This week, we paid a visit to the farmers market, did a little watermelon drumming, and celebrated Daniel's birthday with...canned fish? See it all in the slideshow!
While my mind typically jumps straight to barbecue sauce for chicken kebabs, I have a real soft spot in my heart for a different kind of sweet and savory chicken skewer—one that draws its inspiration from the sticky caramel glaze of Vietnamese gà kho (caramelized chicken), but is fortified with a citrus kick and some crunch from toasted sesame seeds and sliced almonds.
Spicy drinks are all the rage at cocktail bars, but rather than just muddling up peppers, which makes cocktails more vegetal than I'd like, I prefer this easy-to-make tincture: real heat from the jalapeño, but with bottom notes of earthy, warm spice from the cinnamon. When we say "remove the seeds," make sure you get them all, or this tincture will end up a lot spicier than intended. Add a dropper-ful (approximately 1/8 ounce) to margaritas, daiquiris, or use in cocktails like the Thunderbird.
The concept of putting halloumi on pizza along with cherry tomatoes and olives is something that would never have occurred to me. But I'm glad a friend of mine suggested it...even if the source of his inspiration is currently only legal in four states and DC.
It may not be a traditionally Japanese combination, but that's not to say that teriyaki sauce doesn't go well with hamburgers. It does. Spectacularly so. But you can't just go to the store, buy a bottle of sauce, and start dousing your burger in it willy-nilly. There's technique at the heart of a good teriyaki burger—here's how I made mine.
In a city where a single cupcake can set you back five dollars, it's more important than ever to remember a basic point: Dessert doesn't have to be expensive to be good.
I'm not embarrassed to admit that shrimp cocktail is one of my favorite foods, a totaly guilty pleasure. It may be simple, but there are still ways to make sure it tastes the very best it can, with plump, juicy, and flavorful shrimp dipped in none other than horseradish-spiked ketchup. Here's what you need to know.
For lots of us, milkshakes aren't just delicious—they appeal to our sense of nostalgia, too. They conjure up the days of soda jerks and drugstore fountains, or, for those of us too young to remember things like that, just remind us of the little joys of childhood. Here are 12 milkshake recipes, ranging from sophisticated and subtle to super-rich, to keep your inner kid happy for the rest of the summer.
For a culture that so readily embraces the sweet side of gelatin (witness), we're awfully wary when it comes to dipping our toes in jellied waters. Which is why I say: if you've ever indulged in a fruit-studded, Cool Whip-topped Jell-O dessert, or you pride yourself on eating well, it's time to stand up and embrace the wobble. Here are some of my favorite jellied foods.
Avocados offer a buttery richness and refreshing quality that pairs well with so many foods. Though Americans usually eat them in salads (like Panera's Chicken Cobb with Avocado) or pound them into guacamole, other parts of the world treat them more like the fruits they are, incorporating them into fruit salads, milkshakes, and smoothies (sugar and chocolate are natural complements).
I'd never tasted honey on pizza before Paulie Gee introduced me to it, but it was so darn natural that it felt like every pizzeria should have honey on the table, right next to the red pepper flakes. Honey and spicy dry-cured sausage is one of those combinations that are just meant to be. Here's how to experience it for yourself.
"Green tea" isn't a particular drink. It's as broad category as that white wine, and there's plenty of junk between you and the good stuff. So if you've been curious about green tea but want to know more about what you're drinking, consider this your handy guide.
Jarred horseradish is perfectly tasty stuff, but nothing compares to freshly grated horseradish preserved in vinegar. Here's how to make it at home.
I first drank baijiu when I was 12, at a banquet in Beijing during a family trip to China. I took a small sip and felt the liquor flame down my throat, setting my nasal passages and eyes on fire. The aftertaste was of hot trash. My body involuntarily tensed as if I'd just drank poison. How was it that this drink, so deeply woven into my parent's warmest memories and the Chinese collective unconscious, tasted foremost of kerosene and rot?
I'm not a morning person, which tends to mean that I'm not much of a breakfast person, either—on weekdays, I'd rather laze in bed than make myself oatmeal, eggs, or even cereal. But something about skipping breakfast for so long has me a little nostalgic for the hearty seasonal breakfasts of childhood. Here's how to do it right.
It's hard to resist eating perfect summer strawberries straight from the pint container, but if you have the will to hold out, this pie will deliver their flavor in concentrated form. Because it requires no baking and no cooking, the berries retain their fresh-from-the-field flavor—exactly as they should when they're this good.
If you ask me, people don't overcook their vegetables often enough. The truth is, vegetables can sometimes be absolutely delicious when cooked until there isn't a trace of crispness left. In fact, some vegetables practically require being cooked to death—these braised long beans with tomatoes are a great example.
In Cartagena, ceviche is all over the place. You'll find shops that specialize in it in the old colonial city. You'll find them in the new downtown. You'll find it on the roof of fancy hotels. You'll find it in beachside shacks. Heck, you'll even find it directly on the water. Jump on one of the charter boats that shuttles you out to the Islas de Rosarios for a day on the beach or snorkeling and odds are that you'll make a brief pit stop next to a two-man canoe selling lobster ceviche.
For most of us, miso automatically means Japanese, but chefs everywhere know just how versatile this sweet-salty-savory-nutty paste can be. Here our panel shares their favorite uses specifically for sweet, delicate white miso, finding uses for it in every corner of the kitchen.
Chicken thighs are forgiving enough as it is, so why bother cooking them sous vide? Because the method gives you unparalleled control over the final texture, and they'll come out juicier in a sous-vide bag than they do with traditional methods when cooked to the same final temperature. Here are my timing, temperature, and technique recommendations for sous-vide chicken thighs.
Not much can beat naturally sweet, juicy summertime corn, especially when it goes from stalk to dinner table in a matter of hours—but on-the-cob, daubed-in-butter isn't the only way to serve it, good though it may be. If you're looking to branch out a little, try one of these 17 delicious ways to enjoy fresh corn at its peak.
What Americans get wrong about Mexican food, the best Turkish restaurants in New York City, and the tea brewing equipment you didn't know you needed: see everything you missed this week on Serious Eats!