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The Secrets to Making the Best Shrimp Cocktail

I'm not embarrassed to admit that shrimp cocktail is one of my favorite foods, a totaly guilty pleasure. It may be simple, but there are still ways to make sure it tastes the very best it can, with plump, juicy, and flavorful shrimp dipped in none other than horseradish-spiked ketchup. Here's what you need to know. More

How to Cook Fish à la Nage: Poached in a Flavorful Broth

Cooking fish à la nage is one of the easiest ways to prepare it, with incredibly delicious results. The basic method involves poaching fish or seafood in a flavorful broth, then serving it in that broth with vegetable accompaniments. Here are three recipes, from light and delicate salmon with summer vegetables to a bold, Thai-inspired version with cod, coconut milk, lime juice, and fish sauce. More

The Asado Burger: All the Flavors of the Argentine Grill, on Bread

I've never been to a proper asado, the legendary grilling feast of the mountains of South America, but that doesn't mean I can't enjoy those flavors at home. It doesn't even mean I can't squeeze those flavors between two pieces of bread and transform them into a miraculous cheeseburger. Because I can, and I have. And it's enough to make a gaucho sweat with anticipation. More

The Best Lobster Rolls in Boston

I'll be frank: After eating my way around Boston in search of the best lobster rolls, I came to the sad conclusion that Boston just isn't a great lobster roll town. But that doesn't mean there aren't diamonds in the rough, and a couple a truly destination-worthy. Here are our picks. More

Peruvian Jalea is the Fried Seafood Dish to Rule Them All

I love all kinds of fried seafood, from oysters to Ipswich clams and fish and chips, but if I had to pick a favorite, Peruvian jalea would be one of the frontrunners. A platter of mixed fried seafood including fish, shrimp, and calamari, it's topped with a bright, refreshing, slightly spicy salad of red onions, tomato, and cilantro marinated in lime juice. More

Subtle Steps Lead to the Best Tabbouleh Salad

Tabbouleh is an inherently simple dish, typically made from a mixture of chopped parsley and mint, onion, tomato, bulgur, olive oil, and lemon juice. Recipes abound, so the question is, can they be improved upon? The answer is, yes, in subtle ways that together make a more foolproof, more delicious dish. More

The New Rules of Pasta Salad: How to Work With Asian Noodles

The key to making good pasta salad is usually not to make it like salad at all. But there's one big exception, and that's when you're working with Asian noodles. Whether we're talking soba, ramen, rice noodles, or others, these noodles work incredibly well when approached as a salad—raw vegetables, tart dressings, and all. Ready to try it? Mix up this tasty soba noodle salad with cucumbers, asparagus, seaweed, and sesame. More

How to Make The Best Tomato-Basil Pasta Salad

A couple days ago I shared my new rules for making the best pasta salad. Today, I offer another recipe following those same guidelines. Instead of using raw tomatoes, this one has you cook the tomatoes first just until bursting, releasing their rich juices into a flavorful sauce that coats the pasta even when cooled. It's a summertime must. More

The New Rules of Pasta Salad

Think hard: How much good pasta salad have you had in your life? If you're being honest with yourself, the answer is most likely almost never. That's because most pasta salad sucks. Instead of relegating the dish to the trash heap, we're here to save it from itself. Meet the new rules of pasta salad. More

How to Make a Killer Fully Loaded Iceberg Wedge Salad

Come summertime, I crave dishes that somehow manage to satisfy while still seeming light and refreshing. No dish better delivers on both counts than the classic iceberg wedge salad, a retro creation that is all about simplicity. And yet, to be the celebration of flavor and texture that it should, we need to observe a few guiding principles. More

How to Make Farinata: The Italian Chickpea Pancake

The first time I tried farinata, the baked chickpea pancake from Italy, it was dry as particleboard. The second and third times were just as bad. Only after I'd dismissed it as an inexplicably terrible product of the Italian kitchen did I finally taste the real thing, and then I understood why people loved it so much. Savory, custardy, and simple in the best possible way, it's also dead easy to make at home. Here's how. More

The Best Fresh Tomato Sauce

@laughingferret I'd be worried that a juicer would remove too much of the pulpy flesh, not just the seeds and skins. But maybe you have some sort of special juicer that only removes skin and seeds?

The Secrets to Making the Best Shrimp Cocktail

@BostonAdam I think you and I agree, we're just looking at it from two different vantage points. Fundamentally, I think you're right, there's no real reason for guilt since it's a tasty dish even if simple. And yet shrimp cocktail absolutely has a reputation as being a dated and over-played appetizer. Don't believe me? Here's British food writer Nigel Slater on the image of shrimp cocktail in British culture (where it is thought to originate): "The prawn cocktail has been around now for a good 30 years, and has spent most of it see-sawing from the height of fashion to the laughably passé." I was being playful with that idea, that despite it being a somewhat un-trendy dish, I still unabashedly love it. The argument you make (that all food should be held on an equal field regardless of trends or ideas of sophistication) could just as easily be made of Katy Perry, for instance...I mean, why should any music be a guilty pleasure? It's all valid in the grand scheme of things, isn't it? And yet I think we all know that some things have a reputation and some don't, and it's okay to recognize that.

The Secrets to Making the Best Shrimp Cocktail

@AzDave4134 Ah, yes, that's right. I just fixed the recipe to reflect the additional salt.

Easiest Summer Ever: Braised Long Beans With Tomatoes and Garlic

@AnnieNT Yes, you can use peeled fresh tomatoes instead.

How to Cook Fish à la Nage: Poached in a Flavorful Broth

@Uptwon Matt Yes, I think this could be adapted to a sous vide approach. Put the fish in a bag with flavorful broth, cook in circulator bath, then serve. Might be necessary to add veg as garnish instead of serving veg in the bag that was cooked with the fish, given different temp needs.

Tour Guide and Author Lesley Tellez on What Everyone Gets Wrong About Mexican Food

@menkey Actually, it's "I don't like" if you want to be literal, but translations don't always have to be literal you know, as long as the larger idea gets across.

Juicy and Tender Italian-American Meatballs in Red Sauce

@rapidoscreditos Yup, you can do that on the stovetop too.

Lemon-Marinated Tuscan-Jewish Fried Chicken

@sababa Nothing wrong with combining a couple of good recipes to come up with a whole new recipe that you love! So glad it worked well for you.

Argentine Asado Burgers With Seared Provolone and Chimichurri

@prestocaro Yeah, that's the trickiest part of the recipe. My cheese was 1/4 inch thick and it worked, but your pan has to be literally smoking hot, and you need to be quick about it-- sear, scrape, and flip, don't wait for the cheese to blow out. That said, even if you don't get the sear on it like I did, you still have delicious melted cheese to put on top... but it should work once you get the technique down!

Lemon-Marinated Tuscan-Jewish Fried Chicken

@dalva57 and @twirlygirl Nope not a misprint. It's a different dredging than we're used to, not exactly the craggy, super-crunchy crust of Southern fried chicken. But it's exactly how every Italian recipe for this dish does it, and I decided to preserve the tradition here. It doesn't spit or do anything more violent than the normal bubbling you have when deep frying. Might be interesting to go back into flour after the egg if you want a crunchier crust--worth trying out at some point.

For Some of the Best Fried Chicken, Look to...the Tuscan Jews?

@JayMac Yeah, in my experience the hot oil leaves a lot of intense heat behind in those outer layers and with some minutes during carryover it can really cut through to the core. But, that said, it's probably smart to confirm on an instant-read thermometer just to make sure you're in a safe zone before biting in.

Lemon-Marinated Tuscan-Jewish Fried Chicken

@Zach, really just think of it as a generous pinch, and feel free to go heavier or lighter depending on whether you suspect you'll like a more present warm spice flavor or not. This is one of those things I actually prefer not to quantify (even putting it into 1/8 teaspoon exactness is a bit of a stretch for me, but I did it anyway)...reason being, this is one of those personal things where some people might want to taste more spice, some less. Just let your inner cook out and go with your instincts...the measurements I gave are more rough guides so that no one puts, say, a big old half teaspoon of cinnamon in there, which would almost definitely be gross.

For Some of the Best Fried Chicken, Look to...the Tuscan Jews?

@jaymac I was getting quite a bit of carryover when I tested this recipe, maybe 10 degrees or so, but I've bumped the numbers up just to be on the safe side. And definitely, anyone who's concerned about internal temps should feel free to take it even higher.

Lemon-Marinated Tuscan-Jewish Fried Chicken

@Brain In my experience the carryover takes it up to full doneness, but you can always take it just a little higher if that makes you nervous. Maybe I'll bump the numbers up by 5 degrees each just to be on the safe side.

Sweet-Sour Macerated Cherries With Marcona Almonds, Mint, and Ricotta

@pbergst Frozen cherries might work if they're good enough quality, though I don't think they'll rival really good fresh cherries in this preparation.

@ab111 Oh man, you just reminded me of something I meant to work on a while ago: a recipe for vegan "ricotta" cheese made from coconut milk and agar. That would be excellent here.

Should You Refrigerate Tomatoes? Further Testing Says...

@Artist10704 You better go re-learn your grammar, "me and Kenji" and/or "Kenji and me" are 100% grammatically correct in this case (if you need help, flip to the section on subject/object personal pronouns in your English language books).

Staff Picks: Our Favorite No-Shame Snacks for When No One's Looking

@Tkocareli and @ananonnie Yeah, I love a lot of the Portuguese and Spanish ones...Matiz is one, I also sometimes buy some from Despana in NYC and I can't remember the brand names but they're great. I spent some time working in Galicia in Spain and ate the sardines (fresh) that their fishermen bring in, and they are absolutely amazing. One of my favorites in the tin, though, are the sardines from Wild Planet, which, at least in New York, are now widely available at supermarkets.

The Best Lobster Rolls in Boston

@salinabee We did get to Alive & Kicking. This is just a list of our top picks and doesn't begin to cover all the places we actually went.

The Best Lobster Rolls in Boston

@findingmykd I was tempted to put Alive & Kicking on the list...I liked that place in a lot of ways. Awesome spot, great people (at least, seemed like it for the short time I was there), and excellent lobster salad (though in our case a little under-seasoned...easily fixed with the salt on the picnic tables outside)...but the sesame seed sandwich bread really threw me for a loop...that sesame seed flavor just wasn't working for me when combined with the lobster, which is why I ended up leaving it off. But no doubt, if you are in Cambridge and have an hour free, it's worth checking out.

@illone Prices are tricky because they're very useful, but they also change with some frequency, and since this article will live on for some time, they quickly become incorrect. Then we'll have the constant emails and comments pouring in, berating us for misleading on the pricing ("You said it was $25, and it was $30! I hate you!"). Bottom line, none on this list are particularly cheap.

@Anononnie Maybe you hit it on a bad day? I've been a couple times and had perfect ones each time (and most people I've talked too have agreed). I guess everyone fumbles sometimes. It could be true about the mayo vs. butter, though with butter, it's always the case that the meat is pre-cooked and reheated...but you have a point that the reheating adds another critical step where things can go wrong.

@Kenji I can't say for sure that the lobster meat was from frozen, so I won't name names, but we definitely encountered at least 1, maybe 2 (I have to go back to my notes), where the meat had that cottony, flossy texture that I associate with meat having been frozen. Perhaps the cause was something other than freezing, but either way, not what you'd want texture-wise.

The Food Lab: 5 Steps to the Best Grilled Shrimp

@simon Baking soda often presents the same problem for me, its flavor not worth whatever gains it offers with Maillard and such, but I will say that with shrimp it's never been much of an issue for me. Give it a try, maybe it won't bother you in this application either.

Peruvian Jalea is the Fried Seafood Dish to Rule Them All

@Porgy Don't think I have, but it looks tasty with those peppers!

Pair Vietnamese Noodles With Italian Flavors for a Seafood Pasta Salad That Never Ends

@Katie You could try rice vinegar or champagne vinegar maybe; they'll change the taste of the dish so it's less like a classic Italian seafood salad, but should still give good results.

This Week at Serious Eats World Headquarters

Michael White, amazing chef of Italian food, check. Amazing user of Italian grammar, not so much (it was on the menu as spelled above). alLE vongole. (Nerd out.)

Grilled Pork Sandwiches With Grilled Plum Chutney and Cabbage Slaw

@Bill Sure, you could broil the fruit and veg, and then sear the pork in a skillet.

Want a Rich and Silky Pan Sauce For Your Steak? Grab the Cream

@loveyournoms Adding some wine or stock will cut the heaviness of the cream definitely.

The Ultimate Fully Loaded Nachos

What does it take to make an incredible plate of bar-style, fully loaded nachos? For starters, at least three kinds of cheese, two kinds of beans, and two different applications of creamy, tangy dairy. It may sound like overkill, but there's a method to this madness. More