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Two Medicine Sunrise

The Secrets of the Juiciest, Most Tender and Flavorful Italian-American Meatballs

This week at Serious Eats is all about meatballs in all of their glorious forms. We'll share some of our favorite restaurant meatballs (from all different cuisines), and we'll feature recipes for great ones to make at home. Kicking it off this week is none other than the Italian-American meatball, …

The Secrets to Making Philadelphia's Best Panettone

While it's hard to begrudge any gifts brought to your house around the holidays, your standard boxed panettone can elicit groans similar to the ones you let out as a kid when opening another box of underwear or socks.<p>But most people haven't met great panettone. A matrix of lightly tart, yeasty …

Happy Brew Year

Typically strong, malty, and full-bodied, holiday beers have a history as deep as their flavors. As far back as the Viking days, Scandinavians drank …

Ginger

Could These High-Tech Yoga Mats Replace Your Studio?

The makers of three new high-tech yoga mats claim their inventions simulate the adjustments of a live teacher.<p>0<p>SHARES<p>The makers of a crop of …

Kino MacGregor Challenge Pose: Jump Back

The famous Ashtangi breaks this tricky transition down in a step-by-step guide.<p>772<p>SHARES<p><b>Watch the video: Jump Backs with Kino MacGregor</b><p>Jumping back …

SAVEUR

Latest Stories<p>The SAVEUR editorial team reflects on a year of exploring—and eating—the world<p>Associate digital editor Katherine Whittaker chats with …

Cooking Fats 101: What Makes Fats and Oils Essential to Cooking

If you thought fats only came from slabs of meat (or that persistent pouch around your middle), then it's time for us to have a talk. First off, fats are all over the place, and that's <i>not a bad thing</i>: when it comes to cooking, fats are an essential tool in your arsenal. They're also a much broader …

The Four High End Steaks You Should Know

We do quite a bit of steak talk around here, but we've never covered the true basics: how to pick the one you want.<p>First, a definition. <b>Steaks are basically any piece of meat that falls under the category of "fast-cooking" cuts</b>—cuts that are low enough in connective tissue that they don't require …

25 Sandwich Recipes We Love

Gallery25 Sandwich Recipes We Love<p>By now, the world's enterprising culinary minds have shoved almost every possible food item between some bread, calling it a sandwich. Simple handheld versions of our favorite dishes are not, however, what the art of sandwich making is really about. A perfect …

Avocado Toast Advice, From a Few Professionals

<i>In our Phone a Friend column, we'll be asking some of our friends around the food world about how they cook and eat. And we want you to join the conversation, too.</i><p><i>Today:</i> <i>In honor of Avocado Toast Week, we're polling some of our favorite people on how they customize this universally loved snack.</i><p>In …

Breakfast

How the New York City Meatball Helped Build Italian-American Cuisine

The Turkish have <i>kofte</i>; the Brazilians <i>almôndegas</i>. Polish cooks make <i>pulpety</i>, the Swedes do <i>kottbuller</i>, and the Greeks fry <i>keftedes</i>. And you can find them all in New York City.<p>They're all meatballs. But nine times out of ten, when we talk about meatballs in New York, we're only referring to one. It's …

Breadmaking 101: All About Proofing and Fermentation

Hello bakers! And welcome back to Breadmaking 101. If this is your first time coming across the column, check out our introductory post here, where you'll get the big picture on what we're working on and meet the four stages of bread-making: mixing, proofing and shaping, baking, and, of course, …

How to Make Quick and Easy Italian-American Red Sauce That Tastes Slow-Cooked

All week we're celebrating Italian-American classics. Check out more Italian-American recipes and taste tests this way!<p>"I'm using every available burner plus a portable burner plus my oven is full," Kenji messaged me last week about the testing for his multi-hour red sauce recipe—a sauce that is …

Mushroom Soup and Pasta Bake From 'Jamie Oliver's Comfort Food'

Okay, so I was trying to avoid using the word 'mushroomy' to describe this soup and subsequent pasta bake from the new <i>Jamie Oliver's Comfort Food.</i> But it's what they are and, frankly, that's a very good thing for them to be. The soup is made with dried porcinis and loads of fresh button mushrooms, …

Taste Test: Is Domestic Parmesan Cheese Worth Using?

Our Favorite!<p>Imported Parmigiano-Reggiano<br>• Trader Joe's Parmesan<p>Whenever a recipe calls for "Parmesan", there's only one thing I'll buy: real-deal imported Parmigiano-Reggiano. Sure, I see the domestic Parmesans in the supermarket cheese section. I just look straight past them. True D.O.P. …

The Food Lab: For the Best Chicken Parmesan, Take a Lesson From the South

All week we're celebrating Italian-American classics. Check out more Italian-American recipes and taste tests this way!<p>I can count the number of times I've had truly bad chicken parm on one hand, and all of those situations involved alcohol, steam tables, and friends with loose morals (or, at the …

Butter and Sage Gnudi From 'Jamie Oliver's Comfort Food'

I, like so many others, fell head-over-pillowy-balls-of-cheese in love with gnudi at the Spotted Pig in NYC, where Chef April Bloomfield made them famous. Jamie Oliver's version in his new book, <i>Jamie Oliver's Comfort Food,</i> is much like his friend Bloomfield's, but with a few personal …

Duckfat Chef Rob Evans Picks Portland, Maine's Best Bites

If you live in Portland, Maine, you've seen the line snaking out of Duckfat, the small sandwich shop in East Bayside that's been a staple for almost 10 years. The destination-worthy spot is helmed by Chef Rob Evans, a James Beard award winner and Food Network's Chopped champion who believes that …

Top Chaat: Where to Get India's Most Delicious Snack Food in NYC

These are the glory days of Indian cooking in New York City. From white tablecloth restaurants to cab driver dives, food from the subcontinent just gets better and better. Restaurant enclaves like Manhattan's Murray Hill and the West Village are full of new life, with a parade of ever more …

One-Pot Wonders: Easy Salmon Burgers with Dill Honey-Mustard, Horseradish, and Avocado

Some (but definitely not all) of my more embarrassing moments in life occur during the quest for food. For instance, the time I made one of my best friends trek an hour and a half around Paris in search of one particular sandwich. After many twists and turns, we finally located the shop only to …

Hey Chef, What Can I Do With Fish Sauce?

Welcome to <i>Hey Chef</i>, a series where we ask pros around the country for tips on how to use ingredients we love. Today, let's funk things up with fish sauce.<p>Once you start using fish sauce, it can be tough to stop yourself from tossing it into everything. Made from salted and feremented anchovy juice, …

How to Make the Best Chicken Stock

I'm not satisfied with the flavor of my stocks—they don't taste anything like the rich broths I eat in restaurants. What can I do to make a really good all-purpose stock?<p>Chicken stock is the secret ingredient of restaurant food. A good chicken stock should have decent body, along with a mild savory …

The Secret to Making Really Awesome Hot Sauce

Psst—hot sauce isn't actually that hard to make at home. We promise<p><i>Welcome to Out of the Kitchen, our ongoing exploration of America’s coolest food artisans. Over the next few months, we’re apprenticing with the best knife forgers, cider brewers, and spice blenders, then bringing their knowledge</i> …

Hot Sauce

How to Eat Flushing: A One-Day Food Tour of NYC's Greatest Chinatown

Time and again we've extolled the virtues of Flushing, the Queens neighborhood at the end of the number 7 line that's home to one of New York's largest and best-fed Chinese communities. Few places in this city will feed you better or cheaper, and with an empty stomach and strong resolve, you can …

How to Check the Accuracy of Your Kitchen Scale

<i>Every week, baking expert Alice Medrich is going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.</i><p><i>Today: Alice shares how to make sure your scale is in tip top shape for perfect baked goods.</i><p>Now you have a scale (right?) and you are wondering if it’s really accurate.<p>You could just …

Recipes

6 Things You Learn About Food, After Cooking on a Farm

Spend a year as a farm cook and you'll learn a lot about eating local and cooking seasonally. BA associate web editor Rochelle Bilow shares her tips.<p>Before I joined the <i>Bon Appétit</i> team, I lived and worked on a small, full-diet farm in Central New York. "Full-diet" meant whole-hog—that is, we grew, …

Cardiovascular System