This easy meal of tender and juicy poached chicken with asparagus and a creamy green goddess sauce is light and fresh, perfect for marking the beginning of spring. For this dish, we lightened the green goddess with whipped cream, which softens the herbaceous flavor, making it more delicate, and lends a luscious, mousse-like consistency. (If…
Tag: Serious Eats: Recipes
Baked Eggs With Creamy Greens, Mushrooms, and Cheese
Three kinds of leafy greens combine with mushrooms, garlic, leeks, mustard, and spices to form the base for a baked-egg dish that’s a bit like an omelette turned inside out. It’s an ideal recipe for brunch, or really any meal of the day. Get Recipe! from Serious Eats: Recipes http://bit.ly/2nAY1pJ
Japanese Mentaiko Spaghetti (Pasta With Spicy Cod Roe and Butter Sauce)
Mentaiko spaghetti has become a classic of the Japanese-Italian kitchen, and is popular on late-night menus as an accompaniment to heavy drinking. It’s also as easy as can be: deliciously buttery noodles, tossed with spicy cured pollack roe and strips of nori—all the flavor of the ocean, packed into an effortless bowl. Get Recipe! from…
Creamy Vegan Saag Paneer (With Tofu)
The wonderful thing about saag paneer—the Indian staple of greens and fresh cheese in a creamy sauce—is that, in my experience, it’s almost universally loved by vegetarians and meat-eaters alike. But what if we wanted to make a completely dairy-free version, so that vegetarians, meat-eaters, and vegans can all enjoy a meal together? This recipe…
Vegan Southern-Style Collard Greens With Mushrooms
Classic Southern braised collards are simmered with smoked pork for a rich and meaty flavor. This vegan version re-creates all of the dish’s most important qualities—a deep, rich, and savory pot likker (broth); meaty bits (in this case, mushrooms) studded throughout; and enough fat to give the collards an unctuous richness well beyond any normal…
Braised Collard Greens With Ham Hocks
Braised collards in rich pot likker (pot liquor), simmered with smoked pork and onions until everything is meltingly tender, is a classic Southern dish. Don’t discard those braising juices, either—sip, slurp, or sop them up. Get Recipe! from Serious Eats: Recipes http://bit.ly/2mvDfDs
Vietnamese-Style Baked Chicken
In this easy weeknight-dinner recipe, we marinate chicken thighs in a mixture of Vietnamese fish sauce, sugar, herbs, and spices, then bake them for a dish that’s infused with flavor and perfectly browned. Get Recipe! from Serious Eats: Recipes http://bit.ly/2mNpfbG
Barbajada (Milanese Hot Chocolate-Coffee Drink)
Why choose between coffee and hot chocolate? The Milanese drink called barbajada is a frothy mix of the two, topped with whipped cream just for kicks. Get Recipe! from Serious Eats: Recipes http://bit.ly/2mnnNty
Blueberry-Lemon Scones
Despite containing both coconut oil and coconut milk, these scones don’t end up with a coconutty flavor at all. Rather, these ingredients provide the same richness and tender but fluffy crumb you’d find in traditional scones made with butter and cream. Their flavor is light and lemony, with bursts of juicy blueberry under a crunchy…
Homemade Tortilla Chips
Most national brands of store-bought chips are too thin for nachos, turning soggy soon after topping. To solve this problem, we start by frying our own chips from fresh corn tortillas. Get Recipe! from Serious Eats: Recipes http://bit.ly/2mMw6m3
Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp
Red Creole jambalaya is a classic of New Orleans cookery: a pot of rice loaded with meats, seafood, tomatoes, and more flavor than you’ll know what to do with. The secret to this one is in carefully orchestrated steps to deepen and build flavor, plus a trip to the oven to guarantee you don’t end…
Homemade Wheat Thins
his isn’t a recipe for any old cracker, it’s a recipe for crisp and thin whole grain crackers that taste exactly like the kind you buy at the store. My recipe hinges on using the same ingredients you find written right on the box: whole grains, oil, sugar, malt syrup, and turmeric. If you don’t…
Easy Pressure Cooker Pork Chile Verde
There’s a reason that my recipe for easy green chili with chicken made in the pressure cooker is one of my most popular pressure cooker dishes. The flavor-to-work ratio is simply off the charts. Here’s the gist of it: Dump some ingredients into a pressure cooker. Turn it on and cook. Blend, season, and enjoy….
Vegan Carbonara Pasta
Carbonara may be one of the most difficult recipes to vegan-ify, since every major ingredient in the sauce is off-limits. But by eating lots of the real deal and getting mighty crafty with an array of unlikely ingredients, I managed to create a vegan carbonara that captures the essence of the original like no other:…
French Onion Strata (Savory Bread Pudding)
The flavors of French onion soup get repackaged into a hearty, cheesy strata (a.k.a. savory bread pudding) in this filling breakfast casserole that’s just as appropriate for lunch or dinner. The secret: more bread, less liquid. Get Recipe! from Serious Eats: Recipes http://bit.ly/2lHlUYF
Roasted-Buckwheat Custards (Soba-Cha Puddings)
These egg custards are rich and dense, with a silky-smooth texture. The secret ingredient is Japanese toasted-buckwheat tea (called soba-cha). Somewhat similar to chestnuts, the buckwheat adds a deeply nutty, roasted flavor that pairs beautifully with the lightly sweet dairy in the custards. Get Recipe! from Serious Eats: Recipes http://bit.ly/2lwfZVg
Detroit-Style Pan Pizza
This is not everyday pizza. It’s not every-week pizza. It might not even be every-month, if you want to live to a reasonable age. But damn, is it good pizza. So good that it’s worth a trip to Detroit just to taste it. So good that it’s worth devoting months of time, weeks of research,…
Quick and Easy Creamy Mushroom Soup
The other I discovered some old mushrooms in the bottom of my fridge, most of them bruised and discolored. The bad news is that once mushrooms start showing discoloration or soft spots like that, they’re not really any good for roasting or salads or even pizzas, where those flaws and soft spots make them kinda…
Malted Chocolate Chip-Pecan Cookies
Have some barley malt syrup leftover from homemade bagels? Put it to good use in these chewy, crispy, nutty, malted chocolate chip cookies. While I opted for a mix of white chocolate and pecans, these cookies are great with whatever chocolate and nuts you have on hand. Get Recipe! from Serious Eats: Recipes http://bit.ly/2mCe9Dm
Homemade Brown Sugar
With a jar of molasses on the shelf, you can always whip up a batch of DIY brown sugar in a pinch. It’s not necessarily tastier or more convenient than the real deal, but without question, it’s better than having to give up on a batch of your favorite cookies. Get Recipe! from Serious Eats:…
Pressure Cooker Beef Barley Soup
A classic beef barley soup is a wintertime staple, but it takes a while to cook…unless you use a pressure cooker. This recipe takes advantage of the higher temperatures of a pressure cooker to get a deeply flavorful beef barley soup on the table in about an hour from start to finish. Get Recipe! from…
Easy, Creamy One-Pot Salmon Chowder
As a born-and-bred Boston kid, chowder holds a special place in my heart, and fish-based chowders doubly so, as a fish chowder was the very first dish I ever got to stick on a real restaurant menu. It was creamy, rich, and satisfying, and totally impractical for any kind of home cooking. At home, I…
Bittersweet Amaro- and Whiskey-Spiked Coffee
Bourbon-spiked coffee gets a bittersweet flavor from caramelly Amaro Averna and herbal, citrusy Gran Classico. Get Recipe! from Serious Eats: Recipes http://bit.ly/2lCof9U
Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon)
This earthy, smoky classic pasta dish has all the flavors of the forest and a campfire packed into it. Loaded with mushrooms, bacon, tomatoes, and a touch of cream, it’ll momentarily transport you from wherever you are to a cabin in a wintertime woodland. Get Recipe! from Serious Eats: Recipes http://bit.ly/2lDrtdz
Pasta With Butternut Squash and Sage Brown Butter
Brown butter-based pasta sauces are some of the simplest things around. They’re emulsions made with a flavorful fat and pasta cooking water that coats the pasta in a thin, creamy sheen of flavor. Throw in some sautéed squash and some sage and you’ve got yourself a great 30-minute meal. It’s a classic fall and winter…
Shrimp Fra Diavolo (Spaghetti With Spicy Tomato Sauce)
Lobster fra diavolo is a classic Italian-American pasta dish, but the lobster version is a lot easier for restaurants than home cooks. Shrimp make an excellent stand-in, as long as you know how to infuse the spicy tomato sauce with some real shellfish flavor. Get Recipe! from Serious Eats: Recipes http://bit.ly/2l4DIx9
Bakery-Style Cream Scones With Milk Chocolate
These super-simple scones come together faster than you can preheat an oven, so pause to enjoy a cup of coffee before mixing up the dough. The scones are fluffy but crumbly and only lightly sweetened, making the pockets of creamy milk chocolate a welcome contrast. I’m fond of Valrhona’s Caramélia 36%, made with caramel instead…
Chocolate Cherry Layer Cake
If you love chocolate-covered cherries, this festive layer cake is just for you. With tart cherry juice in the batter and freeze-dried cherries in the whipped cream frosting, it’s a bright and fruity twist on an otherwise classic chocolate cake. The flavor of the cake itself depends on rich, full-flavored cocoa powder, whether natural or…
Seared Sea Scallops With Leek Risotto and Lemon-Brown Butter Sauce
Seared sea scallops, a rich and creamy leek risotto, and an easy but flavorful brown butter and lemon sauce come together for a show-stopping Valentine’s Day dinner that doesn’t require hours and hours of cooking. Get Recipe! from Serious Eats: Recipes http://bit.ly/2kXSisw
Roasted Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette
I’m all for innovation and wild and crazy ideas, but sometimes it’s okay to find a winning formula and stick with it, especially when that time is dinnertime. There’s a reason beets and citrus are a staple of winter salads: They go insanely well together. But within those constraints, there’s pretty much no end to…
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