[Photograph: Robin Bellinger] I have written here before about how great it is to broil a yummy cheap steak, and late summer is the best time of year to do it--with so many wonderful vegetables around, the sides make themselves....
These rolls have a layered dough, sort of like croissants, but they're as easy as pie crust. Or, if you think pie crust is difficult, disregard that last sentence. They're pretty easy, considering the result. Almond filling can be found at most supermarkets.
Curing fish at home is a project that most people shy away from, best left to the skilled hands behind the counter of a local deli. This recipe for Quick-Cured Salmon from Christopher Hirsheimer and Melissa Hamilton's Canal House Cooking introduces the curing process to the home cook with simplicity and ease.
To get a good, crisp, well-charred undercarriage on a pizza, you need to have some means of transferring it to a blazing-hot surface (like a pizza stone or a grill) without any intervening pan. The best way to do this is with a peel—the long handled tool with a flat paddle on the end that pizzaioli use to deposit and retrieve pies from hot ovens. Most professionals use extremely long peels with heavy-duty, rounded metal heads to poke their pies at a safe distance from the mouths of their 1,000°F wood-burning, fire-belching ovens. But what about the rest of us?
When seasonal veggies abound (such as, for example, now), it doesn't matter who you are, where you come from, or how good you are with a julienne attachment. Once in a while you're going to need a little help taking your produce to inspired heights. These ten websites, many of them lesser-known, are among my current favorites when I'm staring at a full crisper and need a little jolt of creativity. Behind each site is a person or team who knows how to find extraordinary beauty in ordinary vegetables.
Recent Posts
Where Do You Get Your Favorite Pizza?
Yep—that's our question. We blab about pizza every day on Slice, but we've never started a straight-up favorite pizza anywhere thread. And since a number of Serious Eaters are going on a crazy all-you-can-fly pass next month, we're looking for your recommendations as we seek out the best pizza in the U.S. So dish: Where is your favorite pizza served? Continue reading »
Eat for Eight Bucks: Broiled Hanger Steak
[Photograph: Robin Bellinger] I have written here before about how great it is to broil a yummy cheap steak, and late summer is the best time of year to do it--with so many wonderful vegetables around, the sides make themselves.... Continue reading »
Dinner Tonight: Alice Waters' Gazpacho
Gazpacho is all over the place in summertime. It's the iconic chilled summer soup; refreshing and acidic and featuring the almighty tomato at its seasonal peak. Many non-traditional ingredients find their way into modern recipes, though, such as avocado or watermelon, and many depend on tomato juice. These are delicious in their own way (including a recipe already covered in this column). However, the original recipe from Spain is pretty simple, featuring olive oil, tomatoes, bread, garlic, and garnishes. Continue reading »
Serious Cheese: Grilled Kimcheeze Sandwiches
It's only natural that someone who loves stinky, funky cheeses might turn to making her own stinky, funky kimchi—deliciously spicy cabbage pickled in the Korean tradition. Kimchi and cheese are two of my favorite foods so it was only a matter of time before they came to share a common home on my plate: the grilled sandwich. Continue reading »
Bread Baking: Almond Rolls
These rolls have a layered dough, sort of like croissants, but they're as easy as pie crust. Or, if you think pie crust is difficult, disregard that last sentence. They're pretty easy, considering the result. Almond filling can be found at most supermarkets. Continue reading »
Talk!
Paris recommendations?
Behind the Scenes with a Food Trucker: How to Pick a Lucrative Parking Spot, Not Piss Off Other Vendors
There's more to planning a lucrative food truck route than just parking somewhere and crossing your fingers that people will show up. Continue reading »
Pizza Obsessives: Casey Crynes, San Francisco Pizza-Party Caterer
"I don't think you need to trick your oven out that much. I've had good luck with my Amana. I feel it helps to be working with a gas oven vs. electric or convection. Just pre-heat so your stone hits 500°F-plus and you're good to go. Mine tops out at 600°F after an hour of pre-heat. But I think you can cook in any oven—see Foolish Poolish. I've always wanted to get a small stone for the toaster oven at my office and see what happens." Continue reading »
Cook the Book: Quick-Cured Salmon
Curing fish at home is a project that most people shy away from, best left to the skilled hands behind the counter of a local deli. This recipe for Quick-Cured Salmon from Christopher Hirsheimer and Melissa Hamilton's Canal House Cooking introduces the curing process to the home cook with simplicity and ease. Continue reading »
This Week in America's Test Kitchen: Foolproof (No-Stick) Grilled Salmon
Cooking delicate salmon can be tricky. Even in a nonstick skillet, it's easy to break the occasional fillet. Introduce that same fillet to a grill, and you've got a real challenge, because when it comes to grilling salmon fillets, it's not the seasoning or the cooking that's confounding—it's getting the fish off the grill in one piece. America's Test Kitchen set out to develop a method that consistently givesave you perfect results—tender interior, crisp skin, and intact fish. Their findings: Oil the fillets and the grate before the two meet, and get your grill searing hot using their unusual technique. Watch the video here for step-by-step instructions or get the recipe at AmericasTestKitchen.com (free registration required). Continue reading »
Sponsor Post: Win Delicious Prizes by Voting for Ghirardelli's Next Intense Dark Chocolate Flavor
What would you do to win free Ghirardelli Intense Dark chocolate for a year? Don't worry, no crazy stunts are required. Voting once a day in the Bring Your Dark to Light contest qualifies could you to win have you enjoying enough dark chocolate to keep your sweet tooth happy for an entire year. Continue reading »
Breakfast in Belgium: NOT Waffles but Bread, Cheese, Jam, and Honey
First and foremost, Belgians do not eat waffels for breakfast. Not ever. Breakfast usually consists of bread and cheese, such as sliced Gouda, jam, and honey. Continue reading »
Poll: Do You Drink At Brunch?
Many New Yorkers plan their weekends around brunch—and at many restaurants, brunch means cocktails. Some will include a mimosa or two in the price of your pancakes or Eggs Benedict; others will have an extensive cocktail menu just for the midday meal. Do you drink at brunch? Take the poll » Continue reading »
Other Ways to Get Your AHT Fix
Don't hang out on SE burger site A Hamburger Today every waking second? No problem. We have other ways for you to keep up with the juicy burgering that goes on around these parts. Follow us on Twitter (@ahamburgertoday) or fall in Like with us on Facebook (facebook.com/ahamburgertoday). It's an easy way to follow all the latest burger news from the comfort of your favorite social-networking home!
Equipment: What's the Best Pizza Peel For My Home?
To get a good, crisp, well-charred undercarriage on a pizza, you need to have some means of transferring it to a blazing-hot surface (like a pizza stone or a grill) without any intervening pan. The best way to do this is with a peel—the long handled tool with a flat paddle on the end that pizzaioli use to deposit and retrieve pies from hot ovens. Most professionals use extremely long peels with heavy-duty, rounded metal heads to poke their pies at a safe distance from the mouths of their 1,000°F wood-burning, fire-belching ovens. But what about the rest of us? Continue reading »
The Crisper Whisperer: 10 Great Blogs for Veggie Lovers That May Be New to You
When seasonal veggies abound (such as, for example, now), it doesn't matter who you are, where you come from, or how good you are with a julienne attachment. Once in a while you're going to need a little help taking your produce to inspired heights. These ten websites, many of them lesser-known, are among my current favorites when I'm staring at a full crisper and need a little jolt of creativity. Behind each site is a person or team who knows how to find extraordinary beauty in ordinary vegetables. Continue reading »
Happy National Waffle Day!
Hey, guess what? It's National Waffle Day! The "holiday" marks the anniversary of the first U.S. patent for a waffle iron, which Cornelius Swarthout received on August 24, 1869. How good a name is Cornelius Swarthout? And how bad do you want a waffle right now? (You do, you really do.) Whether it's the thick and crisp Belgian kind, the denser and chewier Liège, the syrup-filled stroopwafels, or the frozen ones from a box (no shame), be sure to honor the waffle today. Continue reading »