Month: March 2018

Special Sauce: Roads & Kingdoms’ Matt Goulding On Moms, Tweets, and Bourdain

Special Sauce: Roads & Kingdoms’ Matt Goulding On Moms, Tweets, and Bourdain

[Photograph: Laura Pérez. Soft shell crab photograph: Vicky Wasik] As you can probably tell, I love interviewing people for Special Sauce. That’s because we book guests who have compelling food-related stories to share with us. But Roads & Kingdoms co-founder and author Matt Goulding had […]

Vegan Green Bean Casserole

Vegan Green Bean Casserole

The classic green bean casserole gets veganized in this recipe, in which a silky cauliflower purée stands in for the creamy base of the typical mushroom soup. As with most casseroles, you can assemble this one a day ahead and bake just before serving; fry […]

Cauliflower Turns Vegan Green Bean Casserole as Creamy as the Original

Cauliflower Turns Vegan Green Bean Casserole as Creamy as the Original


Overhead shot of finished green bean casserole in a white oval dish

[Photograph: Kristin Donnelly]

Before “cream of” soups were the go-to ingredient for adding moisture to your casseroles, there was béchamel sauce, the bland but creamy roux-thickened milk sauce.

While working on the book Cauliflower, published by Short Stack Editions, I discovered that steamed cauliflower puréed with a little vegetable broth is a dead ringer for béchamel. In fact, I started calling it “fauxchemel.”

In the book, I whisk fauxchemel with cheese to make a fondue and a topping for moussaka. But this time of year, Serious Eats focuses on vegan recipes, so I wanted to explore how fauxchemel would stand up without cheese in a plant-based casserole.

Green bean casserole seemed like the perfect test subject. It’s beloved, even by most food snobs. The classic recipe most of us know relies on canned cream of mushroom soup, so my first order of business was to try to create a vegan version.

For the creamy base, I puréed steamed cauliflower with broth for my fauxchemel. I decided to finely chop the mushrooms, along with some onions, in a food processor. This, I reasoned, would help the flavor permeate the casserole without giving you overly large bites of mushroom—it’s green bean casserole, not mushroom casserole. While this technique turns the sauce a bit beige, the flavor benefits are worth it. (If you want, you can also crush the mushrooms first, as Kenji does in his classic green bean casserole recipe, to simulate even more accurately the texture of the mushroom bits in the canned soup.)

The canned soup gets boosts of flavor from dehydrated garlic and MSG; in this recipe, garlic powder and nutritional yeast help bring in a savoriness that’s similar to the one we’re all used to. Because I love a bright note with rich dishes, I also add lemon zest, but you’re welcome to leave it out if it’s too much of a departure from the original casserole’s flavor profile.

Finally, for the classic onion topping, I fry my own red onions, but I won’t tell if you use the canned ones. They’re vegan, after all.



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How to Make Sweet Potato Biscuits Without Buttermilk

How to Make Sweet Potato Biscuits Without Buttermilk

[Photographs: Vicky Wasik] More Breakfast Everything you need to make the most important meal of the day delicious. I’ve been on something of a biscuit kick, with the classic buttermilk biscuits in my cookbook, a yogurt-based alternative here on Serious Eats, and even an angelic […]

The Best Sweet Potato Biscuits

The Best Sweet Potato Biscuits

Mellow sweet potato purée makes these colorful biscuits tender, moist, and light—perfect to serve alongside hearty soups and stews, or with a simple spoonful of blueberry jam. Get Recipe! Source link

Today’s Best Sales: Vitamix, Cuisinart, Lavatools, and More

Today’s Best Sales: Vitamix, Cuisinart, Lavatools, and More


Navigating the sale pages of Amazon can be like its own little version of Black Friday at a superstore—there’s just a whole lot of stuff. Most of it is stuff we don’t need, like silicone gummy bear molds (though they do look sort of fun). But if you look hard enough, you can find some really great cookware at an excellent discount. Lucky for you, we did all the research for you. Here’s a roundup of our favorite kitchen essentials that are on sale at the time of writing, for a limited time only.

75% Off an 8-Piece Cuisinart Multi-Clad Pro Cookware Set

We told you about this great deal yesterday and are happy to report that this quality set of multi-clad pots and pans is still on sale. While cookware sets rarely make our recommendation list—usually you end up overpaying for pieces you don’t need and underspending on items that are essential—we’re making an exception for this. For just $129.99, you can get a full eight-piece Cuisinart MultiClad Pro cookware set. That’s 75% off and well worth the spend. If you’re looking for a slightly larger set, this 12-piece tri-ply set is 46% off.

31% Off Lavatools Javelin Thermometer

You know we’re all about the Thermapen at Serious Eats. Unfortunately, it can be a little bit of an investment at it’s current price. That’s why we also recommend the Lavatools Javelin as our favorite budget pick. For the next three hours and counting, it’s 31% off, making it just under $20.

36% Off Calphalon Nylon Fork and Spatula Set

For all you egg obsessives, this nylon fork and spatula set from Calphalon has a stiff fork that works perfectly for agitating eggs into creamy, tender curds, all while keeping the surface of your nonstick pan completely scratch-free.

20% Off Vitamix 5200

The Vitamix is a classic piece of equipment that’s become synonymous with achieving professional-grade results in your home kitchen. Unfortunately, it’s notoriously eye-rollingly expensive. But today, you can get 20% off, saving you $80 on this powerful machine that you’ll have for years to come. Once it arrives, you’ll understand why we’ve named it one of the best high-end blenders on the market.

Want to peruse more sale items? Check out the sous vider’s best friend, the Food Saver at 21% off, not to mention our favorite silicone whisk at 47% off. And if you’re looking to do even more damage, check out our equipment page for the latest equipment reviews and a list of our most beloved essential tools.



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Bagna Càuda (Northern Italian Anchovy-Garlic Dip) Recipe

Bagna Càuda (Northern Italian Anchovy-Garlic Dip) Recipe

[Photograph: Vicky Wasik] Bagna càuda, one of the classic dishes of the Piedmont region in northwestern Italy, is a potent dip made from warm olive oil loaded with tons of garlic and anchovies, all cooked together until melted down. Paired with a beautiful vegetable platter, […]

How to Make Bagna Càuda, the Italian Anchovy-Garlic Dip

How to Make Bagna Càuda, the Italian Anchovy-Garlic Dip

[Photographs: Vicky Wasik] The oddness of bagna càuda strikes on two levels. First, the idea of it is just plain weird—a salty and pungent dip, loaded with obscene amounts of garlic and anchovy. It’s difficult to imagine who first thought to cook heaps of those […]

Get 75% Off this 8-Piece Cuisinart Multi-Clad Pro Cookware Set

Get 75% Off this 8-Piece Cuisinart Multi-Clad Pro Cookware Set


Cookware sets rarely make our recommendation list—usually you end up overpaying for pieces you don’t need and underspending on items that are essential—but today we’re making an exception. For just $129.99, you can get a full eight-piece Cuisinart MultiClad Pro cookware set. That’s 75% off and well worth the spend.

If you’re outfitting a new kitchen or looking for a perfect gift for newlyweds, this set offers the perfect foundation for any home cook, whether they’re the kind of person who prefers easy stovetop mac and cheese for dinner or they’re one of those people who make huge batches of homemade chicken stock every Sunday night. (For the record, we support both of those lifestyle choices.)

As you know, these special offers are subject to availability. Grab yours while you still can.



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Apple-Ginger Tishpishti (Gluten-Free Almond and Walnut Cake) Recipe

Apple-Ginger Tishpishti (Gluten-Free Almond and Walnut Cake) Recipe

[Photograph: Vicky Wasik] Tishpishti is a traditional Sephardic cake, in the spirit of nutty, sweet, syrupy North African and Middle Eastern desserts like baklava. Though it’s commonly served at Passover, when flour and leavening action are forbidden, I like it any time I need a […]