What's new on Serious Eats No Images? Click here FEATURES A while back, a reader asked us to test out peanut butter sous vide steaks, which is either something of a fad among sous vide enthusiasts or an elaborate exercise in trolling people to post pictures of turdy-looking (and -sounding*!) steaks. Either way, we decided to try it out for ourselves to see if it was worth the hype. TECHNIQUES |
Monday, August 26, 2019
We Tested Peanut Butter Sous Vide Steaks
Friday, August 23, 2019
All-Pistachio Everything
Go for green No Images? Click here Welcome to the Wild World of Pistachios Stella has been on a bit of a pistachio kick recently. It all started with her pistachio paste, the smooth, bright green paste in the photo above. While almond paste is easy to find in supermarkets, pistachio paste is a rarer beast. Like a cross between pistachio butter and marzipan, this thick and flavorful pistachio paste can be used on its own as a spread or as a base for colorful pistachio desserts. Things to make using your pistachio paste Meet Stella's dream pistachio ice cream From blanching, peeling, and toasting the pistachios to an overnight infusion with milk and cream, this recipe is a labor of love. But the results are well worth it: a pistachio ice cream that's rich, creamy, and aromatic. |
Win a Food Lover's Dream Getaway to Turkey
Airfare included! Kanat and menemen; köfte and salep: these are a few of our favorite things. Turkish street foods are in a league of their own and deserve to be enjoyed firsthand. So we want to send one of you (and a friend!) to try them yourself on a grand tour of Turkey! Bring Turkey to your own kitchen! By entering the sweepstakes, I agree to the sweepstakes’ Official Rules. I also agree to receive email communication and special offers from Bright Cellars, Alala, Encounters Travel, The Zoe Report, Girlboss, Serious Eats and Boston Proper. |