• 4 to 6 jalapeños • 1 cup Champagne or white wine vinegar • 2 teaspoons white sugar • 1 teaspoon kosher salt • 2 cloves garlic, peeled and thinly sliced Stem and then thinly slice jalapeños into circles.
Chilies and garlic are the key components of China's spicy aromatic flavor base. [Photographs: Shao Z.] Study cuisines from around the world, and you'll find that many tend to rely on fairly consistent
It's hard for me to remember a time when I didn't crave spicy food. Salsa, Tabasco, and Pickapeppa sauce (try it on red beans) have been staples of my condiment repertoire for at least the last 20 years.
Larb doesn't need to blow your face off. [Photograph: Max Falkowitz] Editor's note: Please welcome friend of Serious Eats (and former contributor) Joe DiStefano, a.k.a. "The Man Who Ate Queens." These
Can't handle the heat? Then it may be wise to get out of the kitchen, as our latest book shows you exactly how to create the world's most scorchingly delicious dishes. To celebrate the release of Lonely
It's time to spice up your pantry. OK, so you don't have a pantry like your granny's, one where she stored glistening jars of jams, jellies and pickles made with goodies from her garden. Maybe you don't
Today, Guest Editor Dorie Greenspan is sharing five ways to capture every last drop of flavor from vanilla bean pods. Vanilla is earthy. It's ethereal. It's exotic. It's indispensable in some recipes when
The finalists are in, and we want to know -- which recipe is your pick for Your Best Green Holiday Side? We've tested and tasted our way through the recipes for Your Best Green Holiday Side, and have with
'Tis the season when you’ll arrive at parties with boxes in tow and ship packages across the country. And while flowers and gadgets are nice, the best gifts are the ones you can eat. Do you make fruit