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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

How to Make Galician Empanadas (The Original Empanadas)

All the empanadas of Latin America—whether baked or fried, wrapped in a corn or flour dough—can thank the Galician empanada for their existence. Unlike the individual hand pies of Latin America, this empanada is formed as a large baked pie with a wheat crust and filled with onions, green peppers, and your choice of protein. Only after it's baked does it get cut into individual portions. Here's how to make it at home. More

Mexican Masa-Ball Soup, or, How a Silly Pun Led to a Really Tasty Dish

A lot of people will tell you that punning is one of the lowest forms of humor. No matter—this soup, born of a silly pun, is tasty whether you like that kind of wordplay or not. Based on a classic matzo-ball soup recipe, this one uses masa harina for tamales in place of matzo meal for light and moist poached dumplings that have more than a little in common with tamales themselves. We serve them in chicken broth spiked with Mexican flavors, like jalapeño, lime juice, and cilantro. More

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.

Quick-Pickled Rhubarb With Lemongrass and Ginger

@Ravenous! Hm, very good question...it is really beautiful. Well, you could try using it as the acid element in a vinaigrette. It'll already be plenty seasoned and will have some sweetness, but with the right salad that may not be an issue at all. Other thoughts...hm...I wonder, if you poured just a bit into a glass of iced sparkling water if it might be a good summer refresher, kind of like the salty, tart drinks popular in SE Asia (warning, it may be gross). Maybe as part of a quick marinade also for meat? Or cook it down with minced shallots exactly as you would a beurre blanc or beurre rouge, whisk in cold butter and make a beurre blanc-like sauce for fish or chicken or pork. It has all those good aromatics in it already so might be good. Make sure to use unsalted butter though.

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

@chuckswagon Ramen pasta salad is a great idea (though in essence, it's the same as hiyashi chuka, which we recently published). Though I have to say, this seafood salad pasta salad was hands down my favorite of all the pasta salad recipes I made. So, if you like seafood...

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

Oh, and @emmythemac, I'm willing to concede that if the tomatoes are really, really good quality, I'm open to keeping them raw in a pasta salad regardless of the noodle... but they have to be the absolute best, or no dice, at least for me.

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

Yeah, it's almost not even bitterness, but that's the closest word I could think of...it's like an astringency that really hits in the aftertaste. Citrus juice is probably a little less of a problem than vinegar, but I'm with @ananonnie...they all do it to one degree or another and I can't get past it.

Soba Salad With Seaweed, Cucumbers, and Asparagus

@intrik Aha! That's because Step 4 is missing an important instruction, which is to add the dressing to the large bowl with everything else. Fixed now!

Soba Salad With Seaweed, Cucumbers, and Asparagus

@amgross My best guess is it's because your noodles are sticking to themselves and forming a clump. The main thing is to rinse well after draining using cold water to wash off starch that may be encouraging them to stick together (then, if you let them sit for a bit and they begin to stick again, rinse again to loosen them up). Lightly coating and tossing the drained, chilled noodles in some oil and tossing also can help reduce sticking. Lastly, some tongs, chopsticks, or even a clean or gloved hand can help a lot when trying to get everything tossed together.

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

@Anononnie I'm so glad you know about that bitterness I'm talking about with the dried Italian pasta mixed with acid. Enough people freaked out on my original pasta salad piece that I almost started to wonder if I was crazy (actually, not really, I'm pretty unwavering in my position...hehe). Who knows, maybe it is the semolina? As for the mul nang myun, oh man you just got me excited...I was OBSESSED with it all last summer. Can't wait to get myself a bowl.

How to Make The Best Tomato-Basil Pasta Salad

@konks Yes, definitely!

Quick-Pickled Rhubarb With Lemongrass and Ginger

@caromk I should add, I was trying to walk a thin line between softening the rhubarb just enough without it breaking down into a pulp, which can happen quickly if it gets hot enough for long enough; that's why I have a 5-minute cool down. It worked well for my rhubarb. It's possible that if some people have larger or more fibrous rhubarb, it may need the brine poured over while still boiling hot to soften it just a bit more.

Quick-Pickled Rhubarb With Lemongrass and Ginger

@caromk Maybe you got more fibrous rhubarb? In any event, one option is to strain out the rhubarb pieces, reheat the brine to boiling and pour it back over the rhubarb to cook it a little more.

Blistered Tomato Pasta Salad With Basil

@Zach I stopped the pasta cooking more rapidly by rinsing under cold water, but I suppose you could let it cool on its own...maybe spread out in a single layer on a sheet tray or something, and then, yeah, put the oil straight on like that. Would be interesting to see if that makes a noticeable difference.

How to Make The Best Tomato-Basil Pasta Salad

@naags It would work, definitely. I personally sometimes have an issue with the scratchier texture of some whole wheat pastas, but if it doesn't bother you it should be fine.

Why Raw Clams Are Making a Comeback in New England and Beyond

I love ordering raw clams in the dodgiest places, chewing up each and every meaty one, and then hoping all goes well.

Spanish Pasta Salad With Chorizo, Piquillo Peppers, and Pickled Onion

@salsasis14 I was so close to adding garbanzos to this dish! I think they'd be fantastic here.

Cool off With Cold Ramen: How to Make Hiyashi Chuka at Home

Yeah, especially tart, firm fruit that still has some acid zing to it I could see working.

Classic Cherry Clafoutis

@tombornal I'm pretty sure the article is in line with the recipe and says it takes a "little under an hour." Can you point me to where it says otherwise?

Classic Cherry Clafoutis

@BGEPizza Nature of the beast. Edges should crisp up a little, but it's a soft thing--like I said, it's like a cross between a popover and a flan. Low-fat milk may not have helped, but it's not meant to be crispy crispy.

Classic Cherry Clafoutis

@botdx I'm not sure how 100% almond flour would work, but a small amount mixed in with the ap flour would probably be really good.

@maggiepoo Yes, you can use other fruits. Plums, apricots, figs, and berries are all good. Read more about fruit substitutions in my accompanying article: http://www.seriouseats.com/2015/06/how-to-make-cherry-clafoutis-dessert.html

How to Make a Killer Fully Loaded Iceberg Wedge Salad

@Blackjack514 I trim off the outer leaves until I get to the nice, tight, crisp center ones. Then the key is to cut the head through the core, since all the leaves are held together at the core. If you cut through a different plane, leaves will fall off.

Sichuan Peppercorn Burgers With Chili-Ginger Mayo and Cucumber Pickles

@prestocaro I usually remove the loose black seeds but don't always get the ones firmly sealed, but maybe I'm just lazy ;)

The Good Bagel Manifesto

Love this, and I agree with almost all of it. Two points where I diverge: First, my bagel flavor preference is different (poppy at the top, then sesame, then everything, then pumpernickel, never egg, and salt way at the bottom because it's just too damned salty). Everything bagels at their best are arguably at the top of the list, but some have too much salt, and others often have a burnt onion flavor I can't get down with. Second, there's nothing wrong with putting cream cheese on a warm bagel...it melts just a little, which can be good.

Sichuan Peppercorn Burgers With Chili-Ginger Mayo and Cucumber Pickles

It's in step 3: sprinkle spice mixture all over patties during last minute of cooking

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