Serious Eatsflipped into Serious Eats Your Friday Moment of ZenSerious Eats - The Serious Eats TeamIn the immortal words of Benjamin Franklin, sometime, surely: "It's Friday." We're putting up a post very much like this one every Friday afternoon, to celebrate the fact that the week is done. Down with
Serious Eatsflipped into Serious EatsSan Francisco, CA A Chefs' Guide to Eating Out in San FranciscoSerious Eats - The Serious Eats TeamOur chefs’ late-night favorites include wok-fried scrambled eggs, tender tripe, and a veggie burrito worth waiting in line for in the wee hours of the morning. Nopa is always bustling. It was a pioneer
Serious Eatsflipped into Serious EatsYunnan Province Special Sauce: Kenji on Freezing Chicken, Simone Tong on Making MixianSerious Eats - Ed LevineEd Levine chats with the accomplished chef behind Little Tong Noodle Shop, plus Kenji on the best way to freeze chicken, and Stella on her Levain-style cookies. This week's episode of Special Sauce kicks
Serious Eatsflipped into Serious EatsNutella These DIY-Nutella Rolls Are Our New Favorite Chocolate Delivery SystemSerious Eats - Stella ParksA thick, creamy filling of homemade Nutella makes these bittersweet breakfast buns a perfect companion to a steaming mug of coffee on a lazy morning—lazy, because you make the dough the night before! doesn't
Serious Eatsflipped into Serious EatsPotatoes Everything You Should Know About YamsSerious Eats - Elazar Sontag[Photographs: Shutterstock.] Chinese yams are braised, stir-fried, dried, and more. Knobbly and brown, with little, wispy, hair-like roots shooting off at random, yams aren't the stateliest of foods. if
Serious Eatsflipped into Serious EatsSan Francisco, CA Where to Eat and Drink in San Francisco: A Local's GuideSerious Eats - Shakirah SimleyIn Japantown’s Buchanan Plaza, a stone’s throw from Ruth Asawa’s famed origami fountain, sits Benkyodo Company, a 113-year-old institution. Established by Suyeichi Okamura in 1906, Benkyodo has offered
Serious Eatsflipped into Serious EatsCookies How Silicone Baking Mats Are Ruining Your CookiesSerious Eats - Stella ParksWhen cookie recipes call for baking on a parchment-lined pan, switching to silicone may produce some unexpected results. When I'm writing a recipe for cookies, I always make a point of expressly calling
Serious Eatsflipped into Serious EatsCooking Green Beans 101: How to Buy, Prep, and Cut Green BeansSerious Eats - Sasha MarxEverything you need to know about buying and preparing green beans. Green beans feature prominently at the American dinner table for holiday meals in the fall and winter. In anticipation of the holidays,
Serious Eatsflipped into Serious EatsKitchens The Best Cast Iron SkilletsSerious Eats - Daniel GritzerWe put 15 cast iron skillets through multiple rounds of testing to see which ones would come out on top. Like a hammer, a quality mattress, and at least one comfortable place to sit and read (no, not toilet),
Serious Eatsflipped into Serious EatsPancakes 14 Savory-Pancake Recipes for Any Time of DaySerious Eats - The Serious Eats TeamIf you automatically picture maple syrup when you think of pancakes, it's time to explore dosa, farinata, blini, and the many other delicious savory pancakes the world has to offer. We take pancakes very,
Serious Eatsflipped into Serious EatsSan Francisco, CA The Best Burritos in San FranciscoSerious Eats - Rachel LevinThe San Francisco–style burrito is a beast all its own. It’s made up of a floppy flour tortilla, a few inches larger than a Frisbee, which is steamed so it’s soft and warm. Then it’s swiftly folded around
Serious Eatsflipped into Serious EatsCornbread 19 Sweet and Savory Reasons to Love Brown ButterSerious Eats - The Serious Eats TeamBrown butter is one of the most versatile flavor-boosting ingredients around. Thankfully, it's easy-as-can-be to make. Starting with a regular block of butter, simmer off excess water, wait for the milk
Serious Eatsflipped into Serious EatsCondiments The Food Lab Video Series: EmulsionsSerious Eats - J. Kenji López-AltWhat do vinaigrettes, mayonnaise, and pasta sauce have in common? Each relies on the wondrous process of emulsification. [Photograph: Vicky Wasik. Video: Written by J. Kenji López-Alt; produced by Chris
Serious Eatsflipped into Serious EatsTrends Your Friday Moment of ZenSerious Eats - The Serious Eats TeamNope, no more week; it's just weekend as far as your'n eyes can see. We're putting up a post very much like this one every Friday afternoon, to celebrate the fact that the week is done. Down with lame
Serious Eatsflipped into Serious Eats Deals Week, The Finale: Tilit, Snowe, and CraighillSerious Eats - The Serious Eats Commerce TeamDiscounts from some of our favorite brands, just for Serious Eats readers. Small(er) Business Deals Week is coming to an end. We hope you've enjoyed a week's worth of deals and picked up a few things make
Serious Eatsflipped into Serious EatsCornstarch Special Sauce: Kenji on Cooking With Starch, Simone Tong on the Ingredient She HatesSerious Eats - Ed LevineThe talented chef behind Little Tong Noodle Shop, plus Kenji on the pros and cons of cornstarch, and a lesson in Roman trapizzini. [Simone Tong photograph: Courtesy of Little Tong Noodle Shop. Mixian Vivian
Serious Eatsflipped into Serious EatsOnions This Savory Tarte Tatin Is French Onion Soup in a TartSerious Eats - Sasha MarxCombine the classic bistro soup with a Tatin for the fanciest caramelized onion tart around. The arrival of colder weather means it's time to get back to comforting hearty food, and the French have that
Serious Eatsflipped into Serious EatsChocolate Deals Week, Day 4: Valrhona and The BoardSmithSerious Eats - The Serious Eats Commerce TeamDiscounts from some of our favorite brands, just for Serious Eats readers. It's day four of Small(er) Business Deals Week! We hope you've been enjoying the exclusive discounts we've offered the past few
Serious Eatsflipped into Serious EatsSteak Deals Week, Day 3: D'Artagnan and MessermeisterSerious Eats - The Serious Eats Commerce TeamDiscounts from some of our favorite brands, just for Serious Eats readers. Welcome to day three of Small(er) Business Deals Week! You're probably an old pro at this by now, but in case you're new here,
Serious Eatsflipped into Serious Eats Deals Week Day 2: ThermoWorks and La TiendaSerious Eats - The Serious Eats Commerce TeamWelcome to day two of Small(er) Business Deals Week! We've secured exclusive discounts with some of our favorite brands just for Serious Eats readers. We hope you scored some great items yesterday, and
Serious Eatsflipped into Serious EatsFood Over It: The Food Trends We'd 86Serious Eats - The Serious Eats TeamWhether outdated or just plain obnoxious, these are the culinary trends we find as sad and unappealing as a pile of zoodles. Everything becomes popular for a reason—high-waisted pants are flattering, kids
Serious Eatsflipped into Serious EatsPotatoes A Field Guide to Sweet Potato Varieties (and the Dirt on Yams)Serious Eats - Elazar SontagCan you tell your jewels from your garnets? A guide to common supermarket sweet potato varieties to know and love. There are very few foods I can’t live without. I grew up with vegetarian parents, so can
Serious Eatsflipped into Serious EatsCheese Deals Week Day 1: Murray's Cheese, Snuk Foods, and Lloyd PansSerious Eats - The Serious Eats Commerce TeamWe're excited to introduce Small(er) Business Deals Week, where we've secured exclusive discounts with some of our favorite brands just for Serious Eats readers. There's nothing wrong with shopping from
Serious Eatsflipped into Serious Eats Your Friday Moment of ZenSerious Eats - The Serious Eats TeamThis is how we do it. It's Friday night. (Afternoon. Whatever.) We're putting up a post very much like this one every Friday afternoon, to celebrate the fact that the week is done. Up with the days that
Serious Eatsflipped into Serious EatsSouth Boston Boston Chefs' GuideSerious Eats - The Serious Eats Team“Late” is a relative term here in Boston. No, the bars don’t stay open until 4 a.m., like in New York, but if you’re seeking the perfect midnight snack, you’ll be spoiled for choice. Options run the gamut
Serious Eatsflipped into Serious EatsIndian Breads Special Sauce 2.0: Kenji on Grilling Naan and Nicholas Morgenstern on SundaesSerious Eats - Ed LevineEd Levine talks to Kenji about grilling naan, has a chat with Nicholas Morgenstern about his inventive ice creams, and learns how to make a margarita with Rick Bayless. For the first segment of this episode
Serious Eatsflipped into Serious EatsGumbo What Makes Gumbo Gumbo? A Guide to Louisiana's Signature StewSerious Eats - Daniel GritzerFinding a clear definition of gumbo is a fool's errand, and that's part of what makes gumbo so fun: its multiplicity. Here's a closer look at the Louisiana stew's many forms and the techniques available
Serious Eatsflipped into Serious EatsDessert BraveTart's Almond Cake: Fluffy as a Butter Cake, Nutty Like a TorteSerious Eats - Stella ParksAn almond-flavored cake made with substantial portion of almond flour in the dry mix, which gives it a satisfyingly hearty crumb. The easiest way to make an almond cake is to spike your favorite cake with
Serious Eatsflipped into Serious EatsChocolate 15 Eggless Cookie Recipes, Because Everyone Deserves a CookieSerious Eats - The Serious Eats TeamStart exploring the many types of cookies that are egg-free by nature, and you might be surprised by the number of options you have, including buttery shortbread, homemade Oreos, and the best vegan chocolate
Serious Eatsflipped into Serious EatsChowder The Best New England Clam Chowder in BostonSerious Eats - Terrence DoyleIt turns out that the word traditional, when used to describe New England clam chowder, might not mean a whole lot. In its modern-day form, clam chowder is soup or stew made with clams and a combination
