For grilled meats and seafood, I want thin flour tortillas that are so rich with lard that you can almost see through them. For quesadillas and scooping up melted cheese, though, I prefer a thicker tortilla that's soft and chewy. Here's how to make the very best version of those.
I shied away from making tamales at home for the longest time, believing it was an undertaking so labor-intensive that it was only worth doing with the help of many, many extra hands. Turns out I was wrong—tamales, while requiring a small amount of assembly time, really aren't all that hard or time-consuming to make at all. After a few rounds of recipe testing, this version with three options for fillings will give you plenty of light, tender, airy, and incredibly flavor tamales that you can eat for meals, snacks, and even freeze for later.
Grated cheese is a common taco topping, but it's also a boring one, failing to take advantage of the cheese's best assets: its melting and crisping abilities. The solution is the here with these crispy cheese tacos, in which we fuse melted, crisped cheese to a tortilla, which can then be stuffed with all sorts of fillings.
Puffy tacos, a San Antonio specialty, are made from fresh masa that puffs and crisps in hot oil. The result is crisp outside and soft within, and way more fun that your standard hard taco shell. They can be stuffed with your favorite variety of taco-night fillings—this recipe uses a flavorful ground beef mixture that's earthy, spicy, and slightly smoky.
Thin, tender, and semi-transparent thanks to plenty to lard, these flour tortillas are light and tender, with a mild yet delicious flavor. They're a perfect accompaniment to grilled and roasted meats and seafood like skirt steak, chicken, and shrimp, but we wouldn't be surprised if you also just ate a stack of them by themselves.
Poutine is only as good as its three components—fries, cheese curds, and brown gravy. Getting all of them just right can take time, including making your own stock, from-scratch fries, and homemade cheese curds. For a much quicker, yet still incredibly delicious, version, take our lead by making gravy with doctored store-bought stock and one of several fries and cheese options.
A perfect poutine is a trifecta of the best of its three ingredients—fries with a crisp exterior and soft interior, fresh and soft squeaky cheese curds, and a beefy brown gravy that's just flavorful enough without overwhelming the fries or curds. Getting each piece of the puzzle together for an ultimate version like this takes some time, but once complete, the reward is so good you'll go gaga even if you're totally sober.
These fried chive cakes are insanely chewy inside with a crisp, golden shell. Flavored with garlicky Chinese chives, they're a snack that, once you've tried them, you won't be able to live without.
I didn't grow up with Filipino arroz caldo, a congee-like rice and chicken soup, but once my wife introduced it to me, I was hooked. Now it's a mainstay in my recipe rotation, and I turn to it just as often as chicken soup for warming me physically and emotionally. Here's how I make it.
Chicken-fried steak, at its worst, is an overcooked slab of tough beef coated in a greasy deep-fried coating made soggy by a gluey bland gravy. At its best, it's juicy and tender, rich with beef flavor, and coated in a crispy, crunchy shell that retains its bite even when doused with a flavorful, black pepper-spiked sauce. This recipe will get you the better of those two results.
Filipino lechon kawali is one of the great pork dishes of the world, and the only hard thing about making it is waiting for the boiled pork belly to air-dry in the fridge overnight before being fried until intensely crisp and crunchy on the outside and meltingly tender within.
Creating a baked jalapeño popper that has a crisp and crunchy exterior and a creamy melted-cheese filling isn't an easy project, but this recipe delivers it all.
A chile verde with chicken gives these nachos a hefty fruity, tangy, and spicy start, but it's the addition of a creamy pepper Jack sauce, cooling avocado salsa, and fresh cilantro, onion, jalapeños, and radish that makes them incredible.
A beef roast worthy of a holiday centerpiece, this flavorful and moist brisket point is simmered in a barbecue-inspired sauce that's given a seasonal touch by way of apricots and cranberries.
Sweet, grill-roasted butternut squash is finished with creamy ricotta, fresh sage, and toasted pine nuts.
The grill is well-suited to roasted turkey perfection. Situating the darker meat closer to a two-zone indirect fire lets the legs and thighs cook faster than the more delicate breast meat, leaving both sections of the bird to reach their respective ideal temperatures at the same time. Plus there's the bonus of adding wood chunks for lightly smoky, more flavorful meat.
After working through loaf after loaf of Northern-style cornbread trying to find the best recipe, I thought I'd be be all cornbread-ed out. Instead, I wound up sitting in my kitchen one cold Saturday night, churning out one cornbread after another, combining sweet, savory, and spicy flavors until I had five iterations that really clicked, each taking an already excellent cornbread recipe to grand new heights.
These turkey burgers deliver an entire Thanksgiving meal on a bun in the most delicious way possible. The patties are seasoned with onion, celery, sausage, sweet potato, sage, thyme, and garlic to create a fitting base that's built upon with apple-cranberry relish, gravy, spinach, and fried onions, completing the holiday equation.
The smoky flavor of a grill-roasted or barbecued turkey needs a sauce that can stand up to extra flavor. This spicy jalapeño-cranberry sauce, with a hint of lime and a splash of smoky mezcal, is the condiment for the job.
We've got a whole slew of smoked and grilled turkey recipes on the site, but I'd never considered what it would take to make a gravy that would bring out their best attributes. Here, I've taken cues from North Carolina-style mustard-based barbecue sauce, refining it so that it fits perfectly with a holiday-ready smoked turkey.
You don't have to give up that crisp, brown, Southern-style crust to enjoy sweet and moist Northern-style cornbread. We tweaked our Northern cornbread recipe until we finally arrived on a version that delivers both, with plenty of golden corn flavor to boot.
What's better than spareribs? How about Filipino deep-fried spareribs. First marinated with garlic and vinegar, then deep fried until browned and crisp, they're an addictive plate of pork.
These Japanese chicken meatballs are seasoned with fresh ginger, garlic, scallions, and sesame oil, while egg and panko breadcrumbs bind the meat to allow it to cling to a skewer and stay together on the grill. A brushing of a tare sauce at the end of cooking gives the meatballs a glistening sweet and salty glaze.
With so many delicious seasonal vegetables that are begging to be cooked over a live fire, fall is no time to put the grill away. Here are ten you should try now.
Carrots cut on the bias make slices large enough to easily grill, where they become sweet and tender with a caramelized crust during a long roast over indirect heat.
Zucchini is my go-to veggie for the grill. The way it browns and softens over the coals makes it irresistible in both looks and taste. I've always thought a little olive oil, salt, black pepper, and a sprinkle of red pepper flakes is all you need to make it perfect, but recently wanted to expand on the classic. I introduced some new flavors with Parmesan cheese and garlic chili oil (my Sauced column this week) which only left me loving it more.
Al pastor on its own is pretty awesome, but on chicken wings—now that's something special. Guajillo and chipotle chiles give the baked wings an earthy heat, while pineapple, cilantro, and lime add freshness to create a combination that's hard to beat. This also marks our first post of Wing Week! Every day this week we'll be sharing a different non-Buffalo wing recipe for your Super Bowl parties next week.
For the family who worships fiery food, this is a way to relish spiciness for Thanksgiving. Soaked in a habanero-filled brine, this turkey packs a punch you won't soon forget. If the family isn't totally on board for a spicy turkey, then pare down the brine recipe and use it for a chicken instead.
Yesterday we had a Slice meet-up for A) the heck of it and B) well, to celebrate Slice's 7-year anniversary (October 13, for those keeping score at home). We met at DBA bar in the afternoon with the idea that Slice would order some pies in and that Slice'rs would bring a pie (or pies) from their local fave — or even make one of their own — to share. After a slow start, a nice-size crowd showed up — about 16 total, with five pizzerias represented — Rosario's on the Lower East Side of Manhattan; Sam's of Cobble Hill,...
What seemed like a ton of onion, garlic, oregano and mint in proportion to the meat at first, ended up being just the right amount of flavor to make these meatballs taste distinctly Greek. Although they didn't necessarily need the accompanying tzatziki and lemon to make them delicious, put altogether, they were outstanding.
The Eighth Annual Big Apple Barbecue Block Party rolled into town this past weekend, bringing along seventeen different pitmasters from all over the country—representing the the diversity that is American barbecue. As each pitmaster focused their attention on only their one strongest item, the barbecue found at the event truly represented the best of the best.
To become a true "Master of the Flames," you'll need to know how to own a fire. Gauging and controlling the temperature is crucial in delivering the just right heat to your food—luckily, one of the easiest way to determine this is always at hand (literally). Just hover your hand above the cooking grate and count the seconds it takes until you're positive your skin will melt off. With the findings, you can determine if the heat is at high, medium, or low, and which foods should be cooked at each.
Note: These buns are great for any burger, but go best with our recipe for The Spotted Pig's Chargrilled Burger. About the author: Become a fan of The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe...
The "velvet" in the title alludes to the chicken's texture after it emerges from the pot. While some poached chicken recipes come out stringy and tough, this one is cooked in a liquid that's barely simmering for 30 minutes. The result is perfectly cooked chicken that's beautifully tender and aromatic thanks to a particularly flavorful cooking liquid.
"Ragù Bolognese is the king of all meat sauces." [Photos: J. Kenji Lopez-Alt] Following this week's ricotta-fest, I found myself with a few quarts of the stuff left over. There's only so much queso fresco, paneer, or ricotta salata one...
What to do when you don't have the right chile. You know the drill. You've clipped or printed out a recipe that's supposed to be tonight's dinner. Except, the grocery store betrays you—not having those few essential items you need. As an editor at Chile Pepper magazine, for me that usually means a certain chile necessary to test or develop a recipe. For example, in certain regions, some chiles like cayenne are impossible to find fresh. The key to finding an adequate chile replacement is knowing its heat level, sweetness, and smokiness. We pooled our resources to come up with a substitution guide for whole chiles. While it focuses on whole fresh or dried chiles, you can always use a...
New York has never been a first-class fried chicken town, but these days, it's popping up on more high-end menus than pork belly. And though we've eaten our fair share, we hadn't done an exhaustive survey. Until now.
[Photograph: Blake Royer] I've long been on a search for a great macaroni and cheese recipe, so it was a thrill to see a version on Food 52 from someone I trust. Jennifer Hess of Last Night's Dinner, who I...
"Pitmasters here represent the entire nation." [Photographs: Joshua Bousel] I had the most perfect Labor Day planned, a lazy afternoon next to the smoker filled with pork, some beers, and close friends. That was until I received an invitation to visit the The Best in the West: Nugget Rib Cook-off in Nevada. After a second pause contemplating whether I wanted to alter my ideal holiday, I thought better of my reservations, and before I knew it, I was on a plane headed for a weekend of pure barbecue bliss. If you're an East Coaster like myself, the Nugget Rib Cook-off may not sound familiar, but for the pitmasters and attendees alike, it's the biggest event of the year. The six-day...
My wife and I spent the last week moving across the country in a big yellow truck from Brooklyn to Bucktown, Chicago, and along the way we relied on the kindness of friends and relatives for meals and places to...
When I was a girl, French onion soup was the end-all be-all of my culinary existence. When I was in France, I would search high and low for the little restaurants that sold it. I just had to have French...
The classic Thai dish of ground chicken and basil, with chili, fish sauce, and a touch of sugar is quick and simple to prepare.
Photograph from Halima Ahkdar on Flickr In today's Cook the Book recipe, sweet and sour Vietnamese wings, chicken wings are marinated in an Asian all-stars concoction of fish sauce, mango nectar, ginger, lime juice, and lemongrass, before being oven-roasted to...
I couldn't find one saag paneer recipe that resembled another. I went for a rather simple, almost comfort-food version, but you can jack the spices way up if you'd like....