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.
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!
When my wife demands food, I've learned through experience that it's a good idea to feed her, lest I want to pay the consequences down the line. So what do you feed a vegetarian with a stuffy nose in the icy cold of winter? Here are some of my favorite dishes.
Sweet and tangy preserves have always been a way to enjoy the summer and fall harvests throughout the winter. But even if you didn't get a head start on preserving your strawberries and blueberries, you can use the bounty of what's available now to give a gift that will last.
You can roast vegetables the easy way: just toss everything with oil, throw them on a rimmed baking sheet, and roast in a hot oven until tender. I do that often when I'm not feeling up to specialized treatment. But to get the most out of your roasted vegetables, it helps to understand each one's special characteristics. What they are, where you want them to go, and how to take them there.
Anyone who has attempted to bake a pie without gluten knows it can be tricky. Which flour should I use? How can I get the crust to have a flakey texture? Should I just use a boxed mix? That's why we put together the Serious Eats Guide to Making Gluten-Free pie—to help you navigate these questions and make sure that absolutely everyone at your table gets to indulge in one our favorite desserts
For many of us, stuffing is the best part of Thanksgiving. Turkey, pie, and casseroles are eaten throughout the year, but stuffing? It usually only makes an appearance during the holidays. We've got 11 different recipes that run the gamut from gluten-free to pizza-flavored to fritter-fied (along with a generous selection of classics). See them all in the slideshow!
Fresh cranberry sauce is fast, simple, delicious, and open to so many variations that it never gets old.