What happened to the column (with no recipe link) that was published yesterday? It looked like something I would love to make.
Still no recipe link for Rachel Allen's homemade pork sausages with colcannon and applesauce (and the one supplied by Erin in comments doesn't work)
When I try to browse by column in Preserved or In a Pickle I only get one page of results. Firefox 12.0 Win 7
Food network schedule reports Ed Levine will be a judge on a newly aired Iron Chef America tonight - 9 PM eastern. Cora vs. Lahlou.
Most recipes call for canned beans (the rest call for dried). Here's the answer to how to convert between the two so that you can make any recipe work, regardless of which type of bean you're using.
If you usually drink white wine, try these reds.
There are many homey Chinese recipes based on simply steaming silken-style tofu and topping it with a simple sauce of sautéd meat with a light gravy. I wondered what would happen if I replaced that meat with some spicy Italian-style sausage from my local American supermarket. It works shockingly well. Here's how I make it.
If you've got just one bottle of booze, you can still make drinks. Today we'll focus on cocktails you can make with a bottle of gin. You don't need liqueurs, vermouth, or any other spirits. The rest of the ingredients can be gathered at your local grocery store or farmers' market.
12 top wine bloggers share their advice for finding the best wine on a budget.
After over three years of Sauced, it's time to lay the column down to sleep. But first, a fanfare of a farewell, with ten quick and easy ketchup variations.
If you are interested in building a taste for the bitter drinks that are showing up in bars these days, my advice is to start slowly. Here are my recommendations, step by step.
Grains have been a staple of the human diet for the last, oh, 10,000 years. And if you think about it properly—by which I mean with a few debatable leaps of logic and some generous omissions—grains are also basically responsible for all the best things: beer, adorable pets, beds, cheesy popcorn, and, yes, internet. In that fertile crescent-agricultural revolution-cradle of civilization sense, that is.
But have you ever listened to someone wax rhapsodic about the delights of whole grains and thought to yourself, meh? Welcome to the club that I totally just quit.
A robust, clean mushroom flavor makes this a great gravy to smother on steak, biscuits, mashed potatoes, pork chops, and more.
We hit the aisles at Trader Joe's to find delicious sweets and give them a Valentine's Day twist.
Great tofu—tofu with a tender center surrounded by a well-seasoned, crisp crust—is one of the most satisfying bites of food I can think of, a food that can and should be appreciated by all serious eaters, no matter their diet. Here's how to cook tofu so good even tofu-haters might come around. First we're going to talk about how to shop for tofu, then we'll talk about how to crisp up plain slices of tofu, and finally we'll figure out the best way to prepare tofu for stir-frying.
Velveeta and Ro-tel too ho-hum for your Super Bowl shindig? Try these six cheese dip variations for something different.
These days, there aren't too many vegetables in the world that I haven't made into a smooth, creamy soup, and there are even fewer that I've not loved, but my experience has taught me something: the first time I learned how to make a creamy chanterelle soup at my first real restaurant job wasn't really just a recipe for chanterelle soup. It was a blueprint for making any creamy vegetable soup. You just need to break it down into its individual steps and figure out how to universalize them. Here's how it's done.
If your tastebuds are feeling a little dull from the endless winter menus of chili, casseroles, and long-simmered stews, try waking them up with lemons.
There are countless ways to make chili. Are beans okay? Tomatoes? Should you use beef or pork? How about a vegan rendition? Cover all your bases with these 14 different takes on the warming winter classic.
What delicious beers are underpriced? What's the best deal in beer? We asked 14 experts.
Time, effort, and dishes? Making dinner on a weeknight can be a challenging prospect, especially for those hoping to steer clear of labor-intensive meals. But whether you're saving money or simply can't resist a home-cooked meal, we've dipped into our recipe archives for quick, simple, weeknight-friendly recipes that are easily prepared in just a single pot or skillet.
We don't just eat out at the office, we like to cook too! From buffalo mac and cheese and chocolate chip cookies to multiple forms of chili, check out our staff picks for the best recipes of the year!
2013 was a great year for recipes. And, no matter how much we at Serious Eats enjoyed each and every one, we looked to you to see which were the absolute best. From pizzas you can ace at home to vegan dishes that continue to win carnivores' loyalties, these are the 15 dishes that rose to the top. We suspect they'll be sticking around through 2014.
From a 15-minute broiled black cod recipe that will blow your guests' minds, to a comforting bowl of green chicken chile macaroni and cheese, to a revolutionary no-stretch pan pizza recipe that'll change the way you make your pies, these are 12 of our favorite, best, and most popular recipes easy enough for even the beginner cook.
I've never been able to get a chocolate chip cookie exactly the way I like. I'm talking chocolate cookies that are barely crisp around the edges with a buttery, toffee-like crunch that transitions into a chewy, moist center that bends like caramel, rich with butter and big pockets of melted chocolate. I made it my goal to test each and every element from ingredients to cooking process, leaving no chocolate chip unturned in my quest for the best. 32 pounds of flour, over 100 individual tests, and 1,536 cookies later, I had my answers.
I'm constantly trying to figure out new delicious things to cook in my casserole dishes. Here's a recent favorite: tiny new potatoes and pearl onions baked together with crisp bacon lardons, melted Comté cheese, and a crisp, garlicky bread crumb crust on top.
Making pounded cheese from Amy Thielen's new cookbook, The New Midwestern Table, was a jump into uncharted territory for me. Dropping blocks of gorgeous aged Cheddar into a food processor was an act of faith. But drizzled with sweet port syrup and chopped walnuts, the final dish is an entertainment-worthy appetizer for any and all cheesehounds.
It always baffles me when I hear statistics about lamb consumption in the U.S. For every 100 pounds of chicken eaten by the average American, we consume less than a single pound of lamb! Because I love lamb so hard, I'm going to try my best to remedy that situation, starting with the best way to cook a boneless leg of lamb. I'm talking about a method that delivers mild, flavorful meat with tender texture and a perfectly rosy medium-rare hue all the way from edge to center, surrounded in a crisp layer of browned, crackly fat. Here's how we get there.
I interviewed author Matthew Amster-Burton, one of the funniest writers I know, about his new book, Pretty Good Number One, which details his experiences eating around Tokyo. Plus, a ramen-filled excerpt from the book!