If the fire-breathing dragon wasn't hint enough, one bite will prove this cake is packing heat. In her recently released cookbook, Sweet and Vicious: Baking with Attitude, Libbie Summers stirs hot pepper extract into a lightly spicy batter, and spikes the cream cheese frosting with spiced pecans. The fruitiness of the pepper works well with the carrot-heavy batter, further enhanced by traditional cinnamon, nutmeg, and ground cloves.
Coconut flakes and dried cherries add sweetness and texture to this warm kale salad. Mixed with shredded curry chicken, it makes for an easy weeknight meal.
Nothing beats a perfectly smoked rack of ribs but the thought of preparing them at home can be a little overwhelming to many backyard cooks. To get you started on the road to rib perfection, we've got five simple tips from the winningest woman in competition BBQ and owner of Memphis Barbecue Co., Melissa Cookston, as well as a competition style babyback rib recipe from her new cookbook Smokin' in the Boys Room.
Diana Henry's latest release, A Change of Appetite is a robust compendium of recipes that she created to suit her new, more considered approach to eating. Like many of us in the food world, she struggled to fit her gourmand inclinations into size six expectations. After years of that boring old battle, she changed her thinking and her appetite followed: no punishing diets or fad cleanses, just real, delicious, conscientiously chosen and prepared food. She delivered this book to sate the hunger of those like-minds for whom 'eating well' has a twofold meaning.
A good instant-read thermometer is the only way to ensure that your roasts, chops, or burgers come out that perfect medium-rare every time.
Beef short rib. It's what should be on every grill this summer. If it's not on yours, now's the time for a grilling intervention.
Inspired by the famous Roman amatriciana sauce, a 6-ounce juicy patty of beef is topped with a spicy tomato-onion jam, crisped bacon, and a Pecorino Romano cheese crisp. Burger Topping Week 2014 has officially started!
Tahini is one of those ingredients that is better known as a supporting player than as a shining star. Yet it's truly indispensable: not just as a supporting player, but as a sauce and condiment all its own.
Thai cooks are experts at grilling all manner of meats, but nowhere does that proficiency shine more brightly than with chicken. Crisp, golden skin, coated in a richly charred marinade of toasted spices and herbs seasoned with fish sauce and sugar, the chicken is butterflied, flattened, and threaded onto bamboo skewers before being slowly grilled over charcoal. It's tasty enough on its own, but dipped into a sweet and spicy chili sauce, it becomes mind-blowingly delicious.
There's nothing better than a perfectly topped slice of pizza, but what if you love a mix of toppings? Drop by a pizza shop and every extra topping brings up the tab. Luckily, new DESIGN A PIZZA kits from DiGiorno provide the perfect solution with individually wrapped premium meats, veggies, shredded cheese and seasoning, allowing everyone to customize their pizza with a personal touch down to the single slice.
Fresh fruit is in bounty at this time of year. When you're tired of firing up the oven for yet another pie or crumble, look no further than an icy sorbet. Cool and refreshing, they leave the integrity of summer fruit intact. See 12 of our favorites after the jump!
This subtly sweet smoothie gets a flavor boost from matcha powder and extra creaminess from frozen banana.
From Chinese stir-fries to a gluten-free cobbler, here's the rundown of recipes this week here at Serious Eats.
The best breakfast sandwiches across America, whether to put your tomatoes in the fridge, and why cocktails cost what they do: catch up with everything you missed this week on Serious Eats!
Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spike with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots.
This week, our culinary director Daniel tried out a new look and some new burger topping recipes. Kenji traveled to Thailand for some of the most memorable meals of his trip thus far, and the rest of us made do with doughnuts.
This quick and simple stir-fry features cod that's been water-velveted—an easy technique that guarantees tender, silky meat. Light, delicate and full of gently cooked vegetables, it's a perfect dish in a multi-course meat-heavy menu.
Prosciutto and Taleggio Sandwich With Fig Preserves From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'
Debi Mazar calls this this sandwich from her new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, co-written with husband Gabriele Corcos, "sexy." And there is something a little sultry about how the salty, fat-licked prosciutto, the funky cheese, the bracing radicchio, and the sweet fig jam come together.
First: You don't have to be a Viking to drink mead. You also shouldn't be afraid of the fact that mead is made from honey, and you don't have to relegate the drink to the dessert hour.
Bland, with little nutritional value, the common globe eggplant just kind of exists, neither offensive nor especially appealing. But gussied up with any manner of flavor additions, it can be instantly transformed from ho-hum fruit to the life of the party.
If there's any one thing that distinguishes the barbecue style of one region from another, it's the sauce that's used to finish the meat. It's also the single element that barbecue fans argue most passionately about—what ingredients should go in it, whether it should be poured over the meat while its being chopped or pulled or added later at the table, or even whether it should be used at all.
Make outdoor entertaining easy with this fill-your-own taco brunch.