You're standing in the front of the fridge, scratching your head (or your belly) and holding that carton of eggs with your other hand. Any given night, right? Now stop scratching and grab some friends.
If you're in the mood for dumplings, you could spend an hour waiting for the xiao long bao at Din Tai Fung, drive to Hacienda Heights for the potstickers at Earthen, or brave the numb-taste dumplings Chengdu
Chicken Schnitzel Chicken Schnitzel Nonna's way! Meet my Nonna in her first ever video recipe as she teaches you the simple, original way to coat and cook up chicken cutlets. No one knows the little secrets
If you and your soon-to-be spouse love food as much as you love each other, it's only fitting for you two lovebirds to host your wedding reception at a restaurant that serves exceptional fare. Luckily,
Kent fried chicken SERVES Four INGREDIENTS For the marinade: 500ml buttermilk (or 50:50 yogurt and milk) • 1 tsp cayenne pepper • 1 tsp freshly ground black pepper • 1 tbsp mustard • Pinch ground ginger
Share your love of bikes with everyone on the road, even when you're behind the wheel—and put cyclists you pass at ease 1 of 13 I Do My Own Stunts We get it: You can’t always ride your bike. But even you
Associate editor Christina Chaey finally learns the secret to the braised short ribs her grandma only makes her once a year. You know those recipes we hold near and dear to our hearts because they really
A few pantry staples turn plain soba noodles into a meal that's fit for company. Welcome to Cooking Without Recipes, in which we teach you how to make a dish we love, but don’t worry too much about the
Breakfast Week was a real doozy, with enough egg-centric content to make your head spin. Although it has come and gone, breakfast is worth celebrating every day of the year. We here at Eater LA have compiled
The best way to keep your fridge from smelling like a kimchi factory, and more tips from the wise authors of Koreatown: A Cookbook. With the very smart decision to cook Korean food comes a level of responsibility.
This old fashioned goulash is loaded with vegetables and beef, for a hearty winter meal. I'm a fan of goulash in all its forms, and there are many. But in the winter months, the version I'm after is the
Classic all-American beef stew, optimized. [Photographs: J. Kenji Lopez-Alt] We've been stewing up a storm on Serious Eats recently, and we're not stopping any time soon. This time: All-American beef Sounds