[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 […]
4. Add clams to the pan, nestling them between the tomatoes. Pour in the vermouth and add the butter in the center of the pan. Broil for 2 minutes, and then flip the clams, baste with the liquid and return to the broiler until all […]
[Photographs: Vicky Wasik] Growing up in Kentucky, I didn’t have any opportunities to sample homemade semifreddo, and by the time I went to culinary school it seemed to have fallen out of fashion—or at least it was absent from the menus at the sort of […]
This six-ingredient semifreddo harnesses the power of a stand mixer to whip whole eggs, streamlining the process found in traditional recipes that whip the yolks and whites individually. It’s a no-fuss approach to semifreddo, summer’s best make-ahead dessert. Sweetened with honey alone, it has fresh […]
[Photographs: J. Kenji López-Alt, Aki Kamozawa and H. Alexander Talbot] We are well into August, but cookout season isn’t quite over and I’m intent on using these last couple weeks before Labor Day to spend as much time with my grill as possible. We’ve been […]
[Photographs: Vicky Wasik] Finding a way to be alone when working in a busy restaurant environment isn’t an easy task, but I believe it’s always important to carve out some me time. This is usually accomplished by scurrying into the pantry during a lull for […]
[Photograph: Vicky Wasik] For this savory spread, fleshy plum tomatoes are slowly roasted with aromatic garlic and thyme until they grow jammy and sweet with concentrated flavor. The oven-dried tomatoes are pulsed with briny capers, then combined with a generous dose of the best-quality extra-virgin […]
[Photograph: Vicky Wasik] Fat-washing is a simple process that infuses liquor with all the alcohol-soluble flavors in fat. This is a great trick to fancify any not-so-great whiskey into something smooth and rich. As a bonus, the butter becomes flavored with spicy notes of bourbon, […]
[Photographs: Vicky Wasik. Video: Serious Eats Team] Today, we bring you our very first intra-office cooking challenge. The contestants: assistant culinary editor Sohla El-Waylly and pastry wizard Stella Parks. The premise: Each makes delicious food from a mystery box of ingredients chosen by the other. […]
6. Gelato is typically served at about 16°F (-9°C), while most American freezers run at 0°F (-18°C). For the most authentic presentation, soften gelato to 16°F in the refrigerator before serving. In a squat container, like a yogurt tub or a square storage container, this […]