This easy black eyed pea stew starts with andouille sausage and pork belly cooked until browned and crisped, then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery, and green bell peppers, along with some leeks and garlic for extra flavor. Tender braised kale transform this into a full-on meal, while a shot of apple cider vinegar brightens up all the flavors.
To be frank, I'm not 100% certain where this dish of tender chicken and white beans bound in a creamy, fresh green-chili sauce topped with shredded cheese comes from. In fact, I wouldn't be surprised if the recipe actually originated on the back of a wrapper from a can of chopped green chilies. But our version is better than that. Much, much better. Tender, creamy, spicy, and bright, this is the stuff even a dyed-in-the-wool chile con carne traditionalist will dip their finger into when they think nobody is watching.
Last week, after publishing a recipe for a cast iron-baked, tortilla pizza, it was suggested that I just fold it in half and make it into a quesadilla pizza. What if I took that concept, and tweaked it just a bit? It gives birth to the pizzadilla (or is it a quesadizza?), that's what. This is what happens when a pizza and a quesadilla make sweet, sweet love: Cheesy, greasy, crisp-edged glory.
This hearty chickpea salad flavored with bacon, cotija, and roasted chilies is easy to make and only gets better as it rests overnight. This is a dish custom-made for making ahead and packing on a camping trip or for lunch at the office.
This simple seven-ingredient salad is packed with flavor thanks to a vinaigrette made from warm bacon fat, shallots, hazelnuts, honey, and sherry vinegar, with just a touch of extra-virgin olive oil. The Brussels sprouts leaves are cooked just long enough to give them some sweet, nutty char, but still retain a fresh green bite.
In the catalog of easy, cheat-y pizza recipes that start with some form of pre-baked bread base, flour-tortilla pizzas ranked pretty low on my list. But after this week, all that has changed and I'm now going to take the position that given the proper technique, a couple of tricks, and the aid of a cast iron skillet, flour tortillas are actually the best way to make quick thin-and-crisp, bar-style pizza at home.
Cauliflower gets a flavor-packed, smoky jolt from bacon in this creamy, comforting soup. It's simple to make and reheats beautifully.
A simple salad of chickpeas dressed in a light vinaigrette flavored with cumin, shallots, and olive oil. Crunchy celery and parsley finish it off. This is the kind of salad that gets better as it sits—make it one night and pack it for lunch at the office or on a picnic the next day.
Even the most boring lentil soup is satisfying fare, but who says it has to be boring? The secret to this version? Gremolata, the Italian condiment of chopped fresh parsley, lemon zest, and garlic typically served with osso bucco. In this case, I use it to develop two distinct levels of flavor, once while sautéing my aromatics, and again by stirring it in at the very end.
Crisp-on-the-outside, creamy-in-the-middle, these beer-battered avocado slices are tucked into warm corn tortillas with cabbage, salsa verde, pickled red onions, and a creamy chipotle sauce. These are the most decadent vegetarian tacos you'll ever eat.
Check out the new Bacon-Avocado In-N-Out Burger! is what I would say if this were really a new menu item. Unfortunately, for this experience you're gonna have to do what we did: BOYB and A to an In-N-Out and assemble on-site.
The first time I had cassoulet in its home turf it was a revelation. This loose, almost soup-like stew of beans and meat was so far removed from all versions of cassoulet I'd had in the United States, or even in other parts of France. It was a large, bubbling vat of beans and meat, covered in a crust so dark that it was almost black. Rich, meaty, and overwhelmingly simple, the main flavor was just that of the cured meat, a good stock, and beans. Here's how to make it at home.
This recipe starts off with crumbled Italian sausage cooked down in a bit of butter. I sauté a few types of mushrooms in the rendered fat, then flavor them with shallots, garlic, and a little bit of soy sauce and lemon juice. They get finished in a simple creamy sauce flavored with Parmesan cheese. Add some pasta, top it all of with crisp bread crumbs, bake it directly in the cast iron pan you cooked it in, and you've got yourself a one-skillet meal fit for normal everyday folks who perhaps might occasionally feel like kings.
Some mushrooms are seasonal (think: chanterelle, morel, porcini). Others, we've gotten quite good at cultivating and are available year-round. Still, when I get a hankering for mushrooms and I take a quick glance over at the calendar, it's usually a fall month. It's something about their earthiness that does it for me. Here's how to clean three of the most common cultivated varieties.
I may no longer be a New Yorker, but I am a die hard fan of the New York hot dog. Aside from a good slice of pizza, it's the thing I'll undoubtedly miss most at my new home on the West Coast. But as a recent (and permanent) Bay Area resident, I know that unless I'm making them myself, I'd better start scouring those supermarket shelves for a worthy hot dog to become my new go-to. Here's what we found.
If you're like most people, you've probably been so hammered by thick, gloppy bottled dressings or overdressed, soggy greens that you've forgotten what a pleasure a nice, light, side salad really is. Good thing it's pretty easy once you know the basic steps. Here's how to make your simple side salad the right way—it's my go-to counterpoint for rich and heavy fall and winter dishes.
If you're anything like me, you have an obsession with pizza that can only be fed with, well, with pizza I suppose. Which means you probably make a lot of it at home, which means that you probably have at least a wooden pizza peel for launching pies and a metal peel for retrieving them. Right? Here's the best way to store them to keep your kitchen organized.
To make the best chicken Parm sandwich, just start with the best chicken Parmesan. Our version uses a buttermilk brine for extra juiciness and flavor. We take the leftovers and pack them into a full-sized loaf of toasted ciabatta, adding some extra sauce and cheese to keep the bread moist before cutting it up into single serving slices. This is a chicken Parm sandwich so good it's almost worth making the chicken Parm fresh just for the sandwich.
Despite all of the pleasures of instant noodles—the salty, MSG-packed broth, the little freeze-dried nubs of vegetables, the slippery, way-too-soft noodles—wouldn't it be great if you could get all of that same convenience and pleasure—the portability, the just-add-water cooking, the lunch-sized portions—but pack it full of fresh vegetables and real, honest-to-goodness flavor? Here's a secret: you can, and it's easier than you think.
It's hard to think of a more comforting cuisine than Italian-American, in all of its red sauce-smothered, meaty, pasta-packed glory, and all week we've been celebrating Italian-American classics with a series of all-new recipes. But really, it was all leading up to this end goal: a comprehensive recipe guide for pretty much every Italian-American dish you can think of. Don't see it on this list? Let us know, and we'll start working on it!
Even at its worst, classic Italian-American chicken parmesan is pretty darn good. So how do you go about perfecting it? Our recipe has a buttermilk-based brine for maximum juiciness and tenderness. Tons of Parmesan cheese in our breading—along with a small drizzle of buttermilk—improves its flavor and texture. Our sauce is a slow-cooked, rich red sauce, and a mixture of fresh mozzarella and real Parmigiano-Reggiano top it off.
After a week and a half of eating through Istanbul, this was the one dish that my sister, my wife, and I were consistently craving. Menemen is a dish of eggs scrambled just until barely set, mixed with tomatoes, chilies, and tons of olive oil. I love to eat it with a side of salty cheese, olives, and some good crusty bread.
Beefaroni, macaroni and beef, chili mac, Johnny Marzetti, or American chop suey, call it what you will, but whatever its origins, there's one thing for sure: the stuff is delicious. Tender pasta with a rich tomato and beef sauce flavored with garlic and oregano, cooked together with onions and peppers, and finished with cheese, this is Italian-American comfort food at its finest. Not only that, but it's a ridiculously easy dish to put together, cooked 100% on the stovetop, and requiring nothing more than a pot, a bowl, and about half an hour of your time.
Most Javanese food can attribute its relative simplicity to the fact that it's an indigenous cuisine that has remained largely unaffected by outside forces, save for a bit of Chinese influence in certain dishes. Martabak, a roti-like stuffed fried flatbread, is a notable exception. Even on Java, folks I talked to said "this isn't Javanese food, it's Indian." Others trace its origins to the Middle East. Either way, it's one of the best street foods around.
Don't get me wrong—I'm not a health nut or calorie counter. But let's face it: the feeling you get after downing a bowl of creamy, cheesy Fettuccine Alfredo ain't the best. Wouldn't it be great to have a quick and easy version that has all the flavor of the cream-packed original, but with a cleaner flavor that doesn't leave you in a food coma?
What kind of turkey should I buy? What size? How far in advance? And what the heck do I do with it once it's at home? All of these burning questions and more, straight ahead.
Here's one late night sandwich that isn't a greasebomb. Good for lunch as well.
A few months ago, my wife and I spent all of 24 hours in Naples on our way home from Sicily. It was probably the second-most pizza-packed 24 hours of my life (the first being when I took my Colombian brother-in-law on a whirlwind pizza tour of New York). We hit over a half dozen pizzerias over lunch alone, and a few more for dinner. Here now, I present to you the Serious Eats guide to Eating Pizza in Naples.
Ever made a traditional Peking duck? Turns out it's a pretty involved process, requiring not only multiple steps but multiple days, cooking apparatuses, and spices. The end result: an incredibly crispy, juicy bird that's seriously delicious. Come along with Serious Eats's own Carey Jones as she learns how to make Peking Duck. Chef Brian Ray of Buddakan gives us the grand tour.
We're looking at what I like to call the "Big 3" of Cheerios: Original, Honey Nut and MultiGrain. Any die-hard original Cheerios fans out there? Can we talk about the awesomeness of Honey Nut and MultiGrain?
Last week, we examined the distinction between single malt and blended Scotch whiskies. Today, we'll step back a bit and take a more detailed (much more detailed) look at the single malt. I'll describe what single malts are, explain how they're made and aged, discuss the concept of Scotch terroir, and explore some of the regional variations. Grab a tasting glass and let's get started!
Uh oh. The buzzer rings. Friends are coming over to spread holiday cheer and you panic. Serve frozen dumplings...again?! You can do better than that. Print out this list of easy-to-assemble, stress-free, mostly-sub-20-minutes-to-prepare munchies and paste it to the fridge. Here are 60+ dips, hors d'oeuvres, small bites, toasty snacks, sweet nibbles, appetizers, and more festive munchies to prepare in a snap.
The Serious Eats Cookie Swap has become an annual tradition. We break out the Duane Reade tinsel and twinkle lights, and are forced to do a major office detox to make room for cookies. Many, many cookies. (OK, maybe a dozen doughnuts snuck in this year too). It was our third year swapping, and as per tradition, the tables were covered with butter-laden treats. Our NYC-based contributors really pulled out their ninja baking skills. Get all the recipes here.
Our recipe for Bacon Banh Mi brings our favorite Vietnamese sandwich home, swapping out the usual array of cold cuts and charcuterie for bacon but staying true to the other elements that make this sandwich so balanced and irresistible.
When you think about Thanksgiving and you think about various elements of the Thanksgiving meal, it seems like you're just waiting through the big meal to get to the pie. I really believe this, which is why I always fantasized about an all-pie Thanksgiving. (Anyone with me on this?) At an editorial meeting about a month ago, we were at the office talking about Thanksgiving coverage and I shared this fantasy with the team. Knowing how much I adore and obsess over pie, the Serious Eats editors weren't too shocked, so we did the only thing we know how to do: make it happen.
Urban legend has it that some industrial candy snafu botched the names of 3 Musketeers and Milky Way. The tale has a certain logic. 3 Musketeers doesn't have three ingredients but Milky Way does. And the very name Milky Way recalls the smooth, uninterrupted creaminess found in 3 Musketeers. Those kinds of wonky urban legends ran amok in the eighties, but we have the internet now, so let's clear this stuff up. It's not a tasty tabloid tale of "Switched at Birth!" but rather "Murder, She Wrote."
When you first joined me in my quest to unlock the secrets of culinary time travel, I told you it would take equal parts science and magic to make the foods that could power the flux capacitor of the mind. I said, "leave the DeLorean in the garage, preheat your oven to one point twenty one gigawatts, and rev that Kitchen Aid to eighty eight mph. We're going back to the Eighties." And we did. But while there, what if some careless action altered our timeline? Could we, like Marty McFly, inadvertently create an alternate universe? One where the Keebler Soft Batch Cookie tastes freaking delicious? Friends, this isn't speculation. I have done such a thing.
Dried mango was matched up with cilantro, garlic, and jalapeno to make this juicy chicken link. It's bright, fresh, and fruity.
[Photograph: Kenji Alt] Want more details? Here are the ins-n-outs. Follow Kenji on Facebook or Twitter....
This week we survived a salt and vinegar chips tasting (try feeling your tongue after one of those!), played fetch with Hambone, special-ordered the semi-discontinued Rice Krispies Treats Cereal, and more. And if you're wondering, yes, RKTC would be RK cereal that turned into treats then transformed back into cereal again (full circle!).
This week at Serious Eats World Headquarters, we ate loads of chocolate sandwich cookies for our Oreo/Faux-reo taste test, filled up our office with Sandwich Festival goods, watched Ed attempt to feed Hambone, and more (and by "more" we mean "Hambone Hambone Hambone").
I'm not sure how else to break this except to just come out and say it. On Wednesday morning, my French bulldog Dumpling was struck by a bus outside of my apartment building. He died in my arms on the way to the emergency room.
This week at Serious Eats World Headquarters, Dumpling napped and drooled, a swarm of bees took shelter in a nearby mailbox, I confirmed I don't like absinthe, and a few of us met some cows (ok, that last one happened far, far away from SEHQ). The slideshow is 75 percent Dumpling in one way, 125 percent in another. Enjoy!
This "Memphis-style" is my favorite to make at home—it takes the aspects of sweet tomato-based sauces I grew up on, but by dialing back the sugar and amping up the vinegar, creates a sauce where seasonings and spice are more defined and achieves a pleasing balance between the main defining aspects of a barbecue sauce.
These are the only fancy-restaurant fried clams I think are really worth the cash ($14 half/$26 full). That they start with Ipswich bellies makes all the difference; these juicy, sweet, whole-belly behemoths are harvested from the mud flats off Ipswich, where experts claim that the particularly nutrient-rich soil gives the bivalves their superior, almost nutty flavor.
Sherbets and sorbets require a spoon, but they date back to the Persian Empire, when vividly flavored fruit- or flower-based syrups were mixed with snow to make a cool, refreshing drink called sharbat.
Last Thursday morning, Dean Sparks, a dairy farmer from upstate New York stopped by the office with some cheese, eggs, and milk. They come from nymilk, a New York state consortium of around 35 upstate organic dairy farms that...
As food aesthetics go, the murky, rust-brown, pebbly lalla musa dal at Tamarind Bay Coastal Kitchen can't compare to the restaurant's other specialties like the fennel cream-sauced cauliflower dumplings or the spiced lobster tail. But famed Indian chefs like Julie Sahni don't consider this dish "the most exquisite of all dal preparations" for nothing, and speaking in terms of decadence, it outclasses the rest by a long shot.
For all that I've grilled (150-plus recipes and counting), there's always plenty of uncharted territory. One of those areas: planking. There aren't usually many planking recipes in cookbooks, save the ubiquitous planked salmon. Put simply, planking is cooking food directly on a piece of hardwood. When cooking this way, the surface of the food touching the wood picks up some of the plank's natural flavors.
I don't use the word magical lightly, but there really is something wondrous about making bagels at home. Maybe it's the shape. I think most everyone understands a loaf of bread, but the round shape with a hole ... well, it seems like a whole lot more work than simply plopping some dough in a loaf pan. But it's not. Really. Try making just one batch of these, and I'm sure you'll have the process down pat. Put on your sorcerer's robe and follow along!