Wood-fired pizza made on my back porch's pizza oven--with shredded mozzarella, blue cheese, purple and yellow fingerling potatoes and fresh greens.
(Yes, atomic buffalo turds)
Has anyone made these before WITHOUT using a smoker? I don't have one but I want to take them to a tailgate. What sort of adjustments should I make? Should I cook them ahead of time? Or just do all the prep beforehand and throw them on the grill at the tailgate?
Here's the recipe I'm planning to reference in making them: http://www.mrbaconpants.com/atomic-buffalo-turds-with-pulled-pork/
(Mr. Bacon Pants is such an awesome website name)
Homemade Ultimate Banana Bread adapted from America's Test Kitchen.
Cooks Illustrated's best blueberry muffins on Kitchen Extract.com. They weren't exaggerating.
Looking for a casual dinner near the Park Avenue Armory tonight... casual or not for next few nights. Any suggestions? Upper East Side between 58th and 72nd preferred for tonight, as low as 35th for next few nights.
Heading down to the Smoky Mountains for Labor Day weekend and I figure, given the 10 hour drive, there has to be somewhere along the way that I should want to stop to eat. But I don't know where to begin. Any SE'ers with suggestions out there? Here's my approximate route.
I'm only in the planning stages, but I'm wondering if anyone has suggestions on how best to create what would be like a layer cake of brownie and cheesecake - brownie layer + cheesecake layer + brownie layer.
Given the different densities of the mixes, I'm not sure what to do. What say ye, serious eaters?
Light? Amber? Blue? Raw? Organic? So many choices for something I don't know a lot about.
I would mostly be using it as a sugar substitute in baking, but also as a sweetener for drinks and the like. What do you SE'ers recommend that would work best for both?
Any recommendations for breakfast tomorrow morning around east side/upper east side? Thanks!
Looking for a post that was made around the holidays that had good suggestions for packaging and mailing baked goods... can anyone point me in the right direction? I searched everything I can think of.
Or if not - any suggestions for packaging cookies for mailing for maximum longevity?
I'm hoping to make a fresh fruit tart for Christmas Eve dinner but can't decide what fruit to top it with. I'd like to go with something seasonal and festive. I was thinking of using clementines, but I'm not sure if they'll have enough flavor and if using a citrus fruit might be a little non-traditional (I always think of tarts with berries). Any suggestions?
My older brother is a chef at an Italian restaurant... does it make sense to get him something food and cooking-related for a Christmas gift, or should I assume he has everything he wants or needs? (I don't see him very often, so I'm unsure of this.)
Any suggestions for a gift? Last year my family bought him the Alinea cookbook, but no idea if he uses it or references it.
A couple weeks ago I came across a great-looking recipe for baked pumpkin doughnuts. After an endless amount of Google and favorite blog searches, I can't find it. Oh, the humanity.
I'm hoping the SE community can help me so all hope is not lost. Anyone out there know of any great baked doughnut recipes? Pumpkin or not, share what you know!
Full disclosure: I've been to In-N-Out Burger fewer than 10 times in my life (most recently in January), I get a burger from Culver's about once every two weeks, and yesterday was my first ever visit to a Five Guys.
That said, I rank them as follows...
1. In-N-Out Burger (double-double w/lettuce, tomato, ketchup) ≥
2. Culver's (butter burger w/cheese, lettuce, tomato, ketchup) >
3. Five Guys (little cheeseburger w/lettuce, tomato, ketchup)
1. In-N-Out Burger >
2. Five Guys (not cajun, maybe my mistake?) >
I'd need to do a side-by-side comparison on burgers from In-N-Out vs. Culver's to truly rank them because my memories of the double-double are so good, but the Culver's cheeseburger never disappoints.
How would you rank theseor other regional burger chains you've visited?
No, I did not make up the "man breakfast" thing. It's actually in Alton Brown's Good Eats 3: The Later Years. While you can argue about the name, my wife can attest to the fact that females can enjoy this meal, too. I mean, what's not to love about properly made hash browns with eggs and bacon? But the best part is that this meal comes together so quickly. Anyone else craving breakfast for dinner?
Editor's note: We write about restaurants all over the city. But sometimes, you don't want to travel for food; you want the best eats right in your neighborhood. Over the next few weeks, we'll have the Serious Eats staff share where they eat around their own 'hoods. First up? Serious Eats overlord Ed Levine!
This sounds obvious, but it needs to be said: these really are the kind of noodles I could eat everyday. The recipe, which comes from Saveur's The New Comfort Food, tastes like what every carton of greasy take-out noodles wishes it could be. It's not about just dumping a bunch of ingredients into a wok. Every ingredient is introduced at the right point; the flavors are clean and precise.
This Valentine's Day, instead of blowing big bucks on a restaurant meal, why not pour a big ol' glass of red wine and whip up this lightened version of Better Homes and Gardens' Spinach Lasagna? It has all the cheesy goodness of regular spinach lasagna, minus a few extra calories.
The following recipe is from the October 21 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Eggs in Purgatory is a wonderful example of how dishes that are considered cucina povera don't...
This flank steak is rubbed with chili for heat, sugar for sweetness, coffee for bitterness, pepper for spice, and salt. Together, with the char of a hot grill, the result is a juicy sliced steak with a complex and flavorful crust.
I had assumed that the mixture of spinach and chickpeas was solely an Indian combination. The creaminess of the spinach is a perfect match for the hearty chickpeas, and with the addition of a few spices, it could turn into a satisfying full meal. Well, it turns that if you change some of those spices and add an interesting new thickener, you can end up in Morocco with a completely new dish. It's kind of astonishing.
[Photograph: Andrew M. H. Alexander] This is a pretty classic brownie approach, but these are anything but boring. I've modified the classic (and well-loved) Baker's One Bowl recipe to produce a firmer slice with a stronger chocolate flavor, which, while...
The brilliance of this soup, besides the shocking color, is how deeply flavored it is with very little fat (just a few tablespoons needed to coat the chunks of roasted beet and potato). That's all thanks to a hot oven and the complex sweetness of roasted beets (If you're stuck on childhood memories of the pickled stuff, this might change your mind).
Here's the idea: grab some produce, seasoning, and perhaps some protein, throw it on a sheet tray and roast until golden and tender, then mash it up into a rustic, warming soup. Roasting adds a depth of flavor to this Roasted Chicken and Butternut Squash Soup that simmering will never provide, and it also makes for a low-fuss dinner that tastes like it took a lot more effort than it did.
Baked ziti is a bad cliché: overcooked pasta in a dull, grainy sauce topped with a rubbery mass of mozzarella. The cooks at America's Test Kitchen wanted to rescue baked ziti so they could have perfectly al dente pasta, a rich and flavorful sauce, and melted cheese in every bite. Watch the video here for step-by-step instructions or get the recipe at America's Test Kitchen (free registration required).
Loaded with beans and vegetables, each sizable serving also contained about two or three ounces of hearty meat—enough to get some with every bite, but not so much I felt like I was eating a burger. The spice was dead-on, as well. A combination of chili powder, diced jalapeño pepper, and hot Italian turkey sausage punched everything up without overwhelming the other flavors. I served the dish with cornbread muffins, the way nature intended.
Pasta and grapes may sound like a strange combination, but the flavors here are delicious together: the savory sausage, sweet grapes, sage, and a touch of vinegar make for a dish that's quite rich and complex. Note: Use small and...
In the introduction to this recipe for Honey Crisp Apple Cake from Fresh from the Market, Laurent Tourondel explains that he adapted this cake from his favorite carrot cake recipe. A quick perusal of the ingredients confirms this—all of the usual carrot cake suspects are represented, even canned pineapple. But this recipe is a little more complex than that. You start by caramelizing the apples in butter, cinnamon, and brown sugar, then line your baking dish with the apples, in essence creating a tarte tatin-carrot cake mashup.
It happens every September. I want a little taste of fall but I'm not ready for serious fall baking. Happily I am always in the mood to pop popcorn. (And even happier: Popcorn is naturally gluten-free.) One day I decided to toss popcorn with white chocolate, dried fruit, and some spices. Success! I had a little taste of fall and I didn't have to turn on the oven.
It's not exactly Mexican and not exactly European, but a nice compromise between the two. The recipe can be made with a high-quality canned tuna or, in this variation, topped with thin slices of medium-rare skirt steak. But the real star is the mixture of warm potatoes, poblanos, and sweet slices of red onion, dressed lightly with rice vinegar and olive oil and seasoned with a little oregano.
There's been a chill in the air the past few days, so I chose Margarita Salinas' Mexican Potato Soup. Aside from potatoes, it includes fresh, ripe tomatoes at the peak of their season. The potatoes play a strong supporting role in this delicious, tangy soup, perfectly balancing the acidity of the tomatoes.
What could be better than chocolate, tequila and ice cream on a hot August afternoon? So why not put them all together in one amazing ice cream concoction? Funny you should ask, because that's exactly what we did.
These cookies were worlds away from Chips Ahoy and remarkable different from the classic Toll House version that so many of us find synonymous with chocolate chip cookies. Their incredible depth of flavor might make you pause and think about the ingredients. For a humble chocolate chip cookie that's a pretty incredible feat.
And here's the first of the week's recipes from The Martha Stewart Living Cookbook: The Original Classics. It's one of my all-time favorites and, in fact, has taken up residence among a coterie of of recipes taped to the back...
[Photograph: Joy Manning] Almost every week when I do my grocery shopping at Whole Foods, I marvel at how little I spent. I guess that's because I'm constantly hearing people complain about the prices at "Whole Paycheck," as it is...
Hearing the dish "Baked chicken and pasta in a cheesy wine and cream sauce" has an entirely different connotation than Chicken Tetrazzini. How could the lunch ladies of our collective past gone so wrong?...
You only need to follow a recipe once or twice when making tzatziki before the process becomes almost automatic. Thick tangy yogurt; crisp, sweet cucumber; pungent garlic and dill; sunny lemon. The formula, a staging ground for countless dip platters and a condiment for the thousands of gyros dished up daily, is as familiar to us now as salsa and ketchup. And its preparation is about as intuitive—recipes matter less than solid ingredients and a willingness to dip a tasting finger along the way.
Carnitas can be prepared through step 3 up to three days in advance. Pork can be crisped up straight from the refrigerator. You can lower the heat in your salsa verde by removing the seeds from the jalapeños, or omitting...