cocktail, a signature brunch drink at Beretta in San Francisco.
This butterscotch ice cream is sweet and salty with a slight boozy kick.
This week's recipe is an olive-oil and lime variation on the cake I usually make with flavorless vegetable oil and lemon. It's great both ways, but I think the evo (extra-virgin olive oil) rendition has a richer flavor.
This creamy, rich, no-bake pie is screaming for some acidic fruit to balance it, and here in blood orange (also sometimes called Moro oranges) season, we have our perfect topping.
Braised cabbage is like the nerdy younger brother to the now hip fried brussels sprouts or effortlessly cool kale caesar salad. Grassy and cruciferous like its siblings, cabbage is simply bigger, bulkier, and (often) less flavorful. But if cabbage is prepared as it is in Anne Applebaum and Danielle Crittenden's From A Polish Country House Kitchen, it has a chance at popularity.
Braised cabbage is like the nerdy younger brother to hip fried Brussels sprouts or effortlessly cool kale caesar salad. Grassy and cruciferous like its siblings, cabbage is simply bigger, bulkier, and (often) less flavorful. But if cabbage is prepared as it is in Anne Applebaum and Danielle Crittenden's From A Polish Country House Kitchen, it has a chance at popularity. First chop a head of the red stuff into rough pieces, then send it on a trip in a red wine sauce. Once tender, finish the cabbage with silky burre mane (butter and flour mixture), and dot it with tart dried cranberries for a vibrant, silky side dish that can go toe to toe with the cool kids.
Bulgur is an ancient Middle Eastern grain made from whole wheat kernels that have been parboiled, dried and crushed (or cracked). Chewy and nutty-tasting, it's high in fiber, protein, and nutrients.
Bananas and brown sugar caramelize in this upside-down cake flavored with sesame seeds.
Look. I'm all for eating cake at breakfast, but sometimes I wonder if people don't know (or maybe don't want to know) that there is a difference between a cupcake and a muffin. I bought a muffin the other day and I swear, it was so full of oil I should have organized a group to play an indoor game of greasy watermelon scramble.
This ice cream is an attempt to recreate the Chai flavor profile in a new form, and if you're a fan of boldly flavored Indian chai, it will do you right. Black pepper, star anise, and ginger come through most of all, bolstered by a backbone of strong black tea.
This is my favorite dish of all time, in a completely meat-free form. Using dried and fresh mushrooms complexity and texture to the fiery dish, making it every bit as good as—if not better than—the original.
This recipe is my attempt to re-create the original version of this pie from the Brooklyn pie shop, Four and Twenty Blackbirds. It comes pretty darn close to replicating the original, which features a flaky all-butter crust, a layer of rich ganache, and a layer of gooey oatmeal that gets all caramelized and crisp on top.
A cross between sorbet and ice cream, full of both dairy richness and the tart berry flavor of blood orange.
Kenji's monthlong Vegan Experience has come to an end. Over the course of that animal-product-free month, he shared many vegan recipes with us. And whether you're vegan or not, you have to admit, these soups, sandwiches, and shoot even a vegan Frito pie (!), looked pretty darn delicious. Here's a roundup of all 28 of his vegan recipes.
A direct frozen version of our favorite holiday drink, spiked with just enough bourbon to keep it interesting.
My goal: full-flavored pho in 1 hour or less. I knew it was an exercise in futility to try and come up with something that tastes as rich and complex as the real deal, but I'd settle for 90% as good in 20% of the time. Start your stopwatches, because here we go.
A frozen alternative to pumpkin pie, with gingersnap cookies and candied ginger folded inside.
We've been hearing an awful lot about Chick-Fil-A—the Atlanta-based fried chicken sandwich fast food chain—in the news recently, and it's not been about how awesome their chicken sandwiches are, which is somewhat unfortunate, because those sandwiches are awesome. I decided to figure out how to make them at home. Here's how it's done. And yes, you can even make 'em on a Sunday.
Over the past year I've hunted down American desserts, be they retro Betty Crocker-era fare or obscure heritage treats. As someone who takes her sweets very seriously, choosing just 10 picks from a year's worth of desserts was a challenge—I'm a love-the-dessert-you're-with kind of gal—but if I must play favorites, these are them.