Serious Eats Roundup: Summer Corn, Succotash, and Sizzling Steaks

23rd Aug 2010

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Our weekly roundup of what the two of us have written over on Serious Eats.

"Dinner Tonight" Column

QUICK MEALS TO YOUR TABLE FIVE DAYS A WEEK.

Chicken with Tomato-Saffron Vinaigrette with Mixed Greens
Paprika and saffron help give a vivid orange-red tinge and a round, mellow flavor to this simple summer salad.

Summer Succotash with Bacon
Lovely, lovely bacon fat and a shot of...

Griddled Carne Asada Tacos

Or, the best carne asada tacos we've ever had

9th Jul 2010

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As far as I know there are only two kinds of ways to make carne asada. The first method is to take thinly sliced flank or skirt steak, sear it over mad charcoal fire, chop it up, and then stuff it into warm corn tortillas. It's almost always great. The second method is the kind that most taquerias use, which is to scoop some bits of raw steak, plop it on a grill, and sauté until it is cooked....

Serious Eats Roundup: Smoked Paprika, Sriracha Mayonnaise, and a Salad BLT

6th Jul 2010

20100706 ser

Our weekly roundup of what the two of us have written over on Serious Eats.

"Dinner Tonight" Column

QUICK MEALS TO YOUR TABLE FIVE DAYS A WEEK.

Steak and Eggs with Smoked Paprika
A sprinkle of smoked paprika helps wake up this breakfast classic.

Bacon, Lettuce, and Tomato Salad with Aioli Dressing
This dish reinterprets the ingredients of a BLT as a refreshing summer salad.

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Serious Eats Roundup: Prosciutto, Pistachios, and Papaduzul

7th Jun 2010

20100608 ser

Our weekly roundup of what the two of us have written over on Serious Eats.

"Dinner Tonight" Column

QUICK MEALS TO YOUR TABLE FIVE DAYS A WEEK.

Shaved Asparagus, Pea, and Prosciutto Salad
Blake takes advantage of asparagus season by shaving the spring vegetable thinly and tossing it in a salad.

Yucatecan Papaduzul (Enchiladas Stuffed with Hard-Boiled Eggs)
Pumpkin seeds flesh...

Serious Eats Roundup: Cornmeal-Crusted and Pan-Fried

26th Apr 2010

20100425 ser

Our weekly roundup of what the two of us have written over on Serious Eats.

"Dinner Tonight" Column

QUICK MEALS TO YOUR TABLE FIVE DAYS A WEEK.

The Best Oyster Po' Boy Outside of New Orleans
Nick still can't reach the perfection he found in New Orleans, but this cornmeal and flour crusted oyster recipe comes the closest.

Cornmeal-Crusted Pan-Fried Trout
Sometimes the simplici...

Serious Eats Roundup: Respect the Cow

15th Feb 2010
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Our weekly roundup of what the two of us have written over on Serious Eats.

"Dinner Tonight" Column

Quick meals to your table five days a week.

Chipped Beef Gravy
"I can't be the only one who grew up with this meal," Nick writes.  67 comments later, we think he has his answer.

Roasted Salmon and Potatoes with Cucumber Relish
20 minutes in an oven turns out this classy dish.

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Year in Review: An Obsession with Beef

Best of the beef.

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When Blake and I sat back and looked at what food obsessed us in 2009, we noticed an unusual interest in beef. Pork is still the hippest meat around, and praise for beef sometimes seems limited to talk about steaks or short ribs. We wrote about both of those cuts this year, but we did it our way.  We also managed to dress up mounds of round, tenderize brisket, turn chuck into the tender found...

In Search of the Cheapest Sous-Vide Steak

How to transform cheap meat.

4th Dec 2009

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This is why beef chuck roast cooked in a 131°F–140°F (55°C–60°C) water bath for 24–48 hours has the texture of filet mignon.
- Douglas Baldwin, A Practical Guide to Sous Vide Cooking

After my experiments with sous-vide chicken resulted in one of the finest birds I'd ever eaten, I immediately set off on a crusade to transform the cheapest cut of beef I could find into filet mignon...