Meeting with the Community Board is basically like doing martial arts. Win, lose, or draw, it's gonna hurt. You don't really engage so much as struggle for survival. And somewhere in the middle of all this, all you want to do is curl into a ball and whimper for your mommy.
There are too many great meat dishes in the Korean canon to pick a favorite, but this one of stir-fried marinated pork with kimchi is definitely in my top five. Easy to make, it features thin strips of pork shoulder in a spicy-sweet blend of Korean chili paste, garlic, ginger, soy sauce, and sesame oil—plus a bit of Asian pear for both flavor and its tenderizing effect on the meat.
Banish the afternoon blues with these simple smoothies. Using frozen fruit gives these drinks a frosty edge. Yoplait® Original flavors appeal to the whole family whether it's a classic strawberry yogurt for the kids or a blackberry pomegranate for a grown ups. Add chia seeds to the mix to get a boost of Omega-3s.
A lot of the expert advice on picky eating focuses on the cutesy—using fun and whimsical presentations to charm kids into trying new things—but my experience is that kids see right through those strategies and find them insulting. Here's an approach that helps picky eaters try new foods without any tricks.
Many recipes instruct you to add garlic to the pan only after the onion has already cooked for a few minutes. Why is that? And why can't you just add them both at the same time? We ran some tests to find out.
The iconic red sauce meatball—one of the foundational foods of Italian cuisine in the U.S.—has more to do with the New World than Naples. Its development, and its influence on what Italian-American cuisine would become in the U.S., is inextricably tied to New York City. This is the city where Italian-American became American, and where the meatball as we know it began.
Ever Try Your Tomatillos Raw? This Steak, Tomatillo, and Corn Salad With an Ancho Vinaigrette May Just Convince You
This all-in-one meal in a salad is perfect for those late summer or early fall evenings. Sweet corn and spice-rubbed flank steak along with bright, crunchy raw tomatillos are tossed in a lime and olive oil vinaigrette with a hint of spicy chili and salty cotija cheese.
As the weather starts to cool down, schedules start to fill up again and the pace of life starts to quicken, but that shouldn't mean you don't have time to throw together a delicious, healthy meal. We rounded up 16 fast-and-easy stir fry recipes that will keep you from resorting to boxed mac 'n' cheese for dinner this fall.
For San Francisco-based husband-and-wife restauranteurs Sara Deseran and Joe Hargrave, it took a trip to Mexico City to show them that Mexican food can be evolved and cosmopolitan, and still be real. The Hargraves have conscientiously channelled this realization into their Tacolicious restaurants and, most recently, into their inventive new cookbook, Tacolicious: Festive Recipes for Tacos, Snacks, and More.
Eggplants have always been a difficult vegetable for me. They come in different shapes, sizes, colors, and stripes and are surrounded by dos and don'ts. But with enough delicious recipes under your belt, it's pretty easy to overlook the post-cooking appearance and realize that all those dos and don'ts are really more suggestions than hard-and-fast rules. This recipe, which combines small Italian eggplants cooked whole in olive oil along with harissa, chickpeas, and tomatoes, is one such preparation.
Amy Thielen's fantastic New Midwestern Table celebrates iconic heartland dishes that haven't all gotten the nod of the cool kids—homemade braunschweiger (a soft, smoky pork pâté), beer cheese soup, and the homey chicken hotdish. Here, she shares a few cookbooks that inspire her.
Hate pumpkin beer? Here are a few delicious alternatives.
Nuts are the perfect way to add warm, nuanced flavor to otherwise one-note baked goods. From rosemary-pine nut sables to a fresh fig and hazelnut tart, we've pulled together 20 recipes to bring crunch, sweetness, and complexity to your fall desserts.
Olives have been a part of the human diet for thousands of years, long before the canning industry, grocery stores, and martinis came into play. But a few decades ago, your average American knew only a few varieties—some were green, some were black, some were pitted, and the best ones were pimento-stuffed...and that was that. Today, we dig a little deeper into the diverse and versatile world of olives.
When I recently moved across the country, I knew I'd be without my full kitchen for an extended period of time. So I put together an emergency kitchen-in-a-box containing all the hand tools, small gadgets, knives, and pots I'd need to cook just about anything. Here are the contents of my Emergency Cooking Kit.
I'm about a month away from turning in my first cookbook, and I can definitely say it's been the biggest project I've taken on in my professional life. What have I learned? For starters: stock up on plastic takeout containers.
When you can't have gluten, finding palatable substitutions to your favorite foods can be a real hassle. Luckily, we have Karen Morgan's The Everyday Art of Gluten-Free to help you through that quest. Take this thickly-frosted, fruit-stuffed pop tart as a shining example of what can be done with a little starch manipulation.
After Chef Karen Morgan was diagnosed with celiac disease in 2002, she slipped into what she describes as a culinary depression. Rather than resign herself to a life of rice pasta and hedonistic fantasies of wheat, Morgan took it upon herself to discover if, and how, the textures and flavors of well-loved gluten-dense foods could be replicated. The results? Her masterful new cookbook, The Everyday Art of Gluten-Free.
A culinary tour of Chiang Mai at home, 12 farmhouse ales to put on your list, how to improve your boring lunch salad with a pizza wheel, and more: check out what you missed this week on Serious Eats!
Mexican-style ceviche three ways, short rib grilled cheese (hey, fall's a-comin'), and how to make not one but two traditional Thai soups at home: get your weekend dinner inspiration from Serious Eats!
A base of roasted red pepper cream sauce swaths pre-cooked, medium-sized pasta shells. I like the sauce smooth and silky, so I purée the roasted pepper mixture before adding a combination of heavy cream and half-and-half, along with three cheeses: ricotta, Fontina, and Asiago. Italian sausage, garlic, and onions, boost the sauce with extra flavor.