This dessert was developed for Tonia George's young daughter, who was diagnosed with Celiac disease. Not wanting to exclude her from enjoying sweets, The Ginger & White Cookbook author came up with this Middle Eastern-inspired loaf cake heavily flavored with pistachios and lemon. It's a crumbly take on pound cake, made super-sweet with the addition of a sugar and rosewater syrup.
These flavorful grilled kebabs are a remarkable example of how, with a little ingenuity, dryness-prone chicken breast can be made both juicy and delicious with a little help from a brine, pineapple, teriyaki glaze, and bacon. Clearly, the chicken breast needs all the help it can get, but man, does it work well here.
Corn is a simple, indisputable pleasure of summer. Here, it's the star of the show, simply grilled in the husk, shucked, cut off of the cob and mixed with juicy tomatoes, red onion and ribbons of fresh basil. It's all tossed in bracing, Dijon-spiked vinaigrette made from Crispin Cider.
You can't get much simpler than fish en papillote: a fillet with a few choice veggies or flavorings wrapped in parchment (or sometimes foil) and baked. Et voila: luscious, flavorful fish, and a lovely presentation, to boot. In The Beekman 1802 Heirloom Vegetable Cookbook, Brent Ridge and Josh Kilmer-Purcell offer an clever, edible alternative to wrapping in parchment: tender lettuce leaves swaddle a fillet of bass licked with a bright, herbaceous compound butter.
It all started with Sierra Nevada. But where should you go from there on your American Pale Ale tasting journey? The best APAs on the market, according to our crew of Certified Cicerones.
There's more to Sichuan cooking than scorched taste buds and peppercorn-numbed lips. Here's the real deal on one of China's most exciting cuisines.
These plump chicken breasts are stuffed with an andouille-spiked rice and vegetable mixture, then topped with a creamy Creole shrimp sauce.
Vietnamese cuisine is world-famous, but few visitors to the Southeast Asian country think about what they'll be sipping on the streets of Hanoi or Ho Chi Minh City. That's a mistake: the country's drinks are as delicious and diverse as its cuisine.
Building a restaurant around Carolina-style whole hog is just bad business sense: the high food cost means slim profits. So here's how I'm making my restaurant a financially viable one.
Every one of the more than a dozen restaurants onboard Quantum of the Seas has its own personality and every meal is a new experience. With so many delicious opportunities, it's hard to narrow them down to a few favorites but here are some of the highlights onboard the ship, from authentic Italian porchetta to exotic spiced lobster.
If summertime were a meal, Labor Day would be the dessert course. Enjoy a sweet long weekend with these pies, cakes, cookies, and no-bake treats.
Every season has its harvest, even lean winter, and every cook has recipes that they turn to again and again to make the most of their garden/CSA box/farmer's market. But sometimes you find yourself in a rut, and you want something as easy, as soothing, as well-loved, not new but new to you. Brent Ridge and Josh Kilmer-Purcell, better known as those Fabulous Beekman Boys, deliver just that in the newest addition to their Heirloom cookbook series, The Beekman 1802 Heirloom Vegetable Cookbook, filled with their favorite ways of maximizing all that vegetal potential.
This easy dish of cod cooked in foil packets with squash and fresh herbs is one of the easiest recipes to scale: it works the same whether you make it for one solo diner, for two, four, or a crowd of fourteen.
With Labor Day coming up, it's time to get your butt off the computer and out onto the deck for some chilling and grilling. We've rounded up dozens of our favorite recipes, from American classics like burgers and dogs to our favorite end-of-summer international dishes, to help you plan the best labor day cook-out (or cook-in) ever.
This Hungarian-inspired dish, part of a weeklong series focused on fun stuffed chicken breast recipes, centers around a lemony mushroom filling. The chicken is stuffed, seared, and then cooked in a rich, creamy paprika sauce.
Getting jam to set properly is a matter of adding just enough sugar, acid, and heat to the mix. Here are the hows and whys.
Fish markets offer a unique glimpse into local food culture—and if you're jetlagged, the early morning timing might even be convenient. We stopped by Dubai's seaside fish souk at 5:15 a.m. on a recent visit. Join us on a tour.
Sometimes a truth is so self-evident that you can't present an impartial case for both sides. So I'm just going to say it: sugar has no business in cornbread. To know why, you need to dig deep into the history of corn.
A "tray bake" sounds like a peculiar thing, but it merely references a sweet dish baked in a rectangular container, cut into pieces—we're talking everything from brownies to fruit bars to sheet cakes. This iteration from The Ginger & White Cookbook may look to be a standard orange sponge, but that's far from the case: Ground almonds and egg form the base of the cake, with a flavorful orange purée folded into the mix.
The best restaurants in Houston, six beers you should always have in your fridge, what it's like to travel, eat, and write about it for a living, and more! Check out everything that happened this week on Serious Eats.
This week was full of delicious new recipes, both savory and sweet. From summery fresh fruit smoothies to Jamaican beef patties, we've got you covered for a week's worth of good eating.
This Cuban shrimp soup is ramped up with citrusy, mojo-inspired flavors. A base of sautéed onion, bell pepper, jalapeño, and ample garlic gives way to an oregano- and cumin-spiked broth that's bolstered with dry white wine, tomato paste, and citrus juices.