Win a Copy of ‘Fried & True’

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September 1, 2014 // Uncategorized



Historically and belovedly low-brow, in the last few years, fried chicken has moved beyond Sunday dinners in the South and greasy buckets at a tailgate, and is holding its own on fine-dining menus across the country. And why not? It’s so good. Lee Brian Schrager, who is best known as the creator of the Food Network South Beach and New York City Wine & Food Festivals, has a soft spot for the crunchy stuff, as so many of us do. He, however, had the smarts and resources (and digestive fortitude, apparently) to sleuth and secure the recipes for some of the most delicious fried chicken this nation has to offer for his new book, Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides.
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Win a Copy of ‘Fried & True’

0
September 1, 2014 // Uncategorized



Historically and belovedly low-brow, in the last few years, fried chicken has moved beyond Sunday dinners in the South and greasy buckets at a tailgate, and is holding its own on fine-dining menus across the country. And why not? It’s so good. Lee Brian Schrager, who is best known as the creator of the Food Network South Beach and New York City Wine & Food Festivals, has a soft spot for the crunchy stuff, as so many of us do. He, however, had the smarts and resources (and digestive fortitude, apparently) to sleuth and secure the recipes for some of the most delicious fried chicken this nation has to offer for his new book, Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides.
Read More

Weekend Recap: This Week on Serious Eats

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August 31, 2014 // Uncategorized



A guide to Sichuan cuisine, everything you need to know about keeping bees, and the secret to perfect, Italian-style eggplant parm: see everything you missed this week on Serious Eats.
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A series about LA chefs and the off-night food they love.

Not too many places are holier for barbecue aficionados than Lockhart, Texas, a 30-minute drive south from Austin. It’s representative of a style commonly referred to as Hill Country Barbecue. The area annually draws 250,00 visitors intent on experiencing the primal methods of pit-smoked meats. Time-honored establishments like Smitty’s and Kreuz duke it out just like the Giants and Dodgers (in barbecue as in baseball, opinions never settle). This particular brand of barbecue developed out of butcher shops operated by Czech and German settlers in the mid-1800s. Meat is served on butcher paper, with a side of raw onion, white bread, and pickles. Asking for sauce or utensils is practically an insult. (more…)

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This Week in Recipes

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August 30, 2014 // Uncategorized



Stuffed and grilled chicken breast five ways, fresh frozen daiquiris, spicy Cuban-style shrimp soup, and more! See everything we made this week after the jump!
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In recognition of the transition from summer to fall, this dish takes a summertime staple—bratwurst—and turns it into a filling with rice for stuffed cabbage rolls. The rolls are then bathed in a bacon-and-beer-infused tomato sauce and baked until tender.
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After the difficult events in Ferguson, there’s been a slate of stories in national media about how de facto segregation still rules life for most of us, still, 60 years after Brown v. Board of Education. Our kids, most of them, go to school with other kids who look just like them, even though the United States has never been more racially diverse. (more…)

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This Week at Serious Eats World Headquarters

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August 29, 2014 // Uncategorized

slideshow

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.

VIEW SLIDESHOW: This Week at Serious Eats World Headquarters

The Best Drinks We Drank in August

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August 29, 2014 // Uncategorized

slideshow

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.

VIEW SLIDESHOW: The Best Drinks We Drank in August



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.
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