Does anybody know where I can get some Brazilian food ingredients in Manhattan, if not in NYC? Thanks!
Where can I get the best moqueca in Manhattan? And which Brazilian restaurant is the best one in Manhattan?
Does anybody know which restaurants in K-town, Manhattan serve Gae Jang? The dish is raw crab(blue crab) marinated in either soy sauce or Korean miso paste. It's spicy too.
Does anybody know what breed is Belle rouge chicken from violet hill farm? Is that same as La Belle rouge chicken?
Does anybody know any good tortilla I can buy at retail stores? I wanna use this for breakfast burrito. I live in manhattan. I can go fairway, zabar's, whole foods, Dean & Deluca or any super markets. Thanks!
Does anybody know any very good margarine? A friend of mine can not eat butter, but still want to bake with good margarine. Thanks!
Where there's a curry, there's usually a rice or roti preparation that's used to soak in or scoop up the flavorful sauce; in India's rice belt, bread made out of rice flour is common. Because it's unleavened, it can be made in just a matter of minutes—a few ingredients kneaded together, a little heat, and it's done. Bhakri, or rice bread, is rustic food at its best.
A simple roast dinner becomes a quick and easy Thanksgiving dinner for two, with Brussels sprouts, chestnuts, carrots, and a little ingenuity.
Sous-vide cooking may be experiencing a rise in popularity, but the problem for home cooks spans familiarity, price, convenience, and design quality. Now, Scott Heimendinger, the Director of Applied Research behind Modernist Cuisine, thinks he might have the solution: The Sansaire, a new all-in-one sous-vide solution that is designed to work in any container and retails at just $199. Is it worth the dough? We got our hands on the first working prototype to test it out. We cooked everything from steaks to eggs to slow-braised short ribs to put it through its paces.
New York's not in any danger yet of becoming oversaturated with Isan-style Thai restaurants the way it was oversaturated with too many gloppy-pad-thai-and-cashew-chicken spots a few years ago (some would argue that even one such restaurant is an oversaturation), but they're sure becoming more and more prevalent. For lovers of the sticky rice and spicy salad-heavy cuisine, this is a good thing. Since Somtum Der opened a couple months ago, I've been in four times and have tried a good chunk of the menu. Here are my thoughts on the best dishes and what to avoid.
Shelsky's carries the Jewish appetizing staples as well as some creative updates like kung pao salmon which is cured like gravlax but with Sichuan peppercorns and chili bean paste. Take a look inside their fish operation.
Created in the late 19th century, liquid smoke replicates the flavor of smoke-curing without all the hassle of actually preparing the food that way. It's a widely used ingredient to this day.
These gooey apple caramel sticky buns can be made from start to finish in about an hour.
I'm very proud to announce today the release of the new Serious Eats edition Baking Steel and KettlePizza combo set, what I believe to be the best out-of-the-box system for making true wood-burning Neapolitan-style oven pizza in your back yard.
Deep-fried brussels sprouts are the greatest thing you've never had. In this version, they get tossed with a sweet-tart honey and balsamic vinegar dressing.
These brussels sprouts are roasted until golden and caramelized, then doused in a maple-balsamic vinaigrette and topped with crisp bacon and toasted pecans. They're so addictive, it's hard not to eat the entire lot standing at the stove before you serve them.
Deep fried brussels sprouts are the greatest thing you've never had. Here, they're tossed with a quick and easy Thai-style chili sauce flavored with fish sauce, lime juice, and chilies.
People will think these are traditional cider doughnut holes, but they never actually see a fryer, instead getting a quick bath in melted butter and a toss in cinnamon sugar while still warm from the oven.
Steamed buns stuffed with pork belly cooked sous-vide in a Japanese-style marinade.
In these decadently delicious bars, a shortbread crust is layered with spiced apples and homemade caramel then finished with a crumb topping.
The cinnamon and sugar flavors in this recipe are fairly standard coffee cake territory but the addition of candied ginger in the cake and a pinch of allspice in the glaze give this cake a bit of pizzazz and an ever so slight spiciness that will have you shaving off slice after slice, even after breakfast is over.
There are plenty of bad wonton soups in Chinatown, but some excellent ones as well. Where should you go for the best? We tasted 23 bowls to find out.
Decadent, fudgy brownies with a kick of espresso and a handful of crunchy sweet cashews. Extra whisking will give you a crustier top.
The crunchy salt crystals on top of a salty oat cookie really makes them special. Butterscotch chips lend an extra bit of sweetness and cinnamon gives them a hint of spice.
Swirling a few tablespoons of extra maple syrup into the batter give these buttery bars an extra maple kick.
Fiery Indian-style shrimp curry, made with a heady blend of spices, is served atop white rice and garnished with cilantro.
Supremely spicy with layers of earthy undertones, this Pakistani-influenced ground chicken makes for one delicious and complexly flavored skewer of meat.
The ruby-hued, tart-flavored wild fruit is just as tasty as it is beautiful.
The great sous-vide circulator wars of 2013 have officially started. We test out the Anova, the newest competitor to breach the sub-$200 mark for water circulators aimed at the home cook market. How does it stack up to the competition?
These easy cinnamon rolls are made in mini muffin tins to make a great snack or addition to a brunch buffet.