This week we had an expert bread baker in the office, discovered a favorite Midwestern snack, and...well, we know this is all you really care about: THE DOGS ARE BACK.
This month we went off-menu at Mister Softee (if you haven't yet tried asking for them to add a fresh banana to your vanilla shake, you're welcome), sampled vibrant magenta prickly pear wine, and cut through the late-summer heat with Suze, a tasty French apéritif.
All good things must come to an end, but on Quantum of the Seas meals finish on a high note with beautifully crafted desserts that rival the other culinary offerings onboard. Here are some of the best sweets on the ship, from creative confections to restyled favorites.
Okay, tag this one for cold weather. Beyond rich, this bread pudding from The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer Purcell (co-authored with Sandy Gluck) is total diet-busting comfort food. It's like filching the cheese toasts off 20 bowls of French onion soup and soaking them in heavy cream.
Everyone needs a little something to sip on for Labor Day, whether you're on the beach for the day or camped out in the backyard next to the grill. Here are 27 fresh drink recipes to help you bid farewell to summer, plus our beer and wine recommendations.
Should those of us with rooftops or backyards or ample acreage take the plunge and buy a colony or two? What does it take for us to be responsible beekeepers? If you're curious about making this daydream a reality, consider this your jumping-off point.
An easy fig jam, made on the stove, joins nutty Manchego cheese as the filling for simple but elegant stuffed chicken breasts. Finished in a port wine pan sauce with garlic, a touch of grainy mustard and heavy cream, the results are luxurious.
Chocolate-covered, peanut buttery and sugar-coated, puppy chow is the old-school Midwestern snack of our dreams. Plus, it takes five minutes to make, using only a microwave.
We can do better than store-bought juices and food dye. Seasonal fruits—and even vegetables—are great additions to a classic daiquiri base. Chilling the booze overnight in the freezer helps keep your blender drink from getting overly diluted.
Over the last few weeks, BraveTart's Stella Parks has been showing us her favorite ways to use tart cherries. Whether they're frozen, dried, juiced or fresh, tart cherries are delicious and good for you, full of nutritious phytonutrients. Health benefits aside, tart cherries can bring a welcome punch to every meal, from breakfast to dinner to cocktail hour. We love these recipes so much, we thought we'd round them all up in one convenient place so that next time you're looking to spice up--or tart up--your kitchen repertoire, you'd know where to look.
This corn soup, from The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer Purcell (co-authored with Sandy Gluck), is laced with a bit of chipotle powder for a smoky, toasty edge, which is enhanced by roasting the corn kernels with poblano and red bell peppers. A simple and sweet broth is made by simply simmering the cobs in water for a short spell, and the soup is finished with heavy cream, because why not. It looks rich, but it feels surprisingly light and goes down all too easily.
Grilled summer fruit is always a welcome addition at the table, and these peaches get extra boosts of flavor from sticky caramelized shallots, cooling buttermilk dressing and crispy bacon.
What's in a month of Serious Eating? A juicy burger, obviously, and some well-balanced pizza. A little high falutin' foie gras, a little friendly mac & cheese. Some steak, a bowl of incredible khao soi, and a couple racks of ribs. Tongue and bone marrow and takoyaki.
A fair question: who doesn't like jalapeno poppers? With that in mind, this dynamite chicken recipe offers a drool-worthy alternative to the average, grilled bird. The chicken is filled with a cream cheese and sour cream mix that's specked with canned, roasted jalapenos, garlic and Parmesan cheese. Then, it's wrapped in bacon and grilled over indirect heat for a smoky finish.
What does a food editor look for when you pitch an article? What's the etiquette for following up? Those answers and more after the jump.
This is by no means a traditional turkey club sandwich: It is loaded with deeply roasted turkey-and-pork-belly shawarma, and accented with a flavorful bacon mayonnaise. All those rich ingredients are balanced with fresh tomato slices and peppery baby arugula. And while a classic turkey club has three layers of bread, we ditched the middle layer because we found it makes the sandwich too hard to eat without adding much that the other two bread slices don't already deliver.
It's not Labor Day without the red and white checkered table overflowing with salad. Here are 31 salad recipes for your long weekend.
Fluffy and sweet, lotus seed buns are a popular treat at Chinese bakeries. As the name implies, they're flavored with a paste made from lotus flower seeds, which have a light, chestnut-like flavor. This recipe for homemade buns has been perfected to work with either low-gluten flour, or all-purpose. Hot from the steamer, they're a confection not to be missed. The only thing that could make them either better is a cup of bubble tea.
Oh, Tomato Tart, how you haunt my dreams! (Divine and wicked, from Brent Ridge and Josh Kilmer-Purcell's The Beekman 1802 Heirloom Vegetable Cookbook.) Couldn't you have been less flaky, less creamy, less juicy-tomatoey? Or couldn't you at least have been more arduous or taken longer to put together? Then I wouldn't have blinked and devoured half a sheet of buttery puff pastry awash in milky ricotta and goat cheese.
Chocolate is made from tiny beans nestled inside cacao pods, whereas Solbeso is distilled from the juicy, pulpy fruit surrounding said beans. When this fruit is transformed into liquor, it yields a citrusy-tasting clear spirit—a bit like tequila, a bit like pisco, a bit like rum—with thick floral flavors laced with nutty undertones. A totally new category of liquor that actually adds something interesting to the conversation instead of re-hashing tired concepts? Consider us on board.
A simple yet flavorful mixture of chorizo, jalapeño, and onion serves as the filling for these pounded chicken breasts, which cook in an ultra-creamy, beer-based cheese sauce.
New York has no shortage of good desserts, but how many would you call essential? What are the sweets you need to know to see how we do dessert in this town? A few months ago, we asked ourselves that question. Then we got to tasting.