I don't know who it is that designated May as National Burger Month, but I'd like to give them a big, sloppy, greasy, onion-scented, cheese-covered kiss on the mouth. What better excuse to celebrate our national sandwich (national food?) and look back at the dozens of well-tested burger recipes we have in our archives? Here are 33 recipes that run the gamut from simple to complex, with representation from around the country, breaking regional borders, and indeed inter-species relations.
When I was in school for architecture back in the late 90's, 3D printers were state of the art, expensive as all get-out, and really, really finicky to work with. We're not quite at consumer-level pricing yet, but we're already close enough that legislation to stop individuals from 3D-printing firearms. Here's a better idea: don't print guns, print pizza. That's exactly what Systems & Materials Research Corporation recently received a $125,000 NASA grant to do. Using a series of powders and oils with various nutritive properties, the printer will print out the pizza in stages, reports this story from...
Here are 24 steak recipes for your Memorial Day weekend, each one tested, tasted, and Serious Eats approved, along with guides on how to grill the perfect steak and how to select and age a steak for grilling.
I go a bit nuts every spring and summer when fresh produce is at its best. I end up buying things willy nilly, without much thought as to how I'm going to prepare, much less eat, all of it myself. After several valiant dinner parties and late night asparagus binges, I still find myself with far too much produce to even consider finishing everything before it starts to lose quality.
We'd already made up our minds to order a chicken roll (that'd be thin-cut strips of fried chicken rolled up in pizza dough, baked, and served with sauce for dipping). But then we heard one of the girls in front of us—the skinniest one, no less—order a "ravioli pizza please."
Uh... what? Surely she means "ravioli, pizza, please," right?.
Nope. She meant ravioli pizza. As in ricotta ravioli baked on top of pizza. As in cheese-stuffed carbs, placed on top of carbs, covered in more cheese, topped with some extra cheese for good measure. Oh, and then baked.
I was born in Boston and was raised New York as a kid before going back to live in Boston for another 10 years during and after college. Whenever convenient, I like to consider myself a New Englander. That time is usually in the summer, when the rocky beaches are at their drizzliest and the coastal clam shacks fire up the boilers and fryers.
I still make it a point to make at least one or two New England road trips every summer so that I can get my seafood fix. But even when I can't get up to Yankee-land, I'll do my best to get my fix right at home. You can do it too with these recipes for clam chowder, lobster rolls, blueberry pie, and more.
Our office is at the epicenter of the vodka pizza universe, what with both Pomodoro and Rubirosa a couple blocks away. The former is not worth a damn (despite some rave Yelp! reviews)—overly greasy, unspectacular crust, and candy-sweet sauce—while the latter is spectacular. Crisp and charred with a pleasant chew like all great pizza, it's got a creamy vodka sauce that is just rich enough that you know you're not eating regular pizza, but not so rich that you feel like your stomach may fall out or involuntarily empty itself in protest by the time you're done. It's a great alternative when you've been stuck in a pizza rut, and a recipe that's good to have in your own home arsenal.
"I've heard that probing meats to test temperatures can be bad because you creates holes that juice leaks out of. Is this true? I've always used the leave in thermometers that stay in and I don't remove it until my meat has rested. Is this an unnecessary step? What if you have to test multiple times, will that cause a difference?"
This week we gathered around the kitchen table to taste our way through a half dozen of the most widely available standard potato chip brands in order to determine who makes the crispiest, crunchiest, saltiest snack in town.
There are some folks out there who don't like the culture of ramps. I get it. They're seasonal. They're expensive. They're only available on the East Coast to those people who are lucky enough to have them growing in their back yard, or are willing to get up early to beat the crowds at the farmer's market. These are all valid reasons for disliking the culture and mythos built up around something that in the end, is really just another onion. I myself am not a fan of this mythos. At the same time I admit to the hypocrisy of being one of its biggest contributors. Here are just 14 of the ways in which you may also find yourself joining the ranks of ramp lovers.
The Burger Lab: A 60-Day Dry-Aged Home-Ground Prime Rib Burger (That You Will Probably Never Make At Home)
I'm not even going to pretend that anyone is going to actually make this recipe start to finish from scratch, or even from not-scratch. It's just not practical unless you own a restaurant or are planning on aging 80 pounds of beef yourself and saving the trim to make a half dozen or so burgers. So you can consider this slideshow to pretty much be straight-up food porn.
Cream gravy, made with a blond roux, onions, cream, and plenty of black pepper is a natural partner for buttery mashed potatoes, chicken-fried steak, or yes, biscuits. After all, what goes better with fatty starch than a bit of starchy fat?
Things that are good: [x] Ramps [x] Bacon [x] Dumplings [x] Ramp dumplings [x] Bacon dumplings [x] Ramps and bacon. There is only one logical conclusion to this series of statements.
This is a post about making breakfast sandwiches with Popeye's biscuits—certainly the finest fast food biscuits available in the greater New York metropolitan area, and arguably the greatest fast food biscuits available anywhere.
This Mother's Day, get off your butt, order some flowers, and pamper your mother or perhaps the mother of your children or even the mother of your puppies like she deserves. Here's a menu to help you out.
Sometimes the simplest methods are the best. Strike that. Usually the simplest methods are the best. We continue our rampage with my favorite cooking method: simple grilling. Fresh spring ramps, tossed in a bit of olive oil, seasoned with salt and pepper, and cooked over a roaring hot fire. It's the ideal way to enhance the natural flavor of this awesome wild spring vegetable.
A little over a year ago I wrote about the meal I had at Kajitsu. Based on the principles of shojin-ryori—Japanese Buddhist monk cuisine—it started out as an attempt to find a halfway decent vegan restaurant in New York. It turned out to be not just decent, but indeed the best, most memorable meal I had all of last year. It was the kind of restaurant that you could easily bring a meat-eating friend to and not worry that they will be missing anything, so complex, interesting, and vibrant are the courses.
Since then, the restaurant has undergone a few major overhauls. There's a new location and a new chef, and if Kajitsu 2.0 doesn't quite meet the standards of its predecessor, it's far from a disappointment.
The great thing about ramps is that unlike, say, garlic, they can give you all that awesome sweet onion-y flavor without leaving your breath smelling like garlic. I mean, they do leave your breath smelling like ramps, but that's a much finer, rarer thing to smell like. People will literally want you to breathe into their face after eating a bowl full of this extra-ramp-y ramp risotto.
I'm not really the type of person who deals in take-downs or overly negative posts. But once in a while I feel so duped, so cheated, so entirely frustrated that I just spent $13 on the worst burger I've had since my middle school cafeteria days that I feel a bit of warning is due to our readers, in the hopes that the same fate will not befall them.
Ramps and eggs are natural partners, and there are few egg recipes simpler for a crowd than a frittata. While at its simplest, a frittata is nothing more than beaten eggs with some mix-ins cooked in a skillet, I like to go the extra mile to make them puffy. Somewhere between a soufflé and a Spanish-style tortilla.
I have been working on this recipe for longer than any other recipe I've ever worked on. But at long last, I'm pretty darn pleased with the results. Here's how to get the slow-cooked, crisply charred effect of tacos al pastor at home, no rotisserie required.
"Can you start cooking pasta in cold water? If not, why not?" If you're a long-time reader of The Food Lab, you might remember an article I wrote that addresses this very question a few years back. I feel it's important enough to warrant a recap.
Folks in Orlando seem smitten by The Table, Tyler Brassil and Loren Falsone's family-style, fixed-menu concept that is part restaurant, part supper-club. It's a nice space, and the food I tried there was pretty darn good. But the real secret is next door at Pharmacy, their cocktail bar.
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!
Anybody who's been halfway around the block is aware of In-N-Out's secret menu, which allows you a few custom options other than the regular hamburger, cheeseburger, fries, shakes, and Double-Double that appear on their printed menus. But the options don't stop there. Here's a rundown of everything you can get at In-N-Out, secret menu and beyond.