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Serious Eats
Food Serious Eats: Food - Recipes |
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From Serious Eats
[Photograph: Linda Xiao]
Garnished with an apple slice for subtle aroma, the gingery Black Star cocktail from Mayahuel in NYC is complex yet soft.
Note: At Mayahuel, they make a larger batch of ginger syrup, blending the sugar and ginger juice in a blender to help it dissolve.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following ... Quick Read |
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From Serious Eats
[ Photographs: Joshua Bousel ]
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
Special equipment: Grill
Ingredients
serves serves 3-4 as a side dish, active ... Quick Read |
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From Serious Eats
[Photograph: Alexandra Penfold]
Strawberry Shortcake traditionally involves biscuits, cream and berries though there's nothing wrong with making it with say, doughnuts or red velvet. When strawberries are in season I support strawberry shortcake in all forms and this recipe is quite possibly the easiest strawberry shortcake ever. All you need are fresh strawberries, a bit of orange juice, graham crackers and ... Quick Read |
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From Serious Eats
[Photograph: Marvin Gapultos]
As a kid, I turned my nose up the mere mention of tapioca pudding, despite the fact that I had never even come close to trying the stuff. I'm sure I'm not alone here. But for Marvin Gapultos, a warm Filipino tapioca porridge called tambo-tambo remains a favorite dessert. And why not? The tapioca pearls glimmer in a rich coconut milk broth, studded with fat, chewy rice balls and ... Quick Read |
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From Serious Eats
[Photo: Brian Oh]
The recipe for this spring-appropriate Negroni comes from Jeff Faille of Fiola in Washington, DC. It's mellow, sweet, and citrusy. Bruichladdich's subtle Botanist Gin is available at fine liquor stores and online.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
... Quick Read |
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From Serious Eats
[Photograph: Brian Oh]
Ransom Old Tom gin adds richness to this Negroni variation from Fiola in Washington DC. Barolo Chinato adds notes of chocolate. Tempus Fugit's Kina L'Avion D'Or is made by infusing white wine with cinchona bark, orange peel, wormwood, and spices.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on ... Quick Read |
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From Serious Eats
[Photograph: Brian Oh]
A pisco based negroni from Jeff Faile of Fiola in Washiongton, DC. This slightly boozier variation on the classic calls for rich Amaro Nonino, plus Bittermens Amer Nouvelle, a bitter orange liqueur inspired by Alsatian tradition.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
... Quick Read |
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From Serious Eats
[Photograph: Brian Oh]
This Negroni, found at Fiola in Washington DC, is made with Gran Classico Bitter instead of Campari. The result is bit lighter and a little smoother than the traditional mix.
Special equipment: Old Fashioned glass, mixing spoon
Ingredients
serves makes 1 cocktail, active time 2 minutes, total time 2 minutes
... Quick Read |
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From Serious Eats
[Photograph: Yvonne Ruperti]
Notes:Curry leaves are not to be confused with curry powder. Curry leaves can usually be found in stores that specializes in Indian cuisine. It's usually found fresh in bunches with the produce.
About the author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary ... Quick Read |
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From Serious Eats
[Photographs: J. Kenji Lopez-Alt]
Note: This recipe will make more sauce than is needed for three pizzas. Extra sauce can be stored in a sealed container in the refrigerator for up to one week. Serve with pasta, if desired. Store-bought dough can be used in place of homemade. Use about 10 ounces of store-bought dough per pizza.
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats ... Quick Read |
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