Serious EatsMascarpone No-Churn Mascarpone Ice Cream Makes an Easy and Elegant Summer DessertSerious Eats - Stella ParksWhere most no-churn ice creams call for a can of sweetened condensed milk, this recipe relies on fresh mascarpone instead, giving the ice cream a light but creamy richness and a nuanced dairy flavor. like
Serious EatsRecipes Skewer This: 19 Kickass Kebabs for Your CookoutSerious Eats - Rabi AbonourI love putting kebabs on the menu when I'm planning a cookout—they're infinitely variable, easy to prep ahead of time, quick to cook, and pre-portioned for easy serving. We've got plenty of recipes to
Serious EatsHerring Rejoice! New Catch Holland Herring Season Is Upon UsSerious Eats - Sho SpaethNew catch Holland herring, also known as Hollandse Nieuwe, are a spring delicacy that hails from the Netherlands. Luscious and buttery, the fish is worth seeking out when in season. Mild, clean, and bright
Serious Eats XO Mazemen: Mix It Up With a Broth-less RamenSerious Eats - Sho SpaethMazemen is a soup-less variety of ramen. This version, made with XO sauce, comes together in about five minutes. Broth-less ramen is having a bit of a moment right now, in part because one of the better-reviewed
Serious EatsCinnamon 10 Dessert Recipes Starring Greek YogurtSerious Eats - The Serious Eats TeamMoist and tender baked goods, creamy white wine frozen yogurt, and other dessert recipes to convince you that Greek yogurt is more than just a tasty snack. Like eggs, butter, and cream, yogurt is one those
Serious EatsWhite Chocolate 12 White Chocolate Recipes to Prove the Snobs WrongSerious Eats - The Serious Eats Team[Photographs: Carrie Vasios Mullins, Natalie Holt, Myles New, Daniel Gritzer.] Some chocolate purists scoff at white chocolate. They say it's too sweet, or it lacks the bitterness and complexity of dark
Serious EatsUniversity of Cincinnati Special Sauce: Nik Sharma on the Stories Told by SeasoningSerious Eats - Ed LevineAuthor, blogger, and columnist Nik Sharma on what he's learned from food in his decade-long career. [Nik Sharma photograph: Courtesy of Nik Sharma. Biscuit photograph: Vicky Wasik] Cookbook author (Seasons:
Serious EatsBell Peppers How to Make Romesco Sauce the Catalonian WaySerious Eats - Daniel GritzerRomesco is a bold Spanish sauce that's delicious and incredibly versatile, as good on roasted meats as it is on raw vegetables. Here's how to get closer to the original flavor of the sauce than many English-language
Serious EatsEtiquette An Introduction to the Korean Table: How to Eat Banchan, Ssam, and MoreSerious Eats - The Serious Eats TeamDon't let the impressive spread at a Korean meal intimidate you. Here's how to tackle banchan, ssam, and more. The best part of learning about new cuisines is trying delicious dishes and ingredients that
Serious EatsStorage Ideas Serious Eater Is Officially on Shelves Now!Serious Eats - Ed LevineEd Levine's new book, Serious Eater, chronicles the birth of Serious Eats. I can’t believe it! The moment of truth has finally arrived. This week saw the official publication of my new book, Serious Eater:
Serious EatsSoysauce All About Kecap Manis, Indonesia’s Sweet and Syrupy Soy SauceSerious Eats - Pat TanumihardjaA quick primer on the sweet soy sauce that's beloved in classic Indonesian dishes, but capable of so much more. In my house, kecap manis, or Indonesian sweet soy sauce, is called "Opa sauce," in honor
Serious EatsVegetables Canned Tuna Shines in These 12 RecipesSerious Eats - The Serious Eats Team12 recipes to take canned tuna out of the sad-lunch realm and into your roster of exciting dinner possibilities. Tuna occupies an odd spot in the American food consciousness—we tend to think of it as a
Serious EatsOnions No Cheating! The Best Caramelized Onions Cook Low and SlowSerious Eats - Daniel GritzerThere are lots of tricks out there for caramelizing onions in a fraction of the time. They may sound like a good idea, but caramelizing onions until deeply browned and sweet takes time and attention. why.
Serious EatsButter Coconut Oil Is Key to These 18 Dessert RecipesSerious Eats - Stella ParksFrom doughnuts and scones to homemade cookie butter, coconut oil is the secret weapon in so many of our favorite dessert recipes. my booktour, someone asked if I had any "pet" ingredients that the average
Serious EatsRecipes 23 Baking Recipes, No Stand Mixer RequiredSerious Eats - Rabi AbonourGetting a stand mixer is a milestone in a baker's life—it's big, expensive, and opens up a whole world of cakes, breads, and more. The classic KitchenAid stand mixeris virtually synonymous with baking,
Serious EatsMeringue This Fluffy No-Churn Ice Cream Pie Is the Perfect Summer TreatSerious Eats - Stella ParksA light and festive dessert for summer, no ice-cream machine required. During my recipe testing for homemade Klondike bars last summer, I made countless iterations of a no-churn ice cream based on Swiss
Serious EatsCookbooks Special Sauce: Priya Krishna on Cooking and Being "Indian-ish"Serious Eats - Ed LevinePart 2 of Ed Levine's conversation with Priya Krishna, author of Indian-ish: Recipes and Antics from a Modern American Family. [Priya Krishna photograph: Edlyn D’Souza. Saag photograph: J. Kenji López-Alt]
Serious EatsIce Cream How to Make Creamy Chocolate Ice Cream Without an Ice Cream MachineSerious Eats - Stella ParksYou don't need an ice cream machine to make great chocolate ice cream, but you do need to reach for top-notch cocoa powder. Last summer, I became a little obsessed with making no-churn vanilla ice cream.
Serious EatsOysters Leah Chase (1923–2019), in Her Own WordsSerious Eats - Daniel GritzerA brief glimpse into the remarkable life and work ethic of the legendary chef/owner of Dooky Chase's in New Orleans. Scrolling through Twitter a few days ago, I saw the news that Leah Chase, the chef owner
Serious EatsRecipes 26 Chicken Breast Recipes to Make You Like White MeatSerious Eats - Rabi AbonourChicken breast's tendency to dry out has given it a bad reputation. But cooked properly, it can be juicy and flavorful. Here's how to treat it right. [Photographs: Morgan Eisenberg, Vicky Wasik, J. Kenji
Serious Eats How to Season Carbon Steel PansSerious Eats - Daniel GritzerSeasoning isn't a greasy coating left behind from not properly washing a pan, and it's definitely not flavor built up over years of use. Instead, it's a protective coating made by burning oil onto the
Serious EatsMeat Get 20% Off the ThermoWorks Smoke BBQ ThermometerSerious Eats - The Serious Eats Commerce TeamPrecise and reliable, the ThermoWorks Smoke thermometer makes a great gift for Dad or for yourself. We've been fans of the ThermoWorks Smoke BBQ Thermometer ever since it came on the market. It's one our
Serious EatsMustard Double Down on Mustard for These Deviled Eggs From WursthallSerious Eats - J. Kenji López-AltHow Wursthall's version of classic deviled eggs was born (and how you can make it at home). Hey, everyone! For the last couple years, I've been working on recipes for Wursthall, the San Mateo, California,
Serious EatsRecipes 18 Crab Recipes We're Shell-Bent OnSerious Eats - Rabi AbonourGrowing up in the Midwest, crab was a rare treat—a couple of times a year I'd get to order crab cakes at a fancy restaurant or my dad would bring home a few pounds of king crab legs. Crab doesn't come
Serious EatsHazelnut How to Make Nutella From ScratchSerious Eats - Stella ParksSay good-bye to Nutella and hello to a totally homemade chocolate-hazelnut spread, loaded with more hazelnuts and less sugar than what you buy at the store. Crunchy Nutella was a staple back in my restaurant
Serious EatsPotatoes Hash Browns, Tacos, and Beyond: 10 Savory Recipes for Breakfast PotatoesSerious Eats - The Serious Eats Team10 breakfast potato recipes to start your day off right. We love eating potatoes at any meal, but they really can't be beat at breakfast time. Whether you go for sweet potato hash, a Spanish tortilla thinly
Serious EatsHare Krishnas Priya Krishna on Special Sauce: How Indian-ish Came to BeSerious Eats - Ed LevineThe author of Indian-ish talks about the concept behind the cookbook, plus what magic can be wrought with Cracklin' Oat Bran and a baked sweet potato. [Priya Krishna photograph: Edlyn D’Souza. Sweet potato
Serious EatsVodka 16 Vodka Cocktail Recipes for Sunny Weather SippingSerious Eats - Rabi AbonourIf you're anything like me, you probably don't drink a lot of vodka. Sure, you might keep a bottle around for the occasional Bloody Mary. And yet vodka has its place—its crisp flavor is a natural match
Serious EatsVegetables How to Make Savory Vegetable GalettesSerious Eats - Daniel GritzerGalettes aren't merely as easy as pie, they're easier. These free-form tarts with a flaky pie crust are the perfect vehicle for savory seasonal vegetables like asparagus, leeks, mushrooms, and broccoli.
Serious EatsButtercream Flour Frosting: The Not-Too-Sweet Buttercream for Whipped-Cream LoversSerious Eats - Stella ParksAn easy, old-fashioned frosting as light and silky as whipped cream. While it may sit on a relatively obscure branch of the buttercream family tree, flour frosting is among the easiest to prepare—no eggs
