[Photographs and video: Tim Chin] There are probably a thousand ways to make sourdough bread. Consider the catalogue of shapes alone: boule, bâtard, baguette, miche, pain de mie (or pullman), baton—that’s just a sample of a much longer list of the conventional French shapes. Sourdough…
[Photographs and video: Tim Chin] There are probably a thousand ways to make sourdough bread. Consider the catalogue of shapes alone: boule, bâtard, baguette, miche, pain de mie (or pullman), baton—that’s just a sample of a much longer list of the conventional French shapes. Sourdough…
[Photographs: Richard Boll] On this week’s Special Sauce we talk to Dan Barber, executive chef and co-owner of Blue Hill, about the huge changes being brought about in the food culture by the Covid-19 pandemic. The startling conclusions he’s come to are the result of…
[Photographs: Sasha Marx] It’s prime produce season, which means it’s that time of the year when fridge Jenga can quickly get out of hand as you try to fit just one more bag of shishitos into the crisper, decapitating at least one pepper as you…
[Photographs: Daniel Gritzer, Vicky Wasik] Though it’s hard to believe it’s already summer, the rising temperatures that are creeping up on us are a sweltering reminder. While some of us have held onto our piping hot cups of coffee this far into the year, now…
[Photographs: Vicky Wasik] If there’s one trait the Serious Eats staff shares above all else, it’s that we’re adventurous eaters. We all go out of our way to broaden our palates, and most of us will try just about anything at least once. But that…
[Photograph: Daniel Gritzer] I’ve been experimenting with iced coffee methods to get a little reprieve from the summer heat (and to make the isolation imposed on us by coronavirus more entertaining). My go-to is Japanese-style iced coffee, which I learned some years ago was my…
[Photograph: Daniel Gritzer] I’ve been experimenting with iced coffee methods to get a little reprieve from the summer heat (and to make the isolation imposed on us by coronavirus more entertaining). My go-to is Japanese-style iced coffee, which I learned some years ago was my…
[Photographs: Vicky Wasik, Sasha Marx, and J. Kenji Lopez-Alt] Throughout these first few months of quarantine cooking we have embraced a “component cooking” approach to meal-planning, which helps alleviate some of the workload of preparing most, if not all, meals at home. Simmering a big…
[Sheila Flanagan Photograph: Courtesy of Sheila Flanagan] On this week’s Special Sauce we’re once again talking about selling cheese during the pandemic with cheesemonger Anne Saxelby of Saxelby Cheesemongers and cheesemaker Sheila Flanagan of Nettle Meadow Farm and Artisan Cheese. Without a hint of self-pity,…