Why It Works Heating the milk to between 175°F and 185°F (79 and 85°C) will produce a light and tender curd, without requiring a large dose of acid. Using the minimum acid necessary for a decent yield, and absolutely no more than that, ensures the ricotta tastes milky and sweet, not sour. Holding the curds
Why It Works Scotch bonnet peppers puréed with other fresh aromatics and spices provide the foundation for a powerfully flavored marinade. The combination of bay leaves and whole allspice berries soaked in water produces a steamy smoke that replicates the signature aroma produced by pimento wood, not widely available outside of Jamaica. Marinated chicken is cooked
Many of France’s most beloved dishes started off as peasant food, yet the cuisine has become virtually synonymous with fine dining. There are few surer ways to impress dinner party guests than bringing out a pot of boeuf bourguignon or a tray of meringues. French cooking is outside the comfort zone of most American chefs
Why It Works This eggless version yields a much more ramen-y bun. Cooked instant noodles are pressed into the bottom of a can opened up on both sides and fried in oil until the noodles bind together. So you’ve read a ramen burger review and you perhaps are thinking of trying it out for yourself.
Serious Eats / Andrew Janjigian Why It Works A yeasted dough loaded with butter, sugar, Greek yogurt, and egg creates a tender, light bread-cake hybrid. The filling, known as khoritz in Armenian, is a mixture of chopped walnuts, flour, butter, sugar, and vanilla that’s similar to a streusel. The gata is filled with just a
Our picks for the sharpest tools in the kitchen, no matter your budget or style preference, plus a few extras for the knife nerds among us. Explore Knives Our Favorite Budget-Friendly Steak Knives Cut Through Meat Like Butter—and They’re on Sale I Shucked 150 Oysters to Find the Best Oyster Knives (and My Wrist Is
Long before I ever made a pot of gravy, I’d been convinced of its difficulty. After all, Heinz had hammered my young brain with the idea that lumpy gravy is pretty much unavoidable. Serious Eats / Liz Clayman This, it turns out, is a lie. Gravy is easy to make. There’s almost nothing to it
Why It Works Marinating the lamb in yogurt and salt adds flavor, increases tenderness, and reduces cooking time. Caramelized onions provide a deep flavor base and a flavorful garnish. Blooming spices in hot oil heightens their aroma and flavor. Par-cooking the rice in acidulated water with oil improves its texture and prevents rice grains from
Tips and advice on entertaining, from how to host a pizza party or plan an elaborate Thanksgiving dinner to setting up an engaging cookbook club. 6 Great Condiments to Complete Your Cheese Plate Feed a Crowd With This Thai-Inspired Roast Pork Shoulder Feast Tacos de Canasta (Basket Tacos for a Party or Potluck) Recipe Serious
Why It Works Grilling the chicken livers gives you the best flavor, but broiling is easier and faster. We let you choose which method to use. Exactly how much you cook the onion will determine the sweetness of the chopped liver. We think schmaltz is the only real choice for chopped liver, but you can