Cinnamon rolls with icingNick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. The enriched yeast dough is a snap to make and even easier to shape into decadent, delicious cinnamon rolls. Best of all, the rolls can be baked ahead and reheated for a fresh-from-the-oven breakfast treat.
For the dough:
-2/3 cup whole milk
-2 (1/4-ounce) envelopes instant yeast (4 teaspoons total)
-1/2 cup sugar
-2 large eggs, at room temperature
-3 cups unbleached bread flour
-1 teaspoon fine sea salt or table salt
-4 tablespoons (1/2 stick) unsalted butter, cut into 6 pieces and softened at room temperature
For the cinnamon butter:
- 8 tablespoons (1 stick) unsalted butter, cut into small pieces and softened at room temperature, plus additional butter for greasing the pan and plastic wrap
-3/4 cup packed light brown sugar
-1 tablespoon ground cinnamon
-2 teaspoons pure vanilla extract
For the icing:
Blog Posts by Epicurious.com
Nick MalgieriRead More »from Homemade Cinnamon Rolls
Kemp MinifieRead More »from The Best Burger You'll Ever Make
The Burger Deluxe
A step-by-step guide to reaching hamburger perfection, whether starting with ground beef or grinding it yourself
Experts have homed in on the humble patty as the key to making the ultimate burger. Chefs swear by their secret proportions of muscle mixtures, which often comprise meat from the chuck, short ribs, brisket, skirt, and sirloin, but can also include the knuckle and other less familiar cuts in the steer. But what if you want to make a simple, delicious burger with meat from your local market? What follows are general guidelines for getting to the perfect patty.
Chuck All the Way
For the home cook, the best beef for hamburgers comes from the chuck, the large shoulder section in the forequarter of the steer that happens to have a good proportion of muscle to fat. Fat equals flavor, and many experts will tell you that the juiciest, most flavorful burgers are made from chuck that is at least 20 percent fat.
If your store doesn't carry that proportion, don't be shy
Joshua M. Bernstein
Five great brews to drink with meats and veggies cooked on the grill, fired in the smoker, or slathered with sauce
Barbecue season is upon us, and for many, it's a merry time of spatulas, tongs, and belly-stuffing celebrations with family and friends, along with exalting mankind's most primal union: fire and meat. But while apron-clad cooks obsessively select their cuts of meat and measure marinades with scientific precision that would impress a Top Chef, the beer pairing is barely given a thought. After all, beer is beer, right?
Not quite. Each protein (whether surf or turf) or vegetable has a singular flavor profile and deserves to be carefully coupled with a beer, and one that's not just a can of the cheapest ubiquitous lager. Think about it: A fragrant, refreshing hefeweizen like Weihenstephaner Hefeweissbier may be a grand grilled-vegetable or -shellfish pairing, but it's overwhelmed by the earthy, rich flavors of a hamburger or a steak. Instead, redRead More »from The Best Beers for a BBQ
Kelly SenyaiRead More »from Fourth of July Food: Red, White, and Blue Chips
Red, white and blue chips for July 4thServe up a homemade take on a summertime snack with a recipe for patriotic potato and beet chips, plus tips on the dos and don'ts of deep-frying.
No Fourth of July feast would be complete without crispy, salty chips to pair with your lineup of flame-kissed favorites, including burgers, chicken, seafood, and sides. But we're skipping the store-bought varieties and bringing the oil to a boil for homemade Red, White, and Blue Potato and Beet Chips.
Our recipe combines the classic flavor and crunch of potato chips with the slight sweetness of beet chips. The result is a patriotic snack that's brimming with red, white, and blue spirit-perfect for your Independence Day bash or any summer picnic. So fire up the burners for our Red, White, and Blue Potato and Beet Chips recipe, plus handy technique tips to help you overcome your fear of frying.
Set Up for Success: It's important to assemble all the necessary ingredients and tools before the first potato takes its plunge into
by Kelly Senyei
A few months ago we shared with you the Top 10 Most Frequently Misprounounced Foods, from espresso to gnocchi, bruschetta to quinoa. While pronouncing such words proved to be a challenge, it turns out the team over at GrubHub discovered that spelling such words isn't exactly an easy task either.
SEE MORE: Indulgent, Delicious Breakfasts
GrubHub, which provides a location-based takeout and delivery service for online restaurant orders, analyzed their site's search results from more than 500 U.S. cities for the month of April. The result? A list of the most frequently misspelled food words that diners typed into their search bar, plus a few fun facts about the prevalence of the misspellings. And so, without further ado, the top 10 most frequently misspelled food words, according to GrubHub:
10. Macaroni - misspelled more than 3 percent of the time
9. Barbecue - misspelled almost 3 percent of the time
8. Chipotle - misspelled almost 4 percent of the timeRead More »from The Most Commonly Misspelled Food Words
Genevieve KoRead More »from Chinese Takeout DIY: Orange Chicken
Chinese takeout DIYOrange chicken is a Chinese-restaurant favorite for good reason. Think of it as a Chinese-American version of fried chicken nuggets coated in a savory citrus sauce punctuated with a light touch of chile heat. What's not to love? Making it at home-instead of resorting to takeout-is much easier than you might think, and probably involves about as much time as it takes to find the menu online and wait, wait, wait for the delivery. And we guarantee you will be bowled over by the layers of flavor and texture!
yield: Makes 4 servings
active time: 35 minutes
total time: 35 minutes
For the chicken:
1 pound boneless, skinless chicken thighs, patted dry and cut into 1 1/2-inch pieces
1 teaspoon soy sauce
1 teaspoon Chinese Shaoxing wine or dry sherry
1/2 cup cornstarch
About 2 cups canola oil for frying
For the orange sauce:
2 teaspoons cornstarch
1 tablespoon canola oil
2 cloves garlic, minced
2 teaspoons minced peeled fresh ginger (from 1-inch
- Epicurious.com | Shine Food – Thu, May 30, 2013 3:38 PM EDT
by Esther Sung
SmokeA few weeks ago, I found myself in Dallas. It was a quick trip and Texas barbecue wasn't on the meal itinerary. Thankfully, some last-minute juggling of schedules allowed me to stop by for some takeout from chef Tim Byres' restaurant SMOKE on the way back to DFW. The order: 2 Chopped Coffee Cured Beef Brisket sandwiches (which come with a side of salad greens; was that purslane I saw in mine?), 1 potato salad, and 1 Pimento Cheese Croquettes with Grilled Romaine. Not being a big meat eater (much less a barbecue fan), I was wowed by the beef brisket sandwich. If all beef brisket tasted like chef Byres', I would eat a lot more of it.
The timing of his book, Smoke: New Firewood Cooking (Rizzoli), really couldn't have been better, given the attention barbecue gets around now. You'll find spice rubs and sauces, alongside grilled pork and smoked oysters. And in the spirit of DIY, in addition to the smoking and canning/preserving instructions, Byres shows you how toRead More »from Chef Tim Byres on Barbecue, Smoke, and the Communal Spirit
by Kerry Acker
Barden BlueThere's never been a better time to be a cheese lover in the United States. A 2012 survey from the American Cheese Society estimates that there are more than 900 artisan, farmstead, and specialty cheesemakers toiling away across the country, crafting world-class cow, goat, sheep--and even buffalo--milk cheeses that more than hold their own against Europe's finest wheels. Because we count the search for and consumption of fantastic cheese among life's greatest pleasures--and because we're pretty sure many of you do, too--we asked five top cheesemongers and cheese pros from different pockets of the country to each recommend two American artisanal cheeses they are particularly excited about right now. Here are their picks, in all their grassy, milky, stinky, moussy, nutty, mushroomy glory...
*Bryan Bland, cheesemonger at Chicago's Pastoral Artisan Cheese, Bread & Wine:
--Driftless: Hidden Springs Creamery, Westby, WI
(fresh, soft; pasteurized sheep milk)
Buying fresh fish can be a daunting endeavor. How should it smell? What should it look like? How should you treat it once you get it home?We spoke with Anders Miller, a fishmonger at the Pike Place Fish Market in Seattle, and one of the coauthors of In the Kitchen with the Pike Place Fish Guys: 100 Recipes and Tips From the World-Famous Crew of Pike Place Fish, for advice on how to buy, clean, and cook fresh fish.The Pike Place Fish Market, which sees more than 10 million visitors a year, is renowned for Northwestern favorites like salmon, Dungeness crab, and Pacific rockfish. Miller, who had no fish experience aside from the fishing hole prior to starting work at the market, says shopping for and cooking fish is a breeze if you know what to look for. Here Miller shares some of his advice for buying, preparing, and cleaning fish.Recipes From the Market Grits and Grunts Albacore Tuna Sliders Moroccan Salmon Crudo with Yogurt Tips for Buying Fresh FishThe most important thing you can do to ensure you're buying quality fish is to make friends with your local fish purveyor, says Miller.
Get tips and recipes for buying, cleaning, and cooking fish safely and simply from Anders Miller, a monger at Seattle's oldest continually operating fish market.
Buying fresh fish can be a daunting endeavor. How should it smell? What should it look like? How should you treat it once you get it home? We spoke with Anders Miller, a fishmonger at the Pike Place Fish Market in Seattle, and one of the coauthors of In the Kitchen with the Pike Place Fish Guys: 100 Recipes and Tips From the World-Famous Crew of Pike Place Fish, for advice on how to buy, clean, and cook fresh fish.Read More »from Fresh Fish Tips
The Pike Place Fish Market, which sees more than 10 million visitors a year, is renowned for Northwestern favorites like salmon, Dungeness crab, and Pacific rockfish. Miller, who had no fish experience aside from the fishing hole prior to starting work at the market, says shopping for and cooking fish is a breeze if you know what to look for. Here Miller shares some of his advice for buying,
Julie SahniRead More »from Takeout at Home: Chicken Tikka Masala
If there's one dish guaranteed to be on every Indian restaurant menu, it's chicken tikka masala, which is composed of grilled chunks of chicken enveloped in a creamy spiced tomato sauce. What's behind this simple dish's tremendous popularity? "Tomato sauce has universal appeal. When the dish is eaten with naan bread, it's like an Indian version of pizza!" exclaims cookbook author and cooking teacher Julie Sahni, one of the most respected authorities on Indian cooking.
With Sahni's recipe you're only 45 minutes away from an outstanding chicken tikka masala that is fresher, healthier, cheaper, and tastier than anything you can order. And by preparing it at home, you get the added bonus of a kitchen suffused with intoxicating aromas. If you prefer a spicier version of chicken tikka masala, Sahni recommends swapping out some or all of the paprika for cayenne.
yield: Makes 4 servings
active time: 45 minutes
total time: 45 minutes
See more: 5 Common Recipe Mistakes