Corn Your Friday Moment of ZenSerious Eats - The Serious Eats TeamIn case you missed the last one or the one before that, 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 work! Up with not-work!
Campari What to Make With Campari: 21 Cocktails Everyone Should KnowSerious Eats - The Serious Eats TeamRecipes using the herbal aperitif that adds a punch of (bitter)sweetness to your happy hour. Okay, so it may not be as essential to your liquor cabinet as gin or whiskey. You can, of course, make plenty
Ice Cream Triple-Pistachio Breakfast Buns, the Make-Ahead Breakfast of Your DreamsSerious Eats - Stella ParksWith homemade pistachio paste incorporated into the dough, filling, and frosting, these nutty breakfast buns are loaded with pistachio flavor in every bite. When I set out to conquer the ins and outs making
Sandwiches Special Sauce: Soleil Ho on Her Journey From Quantum Physics to Racist SandwichSerious Eats - Ed LevineSan Francisco Chronicle restaurant critic Soleil Ho joins Ed Levine on this week's episode of the Special Sauce Podcast. [Soleil Ho photograph: Wendy Xu. Zucchini bread photograph: Vicky Wasik] Like a
Barbecue An Introduction to Korean BarbecueSerious Eats - Sasha MarxA guide to the components of a Korean-barbecue feast, from meats to banchan to drinks, whether you're creating one at home or ordering one out. As I grow older, getting a group dinner together becomes
Ice Cream For the Best Pistachio Ice Cream, Toast the Nuts and Ditch the PasteSerious Eats - Stella ParksFrom blanching, peeling, and toasting the pistachios to an overnight infusion with milk and cream, this recipe is a labor of love. But the results are well worth it: a pistachio ice cream that's rich,
Burgers The Best Supermarket Veggie BurgersSerious Eats - Sho SpaethAs the number of meatless burgers on the market grows by leaps and bounds, we tasted 18 vegetable-based, "garden-style" veggie burgers to find out which patty reigns supreme in 2019. Trader Joe's Vegetable
Cleveland Browns Think a French Omelette Is Hard? Try TamagoyakiSerious Eats - Daniel GritzerThere's an art to making tamagoyaki, the Japanese rolled omelette. To improve our skills, we turned to master sushi chef Daisuke Nakazawa for a lesson in the basic home-style method. It's a humbling experience
Recipes 21 Chicken Thigh Recipes, Because Dark Meat Is the Best MeatSerious Eats - Edison CummingsOne-pan dinners, Bengali rice porridge, grilled paella, and more chicken thigh recipes to convince you of the glories of dark meat. [Collage photographs: Morgan Eisenberg, J. Kenji López-Alt, Emily and
Corn Take It all Off: Are Corn Strippers Worth It?Serious Eats - Niki Achitoff-GrayAt Serious Eats, we often speak ill of unitaskers, which have a tendency to take up substantial space in your kitchen without making a substantial difference in convenience or the speed it takes to perform
Steak We Cooked Steaks Coated in Peanut Butter Sous Vide So You Don't Have ToSerious Eats - Sho SpaethA while back, a reader asked us to test out peanut butter sous vide steaks, which is either something of a fad among sous vide enthusiasts or an elaborate exercise in trolling people to post pictures turdy-looking
Cucumber This Icy Korean Cucumber Soup Is Just What Your Summer NeedsSerious Eats - Seoyoung JungWhen the humid heat of a Korean summer wilts clothes on damp bodies, this icy, deeply savory cucumber soup hydrates, cools, and refreshes. Made from a small handful of ingredients, it's so easy, the cook
Ina Garten Your Friday Moment of ZenSerious Eats - The Serious Eats TeamYou did it! You made it to the end of another week! "Very little of our handiwork will survive the obliteration of the ages." (!!!) We're putting up a post very much like this one every Friday afternoon,
Vanilla Beyond Vanilla: Extracts, Oils, and Waters That Can Improve Your BakingSerious Eats - Stella ParksInventing a recipe from the ground up is hard work, but doctoring a family favorite is easy. With a few drops of pure extracts, essential oils, and floral waters, you can breathe new life into old desserts,
Special Sauce: Matt Rodbard and Max Falkowitz on What's Next in Food MediaSerious Eats - Sho SpaethPart two of Ed Levine's conversation with Max Falkowitz and Matt Rodbard, focusing on food media's past and present. In part two of Ed Levine's conversation with Max Falkowitz and Matt Rodbard, the three
Salad A Simple Summer Picnic MenuSerious Eats - Elazar SontagA respectable picnic is something I’ve only recently started dabbling with. I'm not talking about the picnics all your favorite Instagram influencers seem to have mastered, the ones with three kinds of
Wine The Fastest Way to Chill a Bottle of WineSerious Eats - Elazar SontagWe tested nine methods for cooling wine, and landed on one that will chill your bottle in just five minutes. If you think time moves slowly when you’re waiting for water to boil, try counting the minutes
Brown Sugar Keep Brown Sugar Soft in One Easy StepSerious Eats - Daniel GritzerForget marshmallows, bread, specialized terra-cotta disks, and all the other tricks that supposedly keep brown sugar from becoming a rock. A common piece of kitchen equipment, one that you likely already
Pork This Pork Is Fire (Meat): How to Make Daeji BulgogiSerious Eats - Sasha MarxGochujang and charcoal bring the fire for this Korean barbecue pork. Perhaps the best part of working the "roast" (or "meat") station in a restaurant kitchen is that you often end up with a steady supply
Ina Garten For This Mocha Icebox Cake, You’re Gonna Need a Bigger CookieSerious Eats - Stella ParksInspired by Ina Garten's Mocha Chocolate Icebox Cake, this creamy refrigerator cake takes it up a notch with homemade chocolate chip cookies instead of store-bought, and a whipped mascarpone filling with
Prosciutto Serious Eats Through the Years: Our Early Days, in PhotosSerious Eats - Ed LevineWith the 14-year anniversary of Serious Eats coming up, we take a brief photographic trip down memory lane. Ed in the very early Serious Eats days—2007. [Photograph: Robyn Lee] After doing many events
Latin America Get to Know Soursop (a.k.a. Guanábana or Graviola)Serious Eats - Miranda KaplanEverything you need to know about the ungainly but delicious soursop: where to find it, how to choose it, and how to use it. Covered in leathery green skin marked by spines, the plump, knobbly soursop
New York City A Chefs' Guide to Eating Out in New York CitySerious Eats - The Serious Eats TeamIf there's one population that knows the late-night eating scene, it's chefs. These after-midnight haunts go way beyond your typical bar food. For me, "late-night eats" 100% means K-Town! K-town is the
Salmon How to Grill Salmon FilletsSerious Eats - Daniel GritzerThe key to grilled salmon fillets is to take advantage of the skin to achieve perfectly cooked fish. Of all the fish to grill, salmon is among the easiest and has the potential to yield some of the best
Buttermilk 10 Sweet and Tangy Buttermilk Dessert RecipesSerious Eats - The Serious Eats TeamButtermilk contributes a great deal of tenderness and flavor to some of our favorite savory recipes—like fried chicken, flaky biscuits, and creamy dressings—but its acidity and rich, thick texture also
Your Friday Moment of ZenSerious Eats - The Serious Eats TeamYou did it! You made it to the end of another week! Summer weekends, baby! To celebrate the end of the week, we're going to start offering up a post very much like this one on Friday afternoons. We see
Knives The Nerds With Knives Wrote a Cookbook!Serious Eats - The Serious Eats TeamNine recipes to celebrate the release of Cork and Knife, Emily and Matt Clifton's flavor-packed new cookbook. Longtime Serious Eats readers are likely familiar with the names Emily and Matt Clifton. The
Queens, NY Special Sauce: Matt Rodbard and Max Falkowitz on Becoming Food WritersSerious Eats - Ed LevineIn the next two episodes of Special Sauce, we take a deep dive into the challenges and triumphs of building a career in food media. I invited former Serious Eats editor/current contributor Max Falkowitz,
Ice Cream Anything is Possible When You Mix and Match Ice Creams and SwirlsSerious Eats - Stella ParksThere's no need to re-invent the wheel when creating new ice cream flavors. Just lean on the recipes you already know and love, and combine them in new ways. Thanks to my background in the restaurant I
Ricotta 10 Recipes That Highlight the Versatility of RicottaSerious Eats - The Serious Eats TeamTen easy ways to scrape up the last few tablespoons in your fridge. Ricotta cheese is a staple of the Italian kitchen, but it deserves to be used in more places than lasagna. It’s an ingredient that can
