This Week in Recipes

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September 20, 2014 // Uncategorized



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!
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Slow Cooker Puerto Rican Pernil With Pique Criollo

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September 20, 2014 // Uncategorized



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.
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Easy Pasta Three Ways

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September 19, 2014 // Food News

After a long day at work, coming home to cook can sometimes seem like a dreadful thought. I want to prepare things quickly so I tend to speed up the process, which inevitably leads to problems. Failed homemade veggie burgers, overbaked quinoa thing, idiot-proof paella turned to mush: These are just a few of my disasters. Here are three recipes that haven’t gone wrong for me yet. For two of the recipes, the sauce can be made during the time it takes to boil the pasta. The third, Marcella Hazan’s Tomato Sauce with Onion and Butter, takes 45 minutes but it’s the easiest of the three. I’ll start with that one. (more…)

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This Week at Serious Eats World Headquarters

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September 19, 2014 // Uncategorized

slideshow

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.

VIEW SLIDESHOW: This Week at Serious Eats World Headquarters

Lone Star Breakfast Taco From ‘Tacolicious’

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September 19, 2014 // Uncategorized



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.
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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.
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Ask a Cicerone: Your Best Local Brewery

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September 19, 2014 // Uncategorized



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.
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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.
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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.
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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.
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