Just about any beer works with the marinade for this flank steak. But we say if you're going to go beer, go big. (In other words, use a dark beer like a stout.)
Steamed mussels in white wine < steamed mussels in beer. Use a lager, dijon mustard, and heavy cream to build the base of this sauce. And whatever you do, please have a loaf of bread somewhere nearby.
By braising this hot dog in beer, you're giving it a much richer flavor. Use a dark beer to give the onions some depth, and add a hearty dollop of sinus-clearing mustard to cut through it all.
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best mac and cheese at home. From the perfect melty sauce to a delicious toasted crust, follow Frank’s guide and never make a dry mac and cheese again.
Chefs Cara Nicoletti, Pat LaFrieda, and Matt Abdoo are used to thinking outside the box when it comes to cooking; however, today on Epicurious, we’ve asked them to give us their unfiltered, honest reviews of some prominent hot dogs found on supermarket shelves. Which hot dogs pack the most bang for your budget, and which should you avoid at all costs?
Chefs Yara Herrera, Eric See, and Adán Medrano are used to thinking outside the box when it comes to cooking; however, today on Epicurious, we’ve asked them to give us their unfiltered, honest reviews of some prominent frozen burritos found on supermarket shelves. Which burritos pack the most bang for your budget, and which should you avoid at all costs?
Trader Joe’s is famous for its cheese selection, but which ones are actually worth buying? Cheese expert Liz Thorpe joins Epicurious to taste test everything from classic Brie and sharp cheddar to more adventurous flavors like chocolate stilton and spicy scotch bonnet. Join Liz as she breaks down the best buys, hidden gems, and which cheeses to skip on your next Trader Joe’s run.
