Page 40 - Serious Eats News Today

The mothers of the baking world, sourdough starters worth celebrating too Meet the cultures, also known as mothers, that are behind the local breads you love. Share Ten-month-old Sandy Winthrop inspects a loaf of his mom Kate Whittemores homemade tahini-wheat sourdough a few days before Mothers Day. Whittemore gave some of her same sourdough starter to Rose Foods owner Chad Conley, where its used to make the bagels. Brianna Soukup/Staff Photographer Meet Zola: She’s bubbly, vivacious and ad...

When you’re shaping, feel free to use as much flour as you need to keep it from sticking to your counter, and there’s no need to worry about overworking the dough and making it tough. Per J Kenji López-Alt in Serious Eats: “Because of ricotta’s high protein and fat content, even with excess flour the dough will have trouble forming gluten, the protein network that can make dough tough to chew.” Once formed, just drop the gnocchi into a pot of salted boiling water and they’ll be don...

Soft and pillowy ricotta gnocchi are studded with lemon zest and paired with a spring-inspired leek and pea sauce.

Now Is the Time to Embrace Not-Hot Food Share Photo: Natalia Lisovskaya, Shutterstock To sign up for our daily newsletter covering the latest news, hacks and reviews, head HERE. For a running feed of all our stories, follow us on Twitter HERE. Or you can bookmark the Lifehacker Australia homepage to visit whenever you need a fix. When it’s hot outside three things will become true: I will start to hate using my oven. I will want to invite people to my yard to enjoy a meal al fresco. I will gr...

By: Kathryn Whitbourne  |  Updated: Apr 23, 2021 " " The origins of the word "cocktail" is "quite as dark as the origin of the thing itself," wrote H.L. Mencken. WIN-Initiative/Getty Images Probably not long after the invention of liquor, people may have started messing around and adding things to their favorite spirit. We know that by the 1600s, people were fond of alcoholic punches. But the cocktail as we know it is a more recent invention. Here are some other fa...

Your foods not underseasoned — it just needs lemon TODAY 3 hrs ago © Provided by TODAY Whether dressing a salad, finishing off seared scallops or squeezing into a drink, lemons are a handy, versatile ingredient in the kitchen. The acidic quality of lemon juice brightens up everything it touches. Yes, lemons are very commonly used in cooking, but theyre still, somehow, underutilized. One of the first things that my former editor at Serious Eats, J. Kenji López-Alt, taught me, was that foo...

Get to know your oats, and all the types and ways to eat them Becky Krystal Like geologic time, my life is divided into distinct food periods. Early post-college, it was Bisquick and rotisserie chicken. A few years later, homemade pizza (ongoing). Maternity leave was the era of oatmeal, easy and nourishing enough to whip up with a baby on my hip. The pandemic has been the age of sourdough bread, quesadillas and … a return to oatmeal. Will it ever not be time for oatmeal? ...

Print Chef Regina Mitchell’s Zoom cooking class begins like a lot of Zooms: friendly banter, reminders to mute here, some technical adjustments there. A few minutes after the 4:30 p.m. start time, there are about 20 people on the call. The menu for tonight: a vegetable stir-fry and a lemongrass-ginger soda. “The blind can cook!” she says to the camera and laughs. “People say when you have lemons, you make lemonade. I turn lemons into limoncello. Or a lemon pavlova.” Mitchell, 60, beca...

How to cook a steak in a cast iron skillet Theres no "correct" way but... this is the correct way. Shep McAllister FacebookTwitterEmail While your cast iron skillet can be used to cook just about anything, there may not be any single food more associated with the heavy metal pans than steak. If the very thought of a thick cut of beef sizzling on a well-oiled cast iron pan gets you drooling, here’s how to whip up a perfect steak yourself. Why you should cook your steak in a cast iron skillet T...

Serious Eats Criticized For Origins As Website To Rate Hotness Of Root Vegetables NEW YORK—Facing backlash from staff, readers, and the culinary community at large, popular food website Serious Eats came under fire Thursday when its creator acknowledged it was originally set up for the purpose of ranking various root vegetables according to their physical attractiveness. “As much as it embarrasses me to admit it, Serious Eats began not as a way to connect people with recipes they love, but ...