Our weekly roundup of what the two of us have written over on Serious Eats.
Cauliflower Stew with Lamb
This stew is "kind of a miracle." Potatoes and cauliflower add the most body here, and the ground lamb helps lend a little meaty punch to each bite.
Sea Scallops alla Caprese
A gorgeous Caprese salad paired not...
The kiwi that could change everything
I keep returning to Korean barbecue, and once I get it in my head, nothing else interests me. The amazing flavor of the meat--beefy and complex and sweet--and the unique butchering and cooking method, which renders the normally tough short rib into a grillable pleasure. These things are crack to someone who loves to eat and is fascinated with cooking.
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Our weekly roundup of what the two of us have written over on Serious Eats.
Huaraches with Black Beans and Radish
Huaraches are flattened ovals of masa that get their name from the Mexican sandal.
Roasted Beet and Potato Borscht
Roasted beets and potatoes plus some chicken stock become this rustic, perfect-for-au...
Though it pains me to say this, the Chicago hot dog has one little flaw. It’s not always an issue, but it’s there just the same. Most of the seven toppings which make up a proper Chicago-style Hot Dog can be had at any time: mustard and relish are condiments, celery salt is a seasoning, the sport peppers and pickle come from a jar, and onions can be freshly cut up at any time of the year....
Our weekly roundup of what the two of us have written over on Serious Eats.
Hummus with Ground Lamb and Almonds
The hummus here is a perfect match for lamb, which is mixed with cinnamon, almonds, and a final sprinkling of smoked paprika. Each bite is tangy, rich, and gorgeously perfumed thanks to the spices.
C...
Oatmeal at Cafe Fanny in Berkeley
I think I've always loved the idea of oatmeal for breakfast: it's simple to make, it sticks to your ribs until lunch, and it's economical. I don't always put a lot of time into breakfast, or much thought, save the occasional calm morning of a slow-fried egg on toast or scrambled eggs with chives from the windowsill garden . Oatmeal seems like a good,...
Our weekly roundup of what the two of us have written over on Serious Eats.
Green Tomato Curry with Potatoes and Garlic
Turns out Indian cuisine has a grand tradition of finding uses for green tomatoes, apparent in this dish with a "gorgeous aroma" of garlic.
Forget the chips.
You know the drill. You walk into a Mexican restaurant anywhere in the country. You sit down. Within moments -often before drink orders are taken- a bowl of tortilla chips and salsa are rushed out to the table. You immediately dig in. Time disappears. Before you order, before you even think about ordering, salsa stains the tablecloth and all the chips are mysteriously gone....
Our weekly roundup of what the two of us have written over on Serious Eats.
Ham and Pear Crisp with Spiced Butter
The butter used to coat the bread is mixed with ground coriander, ginger, and pumpkin pie spice creating an almost Christmas-y aroma, which plays off the sweetness of the pear and the ham perfectly.
Our weekly roundup of what the two of us have written over on Serious Eats.
Bacon and Kimchi Fried Rice
The mix of fatty, salty bacon with the spicy, acidic kimchi might be the perfect way to dress up this leftover rice standard.
Ancho Chicken Soup with Masa Dumplings
This chili-laced soup from Veracruz uses mas...
Blake and Nick live in Chicago and have written for The Paupered Chef and other publications since 2006.
