[Photographs: Vicky Wasik, Joel Russo. Video: Serious Eats Team] If you don’t have Cambodian relatives or friends, it’s quite possible you’ve never had the good fortune of eating the delicious food of this coastal Southeast Asian country. In cities with small Cambodian communities, restaurants and […]
[Photograph: Joel Russo. Video: Serious Eats Team] If you’re hoping to familiarize yourself with the mouthwateringly delicious foods of Cambodia, look no further than cha kreung satch moan. This chicken stir-fry, adapted from a recipe from Chinchakriya Un and her mother, is salty, sweet, pungent, […]
Tiger salad with dried shrimp. [Photographs: Vicky Wasik] Some restaurant dishes are so good, you can’t help but order them every time you have the opportunity. For me, the tiger vegetable salad at the New York–based chain Xi’an Famous Foods is one such dish. It […]
[Photograph: Vicky Wasik] Inspired by lao hu cai, the tiger vegetable salad served at Xi’an Famous Foods, this recipe also nods to the restaurant Fu Run in Queens, which specializes in cuisine from the Dongbei region of China. Crisp-tender batons of celery, stems of cilantro, […]
[Photographs: J. Kenji López-Alt, Shao Z.] If I show up at a barbecue and don’t trust the chef, I steer clear of any chicken I see—more often than not it’s going to be mediocre. But grilled chicken doesn’t have to be stringy and flavorless—use the […]
[Photograph: Vicky Wasik] While it may lack the romance of fresh-from-the-farmers-market produce, freeze-dried fruit is second to none for making a vibrantly colored, ultra-fruity no-churn ice cream. Because it contains zero moisture, freeze-dried fruit can be ground into a fine powder that dissolves readily in […]
[Photographs: Vicky Wasik] Everyone loves the idea of a secret ingredient, a pinch of a mysterious something that elevates a recipe. But, as with many types of sorcery, this power comes at a cost. So it goes with this outrageously purple ice cream, which trades […]
[Nik Sharma photograph: Courtesy of Nik Sharma. Meatloaf photograph: J. Kenji López-Alt] This week, in part two of my conversation with chef and food writer Nik Sharma, we dug into the science-based approach to cooking that informs his terrific new cookbook, Seasons: Big Flavors, Beautiful […]
Daniel’s tortilla española is excellent hot or cold, but you may find it even better at room temperature. [Photographs: Vicky Wasik, except where noted] Like many other Americans, I grew up under the impression that most savory meals ought to be served hot. “Eat before […]
[Photographs: Vicky Wasik] I’d like to say that every recipe I share on Serious Eats is the result of carefully crafted formulas conceived through meticulous testing, but occasionally, as with my ricotta cookies, I arrive at a recipe through a more technically advanced process that […]