Take one gloriously gooey bite of these banana boat s'mores, and you'll be a happy camper—fitting, given their outdoor origins. No camping trip on the books? No worries! Watch the video to learn how to make these peanut-butter-cup-stuffed beauties at home. Trust us: you're gonna want s'more.
Genmai, shiro, shinshu: no, these aren't the names of the latest Japanese pets to take the Internet by storm, but rather three varieties of miso, another favorite Japanese export. We love the salty-savory-sweet spark miso gives to everything from kale chips to steak sauce, but keeping the different varieties straight can be a bit of a headache . . . until now. Keep reading for a breakdown of the seven types you're most likely to encounter stateside.
- White: Also known as shiro miso, white miso is pale beige in color, has a creamy texture, and is mild and sweet in flavor. Made from rice and soybeans, it's fermented for a relatively short time period (a matter of weeks). Extremely versatile, it can be used in miso soup, marinades and glazes for fish or meat, dips, salad dressings, and even dessert.
- Yellow: Also known as shinshu miso (and, confusingly, sometimes called shiro miso), yellow miso is usually a bit darker in color than white, and though mild, it is a hair more acidic and salty than white miso. Made from rice and soybeans, it's typically fermented longer than white miso, though rarely past the one-year mark. An all-purpose miso, it can be used in the same sorts of recipes as white.
- Red: Also known as aka miso, red miso is reddish-brown in color and is very savory and salty, slightly bitter, and less sweet than white and yellow misos. Made primarily from soybeans, with a smaller proportion of rice or barley, it's fermented for as long as three years. More assertive in flavor than white and yellow miso, it's usually dosed out with a lighter hand. Try it in sauces, dips, dressings, hearty soups, stews, and braised meat dishes.
We've all got someone (or two or three . . .) on our gift list who rocks to their own special beat. So this holiday season, treat them to something spectacular that's easy on the eyes, music to their ears, and perfectly in tune with their personal sense of style.
Not only do Beats Solo HD headphones deliver the superior sound Beats by Dr. Dre products are famous for, but they also look as good as they sound — drenched in colors that are red like a heart, teal like Miami, white like snow, and lots more.
Those who have never attempted a stir-fry before or who want to bring the taste of Chinese takeout home, this chicken lo mein recipe is for you.
While stir-fries are infamous for being quick ways to put dinner on the table, the prep does involve a bit of elbow grease. I recommend prepping the vegetables early in the week and storing them in separate Tupperware containers. If you don't have the time to do that, keep in mind that you'll need about 30 minutes to whack away at the vegetables prior to cooking them. After you've prepped each vegetable, store the piles neatly in a casserole dish or cooking sheet. This lessens the cleanup (who wants 20 mise en place bowls?) while keeping you organized.
This dish is Chinese-American "takeout" at its finest. Each noodle is coated in plenty of ginger, hoisin, and soy sauce, but because there are so many veggies and chicken pieces, it doesn't feel heavy or greasy.
- A guide to the wide world of fried dough — HuffPost Taste
- What Bobby Flay really thinks about snapping Instagram pics at dinner — Zagat
- See if your favorite coffee shop made this best-of list — Grub Street
- What regional cuisine is Mario Batali tackling next? — Eater
- The perils of pop-up restaurants — The Braiser
- 4 creative ways to put the humble paper towel to work — America's Test Kitchen
- How to spend $140 on one item at McDonald's — Delish
- A new way to preserve Summer's bounty of herbs — Food52
- Rachael Ray talks party tricks, rap, and twerking — First We Feast
Tired of the same old pumpkin pie and looking for something new to try this Fall? Give the hard-to-resist, lip-smackingly delicious pumpkin halva a try and get ready to be amazed!
Chef Thomas Keller is a man of detail. At this very moment, he's braising a lamb shank, and his focus is on making sure everything — from the marble counter to the Miele stove top to the All-Clad Essential Pan — is spotless, wiping down any sauce splatters meticulously with a blue striped Turkish towel.
No, he's not working dinner service at Per Se or The French Laundry, his two three-Michelin-starred restaurants, although he just as well could be. Instead, he (along with Devin Knell, chef de cuisine of Keller's restaurant group) is hosting Williams-Sonoma's first-ever webcast, broadcasting live from the retail company's brand-new, state-of-the-art test kitchen. The two are making braised lamb à la matignon, with shanks sourced from Keith Martin's Pure Bred Lamb in Waynesburg, PA.
No doubt ingredients and sourcing are a crucial part of the equation, something the chef emphasizes to his viewers at home. But just as important is execution, an essential to good cooking that involves several elements. "One of them is skill," he tells the webcast. "But execution also has to do with our tools: a great cutting board, a wonderful set of sharp knives, things that we need to be able to cook. Then our equipment: making sure our ovens are calibrated successfully."