WHAT'S FOR DINNER
MUST-READ FOOD STORIES
The National Restaurant Association crowed a new cocktail king this week, naming New York-based bartender … More »America's best bartender shares his best-ever cocktail
SHINE SUPPER CLUB
- America S Test Kitchen | Shine Food | 1 hour 23 minutes ago | Comments
To get serious about your cheeseburgers, don't simply slap a slice of cheese on top. We've found that mixing shredded or crumbled cheese directly into the raw beef before forming the patties adds more flavor.
WHY THIS RECIPE WORKS
Mixing cheese directly into the raw beef before forming patties guaranteed cheesy flavor in every bite. Dimpling the patties before throwing them on the grill prevented domed, dry-edged burgers.
Start to Finish: 25 minutes
Whatever you do, don't press on the burgers while they're on the grill -- they'll release their juice and end up dry and crumbly. For those who like their burgers well done, poking a hole in the center of the patty before cooking helps the burger cook through without becoming dry. In addition to serving burgers with the usual accompaniments of buns, lettuce, tomato, and pickles, consider some more unusual toppings such as mango salsa, guacamole, or flavored mayonnaise.
Vegetable oil...Read More »
1 1/2 pounds (80 percent lean) ground beef
- Everyday Food | Shine Food | Thu, May 23, 2013 3:55 PM EDT | Comments
1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup sour cream
1 lime, half finely zested and juiced, half cut into wedges
Hot sauce, such as Tabasco
12 corn tortillas
1/2 small head red cabbage, thinly sliced
1 cup fresh cilantro
1 small white onion, finely chopped
1. Heat broiler, with rack in highest position. Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, 5 minutes.
2. Meanwhile, in a small bowl, combine sour cream, lime zest and juice, and a few dashes hot sauce. Season with salt and pepper. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-li...Read More »
- Mark Bittman | Shine Food | Thu, May 23, 2013 1:34 PM EDT | Comments
By Freya Bellin
This dish is full of striking flavor combinations. The red onions really absorb the balsamic vinegar and become ultra sweet, which works nicely to offset the bitter radicchio. Plus, the shades of dark purple are really beautiful. The fresh basil comes through surprisingly strongly here too, both in flavor and color. A half cup may seem like a lot, but it’s a great addition.
Notably, this dish is truly a pasta dish and not a steak dish. There’s only a half pound of meat for four servings, but it’s just enough to make it a filling entree. If you like your steak very rare, 2 minutes on each side should be plenty of cooking time. My steak looked quite rare when sliced, but once it was added back to the pot with the other hot ingredients, it seemed to continue cooking a bit too. When the weather is warm, I bet that the vegetables and meat could be grilled rather than seared for an extra smoky element. As mentioned below, it tastes great at room temperature, and while it works...Read More »
- Everyday Food | Everyday Food | 5 hours ago | Comments
Small, golf-ball-size key limes have a wonderful perfume and bright, complex flavor. If you can't find them, use regular limes instead.
Key Lime Whoopie Pies
1 1/3 cups all-purpose flour (spooned and leveled)
1 cup whole-wheat flour (spooned and leveled)
1 cup packed dark-brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon, divided
1/2 teaspoon fine salt
1/2 cup full-fat plain yogurt
1/3 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
8 ounces cream cheese, room temperature
1 cup confectioners' sugar
1 tablespoon grated lime zest plus 3 tablespoons juice (from 6 key limes or 2 limes)
1/4 cup granulated sugar
1. Preheat oven to 350 degrees, with racks in middle and bottom thirds. Whisk together flours, brown sugar, baking soda, 3/4 teaspoon cinnamon, and salt. In a large bowl, with a mixer, beat yogurt, oil, and eggs on medium, 3 minutes. With mixe...Read More »
- Wed, May 22, 2013 11:38 AM EDT | CommentsBy Jessica Velez, Refinery29
As they say, if you can't handle the heat, get out of the kitchen - but Jasper's bar is getting pretty hot and heavy, too! That's why we tapped the resto's mixologist Kevin Diedrich to show us three fiery concoctions that will have you really feeling the burn.
RELATED: 3 So-Delicious Smoothies You Can Make At Home
From a smoky jalapeño libation to a chipotle infused cocktail, these four lava-like mixtures will put your palette to the ultimate test. And, despite the heated affects they create, crafting the drinks will be no sweat with these tips. Learn how to shake and stir each buzz-inducing beverage after the jump, and keep an extinguisher nearby - just in case!
More from Refinery29:
YUM: Chicken Chorizo Taco With Spinach & Avocado
What Your Serving Sizes Should Really Look like (Uh-Oh)
Here's How To Boost Your Metabolism In 5 Easy Steps
A Natural High: 10 Magical Foods That Make You Happy
SUPPER CLUB PICK
My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an