Luxurious foods are, practically by definition, extremely expensive. Except for gravlax. For the price of a fresh piece of salmon, you can cure your own gravlax at home, then slice it and serve it as one of the most elegant hors d'oeuvres or light appetizers imaginable. Here's how to make it.
There are lots of ways to make a pan sauce with great body, chief among them using stock that's rich in gelatin, whisking in butter, or even reaching for cream. Here's one more: fiber. Using pork chops with a white wine-and-leek pan sauce, we look at what fiber can do to improve your weeknight dinner.
Northwestern Chinese cuisine is famous for its grilled and stir-fried lamb, combining the hot and tingly flavors of Sichuan peppercorns and dried red chilies with plenty of cumin and other spices. So we asked ourselves, why not take those very same flavors and rub them all over a glorious roast leg of lamb? The results were phenomenal.
What are the best ways to guarantee a pan sauce with a great rich and silky texture? One is to add gelatin-rich stock. Another is to use cream, such as in this easy weeknight recipe with skirt steak in a mushroom cream sauce.
Some people like sinkers, some people like floaters. Here at Serious Eats, we're equal opportunity matzo-ballers, so we're laying out everything you need to know to get the matzo balls of your dreams. Best part, it's ridiculously easy.
Who doesn't love fried fish tacos? The only problem is that whole frying thing can really be a time-consuming nuisance. After lots and lots of testing, we finally have the hack that will get these babies into your mouth before you can say ¡me gustan los tacos de pescado!
Deep fried artichokes may be one of the best examples of the Roman-Jewish mastery of deep frying techniques. Shatteringly crisp outside, tender within, and as pop-able as potato chips, this is the way we should all usher in spring.
Artichokes look like the armored tanks of the vegetable world—an impenetrable defense of shield-like leaves and thorny tips. But with the right tools and know-how, it's easy to get them ready for eating. Here are three ways to trim them: all the way down to the heart, minimally for steaming, and also for the classic Roman-Jewish dish carciofi alla giudia.
It's common to hear that olive oil shouldn't be subjected to high-heat cooking applications like deep frying and searing because of its low smoke point. But does the science back that idea up? We looked into the existing research and did some taste tests of our own to find out from both a health and flavor perspective.
Considering how fundamentally simple they are, potato gnocchi sure do make people nervous. Do it right, and they're light and tender. Do it wrong, and they're gummy little bricks. Here we delve into every major aspect of gnocchi making and explain how each can impact the result. But first take a deep breath, because this doesn't need to be stressful. It can actually be a lot of fun, and an excellent exercise in honing your abilities as a cook.
Long before ships brought native crops from the Americas to Europe, Italy was a land without red sauce, corn polenta, or potato gnocchi. But even without the potato, gnocchi still existed, such as in the form of the classic gnocchi alla Romana, this custardy oven-baked version made with semolina, egg, cheese, and butter. You could say these are the OG: the original gnocchi.
We've shared a lot of love for cast iron here at Serious Eats, but in our own kitchens there's another very similar type of pan that gets near equal use: carbon steel. Since it's more common in restaurant kitchens than homes, we've been pretty mum on the subject, but today, it's time to talk about what makes this sibling to cast iron great.
There's a version of pasta e fagioli for just about every region, province and household in Italy, from brothy ones packed with vegetables to creamy ones made only with beans and pasta. This one belongs to that latter group, and the secret to its greatness is all in the beans themselves.
Bagna cauda, the Northern Italian sauce of anchovies and garlic melted into butter and olive oil, is traditionally used as a dip for vegetables, but as we show here, it's also a killer quick and easy pan sauce for steak. Have doubts? Just remember: Anchovies are a key ingredient in Worcestershire.
Part of being a good cook is being able to pull off show-stopping centerpiece dishes that require lots of work and planning. Another part, though, is knowing how to be creative with limited ingredients and time. Here's one recipe to add to your in-a-pinch arsenal: soubise sauce.
It looks like a pizza, it cooks like a pizza, but don't make the mistake of actually thinking it's a pizza. Tarte flambée, the Alsatian flatbread topped with fromage blanc (a fresh, tart, spreadable cheese), thinly sliced raw onions and bacon, is as Franco-Germanic in flavor as can be. Here we look at two ways to make it: the classic way on bread or pizza dough rolled very thinly, and the bar-style pizza way, on a flour tortilla cooked in a cast iron skillet. Both are so good we can't decide which way we like best.
I have the bad habit of letting little uneaten nubbins of cheese languish in my fridge until they're so stale there's nothing left to do but throw them out. This cheese pie (really, it's a quiche, if you want to be a stickler about accuracy) is the solution, transforming those once doomed leftover bits and giving them new life as pockets of beautiful melted cheese set in a custard base.
The problem with a lot of coq au vin recipes is that they continue to use a method devised for tough rooster meat, even though most of us today cook with tender roasting hens. Here's what you need to know to get tender, juicy, and flavorful coq au vin that tastes like it spent a long time in the oven, even though it didn't.
Most people say to cook with a wine you'd be willing to drink, but is that always true? We tested all kinds of wine, from cheap to expensive, light to big—and even flawed—to find out what matters and when.
Cheese fondue is one of the great melted-cheese dishes of the world, and it couldn't be simpler. But getting it right requires paying attention to a few key points. Here's what you need to know.
Turning a bean purée into a pasta sauce may sound strange, but just think of it as a variation on the classic Italian soup pasta e fagioli, just with a lot more pasta and only enough "soup" to coat the noodles. It's delicious, and it just happens to be vegan (though we won't snitch if you decide to add grated parm to it).
Mexican atole, a hot drink made from corn, comes in a staggering variety of flavors, from sweet to savory, each one more delicious than the next. Take the chocolatey version known as champurrado: One sip and you may never crave a regular old hot chocolate again. Here's a look at what makes atoles so great, along with three recipes to get you started.
Whether you decide to go the extra mile by dry-brining these meaty, thick-cut pork chops overnight or opt for speed and convenience by cooking them right after seasoning, you won't regret the extra-juicy results.
Tamales are delicious, but forming them is a small pain in the culo. The baked tamale pie (known as a cazuela de tamal in Mexico) is the solution to your problems: all the joys of tamales, but way less work.
After trying some of the highest-rated jalapeño popper recipes online with disastrous results, we set to work developing a method that won't let you down. These poppers have a crisp golden crust and soft melted cheese interior—all in the perfect bite-size package.
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.