Month: August 2018

Broiled Summer Squash in Agrodolce With Corn and Avocado Recipe

Broiled Summer Squash in Agrodolce With Corn and Avocado Recipe

[Photographs: Vicky Wasik] Browned and sweet mixed summer squash, crisp pops of fresh sweet corn, and silky avocado is all you need for this bold vegetarian one-pan side dish. It’s got everything all rolled up into one tight package, from the rich, buttery avocado to […]

How to Make Ice Milk, Summer’s Most Refreshing Treat

How to Make Ice Milk, Summer’s Most Refreshing Treat

[Photographs: Vicky Wasik] In elementary school, our teachers celebrated the start of summer vacation by distributing ice cream packed in tiny cardboard tubs, each fitted with a paper lid that could somehow be folded into a spoon. I can’t tell you where they came from—a […]

Classic Vanilla Ice Milk

Classic Vanilla Ice Milk



Classic Vanilla Ice Milk
Like sorbet, ice milk is light and refreshing on a hot summer’s day, but with the creamy, soft consistency you’ll find in the best ice cream.
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Roasted-Tomato “Raisins” Are Sweet and Savory and Go With Anything

Roasted-Tomato “Raisins” Are Sweet and Savory and Go With Anything

[Photograph: Vicky Wasik] Restaurants are not democracies. Chefs are tyrants and it’s a cooks job to shut up and listen, if they know what’s good for them. Sure, there are occasional exceptions, like the kitchen at Cosme, where Chef Daniela Soto-Innes leads her matching paisley […]

Tomato Raisins (Oven-Dried Whole Cherry Tomatoes) Recipe

Tomato Raisins (Oven-Dried Whole Cherry Tomatoes) Recipe

[Photograph: Vicky Wasik] Whole cherry tomatoes slowly roasted with a glaze of sugar, salt, and olive oil grow sticky-sweet on the outside while their tart and savory flavors concentrate inside. This makes them ideal in both savory and sweet dishes, bringing bursts of rich tomato […]

Grilled Tandoori Chicken Patties with Jalapeno-Mint Yogurt Sauce Recipe

Grilled Tandoori Chicken Patties with Jalapeno-Mint Yogurt Sauce Recipe


2.

Mince 4 of the garlic cloves and add them to the chicken. Add cumin, paprika, coriander, turmeric, cayenne, ginger, and 2 tablespoons of the yogurt. Squeeze in the juice of half the lemon, being careful not to let seeds in. Stir well. Cover with plastic and refrigerate for at least 1 hour and up to 6 hours.



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Elotes Meet Risotto al Salto in an All-Star Mashup

Elotes Meet Risotto al Salto in an All-Star Mashup

[Photographs: Vicky Wasik. Video: Serious Eats Team] Video shoots are the best part of my job—I’m not alone with a computer or locked in a kitchen with nothing but a 10-pound bag of basmati rice; I get to be part of a team. A tiny […]

Riselotes al Salto (Elote-Flavored Risotto Pancake)

Riselotes al Salto (Elote-Flavored Risotto Pancake)

Riselotes are the love child of creamy corn risotto and elotes (Mexican street corn). Get Recipe! Source link

Special Pizza Sauce: Adam Kuban and Scott Wiener Talk Pie, Part 1

Special Pizza Sauce: Adam Kuban and Scott Wiener Talk Pie, Part 1


[Scott Wiener photograph: Dana Delaski. Adam Kuban photograph: Joshua Bousel. Pizza photograph: J. Kenji López-Alt]

For the next three weeks on Special Sauce I will be geeking out about pizza with Adam Kuban and Scott Wiener, two of the smartest, most passionate, and most knowledgeable pizza nerds on the planet. Adam Kuban is the founding editor of the seminal food blog Slice.com, which Serious Eats acquired right before we launched in December of 2006, and as part of the deal, Adam became our first managing editor. Adam currently runs Margot’s Pizza, a mostly monthly pizza popup in Brooklyn.

Scott Wiener is the founder of Scott’s Pizza Tours, the author of Viva la Pizza!: The Art of the Pizza Box, and is in the Guinness Book of World Records for having the largest collection of pizza boxes on the planet.

Of course, I asked the two about their love for pizza. Scott said part of its appeal is that it has a wide reach. “It’s the food eaten everywhere, and everybody understands it, and it’s just sort of an open invitation for conversation…When somebody says, ‘Oh, such and such place is hands down the best ever,’ nobody ever says, ‘Oh. Okay, cool. Thanks. You want to go play some hockey?’ No, it’s never like that. It’s always a conversation, and nobody’s ever right, and nobody’s ever wrong. It’s like this friendly thing you can talk about.”

Scott’s love of pizza led to him creating Scott’s Pizza Tours, which in turn set him on the path to collecting pizza boxes, and he now has 1,400 and counting. “I just figured, I have to understand every aspect of [pizza],” Scott said. “I was driving out to Long Island to see pizza oven factories, and tomato farms. I needed to know as much as could about everything. When I started noticing beautiful-looking pizza boxes, I had all these questions…Why go through all the trouble of putting this sometimes beautiful art, and sometimes absolutely atrocious art, onto a box that’s just gonna get thrown in the garbage?”

Adam’s love for pizza has found its expression at Margot’s, which is so popular that all the seats sell out in a matter of seconds when tickets go on sale. The pizza is a little difficult to pin down, but it’s all Adam. “It’s basically an amalgam of many different styles throughout the country that I fell in love with,” Adam said. “My first love was basically the Midwestern thin crust pies. It’s got that thinness. I love New York pizza. I love how it’s crisp and you can fold it still. When I went about making my crust, I made sure that it was crisp but you could fold it.” How do people get tickets for Margot’s? Go to the website linked above and follow the instructions. The next one is on September 10th at Emily in Clinton Hill, Brooklyn, and tickets will go on sale September 3rd at exactly 10 p.m. Pro tip: You have to be on the Margot’s Pizza mailing list to receive the link to buy tickets.

I promise that this special three-part Special Sauce series on pizza will have you craving your favorite slice, no matter where you live. That is, of course, if you love pizza. And who doesn’t love pizza?

Special Sauce is available on iTunes, Google Play Music, Soundcloud, Player FM, and Stitcher. You can also find the archive of all our episodes here on Serious Eats and on this RSS feed.

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Buttery Clams With Burst Tomatoes: As Easy as Turning on Your Broiler

Buttery Clams With Burst Tomatoes: As Easy as Turning on Your Broiler

[Photographs: Vicky Wasik] Editor’s Note: We’re very excited to welcome writer, photographer, and cook Michael Harlan Turkell back to the virtual pages of Serious Eats. In this series, Michael will share some of his favorite recipes that use the broiler, one of the most powerful […]