A coffee flavored cake is layered with a crunchy, nutty streusel of toasted hazelnuts and intensely earthy cocoa nibs.
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Serious Eats contributors Alexandra Penfold and Siobhan Wallace have written a cookbook called New York a la Cart, a collection of recipes and stories from the many popular street carts and trucks in NYC. The recipes run the gamut from boozy slushies to Korean cheesesteaks to old-school sausage and peppers. Enter to win your copy here!
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or...
Trading in the barbecue standard of sweet and spicy, these Cajun-spiced dry-rubbed ribs are more more herbal, earthy, and have a slight kick that make them unique.
This recipe requires no kneading, no stretching, pretty much no skill whatsoever to create a crisp-crusted, airy, chewy pan pizza. Top as desired.
Folks in the beer industry like to say that brewers don't really make beer. Brewers make wort—which is the stuff that yeast makes into beer. Yeast and its performance has a huge impact on a brewer's final product. But what does that taste like?
Although peeled and deveined shrimp would benefit greatly from the simple, but lively glaze of garlic, sugar, lime, and sriracha, this recipe utilizes head-on shrimp which lends a more robust shrimp flavor to the finished dish—just rip off the shrimp heads, slurp out the richness from within, then plop the succulent shrimp bodies into your mouth. The glaze is a little bit sweet, plenty spicy, and will have you licking your fingers before washing everything down with a cold beer.
[Photographs: J. Kenji Lopez-Alt] For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here! About...
The wonderful, Belgian-inspired menu, features mussels, frites, and an aioli that offers free self-improvement seminars to other aiolis.
We've gone through a lot of pizza styles and recipes here at The Pizza Lab, but I still often get asked "what's the best pizza crust recipe you know?" When I'm in the mood to fire up the grill or heat up the broiler, I might take my time and make a Neapolitan-style lean dough. If I want to relive my childhood without stepping out my apartment door, it's a New York-style. Company coming over and I want to feed a crowd without messing up the kitchen? It's Sicilian-style square pie all the way. Here's a brief run-down on the three recipes that every home pie-maker should have in their arsenal to tackle all manner of pizza-centric circumstances.
A basic recipe for party-style Sicilian square pizza dough.
Tender chunks of pork shoulder braised in a chili-based liquid. Perfect for tacos or burrito fillings.
For a very special Thanksgiving-themed episode of Throwdown!, Bobby Flay showed down with Michele Albano of Michele's Pies for a Pumpkin Pie bake-off. As someone who has always preferred pecan to pumpkin when it comes to Thanksgiving desserts, I have to say that Bobby's pie was the best of both worlds. It had the ideal ratio of pumpkin flavor cut with the warmth of brown sugar and molasses. And I'd be happy eating anything topped with that fantastic Bourbon-Maple Whipped Cream and Cinnamon Crunch.
Here's the problem with turkey: above 145°F or so, white meat begins to dry out. Dark meat, with its connective tissue, on the other hand, has to be cooked to at least 165°F. How do you cook a single bird to two different temperatures? It's difficult at best, and downright impossible at worst, even more so when you consider the variation in shape and thickness of turkey meat, especially on the breast of a large bird.
Since The Art of Baking Bread by Matt Pellegrini is technique-heavy rather than recipe-heavy, we're giving you some techniques here that can be applied to your own bread-baking routines. The book has instructions for two different preshaping techniques: the round and the oblong. Today, we're talking about the method for shaping the oblong.
So you've got your sourdough starter. Here's how to make pizza out of it. The process takes three days, but it's worth it.
Once you start becoming accustomed to the flavors of Thai food—the pungency and sweetness especially—hey quickly become addictive. Right now, I can hardly get enough of the rather magical combination of lime juice, fish sauce, sugar, and chile, and it happens to play a major role in this lightning fast recipe from Nigel Slater's Tender.
These were baked on a half-sheet pan, so they snuggled together during rising and baking. If you prefer buns that remain separate instead of the pull-apart kind, you'll need two baking sheets.
I've seen sausage-like brochettes in North African restaurants in the past, but I'd never attemped to make them. I like that it's essentially like making a hybrid meatball and sausage, but with no need for stuffing or casing--and more immediate results. The spice combination and the herbs were also intriguing: nutmeg, paprika, cinnamon and cumin.
New York Indian chef Floyd Cardoz shares his recipe for butter chicken, also known as chicken tikka makhani.
A barbecue sauce made from all the flavors of coq au vin: deep Burgundy wine, earthy mushrooms, sweet onions, and woodsy herbs, caramelized and grilled onto juicy, bone-in chicken. Stew hits summer!
This recipe is about as close as you can get to wood-burning oven-style Neapolitan pizza without having to void the warranty of your oven. The Antimo Caputo Tipo "00" Italian bread flour called for helps improve the texture, but is...
Ok, so chicken ain't the most exciting of all meats out there, but you'd never know that given the amount of flavor we pack into the birds with 12 of our favorite grill recipes. Some are quick, some are more involved, they span the globe from Spain to Mexico to India, and all are delicious.
This bread from King Arthur Flour's Whole Grain Baking book is soft, fluffy, and just a little bit sweet. The flavor will vary depending on the kind of beer you use, so choose wisely. I find that for most beer breads, a mild, light beer works much better than a stronger beer that can leave behind a bitter after-taste.