I've struggled with mild acne all through my 20s. While it's never been severe enough to visit a dermatologist regularly, it's definitely been significant enough to affect my confidence over the years.
[Photographs: Vicky Wasik] When my husband and I worked as line cooks in LA, we lived in a constant state of broke and tired. Sometimes, though, it’s fun to live outside your means. When we wanted to we’d
[Photographs: Vicky Wasik] Whether February 14 represents a special occasion or just another Tuesday, I don't see any reason why the day shouldn't start off with a warm chocolate scone. It's a fast and
We love making shrimp cakes as a full dinner—they're a lot cheaper than crab cakes and work with a good variety of flavor combinations. Here we miniaturize them down to party-appetizer size, combine them
[Photographs: Matthew and Emily Clifton] Mussels are perhaps not everyone's first choice for a quick weeknight supper, but that assessment deserves to be challenged. (Kenji even referred to them as "the
Katie Friedman 1/39 If You Have a Blunt Lob…Try a Half-Up Topknot Place a cool half-up topknot at your crown, keeping the rest of your hair down and loose, like accessories assistant Irene Hwang did here.
[Photographs: J. Kenji López-Alt] Octopus is tough in more ways than one. Sure, it's literally tough and requires some technique to make it palatable, but it's also tough in that it has no problem standing
Got a question for Serious Eats? Email your questions to [email protected] and please include your Serious Eats user name in your email. All questions will be read, though unfortunately not all can be
[Photographs: Vicky Wasik] Summer can be tricky season for a tea lover. At a time when tea shops everywhere are hawking their freshly picked spring harvests, it's too damn hot to pull out the kettle and
[Photographs: Vicky Wasik] I'm a sucker for kids' lemonade stands by the side of the road, which I'm physically incapable of passing up. As a result, I spend most of my summer politely choking down some
Lots of hotly anticipated openings and reopenings were on their way to Cambridge this season, but most got delayed until summer. We did see the opening of a few Cambridge restaurants this spring, though,
It was a busy spring in Boston proper, with openings especially concentrated in Back Bay, Jamaica Plain, and the South End. Many were fast-casual, and a lot of new coffee options sprung up. While we expected
Consider it a happy accident that this dish is vegan. [Photographs: J. Kenji Lopez-Alt] Despite its translation, fish-fragrant eggplant actually contains no seafood or meat products whatsoever. It gets
It's time to branch out from your takeout Pad Thai addiction. These are the dishes you should be ordering instead—according to some of our favorite Thai food chefs. Sixty percent of the time, we want takeout
Spring has officially sprung, which means it’s time for spring cleaning. And you know what’s getting dusty? Your Netflix queue. Every week, we bring you the latest in shows and movies you need to stream.
[Photograph: Shutterstock] The best life advice I've ever gotten was from my high school physics teacher. His philosophy? It's okay to be lazy. Good, in fact. You should want to do things the easiest possible,
So you can't hop a flight to the Caribbean. At least you can pretend with these recipes for mangoes, pineapples, papayas, and more. Pineapples! Papayas! Mangoes! Lychee! These juicy, sweet-as-candy fruits
This easy vegetable stock should be your go-to-in-a-pinch stock. [Photographs: Vicky Wasik] I'm not sure there's ever been a wiser lyric penned than this one: You've got to know when to hold 'em, know
[Photograph: J. Kenji López-Alt] Most recipes for marinara sauce call for either dried oregano or Italian seasoning, which is mostly dried oregano and basil. When I was working on a recipe for my own sauce,
Charred and full of flavor. [Photographs: J. Kenji López-Alt] I've had a lot of kimchi in my house recently. I mean a lot. See, a few weeks back, as I was tweaking my recipe for fried chicken sandwiches,
8 servings You know what never, ever goes out of style? Chocolate mousse. This is part of BA's Best, a collection of our essential recipes. September 2015Print Ingredients 7 ounces semisweet or bittersweet