Meat, meat, meat! This week we made pepperoni garlic knots, spicy pork stir fry, steak and corn salad, meatballs, and much more. See everything we made this week after the jump!
Assertively seasoned with garlic, oregano, pepper, and enough salt to form a crust, pernil—a Puerto Rican mainstay—lingers in the slow cooker for 18 hours until browned and fork-tender. It's served with vinegar-based pique criollo, a hot sauce made with peppers, garlic, pineapple and herbs.
We've cooked down some of our favorite tips from the Muir Glen Cooking School into this handy infographic. Here are some of our favorite fast and easy ways to put a can of tomatoes to good use.
Cheese, cheese, and more cheese! This week, we tried baked ziti six ways, dug into a whole lot of White Castle, paid a visit to Shelsky's, and more. Plus, the only dance moves you'll ever need, courtesy of Serious Eats Overlord Ed Levine.
This breakfast (or lunch, or dinner, or midnight snack) taco from Sara Deseran and Joe Hargrave's new book, Tacolicious, is a spot-on version of the Texan tradition, with strips of roasted poblano peppers, good-sized bites of bacon, and tiny cubes of potatoes cooked with onion in that bacon fat, all scrambled with eggs and just the right amount of cheese.
What happens when Buffalo chicken meets mac and cheese? This quick and easy pasta is what. Perfect for a no-nonsense weeknight meal, it's packed with flavor and comes together in just 30 minutes.
Many beers are best fresh, and the freshest beer you're gonna find is the one your local brewery is making. We ask our crew of experts about their favorite breweries that don't require a road trip.
I spend a lot of time writing about complex techniques, but in truth, most of the stuff I like to cook for myself at home is pretty simple. This is one of those nice and easy summer dishes that relies only on great produce—zucchini, summer squash, and tomatoes—and simple technique, but comes with a little bit of a rough twist at the end.
Sheep's milk can (and is) made into every style of cheese under the sun. But beyond versatility, sheep cheese has several particular qualities worth learning about as you navigate the cheese case.
September is Organic Harvest Month, a widespread celebration of organic food, agriculture, and the bounty of the organic harvest. To gain some insight into what it means to choose organic, we spoke with Toby Amidor, an RD and nutrition expert who has teamed up with Kashi to spread the word about positive eating. Amidor helped us understand how choosing organic can not only make a difference on our plates, but also promote a more sustainable food system.
Wouldn't it be nice if there were a method that let you get perfectly tender, moist, and flaky fish with some nice textural contrast and absolutely no chance of sticking, all without ever turning the heat above medium? That's precisely what this method delivers.
What to do if you invite an old friend to grab dinner and she always assumes that her boyfriend is invited too.
This taco, featured in Sara Deseran and Joe Hargrave's new cookbook of recipes from their San Francisco restaurants, Tacolicious, only goes to show how versatile and inspiring a waiting tortilla can be. Sure, you could fill it with braised pork or charred chicken, but it can be equally good piled with well-seasoned veggies.
It's one thing to drink a beer brewed with Cascade hops, but to grab a Cascade cone straight from the bine, rub it between your palms, and breathe in the fresh aromas is something else entirely.
One of my favorite snacks has always been a soft-cooked egg which I break into a bowl, drizzle with soy sauce and pepper, stir up, and slurp down. I always thought I was a little weird for loving it so much. But then I found vindication in one of Singapore's staple breakfasts: kaya toast served with soft boiled eggs and strong coffee sweetened with sugar and evaporated milk (the soy sauce and pepper are added at your own discretion).
Thanks to a crop of small distillers, the U.S. is now one of the most exciting producers of apple brandy. We tasted our way through an orchard of bottles to find a few of the best.
So many readers asked for my husband Joe Cleffie's meatball recipe that we had to oblige. With a few small tweaks made for foolproofing and streamlining, we're proud to present it here. This isn't the most complicated meatball recipe around—quite the opposite in fact. Our goal here is a recipe that anyone can make, no practice required, and get great results out of. I hope it inspires a thousand dinners in communities worldwide.
Da Nang, perhaps best known by travelers for its beach resorts, is Vietnam's fifth largest city, and its feet stand in two worlds. Look up and your eyes fill with views of glistening skyscrapers, their sides adorned with garish neon. But the streets are full of flimsy aluminum tables and cheap plastic chairs, seating for the city's greatest asset: its street food.
I've heard chef's on TV and in books say that combining both oil and butter in a skillet when you sauté lets you heat the butter to a higher temperature without smoking. Is there any truth in this?
Chef Annie Pettry brings her bicoastal hospitality training to the southern menu at Louisville's Decca. Here's a glimpse at what makes her kitchen run, from a particular fish scaler to her very own lumberjack.
Apple fritters should not be jelly doughnuts in which the jam is merely replaced with an apple filling. No, an apple fritter is a nubby affair with crisp bits of chopped apples scattered throughout and just the slightest hint of confectioner's glaze. Gluten-free fritters can be tough to make, but as it turns out, size matters. Our small fritters come out with the ideal ratio of crisp fried exterior to apple-packed crumb.
Crispy bits of slow-cooked pork, ready to cradle in a warm tortilla—carnitas is rightfully one of the best-loved taco fillings out there. In Tacolicious, Sara Deseran and Joe Hargrave go a fairly traditional route for their carnitas: Fatty pork shoulder gets marinated overnight, then slow-cooked stovetop in the marinade and lard, after which it's pan-fried until delectably crisp.