[Photograph: Jeff Cravotta. Burger photograph: Emily and Matt Clifton.] It’s pretty rare for a Special Sauce interview to speak so directly to me that it feels like I’ve been hit in the gut. But that’s exactly what happened when I talked with Pulitzer Prize-nominated author […]
Have you ever taken a sip of, say, a nice full-bodied Shiraz and smelled something that crossed over from earthiness into just plain stinky? Did the stink kind of remind you of cooked cabbage? A coworker’s broccoli-heavy lunch? Did it perhaps smell a little…farty? You’re […]
If you’re reading Serious Eats now, it’s because people like you believed in Serious Eats when we first started out. You might not believe the things we had to overcome to get here, but I’ve written a book about it all. It’s called Serious Eater: […]
2. Heat 2 tablespoons of butter in a large skillet over medium heat. In a large bowl, whisk together milk, eggs, and vanilla extract. Whisk in a generous pinch of kosher salt. Using tongs, briefly dip a crepe into egg mixture. Allow excess to drip […]
[Photograph: Vicky Wasik] Tiradito marries Japanese sashimi with Peruvian ceviche. Instead of the smaller chunks of fish found in a ceviche, tiradito features large sashimi-style slices. In place of marinating the fish as one would for ceviche, tiradito calls for finishing it with a bright […]
[Photographs: Vicky Wasik] One of the many joys of Peruvian cuisine is the beautiful way in which it has melded with the foods of immigrants. Nikkei cooking, for example, is Japanese-Peruvian food, the result of a 19-century influx of Japanese migrants to Peru. Peruvian food […]
This light and silky buttercream is none too sweet and beautifully stable at room temperature. The finished product can be customized with a splash of extract, a drizzle of melted chocolate, concentrated fruit purées, or just about whatever you crave. Get Recipe! Source link
6. Troubleshooting: The ideal working temperature of Italian buttercream is approximately 70°F (21°C). At this temperature, it should be creamy, smooth, and light and should weigh about 6 ounces (170g) per cup. If too cold, it will be denser, potentially with a greasy, curdled, or […]
[Photographs: Vicky Wasik] This may sound counterintuitive, but when it comes to fruit-flavored buttercream, stay the heck away from fresh fruit. It’s hard to resist those baskets of glistening strawberries at the farmers market or a quart of blueberries from the local u-pick, but they’re […]
[Photographs: Vicky Wasik] More Eggs Buying tips, techniques, and recipes, no matter how you like them. Supermarket grocery shopping is not my strong suit. I get easily overwhelmed in the packed, sprawling aisles. And unless I’m shopping for work-related recipe development projects, I rarely walk […]