Hi all! I bought these small ears of blue corn at the Alemany Farmer's Market in San Francisco last week, thinking that they were the same as yellow corn, but they're not! They're starchier and denser. I boiled them last night, thinking that I would use them in a salad, but I wasn't prepared for the texture. What should I do with them?
While I lived in Poland, we had soup as a first course for lunch every day, and I rarely had any of it. I just wasn't into soup. But ever since I left, it's all I want to eat! (Ok, soup and burritos. Thank goodness I have access to burritos again.) I've been looking around for some good soup cookbooks, but I would love your recommendations. What is your favorite, most slammin'est soupbook?
I've been trying to find a really awesome brownie cupcake recipe and the one that I've been testing is pretty good - light and slightly fudgy and moist in the middle - but it's hard to frost because it puffs up and cracks, then the innards deflate when the cupcakes cool. I reckon baking powder would remedy the situation, but wouldn't that make them less dense? Could you tell me what makes my cupcakes crack and sink and what I could do to prevent it? Also, any brownie cupcake recipes that you love would be greatly appreciated; I feel like this one isn't fudgy enough. (I know, I know; maybe I should just make brownies!) The recipe I used is as follows:
4 oz. bittersweet chocolate
½ cup butter, room temperature
1 ¼ cup sugar
1 teaspoon almond extract
3 eggs, room temperature
¾ cup unbleached white flour
¼ teaspoon coarse salt
Bake at 325 for 20 minutes.
My mom loves this Korean bun that is crispy on the outside and airy and chewy on the inside, and is speckled with black sesame seeds. Does anyone know where I can get the recipe for this? She buys it at an Asian supermarket but they sell out really quickly and we don't always get there early enough in the morning. I thought I might be able to make it for her, especially as Mother's Day is coming up, but I can't seem to find a recipe. Any help would be appreciated. Thanks!
I am working a few shifts at my favorite restaurant in Leh, in India, and the electricity is wonky here, and western ovens are very rare. But the restaurant owner wants me to teach them how to bake Western goods - cookies, cake, banana bread and the like. All they've got are some propane powered stoves, and a few pots and pans. Is it possible? Do you have any recipes?
I'm moving on to India in a week, after having spent two years living in the Forest, in Poland. Since I've come here, my (previously Californian) diet has changed enormously. For example: I have never eaten SO MUCH (often stale) BREAD AND BUTTER in my life! (I have seen evidence of exactly one toaster in Poland.) I quit vegetarianism, after seven happy years, and am now very drawn to kiełbasa, especially kabanasy. I now love the combination of sauerkraut and mushrooms, though I think Chinese dumplings beat Polish pierogi any day. I ate more celeriac in the past three months that I have in my entire lifetime. I get worryingly excited about frozen vegetables due to the long winters and prevalence of roots. I did not see a single fresh leaf of spinach in two years.
So then, I wonder what will happen in India. I am looking forward to the spice, believe me. Poles are wimps when it comes to spice.
How did your diet change when you lived or traveled in a different country or region? What foods did you end up loving that you never thought you would like? Have you kept any of your transplanted foreign food habits?
I've been hearing buzz about lab grown meat for a while, but I can't wrap my head around it. I'm a bit put off by the idea, though I suppose it has the possibility of being more environmentally and socially responsible, even more ethical, than conventionally raised meat (i.e. mainstream meat industry). What do you think? Would you eat it? If you're a vegan or a vegetarian, would you eat it? Is the mainstreaming of man made meat an inevitability?
Link to NPR article here:
Brian Fernando mastered French fine dining across 10 years at Le Papillon; he was chef de cuisine his last four years there. Now, he's combining modern French technique with flavor memories of his childhood and recipes from his Sri-Lankan father as chef/owner of Soma's 1601 Bar & Kitchen.
Unless you are a robot, allergic to nuts, or hate fun, chances are you, like me, have a giant soft spot for peanut noodles. The sauce is a balance of salty, sharp, sweet and rich, and just hovering between liquid and paste for the perfect amount of "noodle cling". I threw in some easy pickled bean sprouts for kick (and crunch) and some simply seared tofu.
We watched, literally on the edges of our seats as Yuji lit up his blowtorch and pointed the blue flame towards a tray full of mussel shells. The shells crackled and spit briefly, their edges glowing, remnants of their beards flying up in the air as red embers caught in the updraft of smoke. Yuji transferred the mussel shells to miniature French presses, added a handful of smoked shaved bonito flakes, then ladled in a clear broth and placed the pitchers in front of us on the table. This was the last course in one of the most remarkable ramen-based meals I've ever had. And I had it at a lunch counter. Inside a Whole Foods. Weird.
A quick meal of blanched green vegetables tossed with pasta in a simply butter sauce is a go-to quick lunch for my wife and I when we're at home. But what happens when you want to replace that butter with some tasty olive oil? It fails to emulsify, making your sauce run right off the pasta into a grease-specked, watery pool at the bottom of the pan. My goal was to get a sauce with the slick, pasta-coating consistency of a butter-based sauce, but packed with complex olive oil flavor.
When combined with the usual banh mi accoutrements of mayonnaise, pickled carrots and daikon, fresh cilantro, jalapenos, and a drizzle of Maggi seasoning, a simple tin of sardines transforms into a savory and satisfying sandwich.
Mapo Tofu is one of the greatest dishes in the world, and it exists not only inspite of, but because of the fact that the ingredient options were so severely restricted when it was created in the city of Chengdu in Sichuan province. Here's how to make a vegan version that is not only as good as, but may well be better than the real thing.
"My question concerns cooking ground meat in things such as chili and casseroles. Most recipes call for browning the meat before adding it to the dish. I know that the Maillard reaction creates more flavor, but is there any other reason for this step? Does cooking the meat before mixing it with the sauce/other ingredients make the texture of the final dish 'better' by pre-tightening the meat structure?"
It's no secret that I'm not much into cleanse diets and salad eating come January. Still, the idea of adding healthful foods to my diet (instead of removing the good stuff, like chocolate) in the new year is a good one. Roasted vegetables and leafy greens are, naturally, a good choice, but a little boring. Instead, I resolve to eat more fermented foods, like kimchi, this new year. And with the help of Lauryn Chun's The Kimchi Cookbook, it'll be easy to add the funky, lacto-fermented Korean pickles to my table. Enter to win your copy here.
Japan has the largest number of whisky distilleries after Scotland and the United States, but up until very recently, Suntory was the only brand of Japanese whisky available for sale in the US. Almost all Japanese whiskies are made in a Scotch-like style: here's our guide to what's available stateside and what these whiskies taste like.
After the holidays, what was left in the fridge was a little meat, a few eggs, some cilantro. That's all you need for West Lake soup, which is hearty yet not heavy, and fragrant from the cupfuls of cilantro you add to the pot.
In my family, Thanksgiving is all about family (or at the very least, all about pretending that it's all about family for a night). Christmas, on the other hand, is where we tend to get a little wild. It's the one meal of the year where we go for a no-holds-barred, pedal-to-the-metal, full-tilt blowout. It's like we go all year saving up our calories for a rainy day, and that rainy day is Christmas. Missing the point of Christmas? Maybe. Overly extravagant? Possibly. Extremely, mind-blowingly, opulently delicious? You bet your a$$. Here's what a typical Christmas dinner at the Alt family might look like.
When I heard that The NoMad was offering a sandwiched version of their incredible chicken—foie gras, truffles, brioche, and all—on their brunch menu for only $26, I suddenly thought to myself, hey, now I can finally afford to eat Daniel Humm's roast chicken whenever the mood strikes, before my line of thought stopped with a big mental record-scratch: wait a minute. That's a $26 chicken sandwich. Could it possibly be worth the price? I saw it as my duty to find out.
The items in this kit are designed to be inexpensive, functional, and adequate to comfortably help you cook for a couple people at a time. Think of it as a kitchen starter kit. I've avoided the standard "toaster with built-in egg poacher" or "electric griddle sandwich maker" type items that might be convenient for a week or two but wear thin very, very quickly. Every item on this list is something you'll use nearly every single time you cook. Many of them are inexpensive and won't last a lifetime, but they'll last until your giftee decides to settle down for an upgrade.
Summers are made for the grill, but what's a steak lover to do when the weather's too cold and wet to light the suckers up? Just cook them indoors. Indeed, pan-seared steaks have several distinct advantages over grilled steaks—enough that there are times when given the two choices, I'll choose pan-seared just for the sake of it. While grilling will get you a rapid-fire crust on your steak with all those delightfully crisp, on-the-verge-of-burnt bits and a good smoky flavor, I find that the even golden brown crust you can develop in a hot cast-iron pan really accentuates the flavor of the beef itself, letting it shine. On top of that, pan-searing affords you the opportunity to add your own flavorings in the form of aromatics. Pan-seared steaks come out about 4 percent moister to boot.
Here's the best way to do it.
Breakfast is, without a doubt, my favorite meal of the day. Partaking in local breakfast traditions is one of my favorite parts about traveling. And I'll venture to say that Turkey does breakfast really, really well.
In another case study of smart young chefs reclaiming Asian fusion cuisine for the better, Jonathan Wu is reworking brunch through a Chinese lens.
The Taste Explosion Roll is not really a burger, and it's not really sushi, so I just assumed it would be...not really good. I was really wrong. It was unlike anything I've ever had, but with just enough of that "essence of cheeseburger" to be strangely familiar.
Intrigued by the sudden push toward housemade noodles at Dragon Ranch Moonshine & BBQ and Union Sushi + Barbeque Bar, I had to investigate. Thankfully both graciously allowed me behind-the-scenes access to observe how they craft their ramen noodles from scratch
One thing I have been eating a lot of lately is these beancurd sticks. Like tofu, they are high in protein and low in fat; unlike tofu, they keep indefinitely in the cupboard. Here are three dishes you can make with beancurd sticks.
I first heard of Ivan Orkin a few years back when my mom returned from a trip to Tokyo and asked me, "have you heard about this American guy making ramen in Tokyo? That's so strange. I wonder if it's good." I have never had the chance to make it to either of his two Tokyo shops, but if last night's dinner at the Ace Hotel is any indication, It's not just good, it's game-changingly fantastic.
"WHAT THE HECK I HAVE EATEN SO MANY DUMPLINGS" was what Robyn said to me when I asked her to look through her photo collection to help round out this gallery of dumplings from around the world. If I think back on my own life, I end up saying the same thing in my mind. There's something extraordinarily satisfying about biting into a perfect dumpling—the tug of dough, the burst of steam, the first hit of stuffing. We present the Serious Eats Guide To Dumplings Around The World!
Different kinds of ramen, yakitori, soba, and even a hotdog at an upscale cocktail bar in Ginza. Speaking of ramen...I may have taken a six-hour train ride from Tokyo to visit the original Ippudo. Ramen-loving man right here, what can I say?
Rice cakes stir-fried with bok choy and Chinese sausage in a spicy fermented black bean sauce.
One of the best things about pasta is its incredible versatility. Whether you prefer tomatoes and meat slow-cooked into a heavy sauce, or something light and lemony tossed with fresh herbs, or a comforting cheesy casserole, you can easily find your next dinner here.
Japchae, tsukemen, laksa, and more noodle dishes from all over Asia that you should know (and eat), brought to you by the folks at Foodspotting.