The very best inexpensive mandoline slicers, our favorite burgers in Philly, and your handy, totally non-judgmental guide to getting into tea. See what you missed this week on Serious Eats!
Quick, hearty pressure cooker stews, the best French onion soup, and a moist brown butter cake. See everything we made this week on Serious Eats!
Crowd-pleasing Mexican tortas have the makings of an easy, wholesome meal. Here, crusty, torpedo-shaped bolillo rolls are slathered with bean dip, tucked with crispy split Tyson® Spicy Chicken Breast Patties and topped with a quick, creamy avocado spread and juicy tomatoes. Serve them with chips and salsa—or even a bowl of cream of poblano soup.
This week, we played with our beer, ate a massive volume of barbecue, and tried Leang's homemade chocolates. Plus, the Food Lab cookbook gets one step closer to publication! See it all in the slideshow.
The best gin I've had in years isn't made by an American or British distillery. It's Spanish, an ultra-premium gin flavored with basil, thyme, rosemary, and, for a killer dose of savory, oily richness, arbequina olives. It's a gin that makes the case for sipping yours neat.
Hefty beef shanks are braised in an ample amount of red wine (use the boxed stuff!) with carrots and onions until the meat is tender and falling off the bone. The braising liquid and aromatic vegetables are then blended into a rich sauce.
The pressure cooker is an amazing device for making flavor-packed stews in very short order. In this version, canned chickpeas, roasted tomatoes, smoked paprika, and chorizo come together to form a flavorful base for fall-off-the-bone tender chicken legs. It all cooks in under half an hour start to finish.
This beer cocktail is somewhat similar to a michelada, but with a secret savory ingredient: steak sauce. Fresh citrus and muddled bell peppers round out the drink.
The pressure cooker is an amazing device for making flavor-packed stews in very short order. In this version, black beans are stewed together with spicy Hatch chilies, smoky Andouille sausage, and fall-off-the-bone tender chicken legs. It all cooks in under an hour start-to-finish.
The 8th annual Chicago Restaurant Week returns on January 30th and continues through February 12th, packed with delicious prix fixe menus starting at $22 for lunch and $33 and/or $44 for dinner (excluding beverages, tax and gratuity).
Mandoline-style slicers make quick work of some cutting tasks, especially when you need perfectly even, thin slices of foods—say, for making potato chips or French fries at home. We took as many as we could find for under $50 for a test drive to find the ones we like best.
It's a well known fact that the best Asian food in the DC area lies outside of DC proper. That's why it's worth the drive to Falls Church, a destination for cooking from all over Southeast Asia, from the Vietnamese haven of Eden Center to Thai groceries with tiny (excellent) takeout counters.
When people in 48 of America's 50 great states hear "tenderloin," they probably think filet mignon. Then there's Indiana and Iowa, where the word means a crisply fried juicy cutlet of pork loin on a pillowy hamburger bun. Here's where you can get the best tastes of Austrian schnitzel transformed into deep-fried Americana.
The pressure cooker is an amazing device for making flavor-packed stews in very short order. In this version, French lentils are flavored with big chunks of pancetta, chicken stock, carrots, onions, bay leaves, and fall-off-the-bone tender chicken legs. It all cooks in about 30 minutes start to finish.
I love it when something as simple as slightly changing one ingredient has such a dramatically delicious effect on baked goods. In this case that's browned butter, in both a cake and its frosting, for something moist, nutty, and insanely delicious.
Brown butter is one of those shortcut ingredients to great cooking, adding nutty, toasted flavors to whatever it touches. And all it takes to make is some butter, a pan, and a spatula. Here's how.
Brown, unrefined sugar is eaten all around the world—Africa and Asia have their jaggery, Mexico has piloncillo, we have our fancy coffee shops with moist muscovado—but nobody consumes it the way Colombians do. Despite having the highest brown sugar consumption per capita in the world and a production of almost a million and a half tons per year, sugar production is still done almost 100% manually in mills like this one. For now, that is.
For such a simple dish, French onion soup should be easy to make great. And yet so many versions taste like a cup of burnt-onion tea with melted cheese trying its best to cover up the flaws. Here's what you need to know to get the best flavor in every steaming bowl.
While we can happily find a good bottle of bourbon for twelve bucks or ten or even eight on sale, it's startlingly difficult to find good gin for less than $20. I know—this month, I scoured and I searched and I hunted, and I tried 15 of 'em. Here are the best gins that'll run you less than an Andrew Jackson.
The legend goes like this: More than 70 years ago, Thornton Prince came home after a night of tomcatting to find his lady waiting at home, none too pleased. To teach him a lesson, she doctored his Sunday morning chicken with a wallop of spice. "Hot peppers from the garden, I'm sure," says Andre Prince, the restaurant's current owner, and great-granddaughter of that fabled philanderer whose infidelities birthed the now-iconic dish. "She was furious—but he liked it! He liked his punishment. It's just a rumor," she adds; "I wasn't there, have mercy. But I know how the Prince men are. They're known for being ladies' men."
Opening a bar has its own set of problems, such as the fact that I have no idea what I'm doing. While I've worked in the kitchens of some of New York's most expensive restaurants, I've never changed a keg of beer, much less set up an entire massive bar program complete with 20 rotating craft beer taps, 25 whiskeys, and an entire encyclopedic division of labor known as cocktails.