Our weekly roundup of what the two of us have written over on Serious Eats.
Shrimp Tikka Masala
Martha Stewart Approved shrimp curry that's pungent, rich, and easy.
Squash and Fennel Soup with Candied Pumpkin Seeds
Blake could really "go on for paragraphs about this soup," but advises you to just "please cook i...
Personally, I didn't need any convincing, but after seeing the above picture, I can see why you might. It's the same reason Alton Brown went to great lengths on a recent episode of Good Eats to hide a central ingredient in his recipe. Something small, something oily, something canned, something with a rather poor reputation. This particular foodstuff was apart of a puzzling, yet intriguing...
Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!
First things first: there's something to clear up about " sliders ." They are not mini hamburgers. Along with Adam Kuban over at A Hamburger Today, I actually sort of hate mini hamburgers and the implied cuteness . Sliders are a different beast, and not cute. They are compact and small, yes, but they are also haunted by sauteed onion, which they are cooked on top of to create a sort of...
Our weekly roundup of what the two of us have written over on Serious Eats.
Chicken-Fried Rice
From Mark Bittman, "a vibrant and clean fried rice recipe, that's blessedly free of hijinks."
Pork Chops with Vermouth-Braised Fennel
Juicy pork over a bed of caramelized fennel: most people would pay good money for a m...
The question about whether a steamed duck leg tastes as good duck confit has been boggling my mind for months ever since I read this article in the New York Times . Finally, last night, after spending the previous three days hacking up two ducks, rendering loads of fat, and figuring out what to do with the heads ( Jonathan Gold actually sent me some interesting options on Twitter), I f...
[Photographs: chispita_666/Flickr CC and Cooking Issues blog]
Wednesday Links is our weekly collection of the four most interesting food reads we've discovered in the past week. Enjoy!
Idea Lab is where we explore topics before we head into the kitchen. We welcome your thoughts, opinions, and ideas, so please leave them in the comments!
Though I once praised the virtues of the broiling pizza on Serious Eats, I'm now over it. I'm tired of broiler antics and pre-heating cast iron pans to make approximations of Neopolitan-style pizza at home (I've already ruined one ba...
Welcome! Here's our weekly roundup of what the two of us have written over on Serious Eats.
Omelet with White Beans and Green Onions
This odd omelet from José Andrés features sauteed white beans and scallions.
Alice Waters' Chicken Noodle Soup
Sometimes the simple recipes surprise you the most.
Red Posole...
Every Friday, we publish a story about life as a cooks and eaters in Chicago. Markets, restaurants, secret finds, really tasty bites--or just a great story. We're lucky to live here.
Close your eyes and think about instant ramen...I know it's probably been a while. You probably have in mind some MSG-laden bastion of cheap college eating, because that's where I used to be, too.
But now it...
Blake and Nick live in Chicago and have written for The Paupered Chef and other publications since 2006.