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.
Jarred horseradish is perfectly tasty stuff, but nothing compares to freshly grated horseradish preserved in vinegar. Here's how to make it at home.
If you ask me, people don't overcook their vegetables often enough. The truth is, vegetables can sometimes be absolutely delicious when cooked until there isn't a trace of crispness left. In fact, some vegetables practically require being cooked to death—these braised long beans with tomatoes are a great example.
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.
When the summer heat is out of control and amazing produce is flooding the market, sometimes all we want are smart, easy ideas for how to make the most of it without breaking a sweat. Here, we make an incredibly delicious summer squash salad with fennel and dill that is way more than the sum of its parts.
Tuscany and fried chicken—two things that are almost universally loved, but otherwise have very little to do with each other. Or do they? Turns out there's an awesome fried chicken dish that comes to us straight from the Jewish community of Tuscany, featuring meat brined in lemon juice with garlic and spices. Here's how to make it.
Cherry season is fleeting, so let's make the most of it while it's here. In this incredibly easy no-cook recipe, fresh cherries get the agrodolce treatment with a sweet-sour mixture of honey and red wine vinegar. Top with black pepper and serve with good ricotta cheese, crushed Marcona almonds, and mint.
I love bean salads for their ease of preparation and completeness as a one-bowl meal. The question, though, is how to prevent them from tasting like a boring bowlful of beans. The answer is simple: Go for maximum contrast, both in texture and in flavor.
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.
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.
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.
When I get out of New York City and actually have a chance to grill, I don't just want to cook the obvious stuff on the grill, I want to cook everything. Case in point: This grilled pork sandwich with a grilled plum chutney and miso-cabbage slaw. It's been held over the flames, from top to bottom.
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.
Two classic dishes—Italian-style seafood salad and refreshing pasta salad— collide in this perfect summer dish, bright with lemon and olive oil. The secret is in the selection of pasta: Asian rice noodles deliver the perfect texture and flavor-absorbing powers to make every bite taste like pure seafood-salad bliss.
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.
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.
We've published a lot of barbecue sauce recipes over the years here at Serious Eats, but there's always room for a few more. For your next backyard cookout, consider one of these three extremely simple, easy ones: Korean kimchi, coffee-ginger, and Buffalo-style.
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.
With its fancy French name and beautiful appearance when fresh from the oven, a classic cherry clafoutis is bound to impress guests. Little do they know just how easy it is to make—just whip up a simple batter with egg, milk, sugar, and flour, then pour it onto some cherries and bake.
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.
Inspired by beef momo seasoned with the tingly heat of Sichuan peppercorns, these burgers are spiked with a fragrant mixture of that spice, plus cumin, star anise, fennel, chili flakes, and brown sugar. A tangy chili mayo with plenty of fresh ginger and cucumber pickles round it out.
Pickling has long been a way to make the bounty of seasonal produce last longer. Here are three easy, flavorful quick-pickling recipes to extend the life of your haul right now: asparagus with tarragon and shallots; rhubarb with lemongrass and ginger; and snap peas with mint and fennel.
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.
Do you like dipping your bread into olive oil or using it to mop up the sauce on your plate? If so, then you need to know about testaroli, the Tuscan dish of crêpe-like pancakes that are treated like pasta and tossed with sauce. Here's how to make them at home.
Scrambled eggs are an inherently simple dish, and yet there are many ways to go about making them. Here's everything you need to know to master this breakfast staple, whether you're looking to make fancy French ones beaten with a whisk, soft-scrambled eggs, or diner-style fluffy ones.
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.